Sam Adams Golden Pils

Sam Adams Golden Pils is a pilsner brewed in Massachusetts, and the style sets the expectations: a pale straw to light gold pour, a dense white head, and a flavor built on clean pale malt with a firm, dry finish. Pilsners are defined by restraint. Expect soft grainy, cracker-like malt up front, then a snap of herbal, floral or lightly spicy hop character that is typical of noble-style hops. Bitterness in this style is usually moderate and crisp, enough to dry the finish without lingering. No ABV or IBU figures were supplied for this bottle, so check the label if you need the exact numbers. The clean fermentation profile is the point. A well-made pilsner carries almost no fruity ester or sweetness, which leaves the malt and hop balance fully exposed and makes it easy to drink in volume. Carbonation tends to run lively, which lifts the malt and scrubs the palate between bites. Serve it cold but not frozen, around 38 to 45°F (3 to 7°C). Straight from the back of the refrigerator is fine, though letting it sit a few minutes in the glass opens the hop aroma. A tall, slender pilsner glass or a tapered flute shows off the color and clarity and holds the head. A standard pint glass works too. Pour at an angle, then straighten the glass to build about two fingers of foam, which releases the hop aroma. At the table, pilsner's carbonation and dry finish suit salty and fried foods: fish and chips, fried chicken, soft pretzels with mustard, and bratwurst or other grilled sausages. It also handles lighter dishes well, such as grilled white fish, chicken salad, fresh shellfish and mild cheeses like Havarti or young Gouda. Its gentle bitterness copes with moderately spiced food, including tacos al pastor and pad thai, without being overwhelmed.