Pilsner

From Seattle’s Fast Fashion, here’s a recipe for the German-style pilsner that we named one of our Best 20 Beers in 2025.

From Corn Coast Brewing in Lincoln, Nebraska, here’s a recipe for the West Coast–style pils that we named one of our Best 20 Beers in 2025.

Fork & Brewer’s all-Riwaka take on New Zealand’s signature beer style is clean and crisp, with a lean malt base that allows the pronounced tropical-hop character to truly shine.

From Accra’s Heritage Brewing, Ghana’s first modern brewpub, comes this recipe for their flagship lager—technically an ale, but cleanly fermented—featuring local maize and cassava as the bulk of its fermentables.

Kevin Ely, brewer and cofounder of the Wooly Pig Farm Brewery in Fresno, Ohio, shares this recipe for his unfiltered German-style pilsner—light, fresh, floral, and subtly malty, with a moderate bitterness. Plus: See the notes for why he prefers an unusually thin mash for this beer.

Twice per year, the production teams at Austin’s Hold Out and Live Oak breweries get together to brew what they call “the king of tater beers.”

From Atlas Brew Works in Washington, D.C., here’s a recipe for their popular pilsner, a bronze medal–winner at the 2022 Great American Beer Festival. Easy-drinking yet flavorful, this pils gets subtle extra character from its Cal Common yeast strain.

Kevin Templin, cofounder and head brewer at Templin Family in Salt Lake City, shares this recipe for their GABF medal-winner that also became one of our Best 20 Beers in 2023.

Courtney Servaes, founder and brewer at Servaes Brewing in Shawnee, Kansas, shares this recipe for a Czech-inspired pilsner base that gets a whole bag of tortilla chips in the secondary.

Give this one some time. After about three months, you’ll find that the malt and hops are so perfectly integrated that you’ll want to just sit and smell this beer for a while.

Based on conversations with Rothaus head brewer and production manager Mario Allendoerfer, here is a homebrew-scale recipe inspired by the modern classic German pilsner from the Black Forest.

With its loyal following in Germany and cult status elsewhere, what is it about Rothaus Tannenzäpfle that resonates with so many connoisseurs as well as casual lager drinkers? We went there to find out.

While the recipe is big for a Czech pale lager—it’s really 14°P rather than the typical 12°—it drinks well below its strength and makes a bright showcase for that floor malt and ample Saaz hops.

Crisp, dry, herbal-bitter, and clean, this is a lager you’ll want to have on tap all year long—but especially as the weather starts to warm.

Jono Gaytan, head brewer at Flix Brewhouse in El Paso, Texas, says this easygoing pale lager that features Idaho 7 is “meant to be enjoyed during college football games or mowing the lawn.” (Or, no doubt, during a movie at Flix.)

From Three Taverns in Decatur, Georgia, we share a recipe for a hop-forward, triple-decocted, Czech-American lager that celebrates a notable piece of history.

From founder Matthew Smith at Wandering Soul in Beverly, Massachusetts, comes this Czech-inspired pale lager that gets a generous late addition of Saaz hops. “The result is a crystal-clear, crisp pilsner that will have you contemplating who you will be in a future life.”

Kevin Davey, co-owner of Heater Allen Brewing and Gold Dot Beer, explains why domestic two-row is the base malt of choice for cold IPA, combining with adjuncts such as rice or corn for lighter body and longer shelf life.

This recipe includes guidelines on fermenting a lager under pressure—and you can apply the same guidelines to your own favorite lager recipe.

This reverently Czech-style lager is triple-decocted and brewed with imported Moravian malt and whole-leaf Bohemian Saaz. Green Bench cofounder and head brewer Khris Johnson says the beer “was inspired by a life-changing week spent in the Czech Republic with an incredible group of people.”