How to Brew New Zealand Pilsner: Secrets to Crafting Down Under’s Kiwi Lager

New Zealand Pilsner is a pale lager that combines some of the great attributes of Pilsner and Kölsch with the modern twist of New Zealand hops.

This beer is pale, dry, golden in color, and clean fermented.  It really allows for the characteristically tropical, citrisy, fruity, grassy New Zealand hops to shine.

With a medium body, soft mouthfeel, and smooth finish, this bready malt based beer is very drinkable and hop forward. 

The Showcase of Hops

New Zealand pilsners were originally crafted by Emerson’s Brewery in the mid-1990s. As the hops in New Zealand have expanded, as to have this style.

Such hops that are used in this style include: Motueka, Riwake, Nelson Sauvin, and Pacific Jade usually used for bittering.

Characteristics of the Style

The hop aromatics have been compared to New Zealand Sauvignon Blanc wines, along with a tropical, fruity, grassy, melon, and lime characteristics.

This style is often brewed as a hybrid style using a neutral ale yeast at cool temperatures. It is important to limit the sulfur content of the finished beer. 

Compared to Other Pilsners

Compared to German pilsners, the New Zealand pilsner is not as crisp and dry in the finish. It has a softer, maltier, and fuller body.

Compared to a Czech Premium Pale Lager, less malt complexity and a cleaner fermentation. There is a similar balance to a traditional Kölsch or British Golden Ale, but with a hoppier aroma.

Lastly, it should not be as hoppy or bitter as an IPA.

Style Profile for New Zealand Pilsner

Appearance

New Zealand pilsners appear deep gold or yellow gold in color. They are quite clear to brilliantly clear. Creamy, long-lasting white head graces the top of this beer. 

Aroma

Medium to high hop aroma with a showcare of modern New World hop varieties from New Zealand. Usually the aroma consists of tropical fruit, citrus, gooseberry, honeydew melon.

Medium-low to medium malt that supports the neutral, bready-cracker aroma. Very low DMS is acceptable but not required.

Neutral, clean yeast character with some light sulfury quality. Hop character should be in balance with some malt character should be evident. 

Flavor

Medium to high hop bitterness. A clean bitterness is not harsh, but rather promotes the balance and lasting aftertaste of the beer.

Medium to high hop flavor that is same as the aroma (tropical fruit, citrus, gooseberry, honeydew melon). Medium to medium-low malt flavor, grainy-sweet, bready, or crackery. Clean fermentation profile is evident.

The malt may be perceived as sweet, but the beer is not literally sweet overall. The finish may be dry, but not seem crisp or biting. The balance should be bitter, but the malt flavor should be noticeable. 

Mouthfeel

Medium to medium-light body. Medium to medium-high carbonation. Smoothness is a noticeable attribute of the style. It should never be harsh or astringent. 

Tips for Brewing your own New Zealand Pilsner

Grain

The grist for this style starts with a 50/50 split of US 2-row and German Pilsner malt. According to BJCP president and highest ranking judge, Gordon Strong, just using German pilsner malt would make the malt flavor a little too strong.

Instead cutting it half with some 2-row, helps to cut through the stronger flavors and makes it more approachable.

Crystal malts are usually avoided. A few ounces of wheat malt can be added as well for extra body and head retention. 

Hops

The hop bitterness of this style should be clean and not harsh. Higher IBU levels should be avoided since that will tend to bring out the harshness and the unpleasant flavors associated with some hops.

Instead keeping the IBUs around the 35 range will be just right. As mentioned earlier, this beer showcases the wonderful hops found in New Zealand.

These hops include such hops as: Motueka, Riwake, Nelson Sauvin, and Pacific Jade usually used for bittering.

Yeast

There is a wide selection of yeast to choose from for this style. They include the following: 

• White Labs: German Lager Yeast (WLP830)
• Wyeast: Bohemian Lager (2124)
• Dry Yeast: Fermentis Saflager 34/70

New Zealand Pilsner By the Numbers

• Color Range: 2 – 6 SRM
• Original Gravity: 1.044 – 1.156 OG
• Final Gravity: 1.009 – 1.014 FG
• IBU Range: 25 – 45
• ABV Range: 4.5 – 5.8% 

New Zealand Pilsner Recipe

Grain

• 84%              12lb             Pilsner German 
• 10%               1lb              Carapils Malt
•   6%               8oz             White Wheat Malt

Hops

• .5 oz          Pacific Jade  – Boil – 60 min
• 1 oz           Moutueka – Boil – 20 min 
• .5 oz          Pacific Jade  – Boil – 5 min
• 1 oz           Nelson Sauvin – Whirlpool 20 min

Yeast

• 1.0 pkg   German Lager White Labs WLP #830

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Frequently Asked Questions

How to Brew a New Zealand Pilsner?

To brew a New Zealand Pilsner, one would start by gathering all necessary ingredients and equipment. The process generally follows the steps of mashing, lautering, boiling, fermenting, conditioning, and finally, bottling.

The unique aspect of brewing a New Zealand Pilsner comes from its specific ingredient profile, particularly the New Zealand hops which impart a distinct flavor and aroma to the beer.

Following a precise New Zealand Pilsner recipe will guide you through the exact quantities and timings required at each step of the brewing process.

What Distinguishes a New Zealand Pilsner from Other Pilsners?

A New Zealand Pilsner is distinct due to its hop profile and slightly higher alcohol content compared to traditional Pilsners. The New Zealand hops used in this style of beer provide a fruitier, more aromatic flavor and aroma.

Additionally, the New Zealand Pilsner can be a bit hazier and have a fuller body than its traditional counterparts, aligning it slightly with pale ales while retaining the crisp and clean characteristics of a lager.

What are the Best Hops for Brewing a New Zealand Pilsner?

The best hops for brewing a New Zealand Pilsner are those grown in New Zealand due to their unique flavor and aromatic properties.

Some popular varieties include Nelson Sauvin, Motueka, and Riwaka hops. These hops impart a fruity, citrusy, and often tropical character to the beer, which differentiates New Zealand Pilsner from other Pilsner types.

How Can One Modify the New Zealand Pilsner Recipe for a More Hoppy Flavor?

To achieve a more hoppy flavor in a New Zealand Pilsner, you could increase the quantity of hops in the recipe or experiment with dry hopping during the fermentation process.

Utilizing a dry hopped Pilsner recipe can enhance the hop aroma and flavor without significantly affecting the bitterness. It’s a matter of personal preference and experimentation to find the right balance that caters to your taste.

Are there Any Special Considerations when Brewing a New Zealand Style Pilsner at Home?

When brewing a New Zealand style Pilsner at home, it’s essential to maintain a clean and sanitized environment to prevent contamination. Additionally, temperature control during fermentation is crucial to achieve the desired flavor profile and beer clarity.

Following a tried-and-tested New Zealand Pilsner homebrew recipe, and possibly consulting with experienced brewers, can lead to a successful and satisfying brewing experience.