Hops: Saaz

Yeast: Saccharomyces Pastorianus

Malts: Bohemian and Moravian barley malted at the brewery to 60-75% modification.

Water: Soft local water.

4.4% abv

A very thorough study of Pilsner Urquell can be found in an article published by Brewing Techniques called The History and Brewing Methods of Pilsner Urquell.

The following is Pilsner Urquell as tasted here at BeerBasics.com …

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HOMEBREWERS: Try your hand a brewing your own Pilsner Urquell clone…