Taplist: The Italian Pilsner
About this episode
Decker and Bobby discuss the characteristics and brewing process of an Italian pilsner named Pil Ritrovo.
Decker hops back on mic to taste a new, unnamed Italian pilsner from Bobby. They discuss what makes pilsners unforgiving and visually driven, including how the first unfiltered keg pull can be hazy from yeast. This beer is a collaboration with Stefano Viglietti who owns Slo Food Market, Il Ritrovo, and Field to Fork. It's officially been named Pil Ritrovo! Visit Sheboygan and check it out! https://www.ilritrovopizza.com/ https://www.slofoodmarket.com/ https://www.fieldtoforkcafe.com/ PATREON SUPPORT patreon.com/respectingthebeerpodcast Uncut episodes with bonus content Access to exclusive beers Access to 50-minute video tour of McFleshman's FACEBOOK GROUP https://www.facebook.com/groups/respectingthebeer QUESTIONS? Email us at respectingthebeer@gmail.com -- CHAPTERS 00:00 Welcome to Respecting the Beer! 02:10 Lukr Faucets and Pilsner Pride 04:24 First Tasting Notes 05:25 Hops Breakdown Saaz to Saphir 08:41 Italian Pilsner Origin Story 10:20 IBUs ABV and Decoction Tease 15:40 Decoction Surprise Results 16:33 Why Decoction Clears Beer 17:28 Color Control Without Fire 18:45 Old School Brewing Logic 19:28 Better Foam From Decoction 20:36 Naming Beers Is Hard 23:03 Community Collabs…
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