Zoiglhaus Brewing Co. Braumeister Alan Taylor Talks Zoigl-Pils

We spoke with Zoiglhaus Brewing Co. Braumeister Alan Taylor about Zoigl-Pils.

Who came up with this beer's recipe? 
I did.

What’s your favorite aspect of this beer (flavor, aroma, etc.)?
We love this beer because as far as being Northern German in style it’s entirely spot-on. It has this characteristic bite of hoppiness that comes with this regional interpretation of a Pilsner, so it’s an authentically brewed German-style beer that uniquely appeals to the hop-crazed palates of the Pacific Northwest.  

Where does this beer’s name come from?
Zoigl-Pils, there’s two parts to this name. Zoigl is a word that comes from the Upper Palatinate of Germany, loosely translating to “sign.” There, five towns keep alive the tradition of communal brewhouses, where they make wort and the brewer takes it home to ferment. When it’s done, they open their homes to the community, serving the beer as the neighborhood pub. The location is noted by a six-pointed star (the sign!) placed outside of their doorways. This is the tradition that inspired us to create the community-based Zoiglhaus - where we open our brewhouse to homebrewers as well as a number of other breweries. The “Pils’ part of course comes from the Pilsner style, this one in the Northern German tradition of hop-focused, dry and crisp. 

Is this your “desert island beer?”
Definitely, but it’s one of four - I’d also take Schultheiß Berliner Weisse but it’s extinct, so I’d be happy to take our Berliner Weisse. Also can’t ever go wrong with Paulaner Hefeweizen and just for some variety I’d toss in our Hopfenbombe German IPA. With all those choices, you might never get me back off the island!

Can you describe this beer in 10 words or less? 
All-German ingredients resulting in a crisp, hoppy Pilsner beer.

Do you know a story – or have a personal story – that revolves around this beer? 
I studied and received my degree in Brewing Science at the VLB in Berlin, Germany.  Two of my fellow graduates work in Jever on the North coast and brew Jever Pilsner. It is the most bitter of the larger German Pilsners and my “go-to" Pilsner beer when I'm back in Germany visiting family and friends. The combination of crispness with a snappy hop bite makes it perfect for my Oregonian roots.  

What's a good food pairing for this beer? 
Damn near anything! It has enough character to stand on its own but doesn’t overpower food or dominate your palate like an IPA might. A Döner Kebab is always a hit when paired in Germany. If we’re at Zoiglhaus we love it with our housemade sausages or schnitzel. At home you could pair it with anything from a crisp Spring Salad with a Lemon Vinaigrette all the way to BBQ Spare Ribs. We love it for its versatility! 

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