German pilsners are typically crisper, drier, and more bitter than their Czech counterparts, often using German noble hops like Hallertau or Tettnanger, and may feature harder water chemistry to enhance sharpness. They are generally lighter in color and less malty than Czech pilsners, which are known for their fuller body, slightly sweet malt character, and the use of distinctive Czech Saaz hops that contribute floral and spicy notes. In contrast, Italian pilsners are defined by dry-hopping, which imparts a pronounced floral and aromatic hop character not commonly found in traditional German pilsners, where dry-hopping is rare.
Pilsner Urquell was my entry into European beers and when I happened upon Budvar, I was hooked on Czech Pilsner. Pleasantly malted with a unique spicy finish. Eventually I started exploring Warsteiner, Bitburger, and locally Victory Prima Pils, Brau Pils, and the Hardywood Pils where German Pilsners became my thing. I think it's the maltiness and hard water bitterness that is so attractive. As for the Italian angle, I was never a great fan of that style since it seems that the dry-hopping overwhelms the mid-palate. In any case here's a breakdown of the three pilsner styles.
