Dry hopping pilsners

How common is dry hopping in Czech Pils? German Pils (Munich, Dortmund, etc)? I assume for German Pils it would virtually never happen. I was just in the Czech Rep and definitely some micro breweries are dry hopping, but I don’t know how prevalent it is and if it is a new, or traditional thing.

How common is dry hopping in new world (I guess specifically the US) Pils?

I am going to do a talk on summer beers in a few weeks and this is a topic I wanted to cover.

Tim

I’m 90% sure I was told by a Firestone Walker rep that their Pivo Pils is dry hopped.

I’d wager that it’s happening quite a bit with the newer American pilsners (like Pivo) that are essentially taking the IPA model and mapping it onto Pilsner ingredients.

I’d be curious to have some insight into this as well. As far as I’ve ever heard, the practice is English in origin.

It’s pretty rare in Franconia, where brewers and drinkers prefer the hop character to come from isomerization both for taste and longevity.

Pivo actually used to have the words "Dry Hopped with Saphir" on the label before the latest redesign. It’s undoubtedly still dry hopped, and I find it most enjoyable at around 6-8 weeks after some of the dry hop rawness has faded from the nose.

Pivo Pils came as an ispiration after Tipopils, which I’m sure it’s still not the first dry-hopped pils.

Originally posted by 3fourths
It’s pretty rare in Franconia, where brewers and drinkers prefer the hop character to come from isomerization both for taste and longevity.

OTOH, flame-out or hop-stand hopping seems to be a traditional thing in German & Czech brewing. Dumping a load of hops in the cool ship or whirlpool, etc. Better than dry-hopping anyway!