Pilsners don’t get the credit they deserve…probably because most people don’t bother to pour them properly! A Pils, especially one as special as today’s, deserves to be “slow poured” –– a traditionalist German technique that can take up to seven minutes!

It’s simple. Try it with this stunner from the massive 4.22 UT-rated Equilibrium Brewery. Like aging a Pils in foeders for over three months (exactly what EQ did with South St. Pils), it’s well worth the wait!

1. Point the first pour at the bottom center of the glass. Generate as much foam as possible, letting the beer “open up,” producing its gorgeous, grassy floral aromas. 
2. Once the foam settles — leaving a lush, pillowy head atop a lovely golden body — pour a second stream until the foam rises just above the lip of the glass.
3. Once the foam settles again, top the beer off. Voila! Your South St. Pils has a strong, stable head with rich herbal, citrus notes, and a settled carbonation. It has warmed to an ideal drinking temperature, and is ready to be enjoyed!

South St. Pils opens like a floral bouquet, flowing into crisp bread flavors like a freshly baked baguette. Softly hopped and incredibly clean, the complexities of this light, refreshing golden elixir taste even better after a slow pour!  

Care to try yourself?