I am studying to become a BJCP judge.
I was reading through Style 2a German Pilsner and saw something in the flavor profile that I didn't quite understand thoroughly.
It says
Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight malt sweetness are acceptable
What does this mean?
I read it as being fermented dry enough so that its crisp like you'd expect that style to be. But in-order to retain a maltiness while drying the beer out its becomes a matter of choosing great ingredients. This is where using the best Continental Pilsner malt available comes into play. Great german pilsner is about a near perfect fermentation to let the work of the maltster really shine through.
That sounds like malty flavor, without the sweetness of, say, a scottish beer. A dry maltiness.
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