Sixpoint The Crisp

Tasting Notes

The aroma leads with subtle floral and spicy noble hops — think Saaz or Hallertau — over a clean, lightly grainy malt base. On the palate, the bitterness is firm but not aggressive, sitting in balance with a dry, bready malt character. The body is lean and the carbonation well-measured, keeping things taut without feeling thin. The finish is dry and moderately bitter, lingering just long enough to invite the next sip.

About the Brewery

Sixpoint is a Brooklyn-based brewery that opened in 2004 and built its reputation on a science-forward, experimental approach to brewing. They were early adopters of the canned craft beer format, which helped push their beers into a wide distribution footprint across the Northeast and beyond. Their lineup spans everything from approachable lagers to high-gravity stouts and IPAs, and The Crisp has been one of their most consistent flagship offerings.

Food Pairings

A German Pilsener like this pairs well with roast chicken because the dry bitterness cuts through the rendered fat without overwhelming the meat's flavor. Soft pretzels with mustard are a natural match, as the malt backbone echoes the bread and the hops complement the sharp condiment. Grilled bratwurst works for similar reasons — the carbonation and bitterness scrub through the pork fat cleanly. Mild cheeses like Havarti or young Gouda let the hop character come forward rather than be buried under strong dairy funk.

Style Guide

German Pilsener is a pale, highly attenuated lager defined by its assertive noble hop bitterness and dry, clean finish — noticeably more bitter and drier than its Czech cousin. It originated in northern Germany as a response to the softer, rounder Bohemian Pilsner style, using harder local water that sharpens hop expression and strips residual sweetness. The malt character is present but restrained, serving mostly as a backdrop for the hops. ABVs typically fall in the 4.5–5.5% range, keeping the body light and the bitterness front and center.