Just got back from two weeks in Germany (near Jena in Thüringen if anyone knows the area) and of course took the opportunity to "recalibrate" the palate. Interestingly, I found, while sampling a number of regional and national German Pilsners, some in bottles, some "vom Fass", (Köstritzer, Ur-Krostitzer, Wernesgrüner, König, Saalfelder, Jever, Radeberger, Bitburger are the ones I can remember) that what I am chasing as a German Pils aroma over here in the US seems to be mostly muted or subdued in Germany, and in some cases it is non-existent (for example in Ur-Krostitzer which I had from the tap at a reputable place run by friends of my brother, that I know plows through the stuff, so I know it was quite fresh).
I've heard/read some comments along those lines but would be interested what others who have been to Germany recently think on this issue.... is it possible that some of what we are discussing here is just a bit of oxidation, perhaps some light- and heat-struck issues, etc, rather than an actual "good" component of a beer that we should be trying to emulate?
Just a thought...
-red