How can pilsner beers with their hoppy bitter taste be lagers which by definition are made relatively few hops?

You're right to be confused! It seems like a contradiction, but here's the breakdown of why Pilsner beers, with their hoppy bitterness, can still be considered lagers:

1. Lagers are defined by their fermentation process, not hop levels. Lagers are fermented at cool temperatures using a specific type of yeast called Saccharomyces pastorianus. This process produces a clean, crisp flavor profile that's distinct from other beer styles.

2. Pilsner beers are a specific style of lager. They originated in the Czech Republic and are known for their light golden color, crisp dryness, and subtle bitterness. While they use hops, it's a specific type of hop (often Saaz) that contributes a gentle bitterness rather than the intense, citrusy flavors found in American IPAs, for example.

3. "Low hop" doesn't mean "no hop". Even though lagers are generally considered "low hop" compared to styles like IPAs, they still use hops for bitterness and aroma. Pilsners, in particular, use hops strategically to create a balance between bitterness and malt sweetness.

4. Perception plays a role. The "hoppy" taste of a Pilsner is perceived more distinctly because of the clean, crisp flavor profile of the lager itself. This allows the subtle hop bitterness to shine through more prominently than in other beer styles with more complex flavor profiles.

In summary:

* Pilsners are lagers: They are fermented using the same lager yeast, resulting in the characteristic clean, crisp flavor.

* Pilsners are not "low hop": They use hops strategically to achieve their signature bitterness, which is more noticeable due to the clean, crisp lager flavor.

It's important to note that beer styles are evolving, and some modern Pilsner variations might use higher hop levels than traditional Czech Pilsners. However, the core characteristics of the style remain: lager fermentation and a balanced, crisp, and slightly bitter taste.