3B Czech Premium Pale Lager

Czech Lager

2021 Guidelines

Czech lagers are generally divided by gravity class (draft, lager, special) and color (pale, amber, dark). The Czech names for these categories are světlé (pale), polotmavé (amber), and tmavé (dark). The gravity classes are výčepní (draft, 7–10 °P), ležák (lager, 11–12 °P), and speciální (special, 13 °P+). Pivo is of course the Czech word for beer. The division into gravity classes is similar to the German groupings of schankbier, vollbier, and starkbier, although at different gravity ranges. Czech beers within the classes are often simply referenced by their gravity. There are often variations within the gravity-color groupings, particularly within the speciální class. The style guidelines combine some of these classes, while other beers in the Czech market are not described (such as the strong Czech Porter). This is not to imply that the categories below are the full coverage of Czech beers, simply a way of grouping some of the more commonly found types for judging purposes.Czech lagers in general are differentiated from German and other Western lagers in that German lagers are almost always fully attenuated, while Czech lagers can have a slight amount of unfermented extract remaining in the finished beer. This helps provide a slightly higher finishing gravity (and thus slightly lower apparent attenuation), slightly fuller body and mouthfeel, and a richer, slightly more complex flavor profile in equivalent color and strength beers. German lagers tend to have a cleaner fermentation profile, while Czech lagers are often fermented cooler (7–10 °C) and for a longer time, and can have a light, barely noticeable (near threshold) amount of diacetyl that often is perceived more as a rounded body than overtly in aroma and flavor [significant buttery diacetyl is a flaw]. Czech lager yeast strains are not always as clean and attenuative as German strains, which helps achieve the higher finishing gravity (along with the mashing methods and cooler fermentation). Czech lagers are traditionally made with decoction mashes (often double decoction), even with modern malts, while most modern German lagers are made with infusion or step infusion mashes. These differences characterize the richness, mouthfeel, and flavor profile that distinguishes Czech lagers.

Overall Impression

A refreshing pale Czech lager with considerable malt and hop character and a longfinish. The malt flavors are complex for a Pilsner-type beer.The bitterness is strong and clean butlacks harshness, which gives a well-balanced, roundedflavor impression that enhances drinkability.

Aroma

Medium to medium-high bready-rich malt and medium-low to medium-high spicy, floral, or herbal hop bouquet; though the balance between the malt and hops may vary, the interplay is rich and complex. Light diacetyl, or very low fruity esters are optional. Esters tend to increase with gravity.

Appearance

Medium yellow to deep gold color. Brilliant to very clear clarity. Dense, long-lasting, creamy white head.

Flavor

Rich, complex, bready maltiness combined with a pronounced yet soft and rounded bitterness and floral and spicy hop flavor. Malt and hop flavors are medium to medium-high, and the malt may contain a slight impression of caramel. Bitterness is prominent but never harsh. The long finish can be balanced towards hops or malt but is never aggressively tilted either way. Light to moderately-low diacetyl and low hop-derived esters are acceptable, but need not be present.

Mouthfeel

Medium body. Moderate to low carbonation.

Statistics

ABV 4.2% - 5.8%

IBU 30 - 45

SRM

3 - 6

Original Gravity (OG) 1.044 - 1.06

Final Gravity (FG) 1.013 - 1.017

Comments

Generally a group of pivo Plzeňského typu, or Pilsner-type beers. This style is a combination of the Czech styles světlý ležák (11–12.9 °P) and světlé speciální pivo (13–14.9 °P). In the Czech Republic, only Pilsner Urquell and Gambrinus are called Pilsner, despite how widely adopted this name is worldwide. Outside the Czech Republic, Czech Pilsner or Bohemian Pilsner are sometimes used to differentiate the beer from other Pilsner-type beers.Kvasnicové (“yeast beer”) versions are popular in the Czech Republic, and may be either kräusened with yeasted wort or given a fresh dose of pure yeast after fermentation. These beers are sometimes cloudy, with subtle yeastiness and enhanced hop character. Modern examples vary in their malt to hop balance and many are not as hop-forward as Pilsner Urquell.

History

Commonly associated with Pilsner Urquell, which was first brewed in 1842 after construction of a new brewhouse by burghers dissatisfied with the standard of beer brewed in Plzeň. Bavarian brewer Josef Groll is credited with first brewing the beer, although there may have been earlier pale lagers in Bohemia. Just as important as the lager yeast was the use of English malting techniques.

Characteristic Ingredients

Traditional Czech hops. Czech malt. Czech lager yeast. Water low in sulfate and carbonate provides a distinctively soft, rounded hop profile despite high hopping rates. The bitterness level of some larger commercial examples has dropped in recent years, although not as much as in many contemporary German examples.

Style Comparison

More color, malt richness, and body than a German Pils, with a fuller finish and a cleaner, softer impression. Stronger than a Czech Pale Lager.

Commercial Examples

Bernard světlé ležák 12°

Budvar 33 světlý ležák

Pilsner Urquell

Pivovar Jihlava Ježek 11%

Primátor Premium lager

Radegast Ryze hořká 12

Únětická pivo 12°

Beer Styles