The Bohemian pilsener has a slightly sweet and evident malt character and a toasted, biscuit-like, bready malt character. Hop bitterness is perceived as a medium with a low to medium-low level of noble-type hop aroma and flavor. This style originated in 1842, with “pilsener” originally indicating an appellation in the Czech Republic. Classic examples of this style used to be conditioned in wooden tanks and had a less sharp hop bitterness despite the similar IBU ranges to German-style pilsener. Low-level diacetyl is acceptable. Bohemian-style pilseners are darker in color and higher in final gravity than their German counterparts.

  • SRM Color Scale
    3 - 7
  • International Bitterness Units (IBUs)
    30 - 45
  • Alcohol by Volume (ABV)
    4.1% - 5.1%
  • Alcohol
    Not Detectable to Mild
  • Hop Aroma/Flavor
    Hop aroma and flavor are low to medium-low, deriving from noble-type hops. Hop bitterness is medium
  • Malt Aroma/Flavor
    Toasted, biscuit-like, and/or bready malt flavors along with low levels of fermented-malt-derived sulfur compounds may be evident
  • Yeast Esters
    Not common to style
  • Yeast Phenols
    Not common to style
  • Body
  • Carbonation
  • Finish Length
  • Attenuation
    64 - 68
  • Hops
    Czech Saaz
  • Malt
    Pilsner, CaraPils
  • Water
    Low mineral conten
  • Yeast
Food Pairings
  • Cheese
    Mild White Cheddar
  • Entrée
    Shellfish, Chicken, Salads
  • Dessert
    Shortbread Cookies
  • Carbonation
    Medium Rising Bubbles
  • Clarity
    Clear to Brilliant
  • Color
    Straw to Light Amber
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