Beer Style Guide: Get to Know Czech Pale, Czech Premium Pale with Em Sauter

Beer Style Guide: Czech Pale, Czech Premium Pale

We must thank the Czechs (well, it was a German who brewed the first one, more on that in a minute) for inventing what is now the world’s favorite beer—the golden lager. Of course, their brewing tradition has evolved as well but what can thank them for coming up with the first mass-produced golden lager, for which spawned many new beer styles.

In 1842, the city of Pilsen in what is now the Czech Republic hired a brewer named Josef Groll to help man their state of the art brewery just built by architect Martin Steltzer. Groll was a German and brought his brewing skills and knack for the popular lager to a place with different ingredients. Their malt was floor malted and pale. Their water had no minerals in it unlike the harder waters of Germany and their hops were a spicy native variety called Saaz.

Using what he had, Groll brewed a new lager unlike anything anyone had ever seen. There are stories of the town bursting into applause at having tried it at the St. Martin’s market in November 1842. And this beer is still being brewed to this day in Pilsen and is still one of the most popular beers in the world: Pilsner Urquell. Their name literally means “original.”

Pilsners vs Pale lagers

In the Czech Republic, only Pilsner Urquell is known as a pilsner. The rest are pale lagers. Pilsner Urquell is a stronger version of this pale lager. In America, we sort of lump these two styles together and mostly brew the stronger version or “Premium Pale.” The most popular beer in the Czech Republic is a pale lager called “světlý ležák” or “světlé výčepní pivo” which in English means “light lager.” There are higher ABV versions of this beer called “světlé speciální” or “light specialty” which are higher in ABV.

We’ve already mentioned the sparse ingredients used for these beers. But they traditionally also employ a decoction mash regimen. This means the thickest part of the mash is pulled out and boiled for 15 minutes and then added back in. This raises the temperature of the mash itself. Decoction claims to add a richer flavor and was necessary when malts weren’t as high quality as they are now. Does it make a difference? There’s a lot of debate about it but the nod to tradition is always nice to see. I think I can taste the difference. I think.

Tasting Notes

For flavors/aromas, you’ll get a pleasant grain and cracker flavor. These beers are fuller bodied and usually a touch darker than German Pilsners and not as dry. The saaz hops add a low white pepper and “spice” note. We say “spice” in the beer world because saaz has its own unique flavor that almost defies words. You know it when you try it (seriously). Czech Pale Lagers also can have a slight diacetyl or buttery aroma/flavor that is allowed. This is from the yeast and fermentation process. It’s a well-known flavor and aroma in Pilsner Urquell.

You can’t talk about Czech beers without talking about their pouring tradition. Americans visiting Prague who don’t know any better will be horrified to see their beers come to the table half foam, half beer. Czechs pour off a special “side pull” faucet that’s actually having a moment in America. It’s also one of the only times the faucet should be submerged into the beer itself. A mesh screen in the tap creates copious amounts of “wet foam.” Don’t hate on foam! It’s a concentration of flavor and aroma and this wet foam is quite tasty. Drink up!

Food Pairings

Czech Pale Lagers are versatile. They work well with succulent warming meals like roast chicken but they also pair as a great backyard BBQ beer. Pairing this with a spicy veggie burger or BBQ chicken is always a good decision.