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Bohemian-Style Pilsener

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Location: European
Category: Lager
BJCP Comparable Category: 2B - International Amber Lager

Style Description

This is the description of how the Bohemian-Style Pilsener style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Bohemian-Style Pilsener beer style.

The head should be dense.

  • Body: Medium
  • Malt Flavors & Aromas: A slightly sweet and toasted, biscuity, bready malt aroma and flavor is present.
  • Hop Flavors & Aromas: Medium-low to medium, derived from late kettle hopping with noble-type hops.
  • Fermentation Characteristics: Very low levels of diacetyl, if present, are characteristic of this style and may accent malt character. Low levels of sulfur compounds may be present. DMS should not be present.
  • Common Ingredients: Two-row or six-row base malt. Color malts such as victory, amber, etc. Caramel malt adjuncts. European or American hops or a combination of both.
  • Commercial Examples: Brooklyn Lager, Capital Winter Skål, Dos Equis Amber, Schell’s Oktoberfest, Yuengling Lager.

Brewing Properties of Bohemian-Style Pilsener

The functional properties of brewing Bohemian-Style Pilsener beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.

ABV
The alcohol by volume is shows the amount of alcohol this style of beer should have.
4.1 - 5.1%
Bitterness
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
30 - 45 IBUs
SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
3 - 6 SRM
(6 - 12 EBC)
Original Gravity
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
1.044 - 1.056
Final Gravity
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
1.014 - 1.018

If you see an error in our data, please let us know!

Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.

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