strain family
Czech lager yeast
Lower-attenuating lager strains that leave more malt body, and in which a trace of diacetyl is traditionally tolerated.
Czech brewing accepts a low level of diacetyl that German brewing treats as a fault — one of the clearest cases where the same compound is judged differently by tradition rather than by chemistry.
Behaviour
| Fermentation temperature | 8–12°C |
|---|---|
| Apparent attenuation | 68–76% |
| Flocculation | medium |
| Esters | none |
Used in
- Czech pale lager
The Czech everyday lager: lower in strength than the premium version but keeping the soft bready malt and generous Saaz hopping.
- Czech premium pale lager
The original pale lager: rich bready malt, generous Saaz hopping and a rounded bitterness that soft Bohemian water makes possible.
- Czech amber lager
A Bohemian amber lager balancing caramel malt against Saaz hop character, sitting between the pale and dark Czech beers.
- Czech dark lager
A dark Bohemian lager richer and sweeter than its German counterparts, with caramel and light roast over a soft body.