Czech Dark Lager (2024)

I got the crowler at Monk's, didn't spot the cans in stores.

 

At risk of getting all "provincial" on BA, JJ's, Williquors, and most of the Hy-Vees in SF have been carrying Eleven Degrees in cans.

 

I must have missed it, could have saved me money, oh well.

 

It's been spotty at times, just like Tmave Pivo was last year. Sometimes it's there, sometimes it's not.

 

I actually enjoy the dark lagers stateside more than I did the ones I tried in Prague.

 

Landmade Farm Brewery in Poolesville, Maryland opened very recently and specializes in Czech lagers. From my samplings thus far, they are similar to Schilling flavor profile across their portfolio. As far as low ABV/big flavor, I’d also recommend cycling through and finding some English Dark Milds (realize they are somewhat scarce) as although different flavor profile than Czech Darks, they provide the same low ABV/big flavor satisfaction and lets us support brewery variety vs. hype-training a particular style for 5 years than moving on to something else.

 

Which brands did you drink in Prague?

Cheers!

 

Silver Branch in Silver Spring is quietly becoming the go-to for lagers in the DMV. I really like their Obsidian Castle.

 

Feels like everybody and their mom is making them in CO these days. Most aren't bad, but I'd be hard pressed to identify them as unique most of the time. I think it just sounds a little bit cooler than saying you have a schwarzbier. That said, the ones from Bierstadt, Wild Provisions, and Cohesion are terrific and authentic. I could drink those all day every day.

 

People are mentioning Schwarzbier in the thread so I went to the 'Beer Style' guide to compare the descriptions. The Czech Dark Lager description is still 'in progress'. Does someone want to take a crack at comparing the two styles?

 

Below is something I posted last year related to your query:

I drank quite a bit of Tmavý Ležák (Czech Dark Lager) beers during my two week vacation to the Czech Republic (I stayed in Prague) in 2019; see article linked below.

I agree that the level of roastiness in a Czech Dark Lager is in between a Munich Dunkel and a Schwarzbier. Below is something I posted in a previous thread:

"So, what is the difference between a Munich Dunkel, Schwarzbier and a Czech Dark Lager? Let’s once again consult the BJCP style guidelines where within the discussion of the Munich Dunkel style they state:

“Style Comparison: Not as intense in maltiness as a bock (and thus more drinkable in quantity). Lacking the more roasted flavors (and often hop bitterness) of a schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.”

A significant number of the Tmavý Ležák beers I drank in the Czech Republic had very subtle roastiness and because of this I personally would be inclined to place these beers in the middle betweed Munich Dunkel and Schwarbier as regards the roasty aspect.

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https://www.morebeer.com/articles/Czech_Beers

@falloutsnow

 

My above post kinda concentrated on the roasty aspect but another consideration is hop flavor.

Below is from the BJCP style guidelines for Schwarzbier (with emphasis in bold by me):

“Style Comparison: In comparison with a Munich Dunkel, usually darker in color, drier on the palate, lighter in body, and with a noticeable (but not high) roasted malt edge to balance the malt base. Should not taste like an American Porter made with lager yeast. Drier, less malty, with less hop character than a Czech Dark Lager.”

So in summary what will distinguish a properly brewed Czech Dark Lager vs. a Schwarzbier is that the Czech Dark Lager should have low to no roastiness with a more notable hop character (flavor).

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@falloutsnow

 

From the 2021 BJCP Style Guidelines:

This tends to jive with the Czech Darks I've sampled (imports to local craft). I always find them somewhere between a Munich Dunkel and Schwarzbier.

 

I went Friday and they weren't doing it 'slow pour', but using their new LUKR Freedom Facet in the more traditional Czech pour manner (submerging the facet in the glass) and serving it in the dimpled mugs glass.

It was so good I had to have two while I was there.

Rockcreek has done a few Czech Dark lagers over the years too.

 

Does using the Lukr in the 'traditional' manner result in a beer that 'tastes' different to your palate? Would you have preferred it poured the 'slow pour' way?

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Staropramen Dark, Budvar Dark, Zlaty Kriz 13 from U Krize, Krumlov 12 tmave

 

That is the beer on the left in the below photo:


What I wrote about that beer:

"Dark Lager (Tmavý Ležák): brewed with 4 malts and I presume one is caramel malt based upon my tasting of this beer."

And:

"The Dark Lager (Tmavý Ležák) had too much of a caramel flavor for my liking. My wife’s comment was: this is not nearly as good as the Tmavý Ležák you brew."

But at the Staropramen pub I also had:

"In addition to this ‘complementary’ sample pour I also ordered a small (33 cl) pour of their Černý (also a Dark Lager) which was on tap. I enjoyed drinking this beer – it had a more complex flavor profile and the caramel aspect was subtle compared to the other non-Pale beers I discussed above."

https://www.morebeer.com/articles/Czech_Beers

Did you get a chance to drink the Staropramen Černý beer?

I did not drink any of the other beers you listed but below were my favorite Czech Dark Lagers I drank in the Czech Republic (Prague):

• Bernard Tmavý Ležák
• U Fleků Tmavý Ležák
• Cerna Svine 13° Tmavý Speciál
• Matuška Tmavé special

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My favorite Czech Dark Lager is Jaroslav from Schilling in New Hampshire. They make a bunch of great tasting German-style lagers.

I had a friend who lives up in NH introduce me to Schilling years ago, but just recently they started to distro to PA.

 

I thought that some folks might enjoy watching this video from Confluence Brewing about their new beer: 13 Degrees Czech Dark Lager.



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