Golden Bohemia 2021 Categories

Bottom Fermented Beers

původní české styly / czech style
1 České světlé výčepní pivo / Bohemian-Style Session Lager
2 České tmavé výčepní pivo / Bohemian-Style Ssession Lager
3 Český světlý ležák / Bohemian-Style Pale Lager
4 Český tmavý ležák / Bohemian-Style Dark Lager
5 Silný český světlý ležák / Bohemian-Style Strong Pale Lager
6 Český světlý imperiální ležák / Bohemian-Style Imperial Pale Lager
7 Silný český tmavý ležák / Bohemian-Style Strong Dark Lager
8 Český tmavý imperiální ležák / Bohemian-Style Imperial Dark Lager

mezinárodní styly / international style
9 Vídeňský ležák / Vienna-Style Lager
10 Silný polotmavý ležák / Strong Semi-Dark (Amber or Brown) Lager
11 Ochucené výčepní pivo / Fruit, Herb and Spice Session Lager
12 Ochucený ležák / Fruit, Herb and Spice Lager
13 Silný ochucený ležák / Fruit, Herb and Spice Strong Lager
14 Světlý ležák s chmelením za studena / Pale Lager Dry Hopped
15 Silný světlý ležák s chmelením za studena / Strong Pale Lager Dry Hopped
16 India Pale Lager
17 Silný India Pale Lager /Strong India Pale Lager
18 Spodně kvašený porter / Bottom Fermented Porter
19 Ležák z nakuřovaného sladu / Smoke Lager
20 Silný ležák z nakuřovaného sladu /Strong Smoke Lager
21 Světlý bock / Heller (Pale) Bock

22 Polotmavý bock / Bernstein (Amber) Bock
23 Tmavý bock / Dunkel (Dark) Bock
24 Světlý doppelbock / Heller (Pale) Doppelbock
25 Polotmavý a tmavý doppelbock / Dunkel (Amber, Brown or Dark) Doppelbock

Top Fermented beers
26 Summer Ale
27 English Golden Ale
28 American Pale Ale
29 American-Style India Pale Ale
30 Imperial (Double) India Pale Ale
31 Hazy and Juicy India Pale Ale
32 Hazy and Juicy Imperial India Pale Ale
33 Experimental India Pale Ale
34 Porter a stout (svrchně kvašené) / Porter and Stout (top fermented)
35 Imperial Porter a Imperial Stout (svrchně kvašené) / Imperial Porter and
Stout (Top Fermented)
36 Wood and Barrel Aged Beer
37 Světlé pšeničné pivo / German-Style Weizen Hell
38 Polotmavé pšeničné pivo / Weizen Bernstein or Dunkel
39 Tmavé pšeničné pivo / Weizen Dunkel
40 Pšeničný bock / Weizen Bock

Beers with spontaneous or other type of fermentation
41 Kyselá piva / Sour Beer
42 Berliner Weisse s českými surovinami
43 Wood and Barrel Aged Sour Beer

Non-Alcoholic Beers
44 Spodně kvašené nealkoholické pivo / Non-Alcoholic Beer Bottom Fermented
45 Spodně kvašené nealkoholické pivo ochucené / Non-Alcoholic Fruit, Herb and
Spice Beer Bottom Fermented

46 Spodně kvašené nealkoholické pivo chmelené za studena / Non-Alcoholic Dry
Hopped Beer Bottom Fermented
47 Svrchně kvašené nealkoholické pivo / Non-Alcoholic Top Fermented Beer
48 Ochucené svrchně kvašené nealkoholické pivo /Non-Alcoholic Fruit, Herb and
Spice Top Fermented Beer
49 Svrchně kvašené nealkoholické pivo chmelené za studena / Non-Alcopholic
Dry Hopped Top Fermented Beer

 

1 Session Bohemian Pale Lager

(České světlé výčepní pivo)

  • color: 6 – 14 EBC
  • alcohol content: 3 – 4,2 % vol.
  • bitterness: 15 – 25 IBU

Bottom fermented beer.

It’s not an internationally recognized beer style. Czech laws state, that its plato has to be between 7.00 and 10.99% of the original wort extract. The main difference between a Czech session lager and a regular Czech lager is mostly in its bitterness and fullness, where session lager has lesser bitterness and thinner body. However, the difference in color and carbonation is minimal. Very typical is also a tall head. A session lager should be very balanced with a pronounced malty aroma, hoppy tones and a decent feel of fresh yeast. It’s lower to medium bitterness is well pronounced mostly in the finish. If low enough, the presence of diacetyl is not considered a defect. Both filtered and unfiltered versions are tolerated.

 

Typical characteristic: The balance between malty taste and lower hoppy bitterness give session lager a high drinkability. Its body fullness is from low to medium round.

 

2 Session Bohemian Dark Lager

(České tmavé výčepní pivo)

  • color: more than 60 EBC
  • alcohol content: 3 – 4,2 % vol.
  • bitterness 15 – 20 IBU

Bottom fermented beer.

Czech laws state, that it’s plato has to be the same as in case of Session pale lager, which is between 7.00 and 10.99% of the original wort extract. Dark session lager has a thinner body. Most of the aroma originates from the malt, which hides the hoppy tones. Thanks to the Munich and other special malts, the taste contains a strong presence of coffee and chocolate. Only a low roasty flavor is accepted. Lower to medium bitterness appears in the finish. If low enough, the presence of diacetyl is not considered a defect. Both filtered and unfiltered versions are tolerated.

 

Typical characteristic: The balanced malty taste, which shouldn’t be too sweet. High drinkability is demanded. Body fullness is from low to medium round.

 

3 Bohemian Style Pale Lager

(Český světlý ležák) 

  • color: 6 – 16 EBC
  • alcohol content: 4,3 – 5,2 % vol.
  • bitterness 20 – 40 IBU

Bottom fermented beer.

 

This beer style is brewed by the decoction mashing method when one portion of the main mash is removed 3 times, boiled apart and put back into the main vessel. Bohemian style pale lager has to lager (mature) for a long time on a low temperature between 1 – 4 o C. Both filtered and unfiltered versions are tolerated. Its color varies from bright yellow to dark golden. A tall and thick head is very desirable. The aroma intensity is from lower medium to medium. It’s composed from the aromatic Czech hops, malt and esters. It cannot contain any new varieties of aromatic hops. A very low presence of diacetyl is tolerated. DMS and other off flavors are not tolerated. The taste has to be well balanced, the bitterness medium to medium-high but always in harmony with the fullness and malty body character. The bitterness shouldn’t be too adhering. Dry hopping is allowed only with the typical varieties of Czech hops. Czech laws state that it’s plato has to be between 11.00 and 12.99% of the original wort extract.

Typical characteristic: The main difference between a foreign lager and a Czech lager is a medium-high body fullness, which has to be well balanced with the slightly sweet pure malty taste and a noble bitter finish. The fullness shouldn’t be lower than medium. Also the bitterness shouldn’t lower its high drinkability. If dry hopped with a different hops variety, it gets automatically disqualified from the category.

 

4 Bohemian Style Dark Lager

(český tmavý ležák)

  • color: more than 60 EBC
  • alcohol content 4 – 5,5 % vol.
  • bitterness 20 – 30 IBU

Bottom fermented beer.

A dark, almost pitch black beer that represents the first original Czech beer style. It offers a higher bitterness than the Munich style beers, and of course a higher fullness. The Bohemian style dark lager has a softer bite than its pale version. The aroma contains notes of coffee and chocolate, with a slight presence of roasted tones. A very low presence of diacetyl is tolerated. The presence of esters and fruity aromas are a welcome component. In the taste are perceivable tones of caramel, but mostly chocolate and coffee.

 

Typical characteristic: A sweet taste, which shouldn’t be too dominant, but again well balanced. The body fullness has to be at least medium. High drinkability is demanded.

 

5 New Style Lager

(světlý ležák s novými odrůdami chmele)

  • color: 6 – 25 EBC
  • alcohol content: 4,3 – 5,4 % vol.
  • bitterness: 25 – 60 IBU

Bottom fermented beer.

From the point of view of the Czech laws, the plato of a Czech lager has to be between 11.00 and 12.99% of the original wort extract. Its color has to be bright golden, amber or even copper. This style demands a tall and thick head. Both filtered and unfiltered versions are tolerated. The aroma originates in hops, whose intensity must be at least medium or medium-high. It contains a wide scale of aromas with the use of aromatic hops varieties mostly from the US. From a various kinds of citrus fruits to piney, earthy and herbal aromas. The scent should encourage the drinker to have a sip. The body must by malty enough, so that it can be harmoniously balanced with the massive bitter finish. The finish should be long and at least medium-high or high.

Typical characteristic: Even though in this beer style dominate the hoppy aromas and bitterness, these features have to be well balanced, so that they can influence positively the drinkability of the beer.

6 Vienna Lager

(Vídeňský ležák)

  • color: 24 – 52 EBC
  • alcohol content: 4,9 – 5,4 % vol.
  • bitterness: 18 – 24 IBU

Bottom fermented beer.

A light brown colored amber lager that has a medium bite and malty body and stands out with its smoothness and great balance. The taste origins mostly in the malt, where dominates nougat. The taste of biscuits, roasted malts, coffee or chocolate is present but in a much weaker way. Diacetyl, DMS and other off flavors are not allowed. The bitterness in the finish is low.

 

Typical characteristic: It’s a kind of beer, where most of the taste origins in the malt. The fullness must be medium round and must respect the taste characteristics of the original style.

 

 

7 Strong Pale Bohemian Lager

(světlý silný ležák)

  • color: 8 – 20 EBC
  • alcohol content: at least 5 % vol.
  • bitterness: 25 – 50 IBU

Bottom fermented beer.

In the compliance with the ministerial decree of the Ministry of Agriculture of the Czech Republic, that has been issued on the 30th of November 2018, which was before the issue of the rules for our competition for the year 2019, this beer style is, as a result, considered a special beer. At the moment it’s classified as a strong beer, whose plato must be at least 13.00% of the original wort extract.

 

Its color varies from golden to bright golden. It should also have a tall head. Both filtered and unfiltered versions are tolerated. It must have at least medium or medium-high round body. The malty body must be well balanced with the medium bitterness. In the taste mustn’t dominate sweetness and it shouldn’t be grainy (cereal). The higher content of alcohol shouldn’t dominate. It should be well balanced, so that the whole impression would encourage its high drinkability. The hoppy aroma can be intense with notes of yeast, fruits and esters. A very low presence of diacetyl is allowed, however DMS is not tolerated.

 

Typical characteristics: This category doesn’t represent any strict or specified beer style. It’s a beer, where taste characteristics are defined by the combination of malt and taste. The fullness must be at least medium round and the most important is the well balanced malty taste with bitterness, without any stronger presence of alcohol.

 

 

8 Strong Amber Bohemian Lager

(polotmavý silný ležák)

  • color: 24 – 52 EBC
  • alcohol content: at least 5,0 % vol.
  • bitterness: 18 – 35 IBU

Bottom fermented beer.

In the compliance with the ministerial decree of the Ministry of Agriculture of the Czech Republic, that has been issued on the 30th of November 2018, which was before the issue of the rules for our competition for the year 2019, this beer style is, as a result, considered a special beer. At the moment it’s classified as a strong beer, whose plato must be at least 13.00% of the original wort extract.

 

Its color ranges from amber to light brown. It has a tall head and tolerates both filtered and unfiltered versions. Both the aroma and the taste originate from the Vienna malt. The malty essence must be evident. It requires at least a medium round fullness. Unlike the Vienna lager, its finish bitterness can be more intensive.

 

Typical characteristic: In comparison with the Vienna lager, the bitterness is higher, however it must be always in balance with the malty character. High drinkability is required. The presence of alcohol shouldn’t be too obvious.

 

9 Strong Dark Lager

(Tmavý silný ležák)

  • color: more than 80 EBC
  • alcohol content: at least 5,2 % vol.
  • bitterness: 20 – 30 IBU

Bottom fermented beer.

In the compliance with the ministerial decree of the Ministry of Agriculture of the Czech Republic, that has been issued on the 30th of November 2018, which was before the issue of the rules for our competition for the year 2019, this beer style is, as a result, considered a special beer. At the moment it’s classified as a strong beer, whose plato must be at least 13.00% of the original wort extract.

A typical strong dark lager comes primarily from the brewing tradition at the famous brewery in Prague city center, called Restaurace u Fleků. It has a pitch dark color and a high stable head. Both filtered and unfiltered versions are tolerated.

 

The distinctive smell and taste originates in a several different kinds of malts, where the most important role plays the Munich one. In this broad spectrum of aromas and flavors can be found chocolate, coffee and forest fruits. The sweetness is well pronounced but always in harmony with the smooth bitter finish.

 

Typical characteristic: Its sweetness shouldn’t be too overwhelming and the fullness should be at least medium round. The complete balance of all these characteristics, as well as the harmony of the final experience, give this beer its outstanding drinkability.

 

 

 

 

 

 

10 Wheat Beer / Weizen

(Pšeničné pivo)

  • color: 6 – 30 EBC
  • alcohol content: 4 – 5 % vol.
  • bitterness: 10 – 30 IBU

Top fermented beer.

The so called white or wheat beer is nowadays considered the national Bavarian beverage, even though it was widely brewed in the Bohemian region since the middle ages, while in Bavaria its consumption was limited only to the court. This style is considered in Bohemia a lighter beer with a low alcohol content, often consumed as a summer refreshment. It´s more of a something extra, than a typical Bohemian beer. The amount of malts is often composed of 50% wheat malt. The hop addition is higher than in foreign wheat beers. It’s a top fermented beer with a medium-low round body, unfiltered and with a well pronounced tones of fruity and phenol aromas, which originate from the yeast. The taste and aroma of hops are almost non present. Bitterness is low. The presence of diacethyl is forbidden.

 

Typical characteristic: A very important characteristic is freshness, pronounced aroma and a high carbonation. The sweet taste is very present, however it shouldn’t be too dominant, so that it wouldn’t interfere with the high drinkability. The bitterness is a little higher than in German wheat beers.

 

 

11 Pale Ale

(American Pale Ale)

  • color: 12 – 26 EBC
  • alcohol content: 4,0 – 5,4 % vol.
  • bitterness: 30 – 50 IBU

Top fermented beer.

The majority of Czech breweries have assumed the style of American pale ales. Its color varies from yellow to golden or amber. The head is always tall. Both filtered and unfiltered versions are tolerated. In the scent must be present at least a medium or medium-high presence of the new hoppy aromas, mostly originating from the US, New Zealand or others. Their absence is considered a significant violation of the beer style.

The fullness varies from low to medium-low to medium round. The bitterness is medium and has a hoppy character in the finish.

 

Typical characteristic: A very pronounced aroma with a medium bitterness in the finish encourage a very high drinkability.

 

 

12 India Pale Ale

  • color: 14 – 30 EBC
  • alcohol content: 6,3 – 7,6 % vol.
  • bitterness: 50 – 80 IBU

Top fermented beer.

Dark golden to amber color corresponds with the medium round body, which offers only a slight touch of sweetness, but a broad variety of fruity flavors. An intense bitterness gives it a long finish. A well pronounced aroma originates from the new American hops varieties added during dry hopping.  The intensity of aroma and bitterness varies from medium to very high.

Typical characteristic: This beer must have a significant taste character, from a hoppy aroma to a massive bitter finish. Its drinkability is medium, even though it doesn’t affect the intense flavor experience.

 

13 American Imperial IPA/Double IPA
• color: 16 – 34 EBC
• alcohol content: 7,6 – 12 % vol.
• bitterness: 70 – 100 IBU
Top fermented beer.

Unlike the two previous precisely defined styles, double IPA presents a big opportunity for brewers to experiment, especially with hops. It requires a medium-high round body, high to extremely high bitterness and a significant amount of alcohol. This beer style doesn’t have to be really carbonated, so we cannot expect a lot of foam. In the aroma and the taste can be expected a surprisingly wide scale of smells and flavors. The feeling of alcohol is present, however it shouldn’t be too dominant.

Typical characteristic: A very pronounced beverage in terms of taste, with a massive bitterness and a long finish.

14 Porter /Stout

  • color: more than 50 EBC
  • alcohol content: 2,9 – 6,5 % vol.
  • bitterness: 20 – 40 IBU

Top fermented beer.

 

One of the top fermented styles that was created in London and unlike brown ale, is connected more to the industrial brewing. Later on has porter evolved into a better and stronger stout.

 

This dark beer (slightly lighter than black are classified as brown porters) with a medium-low fullness connects the flavors of coffee, chocolate and fruits tones. The bitterness isn’t high, but should be well present, same as the presence of hops in the aroma, where are expected mostly malty and fruity tones. Overall it’s a balanced, not too sweet beer, without any significant presence of hops. Most of the taste originates from malt and yeast. Porter doesn’t show any stronger tones of roasted malt, which are typically a dominant mark in stouts. Stout has a medium-low to medium fullness. Its aroma and taste comes mostly from special malts, dark chocolate, toasted bread and roasted flavor. The finish is medium intensive and certainly bitter.

 

Typical characteristic: Medium to high flavor intensity from malts combines this savory experience with a great drinkability of this top fermented beer.

 

 

 

15 American Imperial Stout

  • color: more than 80 EBC
  • alcohol content: 7,5 – 12 % vol.
  • bitterness: 40 – 80 IBU

Top fermented beer.

 

Typical for this strong stout is a very intensive to extreme aroma, that originates from the malts and alcohol. A very round body with a taste of dark chocolate, coffee, toasted bread and roasted malts again confirms the presence of alcohol. The body should be full and rich in terms of many different, but perfectly balanced flavors. High bitterness must be balanced with the malty character of the beer.

Typical characteristic: A very harmonized and noble beverage with a certain complexity in taste and aroma. High intensity of aroma, medium-high fullness and a massive finish.

 

16 Flavored Beers

  • color: without any restrictions
  • alcohol content: without any restrictions
  • bitterness: without any restrictions

Top, bottom and spontaneously fermented beers.

 

Every brewery must state, what ingredient they used for adding a flavor to the beer. The added flavor must be evident and well aligned with its corresponding beer style. The harmonic connection of added flavors and the beer defines the characteristics of the taste, aroma, and overall impression.

 

Typical characteristic: This beer must cause a fresh impression. The fact that flavors are added to the beer must represent a joyful experience. If it discourages from drinking it, it’s a significant violation of the beer style.

 

17 Sour and Fruit Sour Beer

  • color: without any restrictions
  • alcohol 2.5 5.5 % vol.
  • bitterness: 5 – 25 IBU

Top and spontaneously fermented beers.

 

 

The harmonic connection of added flavors and the beer defines the characteristics of the taste, aroma, and overall impression.

 

Typical characteristic: This beer must cause a fresh impression. The fact that flavors are added to the beer must represent a joyful experience. If it discourages from drinking it, it’s a significant violation of the beer style.

 

 

 

 

 

18 Non-alcoholic beers

  • color: not specified
  • alcohol content: lower than 0,5 % vol.
  • bitterness: without any restrictions

Top and bottom fermented beers.

 

A malt beverage with a lower to medium intensity of malty and hoppy aromas. The use of dry hopping with new hops varieties is allowed. Color is without any restrictions. Tall head is desirable. Both filtered and unfiltered versions are tolerated. The taste of wort and cereals isn’t tolerated. Any presence of DMS is forbidden. The body fullness is medium-low to medium round. It should have at least a medium bite. This beer can be flavored.

 

Typical characteristic: A refreshing beverage that encourages its consumer to have another sip. Low tolerance to off flavors and off tastes.