Bohemian Brewery

The proper ingredients

As described in the German Beer Purity Law, our recipe calls only for malted barley, hops, yeast and water. That is all we use, with the exception of our summer wheat which obviously contains wheat (an exception allowed under the German Beer Purity Law).

Brewing better beer
In the original text, the only ingredients that could be used in the production of beer were water, barley, and hops. The law also set the price of beer at 1-2 Pfennig per Maß. The Reinheitsgebot is no longer part of German law: it has been replaced by the Provisional German Beer Law (Vorläufiges Deutsches Biergesetz (Provisional German Beer-law of 1993)), which allows constituent components prohibited in the Reinheitsgebot, such as wheat malt and cane sugar, but which no longer allows unmalted barley.

Note that no yeast was mentioned in the original text. It was not until the 1800s that Louis Pasteur discovered the role of microorganisms in the process of fermentation, therefore yeast was not known to be an ingredient of beer. Brewers generally took some sediment from the previous fermentation and added it to the next, the sediment generally containing the necessary organisms to perform fermentation. If none was available, they would just set up a number of vats, and usually yeast would "appear by itself."

Hops are added to beer as a preservative, and their mention in the Reinheitsgebot meant to prevent inferior methods of preserving beer that had been used before the introduction of hops. Medieval brewers had used many problematic ingredients to preserve beers, including, for example, soot and fly agaric mushrooms. More commonly, other herbs had been used, such as stinging nettles, which are related to hops.

The penalty for making impure beer was also set in the Reinheitsgebot: a brewer using other ingredients for his beer could have questionable barrels confiscated with no compensation.

Double Decoction

Process of beer brewing to produce True

Bohemian Pilsener.

This type of brewing was traditionally used by Bohemian and Bavarian brewers for centuries, before the thermometer was even invented. Mash is divided into two parts at the “about” to boil temperature, second part is heated slightly higher and then rested for a period of the time. During resting at different temperature at different

time, mash releases acid during Gluconase rest, followed by Protein rest and next is

Sacharification, (conversion in sugar). Later both parts of mash conglomerate and are

“mashed out”. This is a significant procedure versus Infusion mash (single heating of

mash and single resting) used by British brewers to produce Ales. Our brewing method

involves 12 hours from malt crashing to wort transfer in to primary Fermentor. After

one week of primary fermentation, beer is transferred in to lagering vessels for an

additional 5 weeks of lagering, then filtered and served.

The best quality ingredients

We use only the best ingredients available. We

have never made a decision based on price when it comes to ingredients. We buy what we think will make the best beer... period. (When larger breweries use terms like “hops of choice” it means the hops that were chosen - quite likely because they were cheaper.) We never do that.

Long boil

We boil our beers longer than most breweries. This ensures better extraction from the malt, but more importantly coagulates the protein more solidly so it will settle out more readily.

Long secondary fermentation

We are one of a very small handful of breweries

out West that have chosen to let our beers clarify naturally through aging rather than filtering. This extra time also allows the flavor of the beer to come into maturity.

No pasteurizing

If the vitamins weren’t removed by filtering, pasteurizing would destroy them along with any enzymes and a great deal of the more delicate flavors and aromas.


Czech Pilsener

Light crisp full bodied, well aged lager made from Pilsen malt, and real Czech yeast from Prague, Czech Republic - This beer is also available for purchase in 12 pack cases of cans.



Viennese Lager

Full bodied Vienna Style Lager - A result of combining fine Pilsener and dark roasted malt. Slightly more hoppy than our other beers. This beer is also available for purchase in 12 pack cases of cans.


Bavarian Weiß


Wheat Beer, fermented with Pilsener yeast served unfiltered with either a slice of lemon or orage (if desired) for a wonderfully refreshing summertime lager.


Cherny Bock

The word Cherny litteraly means ‘black‘ in Czech referring to the color of the rather surprising dark Schwartzbeir with gentle bitterness to appeal your palette.  A true gem to be discovered by specialty beer lovers.  2008 GABF Silver medal winner in the Schwarzbier category.

Yes We Can!  Green beer is no longer a bad thing. We can our beers instead of bottle do to the unique properties aluminum cans have to offer.  They recycle easily.  All our cans are at made of at least 40% post consumer recycled materials.  They block out 100% of all UV.  The source of most skunkyness in beers. They travel better.  Can you golf with a bottle?