Back in March I wrote about pre-lager brewing in Bohemia, citing an article-slash-lament on the subject from the December 3, 1876, New York Times. That story detailed the “complete revolution” in brewing then taking place in late nineteenth-century Bohemia, the western half of today’s Czech Republic, moving away from the traditional “high fermentation” breweries (making ales) to the newer style of “low fermentation” brewing which produced lagers.

Today, 99.9% of Czech beer production is lager. But what were the beers here like before the big switch to industrial lager production?

Well, at least some of them were also lagers. 

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