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Czech-style dark lager Černé Speciál pour in a von C Brewing branded glass with a thick cream head, taproom interior softly behind
Czech Tmavé (Dark Lager) · 5.9% ABV

Černé Speciál

Toast, coffee, Munich malt, and a long thread of dark fruit. The dark Czech lager tradition, done at strength.

ABV
5.9%
IBU
N/A
SRM
32

Czech Tmavé · Munich Malt · Dark Fruit · Coffee Warmth

Tasting Notes

The Real Czech Tmavé.

Czech dark lager (Tmavé Speciální), 5.9% ABV. Traditional Czech-style dark lager — toast, coffee, Munich malt, and dark fruit on a medium-to-full body. Highest-rated current pour.

Appearance
Deep mahogany, near-black at the center. Dense tan-cream head.
Aroma
Toast and dark bread. Coffee warmth. Munich malt sweetness. Dried plum.
Flavor
Layered Munich malt up front, coffee in the middle without the bitter espresso note, dark fruit lingering on the finish. The strength carries it without weight.
Mouthfeel
Medium-to-full body. Soft carbonation from the four-week cold conditioning. Clean dry finish.
Pairings
  • Roast pork
  • Smoked sausage and rye
  • Aged gouda
  • Dark chocolate desserts
  • Mushroom dishes
Stainless-steel fermentation tanks lined along the back wall of the von C Brewing Co. brewhouse in Norristown PA — bar stools at the foot of the tanks, polished concrete floor reflecting the warm overhead work lights, the place every batch of every beer on the tap list passes through
Process

How it gets to the glass.

  1. 01

    Munich malt with debittered dark specialty malts — the Czech approach to dark lager: complexity without harsh roast.

  2. 02

    Saaz noble hops for restrained herbal bitterness. The patient lager-tank time does the rest — same minimum 4-week cold treatment as the rest of the lager program.

The Brewlog

Brewed to spec.

Every batch passes through the same sequence. Nothing leaves the tank early.

Style
Czech Tmavé (Dark Lager Speciální)
ABV
5.9%
SRM
32
Malt
Munich · debittered dark specialty
Hops
Saaz (Czech noble)
Conditioning
4 weeks cold lager
Untappd
4.0 · 107+ ratings
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