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Czech degrees and tank beer: 10°, 12° and beer from the tank

Anyone who has been to a Czech pub has met two concepts that sound puzzling to the uninitiated: beer degrees (like desitka and dvanactka) and tankové pivo, that is tank beer. They are two pillars of Czech beer culture, which explain why Czech beer tastes so good and fresh. The degrees describe the strength and character of beer according to the Plato scale, and tank beer is unpasteurised beer poured straight from a large tank under the bar. In this post you will get to know what Czech degrees mean (10° and 12°), how to read them, and what tank beer is and why it tastes exceptional. It is a journey into Czech beer culture, one of the richest in the world. Let us start with what Czech degrees are.

What Czech degrees are

Czech beer is described in degrees, which is a puzzle to many - it is not the alcohol content, but something else. Czech degrees are expressed in the Plato scale (or rather Balling, very similar), which measures the original extract of the wort, that is the amount of sugars dissolved in it before fermentation. In other words, the degrees speak of the gravity of the wort from which the beer was brewed, and not directly of the strength of the finished drink. The higher the degree, the denser the wort, and usually also the stronger and fuller the beer. It is the Czech (and Central European) tradition of describing beer, different from the Western giving of just the alcohol percentage. The degrees are a characteristic element of Czech beer culture, visible on every tap and label. Understanding that degrees are the wort extract, not alcohol, is the key to reading Czech beer. It is a system that says more about beer than just the percentage. So let us get to know the two most important degrees - desitka and dvanactka.

Desitka and dvanactka

The two most important Czech degrees are desitka (10°) and dvanactka (12°). They reign in Czech pubs. The most common is dvanactka, that is 12°P, a standard beer of about 5 percent alcohol - fuller, classic, richer. Desitka is 10°P, usually a beer of about 4 percent alcohol - lighter, more refreshing, popular as a beer for everyday, longer drinking. In other words, desitka is lighter, and dvanactka fuller and more classic. It is not a matter of worse and better, but of different occasions: desitka for a hot day or a longer sitting, dvanactka for a fuller experience. There are also stronger degrees, like 15-16° (about 6-6.5 percent alcohol), for more decided beers. Desitka and dvanactka are the foundation of Czech brewing, two pillars between which every Czech beer drinker chooses. Knowing these two numbers is the basis of orientation in Czech beer. It is a simple, but elegant system. So let us get to know the second great concept of Czech beer culture - tank beer.

What tank beer is

Tankové pivo, that is tank beer, is one of the most valued experiences of Czech beer culture. Tanková simply means that the beer is poured from a large tank (of a capacity of 5 or 10 hectolitres) placed under the bar. It is not ordinary keg beer - it is something more. Importantly, this beer is unpasteurised, which means its flavours are sharper and more vivid. Czech brewers send brewery-fresh beers straight to pubs, to be poured from polyethylene bags inside submarine-shaped serving tanks - the bags help prevent oxidation as well as contact with additional CO2. Beer poured this way is always unpasteurised, and its flavours are softer, but more vivid. In other words, tank beer is beer that is fresh, unpasteurised, protected from oxidation - as close as possible to what comes out of the brewery. It is the Czech secret of exceptionally fresh beer. Tank beer is the peak of the Czech culture of pouring beer. So let us get to know why it tastes so exceptional.

Why tank beer tastes better

Tank beer tastes exceptionally fresh for several concrete reasons. First, the lack of pasteurisation: pasteurisation, although it extends the shelf life of beer, changes and dulls its flavour. Unpasteurised beer keeps the fullness, freshness and vividness of aromas that pasteurised beer loses. Second, freshness: the beer goes from the brewery to the tank and is poured quickly, before it has time to age - it is the freshest possible beer. Third, protection from oxidation: the polyethylene bags inside the tanks separate the beer from air and additional CO2, preventing oxidation that spoils flavour. Fourth, the lack of contact with additional carbon dioxide keeps the natural carbonation and delicacy. These factors together give a beer of a softer, but more vivid and expressive flavour, much better than pasteurised beer from a bottle or can. That is why the Czechs value tank beer so much - it is freshness unavailable otherwise. Why does it taste better? Because it is fresh, unpasteurised and protected. It is beer in the best possible form. We write more about pasteurisation in our post on Czech beer.

Czech beer culture

The degrees and tank beer are elements of a broader, remarkably rich Czech beer culture. The Czech Republic is a country of the highest beer consumption per person in the world, where beer is deeply embedded in everyday life and identity. The Czech hospoda (pub) is a social institution, a place of meetings and conversations. The Czechs also have their own beer etiquette: beer is ordered and topped up according to particular customs, and the freshness and quality of the pour are a matter of pride. It was in the Czech Republic that pilsner was born (in the town of Pilsen), a style that conquered the world. Czech tradition values malty, full beer, of soft water and noble Saaz hops. The degrees and tank beer are practical expressions of this culture: a precise description of beer and a cult of freshness. Together they form one of the most refined and authentic beer cultures in the world. Czech beer culture is not only drinking, but a whole philosophy and tradition. Understanding the degrees and tank beer is entering its heart. It is a heritage the Czechs are rightly proud of.

How to read Czech beer

With knowledge of the degrees and tank beer, it is easy to orient yourself in Czech beer. First, check the degree: desitka (10°) is a lighter, refreshing beer for longer drinking, dvanactka (12°) is a fuller, classic, stronger one (about 5 percent). Higher degrees (15-16°) are strong beers. Second, look for the designation tanková or tankové pivo - it is a guarantee of fresh, unpasteurised beer straight from the tank, usually the best the pub offers. Third, remember that the degree is the wort extract, not alcohol - although they usually correlate. Fourth, appreciate the context: Czech beer tastes best in a hospoda, freshly poured, in the right atmosphere. This simple knowledge lets you choose consciously and draw the best from Czech beer. How to read Czech beer? The degree speaks of character, tank beer of freshness. With these two concepts, orientation in Czech beer becomes simple. It is the key to the Czech pub. It is knowledge that changes every visit to the Czech Republic.

Czech beer in a table

Let us set the key concepts of Czech beer side by side:

The table shows how to read Czech beer. Desitka (10°) is a lighter beer of about 4 percent, dvanactka (12°) a fuller, classic one of about 5 percent. The Plato degree describes the wort extract, not directly the alcohol. And tank beer is unpasteurised, fresh beer poured from a large tank under the bar, of an exceptionally vivid flavour. These four concepts are the key to Czech beer culture. Together they show why Czech beer is famed for freshness and character. It is a simple system of a deep tradition.

Why it is worth knowing this

Understanding Czech degrees and tank beer enriches the appreciation of beer. First, it lets you orient yourself in Czech beer, which otherwise is puzzling for foreigners - you know what the numbers on the tap mean. Second, it explains why Czech beer from a pub tastes so fresh and exceptional: it is often tank beer, unpasteurised and fresh. Third, it teaches you to appreciate the freshness of beer as a key factor of flavour, often underrated. Fourth, it opens up to one of the richest beer cultures in the world, full of tradition and precision. Fifth, it makes a visit to a Czech pub much more interesting and conscious. A conscious beer lover knows that Czech degrees and tank beer are the key to Czech beer. Next time, seeing a desitka, dvanactka or the designation tankové, you will know what you are ordering. It is knowledge that enriches every Czech beer and deepens respect for this culture. Czech beer is freshness, tradition and precision in one mug.

The key points in a nutshell

Czech beer is described in degrees on the Plato scale, which measure the wort extract (the amount of sugars before fermentation), not directly the alcohol. The two most important are desitka (10°, about 4 percent alcohol, lighter, refreshing) and dvanactka (12°, about 5 percent, fuller, classic). Tank beer, that is beer from the tank, is unpasteurised beer poured from a large tank (5-10 hectolitres) under the bar, protected from oxidation by polyethylene bags - thanks to which it is exceptionally fresh, of a softer, but more vivid flavour than pasteurised. They are the pillars of Czech beer culture, the country of the highest beer consumption in the world. Want to get to know Czech beers and record your impressions? Keep tasting notes in the GustoNote app. See also our posts on Czech beer and on pilsner.