The inaugural Czech Beer Star tasting competition, held at Mendel University’s Faculty of Agronomy, featured a diverse lineup of 269 beer samples from the Czech Republic, Slovakia, Poland, and Cyprus. Organized by Mendel University and the Beer Academy, the event saw ten expert panels of three members each responsible for evaluating the samples. The judging system, which takes inspiration from wine competitions, offered a fresh approach compared to traditional beer contests in the country.
Unlike typical beer competitions in the Czech Republic, where winners are announced in various categories such as ales, IPAs, and lagers, the Czech Beer Star competition used a more intricate evaluation process. According to David Janda, the competition organizer from the Beer Academy, each beer was rated on a 100-point scale. Based on their scores, beers could receive either gold or silver medals. The judging criteria covered a range of factors, including flavor, tang, head, appearance, aroma, and overall impression. Due to the complexity of the evaluation, the competition’s winners will be announced on March 4.
The competition was divided into 27 categories, including a special section for university breweries. Among the entrants were beers from the University of South Bohemia in České Budějovice and Mendel University. Tomáš Gregor, a brewer at the JOHANN University Brewery, explained that the university entered two samples in the lager and IPA categories. Notably, their lager was more challenging to brew than the IPA because it involved a double mashing process. This method takes more time and energy but results in a more aromatic and colorful wort, typical of traditional Czech lagers.
A key element of the Czech Beer Star competition was its focus on sustainability. In line with eco-conscious practices, participating breweries were required to submit only one liter of each beer sample, a significantly smaller amount than is typically requested in other competitions, reducing waste. Any unused samples were sent to a distillery in Pouzdřany, where the alcohol was removed through distillation. The resulting distillery stills were then used to feed bulls, further minimizing waste.
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