Vienna lager
Vienna-style lager originated in 1841 when Anton Dreher experimented with the new British tradition of drying malt without the use of direct heat—creating pale malt which would later influence the rise of pale ale style. Dreher combined the practice with lager yeasts to create reddish-copper brew which he released under the name lager Vienna type.
This style is typically creamy, crisp, and smooth with toasty and bready malt aromas. It is usually medium to light-bodied, while the finish is dry and typically has subtle hop bitterness. Following the First World War, the style became almost extinct in its place of origin.
However, Vienna lagers are prominent in Mexico—where they were introduced by 19th-century brewers who emigrated from Austria. The style was also embraced by several American craft breweries. Read more
Vienna lagers share many similarities with the golden-amber Märzen style from Bavaria. The resemblance is not accidental since Dreher went to investigate British brewing practices together with Gabriel Sadlmayer, a Munich native, who later developed the Märzen style.
Vienna lagers can match hearty and spicy dishes, including sausages, grilled and fried meat, or spicy chicken wings. They can also pair well with grilled vegetables and semi-hard or hard cheese varieties.
