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I carbed it pretty high, which no doubt contributed to the crispness and provided a nice counterweight to the toasty/caramelly flavors. Mouthfeel: Crisp and clean, with a moderately lingering character on the palate. The hops are there primarily as back-of-tongue bitterness, but also contribute to a lightly floral finish. The taste is clean, slightly sharp, slightly sweet, edging into the toasty/lightly caramelly flavors that are apparent in the aroma.
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When Austrian brewer Anton Dreher travelled to England and. I’d say mine hits the marks established by those beers. Vienna Lager is an outstanding example of a revolution in beer brewing that started in the 1830s. However, I did get to taste the winners at this year’s Best of Craft Beer Awards, since I happened to be stewarding that judging table. They’re just not commonly made in the US, and they’re definitely not readily available in 6-packs. T he lager of Vienna introduced much of Europe to the crisp clean profile of modern bottom-fermentation and would grow to become. Both the Vienna lager and the Märzen were first brought to market in 1841. Taste: Admittedly, I haven’t had many Vienna lagers. Vienna Lager is a reddish-amber Austrian beer style that closely resembles the golden-amber Märzen style of Munich, Bavaria. A friend at a homebrew club meeting said he didn’t get much of anything at all from this beer on the nose, and I agree that it’s ultra subtle. I don’t get a ton of hop character, and what’s there is mildly herbal. The malt aroma and flavor should have a notable degree of toasted and/or slightly roasted malt character. The beer is characterized by malty aroma and slight malt sweetness. Fine bubbles rising continuously, right through the last sip.Īroma: Malty sweetness, crusty toast, light caramel. Vienna Lager ranges from copper to reddish brown in color. Excellent lacing around the glass as I drink. Pours with a beautiful head that diminishes to a thin cap. Really a beautiful beer, to be honest, though I might back the pale chocolate down just a bit next time to get a slightly lighter color. How’s it taste?Īppearance: Crystal clear, thanks to a combination of extended lagering in the keg and gelatin fining. It went fine! All of my brews go fine these days, unless I do something really stupid or my equipment decides to shit the bed. I honestly think I’m going to get rid of this section. Yeast: 1.5 packets Saflager W-34/70, rehydrated in 1 cup of wort drawn off 5 minutes before end of mash.This marks the first time I used a yeast starter and will do this going forward.
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Water: 5 gallons Bend tap water + 0.25 tab Campden, 1 tsp. While mashing and brewing this lager, the entire basement smelled like honey bread.It has bright reddish highlights and a pronounced bready malt aroma reminiscent of its Austrian counterparts. Yeast: 1.5 packets Saflager W-34/70, rehydrated in 1 cup of wort drawn off 5 minutes before end of mash. Our Vienna Lager is brewed with half Vienna malts creating a delicate malt aroma with a slightly caramelized and toasted malt character. Vienna lager is our take on the classic European amber lager. Water: 5 gallons Bend tap water + 0.25 tab Campden, 1 tsp. The malt aroma and flavor may have a toasted character. Vienna lager is a reddish-brown or copper-colored beer with medium body and slight malt sweetness. Austrian’s took this style of beer to Mexico in the late 19th century where it has greatly influenced their beers. This beer became very popular and one point his brewery was the largest brewery in the world. Anton used his Vienna style malt to brew lager beers that were similar to German Marzen. He created what is now known as Vienna malt, the amber malt was stewed after the barley was sprouted, and this converted some of the malt starches into sugars, which were then caramelized by a gentle roasting. Anton studied brewing in Munich and was one of the first brewers in Europe to try English style malting.
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Anton’s father was a brewer and died when he was young, but left the boy with his brewery, barley fields, and hop fields to take over when he reached of age. Brewer Vienna native Anton Dreher has been credited as the founder of the Vienna Lager style. Pour the beer/egg mix over the dry ingredients and mix thoroughly. I use the stand mixer bowl to dirty one less dish. Mix the flour and salt together in a separate bowl. Keep the remaining 2 oz of beer in reserve. In the mid 1800’s the Viennese had something new to brew as lighter styles of beer were popping up all over Europe. In a small bowl, mix the egg with 1 cup (8 oz) of the Vienna Lager.