The Brewer

Vienna Lager Brewing Guide: The Lost Empire

Vienna Lager: The Elegance of Amber

The Vienna Lager is a tragedy and a triumph. Invented in 1841 by Anton Dreher, it was the world’s first pale(ish) lager, created using the new English kiln technology (see Pale Ale) but applied to lager brewing. It conquered Europe. Then, it died. Wars, changing tastes, and the rise of the golden Pilsner wiped it out in Austria. However, Austrian brewers had emigrated to Mexico in the late 19th century, taking the recipe with them. That is why Negra Modelo and Dos Equis Amber exist today. Recently, the craft beer movement has brought the authentic Vienna Lager back home.

1. The Flavor Profile

  • Color: Reddish-Amber to Copper.
  • Malt: Soft, elegant maltiness. Toast, not roast.
  • Finish: Crisp and dry (drier than a Märzen).
  • Bitterness: Firm (18–30 IBU).

2. Ingredients

The Malt: Vienna

Just like Munich Dunkel needs Munich Malt, Vienna Lager needs Vienna Malt.

  • Vienna Malt: It is lighter than Munich but darker than Pilsner. It provides a sweet, nutty, toasty flavor.
  • Grain Bill: You can use 100% Vienna Malt.
  • Modifications: Some brewers use a mix of Pilsner and Munich to “fake” a Vienna profile, but for authenticity, stick to the namesake.

The Hops

Noble hops are required. Saaz or Hallertau. The hop aroma should be low but present.

3. The Process

The key to a great Vienna Lager is attenuation. It should not be sweet.

  • Mash: 66°C (150°F).
  • Fermentation: Standard lager profile (10°C).
  • Water: Moderate sulfates help enhance the crisp finish.

4. Recipe: “Dreher’s Dream”

  • Batch Size: 5 Gallons (19 Liters)
  • OG: 1.050
  • FG: 1.010
  • ABV: 5.3%
  • IBU: 26
  • SRM: 12

Grain Bill

  • 4.5 kg (10 lbs) Vienna Malt (Weyermann)
  • 0.11 kg (4 oz) Caramunich I (for a touch of red color)
  • 0.06 kg (2 oz) Pale Chocolate Malt (for color adjustment only)

Hops

  • 45g (1.5 oz) Saaz (3.5% AA) @ 60 min
  • 15g (0.5 oz) Saaz (3.5% AA) @ 15 min

Yeast

  • WLP830 German Lager or Wyeast 2124 Bohemian Lager

Instructions

  1. Mash: 60 minutes at 66°C.
  2. Boil: 90 minutes.
  3. Ferment: 10°C.
  4. Lager: 4-6 weeks at 1°C.

5. Vienna vs. Märzen vs. Oktoberfest

  • Vienna Lager: Lighter body, drier finish, more hop balance. Everyday drinking.
  • Märzen: Richer, maltier, sweeter, higher alcohol. Festival beer.

Conclusion

The Vienna Lager is arguably the most balanced beer style in existence. It has enough malt to be satisfying and enough crispness to be refreshing. It is a masterpiece of the 19th century that deserves its modern renaissance.