Check out the rest of my recipes in the index.

If you have spent even a little time reading my blog you know I am a big fan of Vienna Lager. Something about it strikes all right right chords for me: crisp, clean, full-flavored, well balanced between malt and hops, and just uncommon enough that I feel motivated to brew it consistently. Also, if you consume as much Mexican food as I do you know there are few beers that are as appropriate as a Vienna Lager to pair with a burrito. 🙂 My enthusiasm is infectious enough that now even my Internet buddies Marshall & Ray, Dan, Brian, and a few others have all jumped aboard the Vienna-train for NHC this year. I like to think I am doing my part to keep this style from getting dragged into the historical category.

The last time I wrote about Vienna Lager (Fiesta Cumpleaños) I came at it from the angle of a Mexican interpretation of the style, which tends to be a bit darker and with a lightly sweet/caramelly character. After publishing the article I got into correspondence with Andreas over at Daft Eejit Brewing (who has a great series on Vienna Lager) who convinced me to try brewing a more “traditional” version, consisting of mostly Vienna malt and just enough roasted malt for color. Well, I am convinced: I have brewed this “traditional” version a few times now and have been very pleased with how it turned out. I can hardly even think of things I would want to tweak with this recipe besides making more of it!

Read on for the recipe and some thoughts on making great Vienna lagers.
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Check out the rest of my recipes in the index.

I have a curious attraction to Vienna Lagers, a style that all but disappeared off the face of the earth, save for a handful of breweries in Mexico. If you do not know the story, it goes a little something like this: in the early/mid 1800’s a fellow from Vienna by the name of Anton Dreher formalized the process we know today as lager brewing with a beer he called Märtzen. At the time the “pale” malts were significantly darker than they are today and produced a beer that was a coppery reddish-brown with a significant amount of toasty melanoidin character. Flash-forward to the late 1800’s and an Austrian immigrant to Mexico by the name of Santiago Graf (whom little is known, unfortunately) opened a brewery using the traditions he brought from home, with the addition of a small percentage of roasted malt to compensate for the alkaline water of the region. Thus, as Vienna-style lagers began to disappear in their homeland (favoring pale Pilsner style lagers), the style lived on in a handful of breweries in Mexico.

My own interest in Vienna Lagers is due to San Diego’s proximity to Mexico: we are too far from Europe to easily get any interesting European imports, so in the bad old days before craft beer took over there was only bland macro lagers or a handful of Mexican imports to choose from. If you were lucky, a restaurant or supermarket would have Negra Modelo available; a fine beer and just about the perfect pairing for Mexican food. To this day, if I go somewhere that has Negra Modelo on draught I will likely choose it 80% of the time. Now that San Diego is a craft beer mecca it has gotten harder and harder to find any Vienna-style lagers (or lagers in general), so I have decided to take matters into my own hands.

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