Andreas Krennmair

Based on an early 19th century recipe, this might well have been the kind of thing locals would’ve drunk fresh from the keller. It includes an older technique called hopfenrösten, which means the brewers boiled the hops separately in a small amount of wort.

• Beer Recipe
• Kellerbier
• Lager

Adapted from Krennmair’s book on Vienna Lager, this recipe is based on historic specifications and brewing-process descriptions from the 1870s and 1880s. (Did somebody say decoction?)

• Vienna Lager
• Beer Recipe