Vienna Lager

Let’s dig into the flavors of malted corn via this Vienna lager recipe from Seattle’s Holy Mountain Brewing.

It’s like they belong together: one of the most food-friendly styles on the planet—Vienna lager—and the food whose ancient origins are comingled with beer’s own at the very roots of civilization.

On the edges of Portland, Oregon, and the country’s most demanding beer scene, Grains of Wrath is turning heads and earning respect with bright West Coast IPAs and award-winning lagers.

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?)

Andreas Krennmair's new book takes a detailed look at the history, ingredients, and processes of Vienna lager. Here is some of what he’s learned.

A great Vienna lager exhibits malt and hop character balanced by restraint and supreme drinkability. If lager is the ultimate “brewer’s beer,” is Vienna the ultimate brewer’s lager? Here are five that we love.

This elegant beer with Austrian roots hides in plain sight pretty much everywhere except Austria. In this edition of Style School, Jeff Alworth explains how Anton Dreher’s 19th century creation is poised for a restoration.

The Vienna lager lands in a place where it’s toastier than pale German lagers but nowhere near the caramel and melanoidin-heavy richness of “modern” Oktoberfest. The best examples of Vienna lager are like drinking a liquid version of dry toast.