Vienna
Vienna is een ondergistend amberkleurig biertype met een moutige smaak en 4,5 tot 5,5 volumepercentage alcohol. Het bier is vernoemd naar de stad Wenen, waar het in 1841 door Anton Dreher werd ontwikkeld. In Nederland werd het bier van Dreher bekend onder de naam Wiener of Weener bier en bière de Vienne. Vanaf 1868 verschijnen de eerste advertenties voor het echte Wiener-bier in de kranten.
1994 Kylian wordt met Vienna-mout gebrouwen (bovengistend)
Vienna Lager[edit]
Distinctly amber colored Vienna lager was developed by brewer Anton Dreher in Vienna in 1841. Austrian brewers who emigrated to Mexico in the late 19th century took the style with them. Vienna lager is a reddish-brown or copper-colored beer with medium body and slight malt sweetness. The malt aroma and flavor may have a toasted character.[12] Despite their name, Vienna lagers are generally uncommon in continental Europe today but can be found frequently in North America, where it is often called pre-Prohibition style amber lager (often shortened to "pre-Prohibition lager"), as the style was popular in pre-1919 America.[citation needed] Notable examples include Great Lakes Eliot Ness, Devils Backbone Vienna Lager, Abita Amber, and Yuengling Traditional Lager. In Norway, the style has retained some of its former popularity, and is still brewed by most major breweries.[citation needed
Vienna Lager . Description: Named after the city in which it orginated, a traditional Vienna lager is brewed using a three step decoction boiling process. Munich, Pilsner, Vienna toasted and dextrin malts are used, as well wheat in some cases. Subtle hops, crisp, with residual sweetness.
Although German in origin and rare these days, some classic examples come from Mexico, such as: Dos Equis and Negra Modelo. A result of late 19th century immigrant brewers from Austria.
Average alcohol by volume (abv) range: 3.5-6.5%
Ranges from copper to reddish brown in color. The beer is characterized by malty aroma and slight malt sweetness. The malt aroma and flavor should have a notable degree of toasted and/or slightly roasted malt character. Hop bitterness is low to medium-low.
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