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European Amber Lager

European Amber Lager. Category 3. Vienna Lager Beer History. Anton Dreher revolutionized beer and brewing in Vienna in 1841 Abzug, Lager, Märzen High carbonate water created harsher beers when using pale malts (pH too high, extracting tannins)

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European Amber Lager

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  1. European Amber Lager Category 3

  2. Vienna Lager Beer History • Anton Dreher revolutionized beer and brewing in Vienna in 1841 • Abzug, Lager, Märzen • High carbonate water created harsher beers when using pale malts (pH too high, extracting tannins) • Kilned at higher temps (typical lager malt is half) • Lager @ 176°F / 80°C • Märzen@ 185°F / 85°C

  3. MärzenHistory • Märzenoriginates in Austria, most likely the Vienna area in the late 1600’s to early 1700’s • Munich also claims ownership, but with historical documents dating several decades later than those in Vienna • Brewed at the end of the spring brewing season as higher alcohol beer than regular lagers to resist summer warmth • Traditionally consumed after the summer month

  4. Oktoberfest History • First official “Oktoberfest” celebration held in 1810 as a wedding celebration for the Crown Prince of Bavaria • Gabriel Sedlmayr, friend and mentor of Anton Dreher, owner and brewer of Munich Spaten Brewery • Gabriel Sedlmayr II, further developed Viennese-style Märzen for Munich tastes and celebrations • Helped develop refrigeration in Germany, providing better aging and consistency to the beer

  5. The German Amber Lager Specs(Historical)

  6. What happened? • At the turn of the 20th Century, Vienna lagers almost died • Political upheaval led to mass exodus, U.S. Prohibition • Viennese brewers fled to Mexico and Texas • Even German Oktoberfest became lighter versions due to lack of supply • Revived slowly after WWII back to its 19th Century roots

  7. Modern European Amber Lager • 2-row, Pilsen, Munich, Vienna malts in almost any proportion with Vienna/Munich 30-100% • Some small use of Caramel, Crystal, CaraPils, or Wheat is acceptable provided not in large enough proportion to affect aroma (<10%) • European Continental hops, preferably noble, Saaz traditionally for Vienna Lager • Aroma hop addition for Vienna • Flavor hop addition for Oktoberfest

  8. Mashing – Old vs New • Two to three decoctions • Mash at higher temp of 152°F for better malt profile

  9. Fermentation and Yeast • Yeast - Lager Yeast of Traditional German Styles leaving no diacetyl • WLP820 Oktoberfest/Märzen Lager • WLP830 German Lager • Wyeast 2124 Bohemian Lager • Wyeast 2308 Munich Lager • Wyeast 2633 Octoberfest Lager Blend • Primary fermentation at 50-55°F for 7-10 days • Diacetyl rest for 24-48 hours at 60-65°F near end of primary fermentation (3-6 points prior to terminal gravity) • Following DR, drop to lagering temp of 34-45°F for at least 30 days and as long as 6-12 months at lower temperatures in range

  10. Supplemental Info • BJCP Style Guide for commercial examples and more detailed tasting notes • Designing Great Beers, Ray Daniels • How to Brew, John Palmer • The Complete Joy of Homebrewing, Charlie Papazian • New Brewing Lager Beer, Gregory J. Noonan

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