![]() Great Lakes Eliot Ness (unusual in its 6.Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably noble varieties). Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers. CommentsĪmerican versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Lighter malt character overall than Oktoberfest, yet still decidedly balanced toward malt. The style owes much of its character to the method of malting (Vienna malt). Regrettably, most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. Nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. I shoot for 25 IBUs, with 2/3 of that derived from Magnum boiled for 60 minutes, and 1/3 derived from Mt. ![]() It has the classic, flavorful biscuit-like notes you can expect from a malt-forward lager and a sweetness that helps it finish smooth. A Vienna lager is a highly approachable beer that is crisp, clean, and versatile. Overall ImpressionĬharacterized by soft, elegant maltiness that dries out in the finish to avoid becoming sweet. I make a very simple Vienna Lager with a grist of 88.5 Vienna malt and 11.5 Briess 60L Caramel. The maltiness of a Vienna lager is sweet but balanced with the low bitterness from the inclusion of European hops. Medium-light to medium body, with a gentle creaminess. Fairly dry finish, with both malt and hop bitterness present in the aftertaste. Some toasted character from the use of Vienna malt. Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. ![]() Commercial Examples: Cuauhtémoc Noche Buena, Chuckanut Vienna. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts and adjuncts. Clean lager character, with no fruity esters or diacetyl. A moderate-strength amber lager with a soft, smooth maltiness and moderate bitterness, yet finishing relatively dry. Similar, though less intense than Oktoberfest. A light toasted malt aroma may be present. Moderately rich German malt aroma (of Vienna and/or Munich malt). As it should be, toothe name translates to 'black beer.
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