Day 19 ::: Wiener Lager - a historical beer style that is experiencing a renaissance

In 1841, according to history, Anton Dreher brewed the world's first pale, bottom-fermented lager. Something special for those times. Because beer was usually dark and, since hardly a brewer had adequate cooling, mostly top-fermented.

Dreher did not like the fact that bottom-fermenting brewing was not possible all year round due to the high temperatures. So he invested in the development of the artificial cooling by Carl von Lindes. In order to try the process on a large scale, Dreher bought a brewery in the Italian-speaking part of the Habsburg Empire, in Trieste, in 1868. The city had a - to put it mildly - devastating reputation for its beer, so it seemed impossible to the entire professional community that something drinkable should be created there. In September 1876, Linde delivered the prototype, which went into service the following spring and was supposed to continue to work until 1908. The Trieste brewery experienced an unprecedented bloom, and more and more breweries started to equip their breweries with the new technology.

Dreher made a relatively light malt with the help of English technologies - and became one of the most successful brewers of his time with the Viennese beer type.

The political upheavals in Europe since the middle of the 19th century had also caused a large wave of emigration from the two German-speaking empires to the New World to America, which was also followed by many well-trained brewers. They landed mainly in Texas and Mexico - after all, the USA was already occupied by numerous breweries in the German tradition - and revived the tradition of the Vienna camp there.

In Texas, annexed by the USA in 1845, the Germans and Austrians founded settlements such as Fredericksburg (1846), New Braunfels (1845) or Pflugerville (1849), while Czech-speaking emigrants, for example, launched a city called Praha (1854). While the brewing companies of the first immigrants were only of short-term success due to the unfavorable temperatures, their successors had artificial cooling in their luggage from 1890. Texas beer production rose from 14,000 barrels in 1879 to over 400,000 barrels in 1902.

The Vienna Lager is experiencing a kind of resurrection with the craft beer movement. Various breweries have an excellent representative of this beer style in its program. In Austria itself, the somewhat stronger version, the Märzen or Viennese export is served. In terms of taste, the Viennese lager is characterized by fine malt flavors that can go as far as light berry tones. Hops play a subordinate role. The Wiener Lager is the perfect snack and beer garden beer that goes well with sausages and roast chicken.

Today behind door number 19 of the Original Kalea Brewer's Calender we find a Wiener Lager from Loncium a small private Austrian brewery which is located in the picturesque village of Kötschach-Mauthen, Gailtal, Carinthia - Austria. Close to the Italian border, wonderful freshly brewed beer is celebrated here at 720 meters above sea level, with its own source, the best raw materials and lots of love for the product.

The Wiener Lager from Loncium is a bottom-fermented specialty brewed with caramel malts. The malts add color and aroma. Slightly sweet, reminiscent of caramel candies, pleasant hop bitter. Food pairing: Austrian snacks, sandwiches, panini, bread rolls, nuts, onion dishes, quiche lorraine, mushrooms, grilled fish and seafood.

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