Explore Amber Beer And Vienna Lager: A Comparison

Amber beer and Vienna lager differ in several ways, including their colour, flavour, and the brewing process. Amber beer is a type of lager that is

History

Amber beer, or amber ale, is a term first used by American microbrewers in the 1980s to describe a beer that fell somewhere between American Pale Ale and American Brown Ale. The term was likely chosen to avoid confusion with consumers, who expected "pale" beers to be straw or blonde in colour. Amber ales are characterised by their reddish colour, richer mouthfeel, and caramel flavour.

The history of amber ale is closely tied to the history of pale ale, which was first brewed in England around 1703 using malts dried with high-carbon coke. The term "amber ale" was trademarked in the UK in 1876 by Collier Brothers of London, who produced a "pure delicately hopped Pale Ale" that fell between their light bitter and IPA.

In the 20th century, as brewers continued to label bottled beers as pale ales, they began to identify cask beers as "bitters". This was particularly true except for beers from Burton on Trent, which were typically referred to as pale ales.

In the 1980s, the Anchor Brewing Company in the US brewed an amber ale to commemorate Paul Revere's Midnight Ride in 1775. This was considered by beverage writer Michael Jackson to be the first modern American ale.

Vienna lager, on the other hand, is an Austrian beer style that was first brought to market in 1841 by Anton Dreher, owner of the Schwechat Brewery near Vienna. This reddish-amber lager was created by combining lightly kilned malt with lager yeast, resulting in a delicate, slightly bready malt profile.

The development of Vienna lager was influenced by the malt-kilning techniques happening in England at the time, which produced paler beers with entirely new flavours. Dreher learned these new techniques during his travels through Europe and put them into practice upon returning home.

Vienna lager quickly became popular in the region, but it soon gave way to the more well-known Pilsner, which was introduced in 1842. Within 60 years, Vienna lager had disappeared from Europe, only surviving due to Austrian brewers who brought the style to the New World.

In the late 19th century, immigration to the United States increased significantly, with many Europeans drawn by the freedoms and opportunities offered. Some of those leaving Austria were brewers who settled in the American Southwest and Mexico, bringing their brewing traditions with them. However, they struggled to recreate their beloved beer styles in the warmer climate. It wasn't until refrigeration became more widespread in the 1880s that lager beer quality improved.

Santiago Graf, an immigrant brewer in Mexico, played a crucial role in reviving the Vienna lager style. He incorporated a small amount of black malt, resulting in a darker version of the original style. Over time, modern Mexican versions have become lighter and sweeter due to the increased use of adjuncts in the grist.

In the 1980s, American craft beer brewers revived classic Old World beer styles, including Vienna lager, diversifying the bland macro lager landscape. Popular American examples of Vienna lager include Great Lakes Brewing Eliot Ness, Devil's Backbone Vienna Lager, and Sierra Nevada Vienna.

Ingredients and brewing process

Vienna lager was first brought to market in 1841 by Anton Dreher, who combined lightly kilned malt with lager yeast. This new style would predate Bohemian Pilsner by a year, making it arguably the first pale lager in the world. Dreher's lager is an amber-reddish Austrian beer style that closely resembles the golden-amber Märzen style of Munich, Bavaria.

The malt kilns in use before Dreher's innovation were direct-fired, with combustion gases from the kiln's fuel drying the malt. The resulting malt was uneven, with some kernels barely dried, and others soundly roasted, and even scorched. Dreher learned of a new British technique that dried malt using hot air instead of direct heat, imparting a lighter colour to the malt and a more delicate profile. He used this technique to create an amber malt that was just slightly caramelised. He called it Vienna malt and combined it with lager yeast, brewing a reddish-copper lager with a delicate, slightly bready malt profile.

The Beer Judge Certification Program (BJCP) classifies the Vienna Lager style as an "Amber Bitter European Beer". It has a light amber red to orange copper colour with a soapy and thick head, and moderate malt aromas of toast and bread, with minimal caramel malt aromas. The delicate malts have toasty notes, with no caramel or roasted flavours. The hops are balanced, with slight bitterness and possible floral or spicy flavours.

According to one source, the best examples of Vienna Lager are like drinking a liquid version of dry toast. A recipe for this style of lager includes 4 lb (1.8 kg) of 9 Lovibond Munich malt, 3 lb (1.4 kg) each of Maris Otter and Vienna malt, and a dash of dark malt (3 oz/85 g). The hops should be a good, noble hops variety, with a healthy bittering charge. The yeast should be a good attenuator, clean, and described as producing "rich" and "malty" flavours. The lager should be fermented cool, starting at 50°F/10°C, and the temperature should be steadily increased.

American Amber Ale is a style of beer that is darker than a pale ale and lighter than a brown ale or porter. It has a nice balance between malt and hops, with a strong hop flavour. A recipe for this style of beer includes 14 ounces Crystal 10°L, 7 ounces Crystal 60°L, 1.75 ounces Black Patent malt, 7 pounds pale ale liquid malt extract (LME), 7 ounces brown cane sugar, and 1.2 ounces Cascade 8.6% AA whole hops. The hops should be added at different times, with 0.6 ounces added 60 minutes before flame-out, 1 ounce added 20 minutes before flame-out, and 1 ounce added at flame-out. The yeast used is Wyeast 1272 American Ale II. The wort should be fermented for one week or until fermentation is complete, then bottled or kegged and enjoyed in one week (kegged) or three (bottled).

Taste and appearance

Vienna Lager is an Austrian beer style that ranges in colour from copper to reddish-brown. It is brewed using a three-step decoction boiling process, with Munich, Pilsner, Vienna, and dextrin malts, and sometimes wheat. The reddish hue is a defining characteristic of this style. Vienna Lager has a malty aroma and a slight malt sweetness, with a notable degree of toasted and/or slightly roasted malt character. Hop bitterness is low to medium-low, and the finish is crisp and dry. The beer has a full body and a toasty flavour with some residual caramel-like sweetness. The ABV is typically between 4.5 and 5.5%.

Amber beer, on the other hand, is a general term for beers that combine the clean, bright purity of a pale lager with the dense, rich maltiness of German beers. Amber beers are often challenging to brew because, despite their dark colour, they have a delicate balance and flavour. They are typically made using a decoction mash and a cool fermentation process, followed by cold storage in caves or cellars.

The Märzen style of beer, which originated in Munich, is a variety of amber beer. It has a slightly sweet finish and is richer and more malty than Vienna Lager. The colour of a classic golden-amber Märzen is typically around 18-25 EBC (9-13 SRM), while the reddish Vienna Lager is around 22-28 EBC (11-14 SRM). The IBU-values of a Märzen are in the low 20s, while those of a Vienna Lager are in the high 20s.

In terms of appearance, amber beers can vary in colour from pale amber to medium amber, while Vienna Lagers have a reddish hue that falls between these two shades.

Alcohol content

Vienna lager typically has an alcohol content by volume of around 4.5% to 5.5% ABV, although some sources place it at around 5% ABV. This makes it slightly less strong than its cousin, the Märzen lager, which usually falls somewhere between 5% and 6% ABV. Vienna lager's lower alcohol content contributes to its reputation as a refreshing and crisp beverage.

On the other hand, amber beer, which includes a range of lager styles, can vary in its alcohol content. While some amber lagers may fall within the same ABV range as Vienna lager, others can be slightly stronger, reaching up to 6% ABV or more. The alcohol content of amber beer ultimately depends on the specific style and brewing techniques used.

The alcohol content of these beers is influenced by various factors, including the type of malt, fermentation process, and brewing tradition. Vienna lager, for instance, is known for its use of Vienna malt, which imparts a toasty, caramel-like sweetness, and a three-step decoction boiling process, which affects the final alcohol concentration.

It's worth noting that the alcohol content of any beer, including amber beer and Vienna lager, can vary slightly depending on the brewery and specific recipe used. Additionally, local regulations and labelling practices may impact how alcohol content is measured and expressed, providing further nuances to these beverages.

In summary, while Vienna lager typically maintains a relatively consistent alcohol content range, amber beer can offer a broader range of options in terms of alcohol strength, depending on the specific style and brewing techniques employed. These subtle variations in alcohol content contribute to the unique character and appeal of each beer style.

Popularity

Amber Beer

The American amber ale is one of the most widely enjoyed styles of beer in the United States. It is a cornerstone style of the American craft brewing revolution. Its popularity makes it one of the easier amber beers to find at small and independent craft breweries or local craft-centric retailers across the country. Amber beers are also highly versatile companions to American cuisine, particularly grilled or barbecued foods, as their roasted malts complement seared, charred, and caramelized proteins.

Vienna Lager

The Vienna lager was one of the most popular beer styles in the German-speaking realm before it disappeared from Europe within 60 years of its arrival in the 1840s. It was also briefly popular in Mexico in the 1860s, and its popularity in the country has persisted to the present day, with the style being produced on an industrial scale. Vienna lager has also found a solid following among craft beer aficionados in the United States. However, it is a rare find in the present day, partly because it is a challenging beer to produce and because drinkers are less likely to order one due to its obscurity.

Frequently asked questions