BJCP 7A · Amber Bitter European Beer

Vienna Lager

An amber lager with soft, slightly toasty malt, moderate bitterness and a dry finish. Elegant and very drinkable, without heavy caramel sweetness.

Vienna Lager by the numbers

Alcohol (ABV): 4.7 – 5.5%on a scale of 2.0 to 14.0
Bitterness: 18 – 30 IBUon a scale of 0 to 100
Color: 9 – 15 SRM18–30 EBCon a scale of 1 to 40
Original gravity: 1.048 – 1.055on a scale of 1.026 to 1.130
Final gravity: 1.010 – 1.014on a scale of 0.990 to 1.040

From the palest to the darkest shade the style allows.

What Vienna Lager is like

A medium-light-bodied amber lager where the malt gives a soft, slightly toasty character without turning sweet. The bitterness is moderate and balances the malt, and the dry finish invites another sip. It's a beer of nuance, not punch.

Appearance

Reddish amber to light copper, very clean and bright. Dense, persistent off-white head.

Aroma

Medium-intensity malt with notes of lightly toasted bread crust. A little floral or spicy hop may peek through, always in the background, with no esters.

Flavor

The malt opens with a soft toasted bread character, never heavy caramel or intense roast. Moderate bitterness shows up mid-palate and balances the malt. The finish is dry, with a malty aftertaste and some hops.

Mouthfeel

Medium-light to medium body, with a creamy smoothness. Moderate carbonation and no alcohol warmth.

Where Vienna Lager comes from

Anton Dreher created it at his Schwechat brewery, near Vienna, around 1841, taking advantage of new malting techniques that produced paler malts. It nearly disappeared in Europe in the 20th century but survived in Mexico thanks to emigrant brewers, and today craft breweries are bringing it back.

Ingredients

Vienna malt as most of the base, often with some pilsner or Munich and a touch of caramel malt. Continental noble hops for bittering and some flavor. Clean lager yeast and moderately hard water.

Brew it yourself

How to brew Vienna Lager at home

Ferment with a clean lager yeast at 9-11 °C (48-52 °F) and do a diacetyl rest at about 16 °C (61 °F) at the end of fermentation, before lagering it cold for several weeks. Mash at 65-67 °C (149-153 °F) for a medium body. The typical mistake is overdoing the caramel malts: the beer ends up sweet and heavy, closer to a Märzen or an International Amber Lager.

Food pairing

Great with grilled meat, tacos al pastor and cured-meat sandwiches.

Glassware: beer mug (stein), big and with a handle, as in German and Czech beer halls.

Classic examples

Chuckanut Vienna Lager
Schell's Firebrick

Frequently asked questions

How strong is Vienna Lager?

Between 4.7% and 5.5% ABV, according to the BJCP 2021 Style Guidelines. That is a moderate strength.

How bitter is Vienna Lager?

It has 18 to 30 IBUs, a low bitterness. For reference, a mass-market lager is around 10 IBUs.

What color is Vienna Lager?

Amber to light brown: 9 to 15 SRM (18 to 30 EBC).

What food pairs well with Vienna Lager?

Great with grilled meat, tacos al pastor and cured-meat sandwiches.

Which styles are similar?

If you like it, also try Märzen, International Amber Lager and Altbier.

If you like Vienna Lager, try these

BJCP 6A