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)
176°F / 80°C
185°F / 85°C

3. Märzen History
Märzen originates 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Munich also claims ownership, but with historical documents dating several decades later than those in Vienna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)
Abzug
Vienna Lager
Märzen OG
1.040
1.053
1.058 FG
1.014
1.017
1.019
ABV
3.6%
4.7%
5.0%
IBU 16 25 30
SRM
5.3
5.4
6.0
Aging Time
8 days – 2 mos.
4 – 10 months
6 – 12 months

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 %
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
Vienna Lager
Oktoberfest
Temp
First rest 95
First decoction
30 min
45 min
120
Second (thick-mash) decoction
145
Thin-Mash decoction
60 min
167

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 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

11. 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