Beer Style Definition- Amber Lager

European Amber Lagers-

Vienna Lager1.048-551.010-1.0144.4-6.022-288-12

Vienna Lager

Great tasting and less filling, but difficult to brew.  These beers feature such a low residual body that balancing the hops can be a tightrope walk.  Extract brewers are especially challenged since the color of most extract is past the target for this beer.  Brewers of these beers  rely on adjucts like rice or corn to ensure complete fermentaiton and light body.  Aroma should have no malt, hops, or esters.

Grain brewers will want to use primarily 6 row pale, with 20-40% flaked rice or corn.  Extract brewers will find light DME (dry malt extract) their best tool.  Do not overuse cane sugar as it will lend cidery flavors to the finished product.  Either Noble hops or their American cousins are good choices, Saaz, Willamette, Halertauer.  But be sure to select one with low bitterness units (IBU’s) or this can easily turn too bitter.  Also beer careful to gently boil the wort, a rigorous boil can easily impart undesirable color and caramel flavors.


Still very light and clean, standard lager allows for a little more color and malt flavor.  The most consumed beer style in the United States, this is the beer populating store shelves from the biggest brewers.

Still use 6 row pale malt with 10-30% rice or corn, or if extract brewing use all light or extra light DME.  A very samll amount of caramelization in the boil is acceptable.  For hops, Wilamette or Tettnang are good American varieties, with Saaz being a good choice from the beer that gave rise to American Lager: Pilsner.  But only use them early in the boil as the aroma of this beer should not present hops or malt character.