Brew Day – Vienna Lager

November 6, 2011 was a beautiful, sunny day to do some brewing. It was one of those fall days where the breeze was cool and crisp but the sun still held hints of summer.; a shorts with a long sleeved t-shirt kind of day.

I spent the afternoon brewing up a vienna lager. According to BeerAdvocate, a traditional Vienna lager is brewed using a three step decoction boiling process. Munich, Pilsner, Vienna toasted and dextrin malts are used, as well wheat in some cases. Subtle hops, crisp, with residual sweetness. Although German in origin and rare these days, some classic examples come from Mexico, such as: Dos Equis and Negra Modelo. A result of late 19th century immigrant brewers from Austria. Continue reading

Brew Day – American Wheat

I spent the day brewing up an American Wheat using the Kent’s Hollow Leg recipe from the book Brewing Classic Styles.  American Wheat beers are characterized by an obvious grainy/wheaty taste.  The hoppiness can be quite variable across the style but never overwhelming.  This is also an excellent beer to add fruit to if desired. Continue reading