Vienna Lagers

I wonder how well informed the folks of Brooklyn Brewing are on the topic of US brewing history?

Cheers!

 

Not uncommon among the so-called "craft" brewers, of course, Anchor in particular an even more notable example. I think they've even claimed that dry-hopping was nonexistent in the US at the time Maytag revived/reworked Anchor Steam Beer.

Some examples of many post-Repeal US dry-hopped beers, including a handful of lagers (Lockport, Neuweiler Hochburg, Souvenir - all PA brews, IIRC).

 

Brooklyn Lager, according to Hindy, was dry-hopped from the beginning, when Bill Moeller, their hired brewing consultant, first designed the beer. Moeller had also brewed at Horlacher, Ortlieb and C. Schmidt's & Sons, the latter two were still brewing a number of dry-hopped ales in the 1970s, including McSorley's Cream Ale and Neuweiler Cream Ale. (Moeller has also stated he first met Fritz Maytag when he visited Ortlieb's to study their ale brewing techniques.)

 

Never let the truth spoil a good story I guess, especially if that story helps you sell beer.

Then again there will never be a lack of statements being made which may or may not be accurate, the question is merely if someone is willing to make the effort to check the accuracy of those statements, and to what extent they can be checked.

 

JK, I just sent you an e-mail on this topic.

Cheers!

Jack

 

I don't think there was any intent to eschew the history of dry-hopped lagers in the US. I think it was a casual mention of the "centuries old" technique and an attempt to connect the origins of dry-hopping to Brooklyn's contemporary usage to illustrate the hybridity of the finished beer.

It is wonkily-worded, but I don't think the point was an accurate depiction of the complete history of dry-hopped lagers. It's a quick connection is all.

 

I think the US is becoming more known for "double dry hopping".

I wonder how long it is before we see a DDH Brooklyn Lager?

 

Dovetail recently started canning their Vienna Lager. Not sure if that helps anyone who isn't located in Chicago though.

 

yes, which is why to my taste anyway Bohemia's Vienna (formerly "Oscura") is closer to Victoria than it us to Negra Modelo. But in my limited time in Mexico, if you ask for a Bohemia Vienna at a bar or restaurant whose affiliation is with Grupo Modelo, they offer you a Negra Modelo as a substitute.