There has been a bit of discourse about Sam Adams Boston Lager in this thread. This article is written by Jeff Alworth and if you enjoyed reading it you might be interested in his book The Secret of Master Brewers which I thoroughly enjoyed reading. The head brewer of Workhorse Brewing is Nate Olewine and prior to joining the Workhorse team he brewed at Devils Backbone. My two favorite Vienna Lagers are Devils Backbone Vienna Lager and Workhorse Vienna Lager. Floral, spicy hop flavor may be low to none. Fairly dry, crisp finish, with both rich malt and hop bitterness present in the aftertaste. The malt flavor tends towards a rich, toasty character, without significant caramel or roast flavors. “Flavor: Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. I am of the opinion that a Vienna Lager is ‘defined’ by its malt forward flavor profile derived from using Vienna Malt and its restrained hopping level.īelow is how a Vienna Lager’s flavor profile is detailed in the BJCP style guidelines: Also, the fact that SABL has 30 IBUs and notable hop flavor/aroma (when not old) makes this beer too hoppy to be a ‘proper’ Vienna Lager IMO. The section I bolded above seems pretty convincing that SABL is not a Vienna Lager. There has been discussion in past BA threads whether SABL should be considered a Vienna Lager. I’m not aware that Koch ever described Boston Lager as a Vienna himself, but Americans looked at its amber hue and lager crispness and declared it so.” Yet the beer he developed is made with German hops, American pale and caramel malt, and not a grain of Vienna malt. When he created Boston Lager, Jim Koch reached deep into the family archives-there are five generations of Koch brewers. “When American microbrewers first began to revive the style, it had been so long since it was Austrian that the connection was severed.
From the article (with emphasis in bold by me):
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