FreshieVienna Malt
The toasted-bread base malt of Vienna lager.
What it tastes like
Vienna malt is a step up in kiln temperature from Pilsner — pale gold rather than straw, with a clear toast-and-bread character that defines Vienna lager and Märzen. It can be a base malt (used at 100%) or a flavor malt (used at 10-30% in pale beers for extra depth). The signature Oktoberfest amber-orange color comes from heavy Vienna and Munich malt usage.
Best in these styles
For brewers — technical profile
Where to source
Maltsters that produce or distribute this grain:
History
Vienna malt was developed by Anton Dreher in the 1840s, contemporaneous with the development of pale Pilsner malt. Together, Dreher's Vienna malt and Sedlmayr's Munich malt represented two of the first 'modern' kilning approaches that distinguished lager malts from existing brown English malts.
Other kilned malts
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Flavor twins across Freshie
Drinks and foods across Freshie that share Vienna Malt’s flavor fingerprint — matched on shared flavor axes via the Freshie Taste Graph.