Developed in mid-19th-century Austria shortly after lager yeast was first isolated, this style is now abundant in Mexico. Classically brewed with high-quality, toasty-tasting Vienna malt (though some North American versions use adjuncts), these lagers offer a moderate malt aroma and complex malt flavors in the smooth, soft swallow. Think of these as amber lagers; they’re copper colored, malty yet a bit dry, and usually sessionable.
Pair: Vienna lagers make cool complements for fiery bowls of chili. They wash down bit, hot bites and temper the heat, but don’t erase the flavor completely.