Amber Lager

Built on Vienna malt — kilned hot enough to toast the grain but not to burn it, which is where both the biscuit flavour and the copper colour come from — and traditionally made by decoction mashing, boiling part of the mash separately and returning it to caramelise the sugars. Dreher created it at Klein-Schwechat, NOT at the St. Marx brewery it is often credited to; St. Marx merged into Schwechat seventy-two years later, in 1913. The style then nearly died in Austria and survived largely through Mexico, where Austrian brewers took it in the 1860s.

Covered in Era 5 — Industrialisation and the Lager Revolution.