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Anton Dreher, the older, born in Schwechat near Vienna (Austria) 7 June 1810 learned the brewing with Brewmaster Meichl in the family brewery. Starting 1836 he took over the brewery and developped the "untergärigers" beer - Schwechater Lagerbier. His Son Anton Dreher the younger, later developed the brewery futher and starter fist to export Lager beer across the oceans.
Bottom-fermented, they were traditionally stored at a low temperature for weeks or months, clearing, acquiring mellowness, and becoming charged with carbon dioxide.
Modern methodological methods of producing lager were pioneered by Gabriel Sedlmayr II (who perfected dark brown lagers at the Spaten brewery in Bavaria) and AntonDreher (who began brewing a lager, probably of amber-red color, in Vienna in 1840-1841).
The first golden lager was produced in the Bohemian town of Pilsen in 1842.
The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a "crisper" tasting beer.
Modern methods of producing lager were pioneered by Gabriel Sedlmayr the Younger, who perfected dark brown lagers at the Spaten Brewery in Bavaria, and AntonDreher, who began brewing a lager, probably of amber-red color, in Vienna in 1840–1841.
With modern improved yeast strains, most lager breweries use only short periods of cold storage, typically 1–3 weeks.
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