Vienna lager is a style of lagerbeer. It was developed by brewer Anton Dreher in Vienna in 1841. Its popularity in Europe eventually faded, but Austrian brewers who emigrated to Mexico revived the style in the late 19th century.
The Association of Brewers defines the beer class Vienna lager as a reddish brown or copper colored beer with medium body and slight malt sweetness. The malt aroma and flavor may have a toasted character. Hop bitterness should be clean and crisp. Noble-type hop aroma and flavor should be low or mild. As with most lagers, fruitiness due to esters is a defect. Diacetyl, which can impart a butterscotch aroma and flavor, should not be perceptible.
Lager is the term used in English to describe bottom-fermented beers of German and sometimes of Czech styles, though in the latter case the term "Pilsener" is more common.
Lager yeast is a bottom-fermenting yeast, and typically undergoes primary fermentation at 7-12°C (45-55°F) (the "fermentation phase"), and then is given a long secondary fermentation at 0-4°C (30-40°F) (the "lagering phase").
Lagers are stored at a low temperature (as low as 0°C/32°F) for several weeks to several months, clearing, acquiring mellowness, and becoming charged with carbon dioxide.
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