Vienna

Vienna-bicchiere1

A beer with character that has a perfect balance of malt and hops. Fresh and delicate, it offers fruity notes and hints of caramel

Perhaps you first encountered this beer amidst the streets of the Habsburg capital, where it was created in the early twentieth century. Perhaps you have already savoured its perfect balance of malt and hops. And perhaps you have already been captivated by its copper colour, and seduced by fruity notes that intertwine with hints of nuts and caramel. Now, discover a smoothness that is natural, yet never excessive.

IBC-Bronze
Berlin International Beer Competition 2019

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Filtered beer

TYPE: Vienna
ALCOHOL CONTENT: 5.3%
DEGREES PLATO: 14
TYPE OF YEAST: Saccharomyces Carlsbergensis strain
TYPE OF FERMENTATION: “bottom”
ORIGIN OF THE BARLEY: Franconia
BITTER SUBSTANCES MG/L: 20
WORT PRODUCTION METHOD: Steeping
AGING: > 3 months
COLOUR: Coppery
AROMA: Intense aroma of caramel
TASTE: Full with a predominance of malt
SERVING TEMPERATURE: 8-10° C

Serving suggestions

Soups
Baked lasagna
Paella
Peperonata (peppers stewed with tomatoes and onions)
Potatoes (prepared in any way)
Apple pie

Recipe: Creamy Onion and Carrot Soup

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Ingredients (serves 4/6 people):
2 bottles (0.33 l) of Theresianer Vienna, 1/2 l of broth (broth cubes are acceptable), 60g of flour, 30g of oil, 2 onions and 3 large carrots, salt and pepper to taste.

Preparation:
Mix the beer and the broth and add the flour to the mixture, blending well. Add the chopped carrots to the mixture and boil. Fry the chopped onion in the oil until golden brown. As soon as the carrots are well cooked, separate them from the broth (which should be kept). Combine the onions and carrots and puree them. Gradually add the pureed vegetables to the broth and flour mixture, stirring continuously. Add salt and pepper and boil for a few more minutes. Serve with slices of toasted bread.