ive made two 95% plus vienna beers and it gives a very distinctive taste. its like dough, heavy bread with tiny notes of acetic acid (i know thats crazy but ive gotten it in two beers now and no its not sour) and a very strong flavour presence. i hate it when people try to conflate vienna and munich. im talking about weyermann btw and my personal preference is for vienna making a more complex and more pleasant beer. ive used it in smaller amounts in many other beers. it also dries out really well i find while munich varies on that.
Cool! Yeah, I've brewed a fair number of recipes with Vienna too (the Weyermann product), and like it in its place. Agreed that it's a very different beast from Munich...I tend to use Munich as an accent malt, rather than the dominant malt, whereas (for me) Vienna is far more versatile and less overwhelming. Munich can be a bit much, in the wrong beer. It worked for me in this particular kolsch recipe...but perhaps I'll try Vienna next time around!
Topic: Pics of recent brews? (Read 586044 times)
