Vienna
BrewingVienna, AT
Vienna is the classic historical brewing water profile traditionally cited for Vienna lagers, not a reading of current Vienna tap water. More recent research-based values for these brewing cities are published in Brungard (2013).
Mineral composition
| mg/L | |
|---|---|
| Calcium | 75 |
| Magnesium | 18 |
| Sodium | 8 |
| Sulfate | 60 |
| Chloride | 12 |
| Bicarbonate | 225 |
Mixing Recipe
Let sparkling water stand uncapped overnight to degas before mixing.
Why this water matters
Vienna sits between the extremes. More mineral content than Pilsen, less than Munich. Moderate hardness, moderate bicarbonate. It’s a profile that doesn’t push hard in any direction, which is precisely why it works for Vienna lager: a beer that balances malt sweetness with gentle bitterness and a clean finish.
The moderate sulphate gives hops a little more definition without the aggressive dryness you’d get from a Burton-style water. And the bicarbonate is high enough to support amber and Vienna malts without overwhelming a pale base malt. It’s a forgiving profile, which makes it a reasonable starting point for styles that fall somewhere in the middle of the malt-hop spectrum.
Vienna lager is having a quiet revival, and this water profile is a good reason to pay attention. It’s the proof that not every great beer needs extreme water chemistry.