![]() His creation is a malt kilned to a slightly higher degree. Meanwhile, Sedlmayr is doing his own experimenting with hot air kilning. He releases the beer in 1841 as “Lager Vienna Type” or Vienna style lager. He calls it Vienna malt and promptly combines it with lager yeast, brewing a reddish-copper lager with a delicate slightly bready malt profile. Using his newly gained knowledge, he starts experimenting with the English way of kilning and creates an amber malt that is just slightly caramelized. ![]() They take what they learn, legally and illegally, back to their respective home cities and in 1836, Dreher takes his place at the head of his father’s brewery. It seems they may have even gone as far as stealing samples of wort and yeast from some of the breweries for later analysis. But by the early 1800s, the British are refining a way to dry malt using hot air instead of direct heat, imparting a lighter color to the malt and a more delicate profile.ĭreher and Sedlmayr learn of this new technology while visiting English breweries. Up to end of the 1700s malt was kilned directly over fire, creating a malt dark in color, with a strong toasty, sometimes smoky, profile. Somewhere along their travels the two meet, become good friends, and even make much of their remaining travels together.Īt this time, early in the 1830s, a new kilning technology has come into use in England. So he undertakes an apprenticeships journey, visiting a series of breweries around Europe.Īt the same time another young brewer, Gabriel Sadlmayer II, son of Gabriel Sadlmayer, owner of Spaten Brewing Company, is also making the same journey of learning. Instead, the late 1820s finds Anton starting his brewing education in anticipation of taking over the brewery at a later time. ![]() In 1820, Franz Anton Dreher dies leaving the Klein-Schwechat Brewery to his ten-year-old son, Anton Dreher but Anton is too young to take over operations. ![]()
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