*Originally posted July 19th, 2021*
Jon, Jerrod, and Jordan keep turning out amazing lagers to keep us entertained and quench our thirst. They have released a few lagers in the past few weeks, and it is tough not to turn these posts into a Bearded Tang marketing ploy. American Dark Lager Mariana’s Quench, Australian Pale Lager Ella Down Unda, and the return of fan-favorite German Pilsner Ausflippen (previously written about here). But one other Lagerbier stands out and is a testament to the talent at Bearded Tang (and their witty banter). A toasty Vienna Lager, Carlos Danger, is Enbeerment’s Lagerbier of the Week!
Vienna Lagers have origins in Austria by a brewer named Anton Dreher in 1841. Developed alongside what is now referred to as Märzen by a fellow brewer, friend to Dreher, and a legend in Bavarian beer history, Gabriel Sedlmayr II. Upon the development of Munich malt (Sedlmayr) and Vienna malt (Dreher), they became the primary ingredients for their respected associated beer styles. Over the decades and the popularity of adjuncts used in the new-world brewing tradition, this style has taken a turn towards the bland and resembles only in name to their linage. Looking at you, Dark Mexican Lagers.
Carlos Danger, however, holds to what the traditional style was meant to be in all its Austrian glory. Pours out a dazzling amber with orange highlights, crystal clear, with a dense, long-lasting ivory head atop. Aromas of lightly toasted bread with drizzled honey and a touch of flowery hops. The palate is the same as the nose with the addition of a sharp bitterness to balance out the gentle sweet bread and lingers into the dry finish along with some soft, cozy malt. Everything this style was meant to be.
While enjoying a pint at Rodeo 39 in Stanton you have many options for food. If you are looking for an interesting combination, pair it up with Nandomo by Hironori’s Al Pastor Raman (pictured above). The spicy heat and delectable nature of the meat will partner well with the toasty flavors of the beer while the onions and lime echo the slight hop notes making them pop more. The bitterness might make accentuate the heat, but the saltiness of the broth lets those malt flavors through to balance the whole thing. Perhaps a classic Cuppy-Roni pepperoni pizza Steele Pan is more your style. Take a bit of the pie, take a sip, and let the bitterness contrast the saltiness to let the toasty notes envelop the savory meat cups. You can also enjoy with a nice burger or steak by Primal Cuts, a Hawaiian BBQ-inspired sandwich at Shootz, or enjoy it with just about any other terrific food choices available there.
Prost!
Gilbert “Charlie” Perez, Advanced Cicerone®
