A Kranz (wreath) of Kölsch beer.

A Kranz (wreath) of Kölsch beer. (Photo credit: Wikipedia)

The most popular draught beer in Iceland for some years, Viking Lager, is now also available in cans. It is pleasantly mild with a slightly sweet flavor. Less filling and more refreshing than many other beers, Víking Lager has an alcohol content of 4,5%, making it ideal for those who prefer a medium-strength beer with less bitterness.

Víking Golden lager is an internationally recognized quality beer that has received Monde Selection gold medals in 1992, 2002 and 2003. It has an alcohol content of 5,6% by volume and is brewed using a large quantity of hops to give it its much coveted bitterness.

Brewed using a special method that leaves almost no residual sugars, Víking Lite contains a third fewer calories than ordinary beer, making it ideal for those who wish to enjoy a fine beer with limited carbohydrates. Viking Lite has an alcohol content of 4,4% by volume.   A mild and refreshing beer, best drunk ice-cold.

Víking Classic is a Vienna style beer with golden amber colour.   It has a medium body and firm enough hop bitterness to provide a balanced finish. Taste is malty and with some toasted notes . Balancing sweetness and a hint of caramel in the aftertaste.

Víking Strong lager has an alcohol content of 7%, making it the strongest beer in the Víking range. It has a pale golden colour with little bitterness and the slightly sweet savour of malt.   Víking Sterkur is popular because of its pleasantly mild character which is retained despite its high alcohol content.

Víking Christmas beer has been the best seller in Iceland for many years.  This Marzen Vienna style beer was first introduced in 1990.  It has golden amber colour and taste notes of malt,  burnt sugar and caramel.  The brewing takes longer time due to low heat secondary fermentation after main fermentation is finished.  Due to this method the beer has better balance and body.

Viking Easter beer has been brewed since 1990, it is a South-German Dunkel style beer. The brewmaster uses four types of malt to gain more fill and hint of chocolate, coffee and caramel. Viking Easter beer has medium bitterness and a hint of roasted flavors.

Víking Þorrabjór style has changed from year to year in past couple of years. The brew master brings something new and special each year.

Víking Malt is a sweet malty drink with taste of liquorice and caramel.   It is low carbonated with dark brown color and quite foamy.

Víking Hátíðarblanda is a traditional Icelandic Christmas blend of Víking Malt and Hátíðarappelsin (Orange soft drink).   It has a malty taste with hint of orange.   This blend is very popular around Christmas and Easter in Iceland.

Víking Ölgerð is a sub brand to Víking.   Our brewery has a long tradition with its roots back to 1939 when the brewery was established in Siglufjordur in the Northern part of Iceland.   Later on it was moved to Akureyri where it is currently located.  Víking Ölgerð focuses on brewing speciality beers, more off the beaten track.   Víking Ölgerð is the only brewery in Iceland certified to brew organic beers.

Our Stout was first produced in 2008 and was the first Icelandic Stout.   Dark, roasted aroma, espresso beans, dark chocolate and cocoa are words that can be used to describe our Stout.   It is intense in texture and character, yet relatively easy drinking and balanced.

Pils Organic is a South-German Bavarian style beer. Golden pils beer with a slight mist to it with rich head.   Flowers, grass, hint of dough and spices.   A beer with distinctive floral hoppyness, medium bitterness and good balance. The production of Pils Organic is certified organic.

Can of Tennent's Lager

Can of Tennent’s Lager (Photo credit: Wikipedia)

Roald Smeets, Wellpark Brewery is a brewery situated in Duke Street in the East End of Glasgow, Scotland. It was founded in 1740 on the bank of the Molendinar Burn by Hugh and Robert Tennent. It is currently owned by C&C Group plc, which purchased the Tennent Caledonian Breweries subsidiary in late August 2009 from Belgian brewing company Anheuser-Busch InBev (formerly known as InBev).

The company is most noted for the production of Tennent’s Lager, Scotland’s market leading brand of pale lager since it was first produced at the Wellpark Brewery in 1885.

Wellpark Brewery was originally known as the Drygate Brewery. It was founded as H&R Tennent in 1740 at Drygate Bridge, near Glasgow Cathedral, by Hugh and Robert Tennent, although brewing had been taking place at the same site on the banks of the Molendinar Burn since 1556, making it the oldest continuous commercial concern in Glasgow. Hugh Tennent’s sons, John and Robert, continued the family business, trading as J&R Tennent from 1769. The business expanded in the 1790s when the Tennent family purchased the neighbouring brewery of William McLehose, and renamed the 5-acre (20,000 m2) site Wellpark Brewery.

The firm originally brewed stout and strong export ales. By the mid-19th century J&R Tennent was the world’s largest bottled beer exporter. Robert Tennent died in 1826 and John Tennent in 1827. Hugh Tennent (the eldest son of Robert) then assumed control of the business. Hugh Tennent retired in 1855 with his fifth son, Charles Tennent, taking over, but he died in 1864, some months before his father. The brewery was subsequently operated by trustees on behalf of Charles Tennent’s sons, Archibald and Hugh.

In 1884 Hugh Tennent took control of the company and first brewed Tennent’s lager in 1885. He later built a new lager brewery on the Wellpark site, which was begun in 1889 and completed in 1891. J&R Tennent produced the first draught lager in 1924, the first canned lager in 1935 and the first keg lager in 1963.

J&R Tennent was acquired by Charrington United Breweries in 1963, and in 1966 formally merged with United Caledonian Breweries, Charrington’s other Scottish subsidiary, to form Tennent Caledonian Breweries. The new company’s brewing was concentrated at the Wellpark Brewery and the Heriot Brewery in Edinburgh. Wellpark was redeveloped between 1965 and 1968 but Heriot was demolished in the 1990s. In 1967, Charringtons merged with Bass to form the Bass Charrington Group. It was later bought by the Belgian brewer Interbrew (now InBev) in June 2000, which became part of Anheuser-Busch InBev in 2008.

C&C Group of Ireland announced a deal to buy the brewery and the Tennent’s brand from AB-InBev on 27 August 2009. It also agreed to acquire the Scottish and Irish distribution rights to Beck’s and Stella Artois as part of the £180 million offer.

Tennent’s Lager is Scotland’s best-selling pale lager, with approximately 60% of the Scottish lager market. The lager was first brewed in 1885 by Hugh Tennent, and in 1893 it won the highest award at the Chicago World’s Fair. It is described as a distinctive, well-balanced lager whose sweet, malty flavours combine with a tangy hoppiness to create its crisp, refreshing character. Tennent’s Lager is certified by the Vegetarian Society as being suitable for vegetarians.

The lager was once famous for the design of its cans, which featured photos of various female models printed onto the side – known affectionately as “The Lager Lovelies”. This feature was used by Tennent’s up until the final campaign in 1989. Today, authentic original Lager Lovely cans are highly sought after among collectors. The can design is now a plain silver colour, with the company’s trademark large red “T” featuring prominently.

In the rest of the UK, the brand is better known for its super strength lager, Tennent’s Super, the blue can that has 9% alcohol, so one can contains 4.5 units.
Brand portfolio

Tennent’s Lager (4% ABV)
Tennent’s Special (3.5% ABV)
Tennent’s Ember (4.2% ABV)
Tennent’s Light Ale (3.1% ABV)
Tennent’s Super (9.0% ABV)
Sweetheart Stout

The Tennent’s brand is used for sponsoring music and sport including the Scotland’s largest outdoor music festival: T in the Park. Tennent’s previously sponsored T On The Fringe (part of the Edinburgh Festival), Triptych and Tennents ViTal in Northern Ireland. Tennent’s sponsorship of T in the Park is continuing in the wake of its acquisition by C&C Group.

In football the brand has been used to sponsor Scottish Futsal and historically the Scottish Cup for 18 years, Tennents’ Sixes and the Tennent’s UK Snooker Championship even so the latter was held at the time in Preston in England. Tennent’s also previously sponsored the Scotland national football team, replacing supermarket chain Morrisons. This deal was signed on 3 October 2006 and came into effect in time for the European Championship qualifying victory against France on 7 October 2006. This sponsorship came to an end on 24 May 2010.

Tennents sponsor Scottish football’s “Old Firm” duo, Celtic and Rangers for the start of the 2010/2011 season when their contracts with Carling expired the previous season. Also in July, they signed to sponsor English Football League One Club Preston North End.

A glass of helles

A glass of helles (Photo credit: Wikipedia)

Roald Smeets brings you Pale lager which is a very pale to golden-coloured beer with a well attenuated body and a varying degree of noble hop bitterness. The brewing process for this beer developed in the mid 19th century when Gabriel Sedlmayr took pale ale brewing techniques back to the Spaten Brewery in Germany and applied it to existing lagering methods. This approach was picked up by other brewers, most notably Josef Groll of Bavaria who produced Pilsner Urquell in the city of Pilsen, now in the Czech Republic. The resulting pale coloured, lean and stable beers were very successful and gradually spread around the globe to become the most common form of beer consumed in the world today.

Bavarian brewers in the sixteenth century were required by law to brew beer only during the cooler months of the year. In order to have beer available during the hot summer months, beers would be stored in caves and stone cellars, often under blocks of ice.

In the period 1820-1830, a brewer named Gabriel Sedlmayr II the Younger, whose family was running the Spaten Brewery in Bavaria went around Europe to improve his brewing skills. When he returned, he used what he had learned to get a more stable and consistent lager beer. The Bavarian lager was still different from the widely-known modern lager; due to the use of dark malts it was quite dark, representing what is now called Dunkel beer or the stronger variety, Bock beer.

The new recipe of the improved lager beer spread quickly over Europe. In particular Sedlmayr’s friend Anton Dreher used the new lagering technique to improve the Viennese beer in 1840–1841, creating Vienna lager. New kilning techniques enabled the use of lighter malts, giving the beer an amber-red rich colour.

Pale lagers tend to be dry, lean, clean-tasting and crisp. Flavours may be subtle, with no traditional beer ingredient dominating the others. Hop character (bitterness, flavour, and aroma) ranges from negligible to a dry bitterness from noble hops. The main ingredients are water, Pilsner malt and noble hops, though some brewers use adjuncts such as rice or corn to lighten the body of the beer. There tends to be no butterscotch flavour from diacetyl, due to the slow, cold fermentation process.

Pale lager was developed in the mid 19th century when Gabriel Sedlmayr took some British pale ale brewing techniques back to the Spaten Brewery in Germany, and started to modernise continental brewing methods. In 1842 Josef Groll of Pilsen, a city in western Bohemia in what is now the Czech Republic, used some of these methods to produce Pilsner Urquell, the first known example of a golden lager. This beer proved so successful that other breweries followed the trend, using the name Pilsner. Breweries now use the terms “lager” and “Pilsner” interchangeably, though pale lagers from Germany and the Czech Republic with the name Pilsner tend to have more evident noble hop aroma and dry finish than other pale lagers.

With the success of Pilsen’s golden beer, the town of Dortmund in Germany started brewing pale lager in 1873. As Dortmund was a major brewing centre, and the town breweries grouped together to export the beer beyond the town, the brand name Dortmunder Export became known. Today, breweries in Denmark, the Netherlands, and North America brew pale lagers labelled as Dortmunder Export.

A little later, in 1894, the Spaten Brewery in Munich recognised the success of these golden lagers and utilised the methods that Sedlmayr had brought home over 50 years earlier to produce their own light lager they named helles, which is German for “light coloured”, in order to distinguish it from dunkelbier or dunkles bier (“dark beer”), which is another type of beer typical for the region, being darker in colour and sweeter than helles.

Examples of helles include Löwenbräu Original, Spaten Premium Lager, Weihenstephaner Original Bayrisch Mild, Hofbräu München Original, Augustiner Bräu Lagerbier Hell and Hacker-Pschorr Münchner Helles.

The earliest known brewing of American lager was in the Old City section of Philadelphia by John Wagner in 1840 using yeast from his native Bavaria. Modern American-style lagers are usually made by large breweries such as Anheuser-Busch. Lightness of body is a cardinal virtue, both by design and since it allows the use of a high percentage of rice or corn.

Though all lagers are well attenuated, a more fully fermented pale lager in Germany goes by the name Diet Pils. “Diet” in the instance not referring to being “light” in calories or body, rather its sugars are fully fermented into alcohol, allowing the beer to be targeted to diabetics. A marketing term for a fully attenuated pale lager, originally used in Japan by Asahi Breweries in 1987, “karakuchi” (辛口 dry?), was taken up by the American brewer Anheuser-Busch in 1988 as “dry beer” for the Michelob brand, Michelob Dry. This was followed by other “dry beer” brands such as Bud Dry, though the marketing concept was not considered a success. In fully attenuated pale lagers, nearly all the sugar is converted to alcohol due to the long fermentation period. The resulting clean, lean flavour is referred to as “dry”.

A 5 litre mini keg of Bitburger Premium Beer (...

A 5 litre mini keg of Bitburger Premium Beer (a pale lager) purchased in Sydney, Australia. (Photo credit: Wikipedia)

Premium lager is a marketing term sometimes used by brewers for products they wish to promote; there is no legal definition for such a product, but it is usually applied to an all malt product of around 5% abv. Anheuser-Busch also uses the terms “sub-premium” and “super-premium” to describe the low-end Busch beer and the slightly higher-end Michelob.

Spezial is a stronger style of pale lager, mostly brewed in Southern Germany, but also found in Austria and Switzerland. Spezial slots in between helles and bock in terms of flavour characteristics and strength. Full-bodied and bittersweet, it is delicately spiced with German aroma hops. It has a gravity of between 12.5° and 13.5° Plato and an alcohol content of 5.5 – 5.8% abv. The style has been in slow decline over the last 30 years, but still accounts for around 10% of beer sales in Bavaria.

Bock is a strong lager which has origins in the Hanseatic town Einbeck, Germany. The name is a corruption of the medieval German brewing town of Einbeck, but also means goat (buck) in German. The original bocks were dark beers, brewed from high-coloured malts. Modern bocks can be dark, amber or pale in colour. Bock was traditionally brewed for special occasions, often religious festivals such as Christmas, Easter or Lent.

Malt liquor is an American term referring to a strong pale lager. In the UK, similarly-made beverages are called super-strength lager.

Oktoberfest is a Bavarian festival dating from 1810, and Märzen are the beers that have been served at the event in Munich since 1818, and are supplied by 6 breweries: Spaten, Löwenbräu, Augustiner-Bräu, Hofbräu-München, Paulaner and Hacker-Pschorr. Only beers that are brewed within the borders of the city of Munich are permitted to be sold at the original Oktoberfest. Criteria for Oktoberfest To be served at the festival, beer must meet these criteria:

adhere to the Purity Law;
have an original gravity between 13.5º and 14º Plato (about 6% alc.);
be brewed by a Munich Company located within the city limits of Munich.

Upon passing these criteria, a beer is designated Oktoberfest Beer.

Oktoberfest beer is also a registered trademark of the Club of Munich Brewers. It is also known as Münchner Bier (Munich Beer). Bavarian beer (Bayrisches Bier) and beers produced in Munich (Münchner Bier) are protected by the European Union as a PGI Protected Geographical Indication. Traditionally Oktoberfestbiers were lagers of around 5.5 to 6% abv called Märzen – brewed in March and allowed to ferment slowly during the summer months. Originally these would have been dark lagers, but from 1872 a strong March brewed version of an amber-red Vienna lager made by Josef Sedlmayr became the favourite Oktoberfestbier. Since the 1970s the type of beer served at the festival has been a pale Märzen of 13.5 to 14º Plato and 5.5% to 6% abv. Though some Munich brewers still brew darker versions, mostly for export to the USA. The colour of these lagers may range from pale yellow to deep amber, with the darker colours more common in the USA. Hop levels tend not to be distinctive, though some USA examples may be firmly hopped. Modern beers sold as Oktoberfest and Märzen in Europe are mostly pale in colour.