Wappler Brewing

Lezley's Jewels

IPA - American

West coast style IPA hopped with Galaxy and Mosaic for passion fruit and mango aroma. Lots of tropical fruit aroma and flavor, backed with high bitterness… Read More

West coast style IPA hopped with Galaxy and Mosaic for passion fruit and mango aroma. Lots of tropical fruit aroma and flavor, backed with high bitterness and some malt in the background.
Original Gravity: 15 °P.
W#9X, W#18, W#27C and W#35 Read Less

Momentary Lapses of Common Sense

Stout - White / Golden

Collab with Quantum Grizzly Brewing from Vienna. Blonde stout with Maris Otter and lots of body. Cacao, coffee and vanilla for the illusion. Coffee from… Read More

Collab with Quantum Grizzly Brewing from Vienna. Blonde stout with Maris Otter and lots of body. Cacao, coffee and vanilla for the illusion. Coffee from Süssmund Roastery in Vienna. Read Less

Ammutsøn Prime

Stout - American

Vanilla dark chocolate stout. Brewed with heaps of malt, English yeast, Persaf bourbon vanilla beans and Caucawa cocoa nibs. Brewed for Ammutsøn second… Read More

Vanilla dark chocolate stout. Brewed with heaps of malt, English yeast, Persaf bourbon vanilla beans and Caucawa cocoa nibs. Brewed for Ammutsøn second anniversary 2020. Read Less

Phallic Anagram

IPA - Session

SNEIPA - Session New England India Pale Ale. Brewed with barley, oat and wheat malt and lusciously hopped with Galaxy and Mosaic. Barbarously fermented… Read More

SNEIPA - Session New England India Pale Ale.
Brewed with barley, oat and wheat malt and lusciously hopped with Galaxy and Mosaic. Barbarously fermented with Conan yeast. Expect a full bouquet of tropical fruit aroma and a juicy flavor in this thirst quenching summer (and fall, winter and spring) beer. This beer placed 2nd at the Austrian Beer Challenge 2017 (IPA category). Read Less

Wiener Wappler

Pale Ale - American

The first ever Wappler Brewing homebrew! The recipe has evolved over time and the latest iteration is a malty pale ale, hopped with Citra and Mosaic hops.… Read More

The first ever Wappler Brewing homebrew! The recipe has evolved over time and the latest iteration is a malty pale ale, hopped with Citra and Mosaic hops.
Expect a delicate, clean fruity aroma with a sturdy malt body that makes this beer very quaffable. The bitterness keeps this beer from getting boring.
Original gravity: 13.5 °P.
W#1, W#36 and W#62. Read Less

Ammuversary

IPA - Imperial / Double

Double Dry Hopped Double IPA brewed to celebrate the first anniversary of Ammutsøn. 16 g/L of Citra and Ekuanot, pilsner malt, Maris Otter malt, American… Read More

Double Dry Hopped Double IPA brewed to celebrate the first anniversary of Ammutsøn. 16 g/L of Citra and Ekuanot, pilsner malt, Maris Otter malt, American ale yeast, Magnum and lots of love. Read Less

Rotkehlchen

Sour - Fruited

Rotkehlchen is Wappler's wild ale with apricots. Our approach to brewing sour beer leans heavily on the Belgian lambic tradition. We produce a wort from… Read More

Rotkehlchen is Wappler's wild ale with apricots. Our approach to brewing sour beer leans heavily on the Belgian lambic tradition. We produce a wort from malted barley, wheat and aged hops that is full of long chain carbohydrates (including starch) that ensure a long and slow fermentation. The fermentation takes place in an oak barrel that previously housed red wine. Our microbial culture consists of yeast and bacteria from Belgian lambic. The beer is allowed to slowly ferment for over a year, after which we added 350 g/l of apricots. After a second fermentation, we bottled the beer with a dash of sugar for carbonation. Rotkehlchen is German for European robin, one of the cutest little birds you can find close to our sour beer barrels. Read Less

Gimpel

Sour - Fruited

Gimpel is Wappler's mixed fermentation sour beer with raspberries. Our approach to brewing sour beer leans heavily on the Belgian lambic tradition. We… Read More

Gimpel is Wappler's mixed fermentation sour beer with raspberries. Our approach to brewing sour beer leans heavily on the Belgian lambic tradition. We produce a wort from malted barley, wheat and aged hops that is full of long chain carbohydrates (including starch) that ensure a long and slow fermentation. The fermentation takes place in an oak barrel that previously housed red wine. Our microbial culture consists of yeast and bacteria from Belgian lambic. The beer is allowed to slowly ferment for over a year, after which we added 200 g/l of fresh organic raspberries. After a second fermentation, we bottled the beer with a dash of sugar for carbonation. Gimpel is German for Eurasian Bullfinch, a stocky bird that lives in the woodlands surrounding our sour beer barrels. Read Less

A Echter Wappler

Lager - Vienna

Vienna lager, a classical style that has gone extinct in Vienna, but is experiencing a world wide resurgence. As a Viennese brewery, we are very interested… Read More

Vienna lager, a classical style that has gone extinct in Vienna, but is experiencing a world wide resurgence. As a Viennese brewery, we are very interested in this type of lager. Using a very toasty, Belgian base malt, with a dash of dark, German caramel malt, A Echter Wappler is a malty lager of moderate strength. Saphir, a modern German hop variety, delivers a mix of noble, fruity and piny hop aromas. The clean lager yeast makes sure that all the other ingredients are able to shine after four weeks of cold lagering. Original gravity: 13 °P.
W#7, W#65X, W#77 Read Less

Kohlmeise

Sour - Other

Kohlmeise is Wappler Brewing's first slowly fermented mixed fermentation sour beer. Our approach leans heavily on the Belgian lambic tradition. We produce… Read More

Kohlmeise is Wappler Brewing's first slowly fermented mixed fermentation sour beer. Our approach leans heavily on the Belgian lambic tradition. We produce a wort from malted barley, wheat and aged hops that is full of long chain carbohydrates (including starch) that ensure a long and slow fermentation. The fermentation takes place in an oak barrel that previously housed red wine. Our microbial culture consists of yeast and bacteria from Belgian lambic. The beer is allowed to slowly ferment for over a year, at which point we bottle it with a bit of sugar to ensure nice carbonation. The name Kohlmeise is German for great tit, a common woodland bird in Austria that often accompanies us while brewing. Read Less

Wilgefortis

Historical Beer - Other

Medieval style ale with rye and smoked malt.

Medieval style ale with rye and smoked malt. Read Less

Lezley's Wisdom

IPA - Imperial / Double

A stronger, even more aromatic version of Lezley's Jewels, this big double IPA boasts Ekuanot hops on top of Galaxy and Mosaic. The aroma is reminiscent… Read More

A stronger, even more aromatic version of Lezley's Jewels, this big double IPA boasts Ekuanot hops on top of Galaxy and Mosaic. The aroma is reminiscent of mango, kiwi and passion fruit. This beer was awarded the BierIG Qualitätssiegel 2017.
Original Gravity (Stammwürze): 19.4 °P or % w/w.
W#14X, W#51X Read Less

Tschecherant

Pilsner - German

A base of Pilsner malt is accentuated with light caramel malt. Magnum hops provides the bitterness to balance the malt and Saphir provides spicy, floral… Read More

A base of Pilsner malt is accentuated with light caramel malt. Magnum hops provides the bitterness to balance the malt and Saphir provides spicy, floral and fruity aroma. Carefully fermented with Weihenstephan lager yeast for the cleanest drinking experience. Read Less

Mehlschwalbe

Sour - Other

Mehlschwalbe is a mixed fermentation sour beer with coffee from roasteries in Vienna. Our approach to brewing sour beer leans heavily on the Belgian lambic… Read More

Mehlschwalbe is a mixed fermentation sour beer with coffee from roasteries in Vienna. Our approach to brewing sour beer leans heavily on the Belgian lambic tradition. We produce a wort from malted barley, wheat and aged hops that is full of long chain carbohydrates (including starch) that ensure a long and slow fermentation. The fermentation takes place in an oak barrel that previously housed red wine. Our microbial culture consists of yeast and bacteria from Belgian lambic. The beer is allowed to slowly ferment for over a year, at which point we add coffee beans. After letting the beans infuse for a few days, we bottle the beer with a bit of sugar to ensure nice carbonation. The name Mehlschwalbe is German for house martin, a swallow that migrates to Austria from Africa for breeding. In summer, these birds build their nests on the outside of our barrel aging cellar. Read Less

Zweite Kassa Bitte

Kellerbier / Zwickelbier

Saphir and Magnum. S-189 Samichlaus yeast. Plohberger Pilsner malt with a dash of Wiener and CaraHell,

Saphir and Magnum. S-189 Samichlaus yeast. Plohberger Pilsner malt with a dash of Wiener and CaraHell, Read Less

I Mead More (than just blackberries)

Mead - Melomel

Mead with blackberry, black currant, raspberry, red currant and blueberries.

Mead with blackberry, black currant, raspberry, red currant and blueberries. Read Less

Tragts Mi Ausse, I Fia Eich Ham

Pale Ale - American

Pale ale with Vic Secret and Amarillo Cryo.

Pale ale with Vic Secret and Amarillo Cryo. Read Less

Joesowicz Porteris

Porter - Baltic

Baltic porter with cold brew Ethiopian coffee. Collaboration with our friends from Zürich, Wild Beard Brewers and Desta's Coffee. Original Gravity: 19… Read More

Baltic porter with cold brew Ethiopian coffee. Collaboration with our friends from Zürich, Wild Beard Brewers and Desta's Coffee.
Original Gravity: 19 °P.
W#74C Read Less

No Dregs Left Behind

Wild Ale - Other

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All Together

IPA - American

IPA brewed in an international collaboration with Other Half. They put the recipe up on their website for breweries to brew to help the community during… Read More

IPA brewed in an international collaboration with Other Half. They put the recipe up on their website for breweries to brew to help the community during the global pandemic. Brewed with Citra, Mosaic, Simcoe and Cascade hops. Read Less

Buntspecht

Sour - Fruited

Buntspecht is a hybrid between mixed fermentation sour beer and red wine. Our approach to brewing sour beer leans heavily on the Belgian lambic tradition.… Read More

Buntspecht is a hybrid between mixed fermentation sour beer and red wine. Our approach to brewing sour beer leans heavily on the Belgian lambic tradition. We produce a wort from malted barley, wheat and aged hops that is full of long chain carbohydrates (including starch) that ensure a long and slow fermentation. The fermentation takes place in an oak barrel that previously housed red wine. Our microbial culture consists of yeast and bacteria from Belgian lambic. The beer is allowed to slowly ferment for over a year, after which pinot noir grapes are added. The grapes come from our favorite vintner, Weiß in Oberrußbach, where we also age our barrels. The grapes then fully ferment over the course of two months. The name Buntspecht refers to the great spotted woodpecker, a commonly seen woodpecker in Vienna and surrounding regions. Read Less

Hallodri

Red Ale - Irish

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Grünfink

Sour - Fruited

Grünfink is a hybrid between mixed fermentation sour beer and white wine. Our approach to brewing sour beer leans heavily on the Belgian lambic tradition.… Read More

Grünfink is a hybrid between mixed fermentation sour beer and white wine. Our approach to brewing sour beer leans heavily on the Belgian lambic tradition. We produce a wort from malted barley, wheat and aged hops that is full of long chain carbohydrates (including starch) that ensure a long and slow fermentation. The fermentation takes place in an oak barrel that previously housed red wine. Our microbial culture consists of yeast and bacteria from Belgian lambic. The beer is allowed to slowly ferment for over a year, after which Gelber Muskateller/muscat blanc à petits grains is added. The grapes come from our favorite vintner, Weiß in Oberrußbach, where we also age our barrels. The grapes then fully ferment over the course of two months. The name Grünfink refers to the greenfinch, who can sometimes be spotted in the forests and fields around the brewery. Read Less