They may call it that, and it may look like one, but it is most certainly not a Dunkel. It may taste closer to a Vienna, but I have a hard time even calling it that. Don’t get me wrong, I drink and enjoy my fair share of Negra Modelo, but it definitely tastes more like an adjunct lager than a continental one.
yup, ive never been a fan, its one of the most inexplicable things about americans and this beer. i tried the pale modelo whatever its called by the same company and its even worse.
its been years, but if i wanted to clone negra modelo i would do 1lb crystal 40 for direct sweetness and colour, black caramel colouring to make it that reddy colour and stick that on a NAIL. make sure its left in the bottle for at least 6 months for that papery, cardboardy taste. perfect clone.
Are Vienna Lagers produced in Europe? Is there a good example available in the US, nationally?
The traditional Vienna Lager recipe consists of only Vienna malt, and displays more toffee, bready flavors. Vienna Lager recipes today are likely to contain Munich malt, Pilsner malt, Vienna malt, and dextrin malt, and in certain situations, some brewers call for wheat in their Vienna Lager. Aside from malt, the Vienna Lager hops are German Noble hops and the Vienna Lager yeast is of course bottom fermenting Lager yeast. The Noble hops are used subtly and offer low hop bitterness.
Especial. It’s their version of a Pils-style.
While I certainly understand the want and desire of beer enthusiasts for commercial brewers to meet their expectations, I imagine they’ll continue to brew their interpretation of the various styles for their target markets.
Wether it is Sam Adams, SN Märzen-Oktoberfest, Shiner Bock, or Modelo, the option to vote with your wallet still exists.
Exactly. And you will not find any of the beers listed here in my house.
im not trying to say im an expert on viennas, but that is just some stuff that someone wrote about a style that isnt well known and doesnt have a single or group of style leaders well known for people to taste. toffee flavours? from what? thats not what comes to mind either when i think of it. and i wouldnt say low bitterness.
For what it is worth, Weyermann now sells a Vienna Barke malt that is very flavorful. I try to avoid any crystals in most every lager style, but a light hand is permissible. Actually, the BJCP Style Guideline for 2015 (Comments and Style Comparison sections) capture the essence of the style:
"Comments
A standard-strength everyday beer, not a beer brewed for festivals. American versions can be a bit stronger, drier and more bitter, while modern European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden Amber/Dark International Lagers. Regrettably, many modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. This style is on the watch list to move to the Historical category in future guidelines; that would allow the classic style to be described while moving the sweeter modern versions to the International Amber or Dark Lager styles.
History
Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. Now nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Authentic examples are increasingly hard to find (except perhaps in the craft beer industry) as formerly good examples become sweeter and use more adjuncts.
Characteristic Ingredients
Vienna malt provides a lightly toasty and complex, Maillard-rich malt profile. As with Märzens, only the finest quality malt should be used, along with Continental hops (preferably Saazer types or Styrians). Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character.
Style Comparison
Lighter malt character, slightly less body, and slightly more bitter in the balance than a Märzen, yet with many of the same malt-derived flavors. The malt character is similar to a Märzen, but less intense and more balanced. Lower in alcohol than Märzen or Festbier. Less rich, less malty and less hop-centered compared to Czech Amber Lager.
Vital Statistics
IBU
18 - 30
SRM
9 - 15
OG
1.048 - 1.055
FG
1.010 - 1.014
ABV
4.7% - 5.5%
Commercial Examples
Cuauhtémoc Noche Buena, Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Danish-style Red Lager, Heavy Seas Cutlass Amber Lager, Schell’s Firebrick."
I must say IMHO that the Devil’s Backbone version is pretty well made and quite drinkable.
Have you tried Best? I found that I preferred Best to Weyermann.
It used to be considered one, but between recipe changes and style shifts, it no longer is.
Just now sent an email to Best. Seeking a retailer close to us.
Cool. I think it’s very good continental malt. Worth a try to see what you think.
I love Best Pils - but have not tried Best Vienna yet. It is something I just might ask for my LHBS to order for me.
I’ve used the pils (both regular and Heidelberg), the Munich and Vienna. Very happy with all of them.
Best has been my go-to malt for continental style beers for years. Great price and high quality. I like Weyermann too, though.
Heidelberg is awesome. Best is definitely my fave malt in all types of grain
Received 3 replies from Best Malz. Very impressed! I will give them a go with my next order. We always order in bulk, 55 lb bags.
The best Vienna Lager I’ve had is Ottakringer, brewed in Austria. Definitely worth seeking out.
My favorite continental malts are from Bestmalz in Germany, also worth seeking out. 
I’m pretty sure the last 4 or 5 replies have also suggested Best
Is there a limit on how many recommendations a matter can get?
No. There is no stated limit.