Development of Pale Lager
Starting in 1836, Anton Dreher took over the brewery and developed the bottom-fermented beer — Schwechater Lagerbier — which he presented in 1840/1841. It was a new style of beer, methodically bottom fermented to produce a brew that was coppery reddish-brown in color. It required steady, cool temperature for maturation and storage, and this requirement gives the beer its name: lager (in German, Lager means storehouse or warehouse). Originally, he called the beer Märtzen, or March beer, because it was brewed in March, when the water was cold, and ice was still available. Eventually the name lager became the accepted name; it was also called Vienna Typ, or Vienna Style beer. In 1858, Dreher's lager won the gold medal for excellence at the Beer Exhibit in Vienna. The greater honor occurred on 26 November 1861 when Emperor Franz Joseph I visited the brewery and awarded Dreher with the Knight's Cross of the Franz Joseph Order. In 1862, he received the Gold medal with Diploma from the World Exhibition in Paris. In 1869, his Lager beer won the High First Prize.
The Danube river provided the water needed for unlimited beer and malt making. The attention turned to Kőbánya because of a beer made by Peter Schmidt, a brewer master from Pest who studied in Munich. Schmidt stored beer in his rock cellar in Kőbánya. The water in the wells, made by deep drilling technology, is perfectly suited for beer making; the cellars of Schmidt's brewery provided the steady cool temperature needed for maturation and storage. It was the ideal warehouse, or, in German Lage, for storing the beer.
The surge of the Kőbánya beer production attracted Dreher's attention, in part because Schmidt's beer was competition for him. He visited Pest-Buda on several occasions between 1856 and 1860; by 1862 he was able to buy the Kőbánya Brewery Company. He purchased further plots of land and prepared for expansion, but died suddenly in 1863, leaving his 14-year-old son to implement the plans.
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