Thanks to the efforts of one Anton Dreher, Vienna was the first continental city where brewing was conducted on a scale approaching that in Britain. Dreher's brewery in Kleinschwechat on the edge of Vienna quickly established itself as the largest on the continent, mostly due to its early adoption of the Bavarian method of brewing. Or bottom-fermentation, as we know it.
Let's compare the output of the breweries of London and Vienna in 1865.
|Output of London breweries in 1865|
|Reid and Co||277,757||454,566|
|Mann, Crossman & Paulin||203,117||332,413|
|The British Brewing Industry, 1830-1980 T. R. Gourvish & R.G. Wilson, pages 610-611|
|Output of Viennese breweries in 1865|
|place||output (Austrian eimer)||output (hl)|
|“Bericht über der Welt_Ausstellung zu Paris im Jahre 1867, volume 7”, 1868, page 126.|
Dreher's brewery was still smaller than the largest in London,. but was closing in on Whitbread.
Of course, Vienna's breweries were later overshadowed by those of Bohemia and Bavaria. Their role in the development of European brewing, in particular the spread of bottom-fermentation, has been largely forgotten. Much as the Viennese style of amber Lager has retreated into obscurity. Shame.