Capital Wisconsin Amber
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Tasting Notes
The aroma leads with toasted bread and light caramel malt, with a subtle earthy hop note underneath. On the palate, the malt character is clean and rounded — think biscuit, mild toffee, and a faint nuttiness — without ever tipping into sweetness. The body is medium and smooth, with restrained carbonation that lets the malt do the talking. The finish is dry and brief, with just enough hop bitterness to keep things balanced.
About the Brewery
Capital Brewery is based in Middleton, Wisconsin, just outside Madison, and has been operating since 1986. They built their reputation on German-influenced lagers at a time when most American craft brewers were chasing hop-forward ales, which made them something of an outlier in a good way. Their lineup leans heavily on traditional lager styles — märzens, bocks, pilsners — and they have a strong following in the Wisconsin market.
Food Pairings
Bratwurst or grilled pork sausage pairs naturally here because the toasted malt mirrors the char and fat of the meat. Roast chicken works well too, with the biscuity malt complementing the browned skin without overwhelming the dish. A sharp cheddar or aged Gouda bridges the nutty, caramel malt notes cleanly. Pretzels with mustard are a classic match for this style — the salt and tang of the mustard cut against the malt sweetness in a straightforward, satisfying way.
Style Guide
Vienna lager originated in Austria in the mid-1800s, developed by brewer Anton Dreher as one of the first widely produced amber lagers using kilned malt. It's defined by its toasted, bready malt character, medium body, and clean fermentation profile, with hops present mostly for balance rather than bitterness or aroma. The ABV typically falls in the 4.5–5.5% range. It sits between the lighter Munich Helles and the richer Märzen — less sweet and roasty than the latter, more color and malt depth than the former.