The lager beer process for making a gold medal Vienna Lager involves careful selection of grains, hops, and yeast. After brewing, the beer undergoes primary fermentation at temperatures between 50°F and 55°F. A diacetyl rest is then performed by raising the temperature to around 60°F for three days. The beer is then transferred to a secondary fermenter for lagering, which lasts one to two months at temperatures between 35°F and 40°F. This meticulous process ensures a clean, crisp, and balanced Vienna Lager.