Innsbruck’s beer: brewed locally, drunk with passion

Beer - a drink that has accompanied mankind for thousands of years. The oldest known brewery was located in what is now Israel and is around 13,000 years old. The oldest surviving beer recipe comes from China and is around 5,000 years old. Nowadays, beer has an alcohol content of around five percent. It is well known that young people in Germany are allowed to order a beer from the age of 16, and in the USA only from the age of 21. However, this was not always the case - quite the opposite. In earlier times, beer was considered a suitable drink for children as it had a lower alcohol content and was largely germ-free due to the boiling of the beer wort - in contrast to drinking water, which was often contaminated. The jokingly used term "liquid bread" has a serious historical background: in times of poor harvests and hunger, beer was an important supplement to the often scarce food supply, as inferior grain was not thrown away but could be made halfway edible by brewing beer.

Innsbruck's beer brewers

In this article, we take a look behind the scenes of this traditional drink and look over the shoulders of Innsbruck's brewers. Who are the enthusiasts, individualists and creative minds who lovingly brew our high-quality, local beers?

From Prague to Innsbruck

Think local, drink local - that's the motto of the brewery at Viaduktbogen 24-25 Bierfabrik at Viaduktbogen 24-25. Brewmaster Michal Perner is not quite so local, as he comes from the Czech Republic. His profession took him around the world and eventually to Innsbruck, of all places, where he worked at the former Theresienbräu in 2016. The originally planned short stay turned into years. "I fell in love with the mountains," says Michal. During the coronavirus period, when there wasn't much to do apart from sit at home, Michal and his colleagues wrote the concept for the beer factory and founded their company together. A stroke of luck for Innsbruck: for around three years now, the brewery with tap room in the "Bögen" has not only been serving craft beer, but also really good beer.

The beer pipeline: From the brewhouse to the brewery cellar

At Bierfabrik, brewing and enjoyment go hand in hand. Viaduktbogen 25 is home to the brewhouse and at the same time the pub - or as the Americans say: the tap room. Here, where guests enjoy their beer, water, malt and hops are heated in two large tanks. This is how the wort is created. Fermentation and maturation take place in the neighboring viaduct arch. But how does the beer get there? Through a pipeline that transports the freshly produced wort directly from the brewhouse to the brewing cellar. The concept of separating the hot brewing phase in the brewhouse from the cool fermentation in the brewing cellar is not only practical, but also saves heating costs. While the warmth of the brewing process creates a cozy atmosphere in the brewhouse, the brewing cellar must remain cool - temperatures of between six and 25 degrees Celsius must be maintained during fermentation - depending on the beer style and yeast type. Maturation takes place at just two degrees Celsius.

Variety in a glass: from classics to seasonal specialties

At Bierfabrik, there are three main beers all year round: the tart, quaffable and refreshing lager, the dark, full-bodied and malty Bernstein Spezial and the fruity and tart pale ale. These classics are the constants in the range, but Michal Perner always surprises his guests with changing specialty beers, depending on the season and demand. "That's the advantage of a relatively small brewery," says Michal, "we talk to our guests and can respond to their wishes." One example of a creative beer variation is Frau Witt, a Wittbier that Michal has refined with alpine herbs. He is already planning the next specialties for the autumn: a beer with green hops and one with ginger.

Experience beer up close: Tastings, guided tours and brewing courses

Anyone sitting in the brewhouse, enjoying a beer and marveling at the impressive brewing kettles will quickly become curious about how brewing actually works. For anyone who wants to find out more about the art of brewing beer, Bierfabrik offers guided tours of the brewery as well as tastings. From the fall, the offer will be expanded to include brewing courses where those interested can try their hand at brewing their own beer. An exciting opportunity to delve deeper into the world of beer. The best thing to do is to send an e-mail directly to Michal, who will then get back to you with all the information.

A Bavarian in Innsbruck

Tasty and drinkable, Bavarian style - that's how the Innsbrucker Bräu can be described. Behind this small but fine brewery is Max Schmid, a true Bavarian who has lived in Innsbruck for over ten years. He originally came to the Alpine metropolis to study and graduated with a Master's degree in Organization Studies from Sowi. he then started brewing beer with three friends in 2015. The fact that they are chemists was certainly an advantage, as the processes involved in brewing, fermenting, maturing and lagering are chemically complex and require in-depth expertise. The most important thing, however, is the taste - and this is where Max comes in. As a Bavarian, he knows all about it. What started out as a hobby quickly became a challenge due to a lack of time and equipment. But Max wanted to make the whole thing more professional, and so in 2022/23 he finally founded Innsbrucker Bräu without his colleagues.

Knowing how: the art of brewing beer

In Austria, running a brewery is a free trade, which means that no special training is required. Max therefore taught himself a lot - learning by doing, so to speak. During the coronavirus period, he took the opportunity to work in a Bavarian brewery. There he was able to deepen his knowledge and further refine his skills. After all, brewing a good beer from the four basic ingredients of water, malt, hops and yeast is an art.

What makes Innsbrucker Bräu so special?

Tasty and drinkable, Bavarian-style - that is the philosophy behind the small, fine, artisan brewery Innsbrucker Bräu. "I attach great importance to locality and transparency," explains Max. "My supply chains are openly visible. My customers know exactly where the ingredients come from. I know many of the farmers personally and our agreements still have real handshake quality." Max is also well connected with the other regional brewers: "We stick together and strengthen the local beers. That way we can expand the range together. True to the motto: increase diversity, don't just drink standardized beer." Innsbrucker Bräu is available in the BierWelt Tirolvarious Alpine Club huts and at the brewery ramp.

Quality since 1999: Tyrolean beer

And last but not least, we come to the next local brewery that I would like to introduce to you: Tiroler Bier. Since 1999, the Brauerei Baumgartner Harald has been producing natural beer, including wheat and Märzen. The beers are unpasteurized, without stabilization or filtration, and thus offer genuine, unadulterated taste. In addition to the delicious Tyrolean beer, they also offer beer brandy, cigar brandy, whisky liqueur, beer vinegar and Tyrolean beer liqueur. Harald Baumgartner was the first Austrian distiller to produce single malt whisky in 1995. The Innsbruck-based company is now run by the second generation and opened Tiroler Bier Halle with a show brewery in 2022. Here, guests can not only enjoy the products on site, but also buy them directly. The Tiroler Bier Halle is also ideal for celebrations and parties thanks to its spacious and inviting pub atmosphere.

Culinary Craft Tours: Pleasure meets experience

Anyone who has now tasted blood or beer and wants to delve deeper into the subject is best advised to contact Victoria Strallhofer from Culinary Craft Tours. As a culinary guide, she introduces her guests to the joy of regional products. The offer from Culinary Craft Tours offers a wide range of culinary experiences - from themed tours and informative workshops to unique catering concepts. Tasting regional products is combined with high-quality infotainment. During the tours, guests not only gain insights into the culinary treasures of Tyrol, but also exciting tips on sights and the "Top 10 Things to do" in Innsbruck and the surrounding area.

Your guide

Victoria responds to the wishes of her guests and is available with her expertise and personal advice for tailor-made tours. "I'm often asked about regional beers," says the trained beer sommelier. "Now in the cooler months, I like to recommend a dark wheat beer. In the fall and winter, heavy beers are in demand. In general, however, the trend is also moving more and more towards non-alcoholic beers."

Beer Alps Festival

Last but not least, Victoria gave me a great tip for all beer lovers, which of course I don't want to withhold from you: Mark October 4, 2024 in your calendar, because that's when the first Beer Alps Festival takes place. Be there when the regional and independent brewing scene meets in the heart of the Alps on Innsbruck's market square. Before that, from September 27 to 29, 2024, the Beer Alps Competition takes place at Tiroler Bier Halle - a brewing competition that brings together both hobby brewers and commercial breweries. The winners will then be announced on October 4.

I think beer goes very well in the fall, and the next time I buy beer I'll remember that it doesn't always have to be one of the big brands. I'd rather go for a beer from our regional brewers, true to the motto: think local, drink local!

Further information

Bierfabrik Innsbruck
Address: Viaduktbogen 24-25, 6020 Innsbruck
Email: office@bierfabrik.at
Tap Room: +43 664 513 8558
Brewery: +43 664 217 2107
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Innsbrucker Bräu
Address: Pradler Straße 10, 6020 Innsbruck
Email: biero@innsbrucker-braeu.at
Phone: +43 680 2200 368
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Tiroler Bier Brauerei Baumgartner GmbH
Address: Egger Lienz Straße 3a, 6020 Innsbruck
Email: tirolerbier@hotmail.com
Phone: +43 664 23 46 839
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Culinary Craft Tours
Address: Kranebitter Allee 13b, 6020 Innsbruck
Email: office@culinarycrafttours.com
Phone +43 (0) 670/3510633
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Cover picture: © Andreas Baumann