Welcome Innsbruck - Winter 2016/2017

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WELCOME || 50
Jahr. Aber in diesem Beruf hat man nie ausgelernt, man lernt ständig
dazu. Schrittweise, über Monate hinweg, entwickelt man ein Bier“, so
Baumgartner. Und so entstand das Tiroler Bier, wie er es nannte. „Es
ist ein unverfälschtes, unbehandeltes Bier nach altem Rezept. Nicht
pasteurisiert, nicht stabilisiert und nicht filtriert wird das Bier ausge-
liefert.“ Genauigkeit und Liebe zum Produkt sind dabei unerlässlich.
Über die Jahre kommen weitere Sorten dazu, heute produziert die
Brauerei bis zu 150.000 Liter Bier und außerdem 1.000 Liter Bierbrand
pro Jahr. Die Produktpalette umfasst Märzen- und Weizenbier, Bier-
essig, Bierbrand, Zigarrenbrand, Single Malt Whisky und Single Malt
Whiskylikör. In Innsbruck bekommt man diese beim Bierwirt in Amras,
im Gasthof Anich, im Gasthaus Goldenes Dachl, im 11er Haus, im NAX,
im Restaurant „Die Wilderin“ in der Altstadt oder in der Machete in der
Anichstraße. Außerdem können alle Produkte direkt in der Brauerei
gekauft werden: Für Interessierte wird jeden Montag, Mittwoch und
Freitag von 14 bis 18 Uhr eine persönliche Brauereiführung mit Ver-
kostung sowie ein Detailverkauf von 1- und 2-Liter-Bügelverschluss-
flaschen und Bierbrand sowie 5- bis 40-Liter-Fässern mit bayrischem
Anstich (bleibt 24 Stunden kalt) geboten. Infos unter ||
A popular saying in Austria is: “A small shot of schnapps will do
no harm”, which is often used as an encouragement or an ex-
cuse to have a drink and it is actually quiet controversial to say
this, as we all know that nine out of ten times, one drink leads to an-
other. However, schnapps is a popular subject in Tyrol – its production
as well as its consumption. Therefore, it is no surprise that we have a
long tradition of distilling schnapps: There is more than 4,000 distill-
ing rights.
The distiller
Edi Leismüller is one of them and he takes it very seriously. He has been
in the business for more than 20 years and sells his creations under the
name “Kerschbuacher”, which is also the name of his farm in the district
Arzl. Distilling has always been his passion and he turned it into his career
– at the highest level: “For me, distilling is a life philosophy. Before starting
my business, I set down and I defined my goals as a distiller: Life quality
and highest production quality are at the top, profitability comes second.
And this is exactly to
what I am still stick-
ing to,” explains Edi
Leismüller. In the
course of the years,
the farmer and mas-
ter orchardist has
gained several qual-
ifications. In Vienna
and Berlin, he com-
pleted a vocational training in distilling and later on also as a vinicul-
ture and cellar master. Since 15 years, he has been a court-certified expert
for distillation, plant breeding, orcharding, winegrowing and cellar tech-
niques. All this results in an enviable knowledge base. “A sound knowledge
and a perfect technique are part of the art of distilling. I always like to say:
There is no such as a little bit of distilling, just as a little bit pregnant is not
possible either.”
After a testing period of several years, Leismüller finally found and de-
fined his quality level. From the beginning, he has specialised on tradi-
tional, local types of fruit. He grows part of them himself, but obvious-
ly, the harvest is not enough considering the required amount. He buys
the majority in Austria, always choosing the fully ripe and high aromatic
fruits. Windfall is not going into his mash. “To be able to produce quality,
quality needs to be the base.” His rarest and therefore his most expensive
product is the Gentian schnapps, a pure spirit distilled from gentian roots.
Out of a ton of the wild yellow gentian root, which comes from the French
Alps, the distiller extracts around 17 to 18 litres of finest schnapps.
His products – e.g. Arzler Wildvogelbeere (wild rowanberry), Edler Apfel
(apple), Alte Hausbirne (pear), Tiroler Marille (apricot), Quitte (quince), Ar-
zler Wildkirsche (wild cherry) and many others – are predominantly sold
at his farm. The “Innsbrucker Muskatteller” is new in his assortment and
very limited as it is distilled from grapes that grow in his own garden. For
more information visit
The brewer
In the year 1999, Harald Baumgartner fulfilled his lifelong dream: His
own brewery. With the creation of his own beer, the master brewer start-
ed alone and from scratch. “I already had the recipes in mind, but the
Bierproduktion: Nach der Rezepterstellung folgt
das Maischen, das Läutern, dann wird gekocht,
bevor die Gärung beginnt. Nach der Lagerung
des Biers wird abgefüllt. //
Beer production: First comes the recipe creation,
then the mashing and the lautering, followed by the
cooking and finally it is time for the fermentation
process. After this, the beer can be bottled.