Welcome Innsbruck - Winter 2016/2017

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WELCOME || 51
development and refinement took
around 6 months more. Well, in this
job you never stop learning, there is
always something new. The process
of developing a beer requires a step-
by-step process of several months,”
explains Baumgartner. This is how
the Tyrolean Beer (Tiroler Bier), as he
called it, came to life. “It is a pure, un-
treated beer in the old style. It is not
pasteurised, stabilized or filtrated.” Precision and the love for the prod-
uct are essential ingredients. Over the years, he developed more types.
Today, the brewery produces 150,000 litres of beer and 1000 litres of
beer brandy (a distilled spirit created from craft beer). The production
range includes March and wheat beer, beer vinegar, beer brandy, Zi-
garrenbrand (cigar brandy), single
malt whisky and single malt whis-
ky liqueur. In Innsbruck, these are
served at the Bierwirt in Amras, in the
restaurant Anich, in the restaurant
Goldenes Dachl, in the 11er Haus
pub, in the NAX, in the restaurant “Die
Wilderin” in the old town, and in the
pub “Machete” in the street Anich-
straße. All products can be bought
directly in the brewery, where any-
one who is interested can also participate in a guided tour with tastings
every Monday, Wednesday and Friday from 2 pm to 6 pm. A retail sale of
1 and 2 litre swing-top bottles and beer brandy as well as of 5 to 40 litre
barrels with a Bavarian bunghole (remains cold 24h) is offered as well.
For more information visit ||
Die Maische wird nach einer Standzeit von etwa
14 Tagen in der abgehenden Gärphase destilliert.
Je nach Maische und Technik variiert die Dauer. //
After the mash has been fermented for about 14 days,
it is then distilled. The duration varies depending on
the mash and the technique.
EZEB Bäckercafe
Innsbruck / Anpruggen
Ö nungszeiten Mo - Fr: 6:30 - 18:00
Sa: 6:30 - 17:00 | So & Ftg: 7:00 - 11:30