Quality you can taste

Beer from South Tyrol

Naturally cloudy, with a solid head and that unmistakable smell of hops – all these make beer, this natural product, a widely popular thirst quencher. But beer is not the same everywhere: it all depends on the producer.

In the case of South Tyrolean beer, the quality of the ingredients and the production itself make all the difference. After meeting strict quality criteria, South Tyrolean beer has been permitted to bear the South Tyrolean seal of quality since 2013.

What are the most important quality criteria?

Basic ingredients (brewing grain or malt, water) are sourced from the region
Barley, wheat and the resulting malts must meet strict quality standards
Malt and yeast extracts and food additives are not permitted
Non-pasteurised and unfiltered
Subject to regular checks by an independent inspection authority

Want to sign up for the seal of quality?

This is how it works

South Tyrolean beer in numbers

South Tyrolean breweries produce beer with the South Tyrolean seal of quality according to old craft traditions.

15,000

kilograms of South Tyrolean barley are used by breweries in South Tyrol every year.

1,000

litres of South Tyrolean beer can be brewed from 200 kilograms of barley.

75,000

litres of beer with the South Tyrolean seal of quality are produced annually.

Looking for recipes, news and events relating to South Tyrolean beer?

Find out more

How is beer with the South Tyrolean seal of quality brewed?

The production of beer involves several steps: First, malt (which is germinated and dried barley grain), water, and hops are mixed together and heated in a process called “mashing”. The liquid part, called “wort”, is boiled in a brewing copper.

Next, the whirlpool or “settling tank” comes into play, a smallish vessel into which the hot wort is pumped. A small whirlpool is formed in the process, and in the cone-shaped centre of that whirlpool, the solid particles such as plant matter from hops and malt residue will collect; the wort becomes clear and at the same time cools down to fermentation temperature.

Depending on the beer type, the appropriate yeast culture is then added. The main fermentation process takes approximately one week, followed by four to six weeks of conditioning, maturing, or ageing. Beer bearing the South Tyrolean seal of quality is neither heated nor filtered. It remains naturally cloudy, thus keeping its unmistakable taste.

Which beer specialities are available?

From delicate light beer to spicy strong beer, the South Tyrolean beer world boasts a diverse range. Bottom-fermented beers (fermentation temperature 4° to 9°C) can be distinguished from top-fermented beers (fermentation temperature 15° to 20°C) according to the fermentation method.

Märzen beer

History: was traditionally brewed in the month of March (März); it was covered with ice in deep storage cellars so that it was available in summer.

Fermentation temperature: bottom-fermented

Flavour: robust

Colour: dark yellow to amber

Alcohol content: up to 6% by volume

Helles (Pale lager)

History: Influenced by Bavaria from 1900 onwards, the variety also became increasingly popular in South Tyrol.

Fermentation temperature: bottom-fermented

Flavour: slightly bitter

Colour: light yellow

Alcohol content: approx. 5% vol

Viennese lager

History: developed in 1841 by the Austrian brewing pioneer Anton Dreher and was once widely used in South Tyrol

Fermentation temperature: bottom-fermented

Flavour: malty with a slightly stronger, hoppy note

Colour: amber

Alcohol content: up to 5% by volume

Bock

History: Originally from Northern Germany, this variety came to South Tyrol with the popularity of German beer culture.

Fermentation temperature: bottom-fermented

Flavour: malty, strong, markedly bitter

Colour: mostly dark

Alcohol content: above 6% by volume

Spice and herbal beer

History: In the Middle Ages it was common all over South Tyrol and is now experiencing a renaissance.

Fermentation temperature: top fermentation

Flavour: spicy

Colour: light yellow to black

Alcohol content: varies according to beer type