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Naturally cloudy beer
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Quality you can taste

Beer from South Tyrol

When it comes to South Tyrolean beer, the quality of the ingredients makes all the difference. After meeting strict quality criteria, South Tyrolean beer has been permitted to bear the South Tyrolean seal of quality since 2013.
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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
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South Tyrolean beer in numbers

9
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.
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How is beer with the South Tyrolean seal of quality brewed?

As a first step, malt (i.e. germinated and dried barley), water and hops are mixed to mash and heated while stirring constantly. The liquid part, known as the wort, is boiled in the brew pan and then cooled down to fermentation temperature. Depending on the type of beer, the appropriate yeast culture is then added. The main fermentation phase lasts about one week, the maturation four to six weeks. Beer with the South Tyrolean seal of quality is neither heated nor filtered. It remains naturally cloudy and thus retains its distinctive 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.
Bierspezialitäten
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
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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
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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
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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
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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