Austrian beer does not gravitate towards one particular variety or style, with many variations. Two factors contribute to this. Firstly, there are about 70 large productions and local microbreweries in the country. Each manufacturer uses its own technology, adds its own nuances to the recipe. Secondly, in Austria there have never been strict laws prescribing the use of only certain ingredients, as in Germany (the Bavarian Beer Purity Law of 1516). Austrian brewers were free to experiment, and willingly used it, but still with an eye on the Germans – about a third of the country’s breweries are concentrated in the region of Upper Austria, which is on the border with Bavaria.
Local brewing originated around the 110th century in a typical European way – in monasteries. However, by the XNUMXth century it had become a predominantly secular occupation. Despite the fact that historically Austria is not a very “beer” country, wine was more preferred here, recently beer production volumes have been steadily growing. Today, the average adult Austrian drinks about XNUMX liters of “foam” per year.
Types and varieties of Austrian beer
Bottom-fermented varieties predominate in the country:
- March beer (Marzen). Golden drink, malt and hops are slightly felt on the palate, ABV 5–5.5%, sometimes slightly higher.
- Pilsner. Light yellow color, flavor – aromatic, “hop”, strength – 4.2-5.4%.
- Helles. Golden yellow not strong lager, alcohol content is less than 5%. Differs in delicate and delicate taste.
- Vienna lager (Wiener). The variety has a reddish hue and a pronounced malt flavor. Fortress 4.5-5.7%.
- Bock. Beer with a strength of 6-10%. The rest of the characteristics are not unified and depend on the manufacturer.
- Doppelbock. “Double strong”, degree from 10-12% and above. The subspecies Eisbock belongs to the same category – the strength of the drink is increased by freezing, the water frozen into the ice is thrown away, and the rest becomes more concentrated.
- Steinbier, Stone Beer. The wort is heated with hot stones, not open fire, hence the name. Differs in sweetish smoky aftertaste. Fortress 4.5-7.2%.
- Zwicklbier. Unpasteurized beer is not stored for a long time, therefore it is practically not exported. Alcohol content is about 5%, contains carbon dioxide released during fermentation, slightly “sparkling”.
- Dunkel (Dunkles). Dark lager at 4.8-5.6% ABV. On the palate, tones of caramel and malt are clearly felt.
- Weissebier. Top-fermented wheat beer. The rest of the characteristics depend on the manufacturer.
- Christmas beer (Weihnachtsbier). A seasonal variety, in Austria it is distinguished by ten months aging and a strength of 14%. In the rich bouquet you can feel the tones of fruits, nuts, spices. Can be stored for up to 5 years.
- Trappist beer (Trappistenbier). There is only one Trappist monastery on the territory of Austria – Stift Engelszell, which produces top-fermented beer with a strength of 6.9% (light) and 9.7% (dark).
- Radler. Beer cocktail based on lemonade, strength – 1.8-2.7%.
Austrian beer brands
- Gosser – production is located in Styria, in the south of the country. Slogan: “Gut, besser, Gosser” (good, better, Gesser). The brand appeared in 1860, in 2003 it was taken over by the Heineken concern.
- Zipfer. Premium brand of the highest price category. It is distinguished by a creative marketing approach: it was this company that came up with the idea of packing bottles in blocks of 6 pieces and gave the beer container an unusual shape.
- Hirter. Produced in Carinthia since 1270, it has a mild taste and a bittersweet aftertaste. The production specializes in unpasteurized beer with a long shelf life, the average strength is 8.3%.
- Egger. There is such a brand in Vorarlberg and in Lower Austria.
- Eggenberg. The brewery is located in the castle of the same name. This is one of the oldest Austrian productions; beer was brewed here in the 40th century. Produces many varieties exported to more than XNUMX countries around the world.
- Stiegl from Salzburg. The brand name is translated as “step”. The brewery has been in operation since 1492, and is known for light lagers, wheat beers and specialized varieties like fruit beers. The largest beer museum on the continent is also located here.
- Ottakringer. Viennese brewery, the permanent supplier of alcohol to Austrian rock festivals.
- Murauer. One of the oldest beer brands in the country (appeared in 1495), produced in the Styria region, known for the purity of water and air.
- Edelweiss (Edelweiss). A brand that specializes exclusively in wheat beer.
How they drink beer in Austria
Austria ranks fourth in the world in terms of beer consumption. The foamy drink is served here in Pfiff (200 ml), Seidel (300 ml), Krugerl (0.5 l) glasses. Larger glasses, such as the Bavarian Mass, are only used at beer festivals.
As an appetizer, Austrian dishes are suitable: goulash, schnitzel, Viennese sausages, battered chicken, fried potatoes with meat, cabbage or potato salad, etc.
In hot weather, the Austrians mix the lager with lemonade, most often a local drink based on alpine herbs. The resulting cocktail is called Shandy.