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A good beer has only four ingredients: water, grain, a little hops and yeast. The rest depends on the brewer’s skill, but in Austria, thankfully, they have got plenty!

Brewing is an ancient trade, but over the centuries it has reached such a pitch of sophistication that modern-day beers bear little resemblance to the produce of the brewing vats of old.

Brewing is basically applied biotechnology. It makes use of natural processes to transform natural raw materials into a natural beverage. Add to that generations of expertise and Austria’s stringent foodstuff regulations – on which many other countries have modeled their legislation – and you get a superbly pure and unspoilt glass of beer.

Here are the recognized types of beer in Austria:

  • Märzen: balanced malty flavor, mildly bitter hoppy aroma, light in color
  • Pils: bottom-fermenting, strongly hoppy, light-colored full-strength beer
  • Special beer: full-strength beers with an original wort of at least 12.5 degrees
  • Wheat beer: made using at least 50% wheat malt
  • Zwickel: unfiltered, made cloudy by the yeast and insoluble proteins


One of Austria’s traditional brewing regions is the Mühlviertel, between the Danube and the Bohemian Forest, which produces a wealth of fine beers. This region includes Austria’s only monastery brewery in Schlägel Abbey, the country’s oldest brewery, the Gutsbrauhof in St. Martin, the long-established Municipal Braucommune in Freistadt, and countless castle breweries, palace breweries and other small breweries.

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