Who doesn't know them, the Salzburger Nockerln or the fine Mozartkugeln? Another cultural product of Salzburg has a tradition that is just as extensive as the two desserts mentioned. In addition, it is at least just as digestible after a hearty meal.
These are of course the delicious beers from the Stiegl brewery. Salzburg's oldest brewery still producing today has always stood for sophisticated brewing art and hand-picked raw materials. In keeping with the company logo, the Austrians have been climbing the ladder of success for years.
The traditional Salzburg brewery has a rich company history that goes back to 1492. At that time, the brewery was first mentioned in documents and you could not only buy and drink beer there, but also stay overnight and eat. Almost 150 years later, Stiegl is already the brewery with the highest sales among the twelve city breweries in Salzburg. The beer flows freely and attracts not only the citizens of Salzburg but also real celebrities: from his diary we see that Mozart himself also appreciated the good beer from the Stiegl brewery and was a welcome guest in the brewery. The horrors of the early 19th century did not harm the brewery's streak of success: On the contrary, Stiegl modernized, expanded and founded the Stieglkeller, where you can still sit comfortably and enjoy a beer today. After several changes of ownership, a devastating fire and subsequent difficult years, the brewery finally ends up in the ownership of the Kiener family. Heinrich Kiener brings a breath of fresh air into the time-honored halls and ensures a renewed upswing with the latest technology. Two world wars come and go and take their toll, but after a short time the Stiegl brewery is flourishing again. To this day, Stiegl is in the hands of the Kiener family, who are committed to its continued success with passion and heart and soul.
Almost 30 kilometers north of Salzburg, the private brewery has opened Austria's first beer hall. The hops? Only the best from the surrounding area. The malt? From our own cultivation. The brewing water? Of course only the finest spring water from a deep well at the foot of the Untersberg. Only the finest for the excellent Stiegl Goldbräu . At the Wildshut estate, professional farmers ensure the cultivation of the best raw materials and are guided by the principles of the ecological circular economy. The important goal of production is to give something back to nature: productive soils need nutrients and care. In addition to the classic grain varieties, the Stiegl farmers also cultivate old ancient grain varieties, which ensure diversity and an abundance of insects. The ingredients, grown and collected with great care and sustainability, are then further processed according to the concept of “slow brewing”: With expertise, traditional craftsmanship and a lot of time, hops, malt, yeast and water are turned into the excellent beer that the Stiegl Brewery already makes has been known for hundreds of years.
