Quality over quantity

Numerous investments were necessary in order to make Stiegl one of the most modern breweries in Europe, and in order to facilitate the technical preconditions required for an uncompromising strive for quality.

Of course, all of the raw ingredients also have to fulfil the highest quality requirements. “However, the foundations for the excellent quality of today's Stiegl beer were laid long ago', emphasises Master Brewer - Christian Pöpperl.

In Austria’s largest private brewery we have always used a more labour-intensive mashing process than other breweries. We are committed to carrying out a longer, more complex process of cold fermentation and use two different vessels for fermentation and storage. The longer storage process leads to a natural increase in the shelf life of the beer. Furthermore, an original gravity of 12 degrees is required in order to brew a top quality beer.

The greater the malt content, the greater the essence after fermentation, and the more 'full-bodied' the taste of the beer. 12 degrees of original wort are not only noticeable in the full flavour, but also in the golden colour of Stiegl Goldbräu.

Stiegl Brewmaster Christian Pöpperl:

“Lowering the degree of original wort to the same level that other breweries have would certainly reduce our raw material costs, but true quality can only be achieved with all the right resources at our disposal.”