The Stiegl brewing process with a handful of hop.

Quality before quantity.

This is Stiegl's motto.

Uncompromising commitment to quality

Major investments were necessary to make Stiegl one of Europe's most modern breweries as state-of-the-art technology is a prerequisite for an uncompromising commitment to quality. It goes without saying that all raw materials must meet the most stringent quality requirements.

"Our motto is ‘Quality before quantity‘. That’s why culinary indulgence has top priority."

— Dr. Heinrich Dieter Kiener

"The basis for the excellent quality of the Stiegl beers was already laid in the past," emphasises master brewer Christian Pöpperl.

That's why the 'Private brewery of the Austrians'  has always used an essentially more laborious mash process compared to other breweries as Stiegl stands for slow, cold fermentation. The fermentation, maturation and storage take place in two different vessels.

Broaching a Stiegl barrel, clad in a black apron, and tangy beer.

Thanks to prolonged storage the shelf-life of the beer is extended in a natural way. Moreover, twelve degrees of original wort are required to brew high-quality beer.

The higher the malt/original wort content, the more full-bodied the taste of the beer.

Not only are the twelve degrees of original wort noticeable in the taste, but it also lends the beer the golden colour which is pleasing to the eye and taste buds.

Stiegl master brewer Christian Pöpperl:

"Reducing the content of original wort to the level used by other breweries would lower the costs for raw materials. However, top quality can only be achieved if you have ample resources to draw upon."