Shopping Bierol brewery

Bierol brewery

Description

Bierol - The beer manufactory from Tyrol
The guys from Bierol also brew only with water. But what water! The best mountain water from the company's own spring in Schwoich. Add to that a large portion of inventive spirit and more than a pinch of love for their homeland. Christoph, Max and Marko focus on traditional brewing with a creative twist. Their hop-accented beers are conquering Kufsteinerland and are on everyone's lips. Beer drinkers know that water becomes a noble drop when it is mixed with malt and hops.

Beer culture from the Tyrolean mountains - hop-accented beer specialties of the Bierol brand
If you ask one of the young brewmasters what the most important ingredient is - for the barley juice, the hop cold brew, the liquid bread - he won't necessarily answer: "Water, malt, hops and yeast." He might say that experience and ingenuity are what make the ingredients what they are: The best beer from a regionally rooted, internationally networked brewery in Schwoich near Kufstein.

The imported idea of craft beer
They show what a creative brewing culture in Tyrol can look like: Christoph Bichler, Maximilian Karner and Marko Nikolic are the hand, heart and brain of the still young Bierol brand, although the roles are not clearly divided: All three put their heart and soul behind their beer, which is handcrafted in Schwoich. Christoph learned how to brew from his father, who was one of the first regional beer producers in Tyrol with the "Stöfflbräu". In 2012, his son Christoph returned from a stay in the USA - with a great interest in the art of brewing and an even bigger idea in his luggage.

In the U.S., regional microbreweries have a long tradition, the cause being Prohibition in the 1920s and 1930s: only large "industrial" beverage producers survived the national alcohol ban. The watery and rather tasteless beer brewed by them gives American ales their bad reputation to this day. Regional producers countered and brought their own beers to the market, which offered a greater variety of flavors. Craft beer was born: "To craft" means "made by hand" - in independent breweries and of the highest quality.

The specialist for hoppy beers
In recent years, the "craft beer" scene has also experienced a lively influx in Austria, but Bierol was already riding at the front of the pack before others were able to jump on the bandwagon of craft-brewed beers. The Bierol brewery was founded six years ago. To this day, the makers of Bierol are attracted by diversity: since their beginnings, they have brewed over 150 types of beer in Schwoich. Many a recipe has become a popular classic, while other experiments have been discarded - and simply drunk up.

In the beginning, Christoph Bichler based his production on his father's way of working. He brewed classic beer styles before venturing into somewhat more creative production methods. Today, Bierol is a specialist in hop-accented IPAs. The abbreviation IPA stands for "India Pale Ale" and also has a historical reference: In the 19th century, beers with a high alcohol and hop content were brewed in England to be shipped to the Indian colonies. Actually, the beers were supposed to be diluted on site, but the inhabitants of the colonies were so enthusiastic about the strong Pale Ales that they dispensed with the additional water.

Double hopped and always g'schmackig
A strong hop emphasis is still the most important characteristic of this beer style today. This is achieved by different processes: first, a larger amount of hops is added to the beer during the brewing process, and second, the beer is "aged on hops" - additional hops are added to the beer during fermentation. Anyone tasting Bierol's IPAs will be surprised at first by the fruity aroma of the different beers. You think you can taste citrus fruits, apple or pineapple - but the aroma comes solely from the hops.

The taste of the individual types of beer results from variation: the brewmasters use different types of malt and hops in variable proportions by weight, as well as different yeasts. The variation of these parameters alone results in a never-ending variety of tastes. Only in rare cases do the makers of Bierol allow themselves other ingredients in the beer. The dark beer "Bomboclaat," for example, was refined with roasted cocoa beans and coconut flakes - it is characterized by a particularly fine, delicately melting taste.


Handcrafted and connected to the homeland
In principle, breweries today are not dependent on being located in an area where hops or barley are grown, but Bierol seeks a regional connection: The water for its beer bubbles up from the farm's own spring. And the other ingredients should also come from the soil from which the Bierol brand has also grown. That's why Bierol is increasingly working with regional producers: Barley is native to the Tyrol, and individual hop varieties also thrive exceptionally well in the Alpine climate. In the future, some of the basic ingredients are to be produced on the company's own farm, if only to make the path of the beer clear to interested parties - from planting the plants to labeling the bottles.

Freshly brewed beer has to rest for a few weeks before it becomes drinkable. But then it can be tasted with curiosity: Fresh beer on tap can be enjoyed at the newly opened Taproom & Restaurant. At least eight varieties are freshly tapped from Thursday to Sunday. When tasting, it is recommended to start with mild varieties and work your way up to the strong beers. The restaurant - which is run very successfully by Christoph Bichler's sister Caroline - was recently awarded a toque. Bierol's beer has also won several awards: The makers of Bierol are regionality award winners and Gault & Millau winners.

The beer from Schwoich can be tasted not only locally: Many catering establishments in the immediate vicinity also serve the regional beer specialty. Bierol's beer is popular throughout Austria, with around 70% of the beer sold in Austria. The rest goes to France, Italy, Spain and other European countries. Bierol has made a very good name for itself internationally. In the growing craft beer scene, the three brewers already have a fixed place and yet they never forget where they and their beer come from: From the Tyrolean mountains. Here they continue the tradition of regional brewing culture. Cheers!

The Craft Beer Brewery Bierol gladly accepts orders via e-mail and deposits them at agreed locations.