Last updated on April 8th, 2020 at 06:49 am
Beer has been brewed in Hirt, about 40 kilometres north of Klagenfurt in Carinthia, since the Middle Ages.
One of Hirt’s specialities commemorates the year it was founded: the “1270”, a traditional full-bodied beer.
Anyone who can look back on such a long tradition knows how important it is to take your time, also a highly useful skill when brewing beer.
© Marktplatz Mittelkärnten | Elias Jerusalem
Only a few breweries in the world hold the coveted “Slow Brewing” seal of quality and the private brewery in Hirt is one of them.
The criteria are clearly defined and are checked monthly. The requirements are to leave the beer in its natural state, with plenty of time to brew, ferment and mature without the use of chemicals and without mixing types of beer.
Every beer matures in the cellar of the Hirt brewery for at least five weeks – a process and a length of maturation which is difficult for larger breweries to match.
Brewery tours with final tasting usually take place every other Friday at 16.00.
More information: www.hirterbier.at
