What began as a bold idea has developed into a real flagship - a beer that preserves the old while setting new standards.
The idea - a return to old grain varieties
The foundation stone for this special project was laid back in 2009 at the Genbank Linz. Three historical malting barley varieties were selected and propagated over the years. The clear favourite: the Heines Heisa variety, named after the breeder Ferdinand Heine. This barley harmonises perfectly with the harsh Mühlviertel climate and the poor soils - it was successfully cultivated in the region between 1935 and 1950.
With the support of organic farmers from the Mühlviertel and under the expert guidance of the Schlägl Organic Competence Centre, Heines Heisa was cultivated again. However, old varieties not only bring special flavour, but also new challenges. Less yield, complex cultivation - but unmistakable flavour and character. The Hofstetten brewery meets these challenges with conviction: Farmers are paid fairly, well above the market price - because quality and sustainability have their price.
Traditional malting - flavour with history
In order to do justice to the original barley, the malting process was also rethought - or rather, historically reconstructed. Together with the Plohberger malthouse, we worked according to old methods. This careful processing ensures that the malt is not only particularly full-bodied, but also significantly darker than with modern methods. The result is a beer with a strong body, pleasant creaminess and a very unique character.
Brewed like back then - in the historic brewhouse
Attention was also paid to authenticity during the brewing process itself: The beer is brewed in the historic brewhouse from 1929, built by Heinrich Krammer. This building is not only a technical monument, but is also regularly used again thanks to the project - and thus kept alive. The brew itself, brewed at 13° Plato, is reminiscent of the stronger festival beers of earlier times - very much in the spirit of the 500th anniversary celebrations in 1949.
Hops with history - the Malling variety
Hops are of course a must - and here Hofstetten once again favours regionality. The Mühlviertel organic hop variety Malling is almost a rarity today. It was reintroduced after the Second World War and gives the Urgersten Zwickl its special bitter flavour. A bitter note that does not dominate, but accompanies and emphasises the earthy strength of the barley.
#schongenial, if there are still breweries that brew with brain, heart and hand.
