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The World of Hirt

Brewery

The World of Hirt

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Brewery

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Hirt Beer

The World of Hirt

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The World of Hirt

Brewery

About us

Real brewing art

Trends come and go, but brewing culture, raw materials and traditional knowledge remain. We brew our Real Beer exclusively with water, barley, hops and, of course, a lot of real passion.

Real brewing art

Trends come and go, but brewing culture, raw materials and traditional knowledge remain. We brew our Real Beer exclusively with water, barley, hops and, of course, a lot of real passion.

Purest mountain spring water

Beer consists largely of water. It is therefore logical that the quality of the brewing water is decisive for the quality of the beer. Raimund Linzer, the master brewer at Hirt, goes into raptures when you ask him about his brewing water.

While many breweries first have to treat their water, the excellent Hirt water can be used quite naturally. The 24 "Hanslbauerquellen" springs from the water protection area on the slopes of the Lorenzenberg directly opposite the Hirt brewery have an average hardness level of 6.5. This value makes any water treatment to optimise the hardness level superfluous, apart from the legally prescribed sterilisation of the water using UV light. Very few breweries enjoy this advantage nowadays.

The dissolved substances contained in the water, such as minerals and salts, are not only important for the taste of the water, but also for the sensitive method of further processing into the Hirt beer specialities. Only an ideal combination of raw materials becomes beer naturally. That is why it is a great fortune to have such good water in sufficient quantity.

It is quite clear that this treasure has been treated with care and consideration for generations at Hirt. Regular inspections of the spring catchments, as well as ongoing monitoring of the water quality in the company's own laboratory, are a matter of course at Hirt.

 

 

 

 

 

 

 

High-quality aroma hops

To ensure that Hirt beer tastes balanced, a bitter component is added to the malt sweetness: the hops.

Hops are a climbing plant that grows up to 8 metres high and belongs to the hemp family. Only the female plant forms cones; male hops are removed from the growing area. But not only the taste is influenced by the hops. The shelf life of the beer also depends on the hops. Because hops have a preserving effect due to their bitterness.

The most important component of the hop cone sits inside the cone: the lupulin, which gives the beer its fine, delicate bitterness. Bitter hops contain many bitter substances and are therefore mainly used to simply bitter the beer, while aroma hops make the beer taste and bouquet even more multi-faceted due to their high content of aromatic oils.

Hirt only uses aroma hop varieties (e.g. Hallertauer Select). Since aroma hops have quite a low proportion of bittering agents (less than 10 percent), a larger quantity of aroma hops must be used in the brewing process in relation to the bitter hops. On the other hand, aroma hops have a higher proportion of aromatic oils than bitter hops. This difference is what makes aroma hops such high quality.

 

 

 

 

 

 

 

From malting barley to malt

Malt is the heart of the beer. Many malt varieties are obtained from the two-row summer malting barley, but nowadays also from the winter malting barley; these are grain varieties that are particularly well suited for beer making.

A whole series of farmers around Hirt Private Brewery cultivate malting barley for Hirt in collaboration with the warehouse. The yields are so satisfactory that Hirt Märzen can be brewed mainly with malt from Carinthian barley.

During malting, the grains are first brought into contact with water so that germ formation can take place.The grains are then given time to germinate.The growth process naturally causes enzymes to be stored in the grain, which are very important in the further brewing process.After about six days, the germination process is interrupted by a "kiln" using hot air.

The germ is separated from the grain and the malt for light beers (Pilsner, Märzen, etc.) is ready. Special malt varieties are additionally processed in a roasting drum for darker beer types such as Hirt 1270 or Hirt Morchl. The roasting process produces a wide variety of colours and flavours. For example, Hirt Morchl uses three different malts which bring aromas and flavours to the beer that are reminiscent of coffee, cocoa, chocolate or dried fruit.

Hirter Malzprozess

 

 

 

 

 

 

Centuries-old brewing tradition

Brewing beer is a craft that thrives on experience, feeling and natural methods. That's why we give our beer the handling and the time it needs. At Hirt, we brew, mature, filter and bottle gently, carefully and sustainably, without pasteurisation or artificial additives.

We attach great importance to traditional beer brewing combined with state-of-the-art production technology. Each beer is brewed according to its own recipe and composition and, after a long maturation period, is preserved using double filtration.

To ensure that all the valuable flavour components remain present to the greatest possible extent, each variety is matured at Hirt for a different length of time using a complex 2-tank fermentation process and is then preserved and bottled using double filtration.

Our Slow Brewing certification is a clear demonstration of quality, which since 2013 has consistently confirmed the outstanding taste and wholesomeness of our beer, the quality of the raw materials, the quality of the brewing process and production, and the quality of the company's management and structure.

 

 

 

 

 

 

 

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