Regional Treasures and Pairing Deluxe: Beer & Cheese from the Schwaz District
Discover the art of harmoniously combining beer and cheese!
Join us, certified cheese sommelier Harald Weidacher and certified beer sommelier Victoria Strallhofer from Culinary Craft Tours, as we delve into the world of Tyrol's regional culinary delights. In our blog series, we explore the diverse possibilities that arise from pairing local beer with cheese. With over 30 breweries and more than 100 cheese producers – from dairy processors to direct marketers and alpine farms – fascinating and unexpected taste experiences await us.
In our fourth issue, we take you on a journey to the Schwaz district to showcase some outstanding pairings. Cheers to ingenious beer and cheese creations!
In the Zillertal in the district of Schwaz you will find the oldest brewery in Tyrol, the Zillertal Brewery .
This was built at the same time as Innsbruck’s most famous landmark, the “Golden Roof”, at the beginning of the 16th century.
Since then, the brewery has had a vibrant history.
The history of Zillertal Bier has been significantly shaped by women, among others. With skill and the necessary intuition, they led the company into the next generation, each benefiting from their wealth of experience and meticulous record-keeping.
The brewery has always supplied the local inns with its beer. The oldest customer relationship dates back to 1506. The brewery has also been instrumental in the region's progressive development. Of particular note is brewery owner Kaspar Schneider, who was one of the co-founders of the Zillertal Railway.
Of course, we must not forget the legendary "Gauder Fest," the largest traditional folk festival in Austria, which takes place annually in Zell am Ziller at the beginning of May.
At this celebration, only the "Gauder Steinbock" is served, which is brewed especially for this occasion each year.
The Zillertal Brewery experienced its last major change in 2020: the “BrauKunstHaus” in Zell am Ziller opened its doors.
As part of an exciting, multimedia-enabled tour, visitors have the opportunity to learn more about the family business on an exhibition area of over 5,000 square meters. From the unique ingredients, to the brewing process and bottling, to the traditions and unique features of the region, experiences for all the senses are offered on three floors.
For over 500 years, these specialty beers have been brewed according to traditional methods. Mild, spring-fresh mountain water, the finest raw materials such as the finest Austrian brewing malt from two-row spring barley, the finest aromatic hops from the best growing regions, as well as cold fermentation and long, cold maturation periods, give these fine beers their unique, finely rounded bouquet.
Of the total of 14 beer specialties and 3 specialty beers, the following are included in the tasting:
Brewed with: Water, barley malt, hops, yeast
Taste: lightly roasted malt aromatic, finely hoppy, slightly sweet with dark caramel
Alcohol: 5.2%
Brewed with: Water, barley malt, hops, yeast
Taste: fresh, with delicate candy sweetness, caramel with subtle bitterness
Alcohol: 5.2%
Brewed with: Water, barley malt (Fisser Imperial Barley), hops, yeast
Taste: full-bodied and fruity (mango & passion fruit), balanced with pleasant bitterness
Alcohol: 5.7%
Brewed with: Water, barley malt, spelt malt, wheat malt, hops, yeast
Taste: fruity (wild berries & exotic fruits), velvety, balanced, with mild bitterness
Alcohol: 7.4%
Brewed with: Water, wheat malt, barley malt, hops, yeast
Tastes: full-bodied, beautifully fresh & fruity
Alcohol: 5.0%
Zillertal Weissbier Bock
Taste: full-bodied, creamy mouthfeel, slightly bitter, finely sparkling, light caramel
Alcohol: 7.8%
To choose the cheeses, we only had to drive about 10 minutes further into the Zillertal:
The Zillertal Experience Dairy in Mayrhofen offers a variety of different cheese specialties that combine beautifully with the beer styles of the Zillertal Brewery.
Together with Marcel Kreidl, a qualified cheese sommelier and certified milk and cheese sensory expert from the Zillertal Experience Dairy, we were able to explore the show dairy and receive advice on cheese styles.
We learned a lot about the dairy:
The year 2024 is a very special one for the Zillertal Experience Dairy: the dairy is celebrating its 70th anniversary with special product highlights and attractive anniversary promotions.
Then as now, the focus is on the processing of hay milk, which has been a tradition in the Zillertal for centuries and has recently been declared a World Heritage Site.
The history of the dairy began in 1954, when Franz Geisler founded the “Milchzentrale” with the unwavering will to combine tradition and innovation.
In 1991, Heinz Kröll took over the dairy from his father-in-law and was one of the first to focus on pure milk production, orienting the company accordingly.
Then as now, the dairy is a family business.
With the discovery dairy in 2001, not only a new company location was created, but also Austria's first show dairy, which welcomes around 80,000 visitors from all over the world every year.
In addition to a tour of the show dairy, visitors can also enjoy a show farm, farm sales and the “Sennereiküche” restaurant.
With the innovative “Käsomat” tasting machines, visitors can enjoy a fully automated cheese tasting during their tour.
Marcel Kreidl:
“The Zillertal Experience Dairy stands for regionality, experience & gastronomy and hay milk. Our most popular cheese at the moment is Graukäse.”
The exciting results of the tasting with a hint of the best pairings can be found here:
Semi-hard cheese, made from pasteurized mountain farmer's hay milk, lactose-free, 45% fat-in-oil
Creamy & buttery, herbal notes on the nose, full-bodied, finely malty
Optimal pairing :
Zillertal Dunkel: Beer and cheese create a harmonious interplay, offering the perfect introduction to beer and cheese enjoyment with unobtrusive and elegant aromas.
Zillertal 517: This combination is a bit more tangy than the dark beer and, together with the fruity notes of the beer, forms a nice balance to the buttery, herbal nuances of the cheese
Mountain garnet from alpine milk
Hard cheese made from raw mountain farmer’s hay milk, 45% fat content, matured for over 1 year,
Parmesan-like aroma, fine salt crystals, smooth and melting
Only available in limited edition and for a short time!
Optimal pairing :
Zillertal Black: For all fans of sweet-salty combinations, this is the ultimate taste experience. The sweet, caramelly roasted aromas in the beer dance with the salt crystals in the cheese, creating an exciting palate experience that delights with every sip. This pairing could easily be imagined at an international resort, because it simply tastes incredibly expensive.
Fun Fact: Victoria Strallhofer's favorite combo of the day
Gold piece
Hard cheese made from raw milk, 45% FIT, lactose-free, matured for over 1 year
Intense spice, creamy, roasted aroma & sweet vanilla
Only available in limited edition and for a short time!
Optimal pairing :
Zillertal 517: A combination you can, and indeed should, fall in love with. It encompasses all the flavors: beautifully rounded, salty, fruity, milky, and cheesy notes come together to create a harmonious overall impression.
Fun Fact: Harald Weidacher's favorite combination
Semi-hard cheese made from pasteurized goat's hay milk with 45% FIT,
Buttery-creamy notes, aromas of nutmeg, asparagus and white bread, pleasantly mild, compact-crumbly consistency with red smear rind
Optimal pairing :
Zillertal 517: Thanks to its top-fermented brewing method, this beer proves to be a true all-rounder when paired with various cheeses. It also works wonderfully with the Zillertaler Edelziege.
A beautifully rounded overall impression, with the different flavors balanced and harmonious.
Zillertal Tyrol Imperial Zwickl: Another possible combination is the Tyrol Imperial Zwickl. The pronounced malt body and the fruity aroma of the hops pair perfectly with the mild goat cheese flavor; the taste lingers subtly on the palate, leaving you wanting more.
Hard cheese made from raw sheep’s milk, 45% FIT, matured for at least 5 months,
Aromas of peanut, cream, nutmeg, malt and roasted onions, pleasant mouthfeel with compact, crumbly dough
Optimal pairing :
Zillertal Tyrol Imperial Zwickl: Three words that describe this pairing: solid, honest, down-to-earth. And beautifully rounded on top.
Zillertal Weißbier Hell: This combination wins the award for the best mouthfeel of the day. And, like the Zwickl, it offers a solid solution. It's refreshing, doesn't give in to the flavor of the sheep's cheese, but rather plays with it, effervescently lingering on the palate.
Semi-hard cheese made from pasteurized skimmed hay milk with less than 2% fat
Finely sour yoghurt and yeast notes in the aroma, malt and buttermilk as well as hay and leather and sour salt notes in the taste, crumbly to jelly-like dough, with curd pieces and milk mold on the surface
-> also available in Premium and Alt
Optimal pairing :
Zillertal 517: Once again, this beer is a winning combination. Alternatively, a classic draft beer (light beer/lager) would also be a wonderful match for this cheese style.
Premium Grey Cheese:
Premium Graukäse has an intense malt flavor and a jelly-like texture with a light, crumbly curd cheese center. Its rind develops a white, then green-blue, noble mold.
Optimal pairing :
Zillertal Weißbier Bock: A secret favorite of this tasting, as it brings together so many unexpected flavors that somehow make sense. Exciting, entertaining, and surprising, just the way you'd hope for a flavor explosion from so many different aromas. This pairing would work wonderfully as a light snack at any fancy party.
Grey Cheese Premium Blue:
Semi-hard cheese made from pasteurized skimmed hay milk, matures for 12 weeks in the ripening cellar .
This version of the grey cheese is only available in the shop of the Zillertal Experience Dairy; intense, slightly musty smell; those who dare will be rewarded with a flavor profile of nut butter and arugula.
Optimal pairing :
Zillertal Weißbier Hell: This beer is the perfect companion to Graukäse Alt (old cheese). A perfect example of how a beer and cheese pairing can work. Both players complement each other's flavors without taking anything away from the other or stealing the show.
The clear conclusion of this tasting :
We don't have to travel far or spend incredible amounts of money to experience exciting culinary adventures. The regional combinations of the Zillertal Valley are down-to-earth, very well-executed, yet still bring a little bit of luxury home.
We hope you have fun trying and enjoying!
Short portraits:
Victoria Strallhofer is a certified beer sommelier and founded Culinary Craft Tours. On her tours and workshops, she introduces people to the diverse range of Tyrolean culinary products .
Your favorite beer style: Zwickl, preferably from Tyrol
Next projects: Expansion of tours within the various regions of Tyrol and establishment of a small catering service
Harald Weidacher is a qualified cheese sommelier and teaches at the tourism schools at the Wilder Kaiser in St. Johann in Tirol, course director for cheese sommelier training at the University of Agriculture and Environment Ober St. Veit Vienna
His favorite cheese: Spicy, intense and if possible from Austria
Next projects: further tastings with Victoria (“Beer and Cheese”), cheese training for the consumer / end user, publicising our wonderful Austrian cheese specialties
