Beer & Cheese – A Heavenly Duet

Beer and cheese – two worlds of enjoyment that may seem different at first glance, but together create unique taste experiences!

Join us, certified cheese sommelier Harald Weidacher and certified beer sommelier Victoria Strallhofer from Culinary Craft Tours, on a culinary journey of discovery through Tyrol. In our blog series, we demonstrate how regional beers and cheese specialties combine in fascinating ways.

With over 30 breweries and more than 100 cheese producers – from traditional dairy processors to alpine farms – Tyrol offers an incredible variety of flavors. In the fifth installment of our series, our journey takes us over the Brenner Pass to South Tyrol, then to Bolzano and the Puster Valley, where we present exceptional beer-cheese pairings.

Let us surprise you and raise a glass with you – to delightful discoveries!

One of the many exciting breweries in South Tyrol is the Batzen Brewery in the city of Bolzano.

Batzen Bräu - A success story of passion and pioneering spirit

Bobo Wiedmann , the founder of Batzen Bräu .

At that time, South Tyrol and Italy were almost exclusively filled with uniformly flavored industrial beers. So Bobo set out in search of inspiration – and found it in Dublin, Hamburg, and Brussels , where he first experienced the diversity of craft beer . Inspired by these new flavors, he decided to brew his own.

His first beer was brewed in a small brewery in Bolzano. Unfiltered, hand-brewed—and already a sensation! But the success quickly made the space too small.
The solution? A new home for his brewing skills: a 600-year-old pub , which he transformed into a modern brewery.
Together with brewmaster Pitsch, he delved into South Tyrolean brewing history and discovered the legendary Vienna Lager , which was widely available in South Tyrol around 1900. It became the brewery's first official craft beer – under the name Batzen Bräu . The name is a tribute to the historic Batzen Häusl , which has been named after an old coin for centuries.

From Bock and Barley Wine to hoppy ales and barrel-aged specialties – a paradise for beer lovers!
It is therefore not surprising that Batzen Bräu was the first South Tyrolean brewery ever to be awarded gold at the European Beer Star .

The goal for the future? To continue to shape the South Tyrolean beer scene and to set an example for authentic brewing with the South Tyrolean quality seal. A unique beer world has emerged around the historic Batzen Häusl – and the journey continues!

Of the numerous beer specialties from the categoriesClassics , Seasonal and Meistersud, the following can be found in the tasting:

White

Classics; Weissbier/ Weizen

Color: amber

Tastes like: Banana, fruity and malty with ester aromas

Alcohol content: 5.2%

White Bock
Seasonal; Weizenbock

Color: honey-colored
Tastes of: ripe fruits, esters, malty
Alcohol content: 6.8%

Gosexy
Classics; Gose
Color: light yellow
Tastes like: coriander, sour and slightly salty
Alcohol content: 4.3%

Kranewitten
Master brew; Tyrolean Saison
Color: yellow-orange
Tastes of: juniper, citrus fruits, pepper, slightly salty
Alcohol content: 5.5%

Colonial IPA
Classics; India Pale Ale
Color: copper
Tastes of: Citrus fruits with floral, malty and fruity notes as well as hop bitterness
Alcohol content: 6.9%

Original Porter
Classics; English Porter
Color: black
Tastes like: Coffee, chocolate, smoke with complex roasted aromas
Alcohol content: 5.5%

Black Mamba
Seasonal; Imperial Stout
Color: Dark Chocolate Brown
Tastes like: chocolate, prunes and rum pot
Alcohol content: 9.5%

Grand Cuvee Fumé
Master brew; Rauch Doppelbock - barrel aged (aged in whiskey barrels)
Color: brown
Tastes of: ripe fruits, with malty and smoky notes
Alcohol content: 8.5%

Old Hand
master brew; Barley Wine - barrel aged
Color: brown
Tastes of: ripe fruits, whiskey with notes of sherry, vanilla,
wood, ripe fruit
Alcohol content: 11.1%

Capriz Fine Cheese Dairy – Cheese Art from South Tyrol
TheCapriz fine cheese dairy stands for excellent cheese culture, deeply rooted in South Tyrolean tradition. Founded almost 12 years ago by Heiner Oberrauch, Capriz pursues the mission of refining the raw product – regional cow's and goat's milk – with the utmost care and artisanal perfection. The production of goat cheese, in particular, is intended to strengthen local goat farming and revitalize the dairy market in South Tyrol.
Capriz relies on transparent, sustainable production: Close collaboration with regional dairy farmers guarantees the outstanding quality of its raw materials. This philosophy has proven successful: The cheese dairy has received awards both in South Tyrol and internationally for its unique cheese creations.

The Vintl site in South Tyrol's Pustertal Valley is much more than just a production facility – it's where cheesemaking comes alive. In the show dairy, visitors can watch all the relevant steps of cheesemaking live. The in-house museum offers in-depth insights into the cheesemaking industry – from the importance of bacterial cultures to milk processing and ripening.


With 2,000 to 4,000 liters of milk processed daily, Capriz produces around 50 to 60 tons of cheese per year. The range includes approximately 25 cheese varieties, as well as exclusive specialties available only in the Capriz shop . A prime example of the delicatessen's innovative strength is the "Kasus Caverna" – an exceptional semi-hard cheese made from cow's milk. After two months of maturation in the dairy, it is stored for up to a year in an old natural stone tunnel dating back to World War II , where it develops its incomparable, spoonable creaminess.

“The ambition of the Capriz fine cheese dairy is to demonstrate what cheese can do.”
- Rudi Ebner, Managing Director

 

Capriz has ambitious plans for the future: The first South Tyrolean Brie was recently introduced – a first for the region. In addition to the existing retail locations, additional Capriz shops are planned. Experimenting with unusual aging sites, such as the natural bunker of Kasus Caverna, also remains an exciting focus.

In addition to high-quality cheese specialties, the Capriz shop also offers hand-picked wines and olive oils from the southern regions of Italy – perfect companions for true moments of enjoyment.

The Capriz fine cheese dairy proudly bears the "Quality South Tyrol" seal and has already excelled numerous times at prestigious competitions such as the World Cheese Awards and the Käsiade . Proof that craftsmanship, passion, and tradition can be tasted in every piece of Capriz cheese.

The following cheese specialties from the Capriz fine cheese dairy are available for pairing:

Giniz
Soft cheese made from 100% cow's milk from South Tyrolean farms, aged for at least 21 days in a slate cellar refined with juniper and blue gin; developed with chef Roland Trettl ;
is washed and turned every other day during ripening.

Optimal pairing:
There are several attractive pairing partners available for this cheese – it's best to try them all yourself and find your personal favorite!

Weisser Bock: an absolute flavor dream for fans of strong combinations! The intense bark of the Giniz plays with the alcohol content of the Weissbier Bock, leaving a diverse flavor impression .
Kranewitten: The juniper and pepper notes in the master brew complement the aroma of the cheese perfectly. Men love this combination, and women have yet to learn to love it!
Colonial IPA: The spicy red smear and cheese flavors blend well with the fruitiness and hop bitterness of the IPA, creating a combination that's enjoyable with every bite!
Black Mamba: certainly one of the many taste surprises in this tasting; the intense imperial stout with caramel notes plays beautifully with the delicate melting of the cheese and the spicy red smear of the rind, leaving a pleasant umami flavor in the mouth.

Ziegello
Soft cheese made from 100% goat's milk from South Tyrol, matured for at least 21 days and turned by hand every other day ;
with flowered noble mold rind with the typical white fluff on the surface ;
Goat's milk Camembert with balanced aromas, accompanied by a very fine acidity.

Optimal pairing:
Weisse: this top-fermented beer style generally works very well with cheese and, in the case of Ziegello, even gives the goat cheese flavor a little boost.
Weisser Bock: both combination partners give each other plenty of space and alternate in the taste impressions as you chew and experience them, then creating a harmonious unity in the finish.

Naturalis in fiordaliso
semi-hard cheese Made from 100% cow's milk from South Tyrolean farms with colorful flower bark, matures for a month and is washed and turned every other day with ripening cultures;
Bark is refined with cornflowers, marigolds and rose petals, fine melt, rounded off by a milky-buttery taste.

Optimal pairing:
Weisse: with this cheese, the Weisse forms a wonderfully harmonious duet, in which the floral flavor impressions of the rind blend very well with the maltiness of the beer.
Colonial IPA: the freshness and acidity of the IPA go very well with the fine melt and the milky-buttery taste of the cheese.

Erbius
semi-hard cheese Made from 50% goat's milk and 50% cow's milk from South Tyrolean farms, it matures for three months on spruce wood boards and is washed and turned every other day with ripening cultures;
The cheese is refined with South Tyrolean mountain herbs in the dough, and the rind is refined with South Tyrolean mountain herbs. Its delicate melt is rounded off by a pleasant mountain herb flavor.

Optimal pairing:
Kranewitten: a combination you could enjoy forever and ever! This exciting pairing of the master brew with juniper, citrus fruits, and pepper and the semi-hard cheese with South Tyrolean mountain herbs, with its slightly salty and delicate texture, is definitely one of your favorite combinations of the day!
Colonial IPA: Once again, the Colonial IPA impresses as a partner; this time, the aromas of bitter hops combined with the South Tyrolean mountain herbs create a harmonious overall picture and provide an exciting moment of enjoyment.

Case Caverna
Semi-hard cheese from Pusterer cow's milk, matures for two months in the Capriz fine cheese dairy and then for up to a year in an old South Tyrolean natural stone tunnel from the Second World War (“Caverna” = bunker) on spruce wood boards at 10 degrees Celsius and 100% humidity and natural mold occurrence ;
full-bodied semi-hard cheese with an intense, delicately spicy taste and creamy, tender melt

Optimal pairing:
Weisser Bock: the perfect combination to convince skeptics of beer and cheese pairings! The full-bodied and delicately spicy flavor of the cheese, combined with the fruit aromas and slightly higher alcohol content, create a well-rounded experience with a slightly salty finish.

Fun fact: Managing director Rudi Ebner’s favorite combination of the day.

Caprea
semi-hard cheese Made from 100% goat's milk from South Tyrolean farms, matures for three months on spruce wood boards, is turned every other day and washed with a brush and red cultures;
Mild in taste with delicate goat aroma and buttery cheese dough;
Awarded bronze at the World Cheese Awards '19/'20.

Optimal pairing:

Ur-Porter: the caramel and chocolate notes of the porter, along with the buttery quality of the cheese and the pleasant goat cheese aroma, create a culinary delight of the highest class!
Black Mamba: Once again, the aromas of prunes, rum pot, and dark chocolate in this Imperial Stout make an exciting dessert variation, combined with the delicate goat flavor, and are reminiscent of well-known pairings such as mascarpone with cocoa.

The clear conclusion of this tasting:
Creativity, entrepreneurial spirit, fun and enjoyment of craftsmanship and the ambition to further develop the region's culinary traditions are the essential building blocks on which the success of the Capriz cheese dairy and the Batzen brewery is built.
You can feel this in the way the products are presented and experienced, in the high quality and, last but not least, in the taste.
The culinary region of South Tyrol has a lot to offer, and this tasting gave us a wonderful insight into the potential of our southern neighbor.
We look forward to more and hope you have fun trying and enjoying it!

Short portraits:

Victoria Strallhofer is a certified beer sommelier and the founder of Culinary Craft Tours. On her tours and workshops, she introduces people to the diverse range of Tyrolean culinary products.
Your favorite beer style: Double IPA

Their vision: to make the whole of Tyrol a culinary experience through events.

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