Das Bild zeigt zwei Personen, die von einem Hopfenfeld stehen.

Accommodation Booking

Travel period: 2Nights
Detailed search options
Search by location:
Search by location
Search for accommodation
Loading accomodations ...

Your enquiry

Please fill in all fields marked *.

The information you provide (email address, request; optional: name) is exclusively used by Mühlviertel Tourismus GmbH to process your request and is only disclosed if the request is to be answered by third parties (e.g. tourism service providers). See also the Privacy Notice


F for fermentation to H for hygiene

Fermentation - Gambrinus - Barley - history - yeast - hops - hops cultivation - dry hopping - hygiene

- G -


During fermentation, the yeast in a metabolic process transforms the malt sugar (maltose) of the wort into alcohol, carbon dioxide and heat.


A patron saint of the brewers. Different breweries, beer types, pubs are named after the legendary king.


Two-row spring barley is best suited for brewing due to the low protein content. It is transformed through sprouting and kiln drying and only then used for brewing.


Beer is one of the oldest alcoholic drinks of humanity. The first written reports from about 5000 years ago in Mesopotamia list over 20 different beer types. The Egyptians gave their dead beer to take to the grave. In Europe beer has been written about since the 3 millennia before Christ, in the Middle Ages it was the most important staple drink, and for around 500 years there have been laws and taxes all around beer. 

- H -


One-cell fungus of the type sac fungi, which ensures fermentation (see there) during brewing. Top-fermented yeast floats to the top after the end of the fermentation process, bottom-fermented accordingly to the bottom.


It gives the beer the typical bitter taste, increases durability and supports the stability of the bouquet.


The Mühlviertel is the largest hops cultivation area in Austria. Since the high Middle Ages, hops are cultivated here. Important conditions are the altitude and soil, climate and weather. Hops cultivation reached its greatest expansion around 1800 with approximately 1,000 hectares. Today the farmers of the hops cooperative produce c. 230 tonnes of hops from around 150 hectares.


Also known as cold hopping or ry-hopping. Describes the late addition of hops in the brewing process. It is usually done only after the main hopping. The cooled beer wort hardly extracts any more bitter substances from the hops due to the lower temperature, instead however aromas in greater abundance.


Is the most important rule in brewing. Also in trade, pouring technique and restaurants, this is a very important issue, so that the beer reaches the glass in the best condition. The Freistadt Beer Academy with the "Basic Restaurant Module" offers a specific training for landlords and service personnel.