A gourmet oasis for the nose - brandy distillery Höck More
"Take a break from everyday life" is the recommendation for many vacations. With a visit to the Schwoich Kronbühelhof you can't help but take this advice - because the Tyrolean farm is in the middle of an idyllic forest clearing and is an oasis of nature. Including the nature that lands in the stemmed glasses as brandy. The expert Manfred Höck only distils selected fruit: Speckbirne (pear), Bühler Hauszwetschke (plum), Wangenheimer Frühzwetschke (plum) or Ananasrenette (apple) for example. A tasting in the distillery lounge is a social and relaxing event.
Cradle of the Austrian cement industry - the open air cement museum More
At the entrance of the Weißach Gorge, a little distance from the village, were the Glemm ironworks. This is where industrial pioneers Franz and Anton Kink manufactured high-quality cement from 1842. Schwoich is therefore described as the cradle of the Austrian cement industry. Two restored lime kilns, which can be seen as an open air museum, indicate lively production. At the village entrance these lime kilns are a reminder of the founding of the cement works by Franz Kink, who was born in Bolzano. As early as 1842, Klink extracted 1400 kg of cement without using trass, puzzolanes etc., and therefore discovered the same product as James Parker in England 40 years previously, which Klink named "Roman cement". In the years 1987/88 the Schwoich community, in cooperation with the company Perlmoser AG and other sponsors, restored two of the kilns. The work will continue: the area around the old kilns is being secured and made more accessible for visitors.
Well-brewed - Bierol, the first craft beer brewery in Tyrol More
Beer has been brewed in the Tyrolean lower Inn Valley since 2004. That was when the first private microbrewery in the Kufstein area opened in Schwoich. The brewery was integrated into an existing farmhouse, along with a classic restaurant. In 2012 the owner handed over the brewery to his son Christoph, who has since then been responsible for the creation of beers along with his school friend Maximilian. The two soon got the knack of brewing by learning from their predecessor, books and the internet – neither of them completed an apprenticeship or training. But as we know from experience, a passion for something easily outweighs official qualifications! Initially they simply produced the classic varieties for the rural restaurant and the rustic Alpine hut – a pale ale, an amber larger and a seasonally alternating special beer. But both of them soon got bored of that, and wanted to be a little more creative. The starting shot of "Bierol" can be dated to January 2014 – the founding of Tyrol's first craft brewery. Since then the focus has been both on the ongoing production of the classics under the name "Stöfflbräu", and also the development of "Bierol" varieties, which are sold as bottled beer.