Bierol brewery - Schwoich

The beer manufactory from Tyrol

The boys and girls from Bierol also brew only with water. But what water! The best mountain water from the hotel's own spring in Schwoich. In addition, there is a large portion of inventiveness and more than a pinch of love for one's homeland. Christoph, Lisa and their team focus on traditional brewing with a creative twist. Their hoppy beers conquer Kufsteinerland and are on everyone's lips. Beer drinkers know that water becomes a fine wine when malt and hops are added to it.

Hoppy beer specialties of the Bierol brand

If you ask one of the brewmasters what the most important ingredient is - for the barley juice, the cold hop shell, the liquid bread - he won't necessarily answer: "Water, malt, hops and yeast." He might say that experience and inventiveness are what make the ingredients what they are: the best beer from a regionally rooted, internationally networked brewery in Schwoich near Kufstein.

The imported idea of handmade beer

Christoph learned how to brew from his father, who was one of the first regional beer producers in Tyrol with the "Stöfflbräu". In 2012, his son Christoph returned from a stay in the USA - with a great interest in the art of brewing and an even bigger idea in his luggage.
In the USA, regional microbreweries have a long tradition, the reason for this is the prohibition of the 20s and 30s: Only large "industrial" beverage manufacturers survived the national alcohol ban. The watery and rather tasteless beer you brew gives American ales their bad reputation to this day. Regional producers resisted and launched their own beers, which offered a greater variety of flavors. "Craft beer" was born: "To craft" means "made by hand" - in independent breweries and of the highest quality.

The specialist for hoppy beers

The "craft beer" scene has also experienced a lot of popularity in Austria in recent years, but Bierol was already at the forefront before others could jump on the bandwagon of craft beers. The Bierol brewery was founded six years ago. To this day, the makers of Bierol are attracted by the variety: Since their beginnings, they have brewed over 150 types of beer in Schwoich. Some recipes became a popular classic, other experiments were discarded - and simply drunk.
In production, Christoph Bichler initially took his cue from his father's way of working. He brewed classic beers before venturing into more creative ways of making them. Today, Bierol is a specialist in hoppy IPAs. The abbreviation IPA stands for "India Pale Ale" and also has a historical reference: In the 19th century, beers with a high alcohol and hop content were brewed in England to be shipped to the Indian colonies. Actually, the beers were supposed to be diluted on site, but the inhabitants of the colonies were so enthusiastic about the strong pale ales that they dispensed with the additional water.

Double-hopped and always tasty

A strong emphasis on hops is still the most important characteristic of this beer style today. This is achieved through different processes: on the one hand, a larger amount of hops is added to the beer during the brewing process, and on the other hand, the beer is "stored on hops" - during fermentation, additional hops are added to the beer. Anyone who tastes Bierol's IPAs will be amazed at first by the fruity aroma of the different types of beer. You think you can taste citrus fruits, apple or pineapple - but the aroma comes from hops alone.
The taste of the individual types of beer results from the variation: the brewmasters use different types of malt and hops in varying proportions by weight, as well as different yeasts. Just by changing these parameters, there is a never-ending variety of tastes. Only in rare cases do the makers of Bierol allow themselves other ingredients in the beer. Be it home-grown fruits, such as for a summer raspberry beer, or herbs and spices for special seasonal brews.

Handcrafted and connected to the homeland

Basically, breweries today are not dependent on being located in a hop or barley growing area, but Bierol is looking for a regional connection: the water for their beer gushes from the farm's own spring. And the other ingredients are also said to come from the soil from which the Bierol brand has grown. That's why Bierol is increasingly working with regional producers: barley is native to Tyrol and individual hop varieties also thrive extremely well in the Alpine climate. In addition, various brewing grains are also grown on the farm and used for circular economy. The results in liquid form can then be tasted in the Bierol beer garden in summer and in the award-winning restaurant of Christoph's sister Caroline in winter. In addition to the restaurant, Bierol itself has also received several awards, most recently the Food Innovation Award of the Province of Tyrol.
The beer from Schwoich can not only be tasted on site: many restaurants in the immediate vicinity also serve the regional beer speciality. Bierol's beer is popular throughout Austria, about 70% of the beer is sold in Austria. The rest goes to Italy, Holland and other European countries. Bierol has made a very good name for itself internationally. And yet they never forget where they and their beer come from: from the Tyrolean mountains. Here they continue the tradition of regional brewing culture. Have a good time!

The beer manufactory from Tyrol

The boys and girls from Bierol also brew only with water. But what water! The best mountain water from the hotel's own spring in Schwoich. In addition, there is a large portion of inventiveness and more than a pinch of love for one's homeland. Christoph, Lisa and their team focus on traditional brewing with a creative twist. Their hoppy beers conquer Kufsteinerland and are on everyone's lips. Beer drinkers know that water becomes a fine wine when malt and hops are added to it.

Hoppy beer specialties of the Bierol brand

If you ask one of the brewmasters what the most important ingredient is - for the barley juice, the cold hop shell, the liquid bread - he won't necessarily answer: "Water, malt, hops and yeast." He might say that experience and inventiveness are what make the ingredients what they are: the best beer from a regionally rooted, internationally networked brewery in Schwoich near Kufstein.

The imported idea of handmade beer

Christoph learned how to brew from his father, who was one of the first regional beer producers in Tyrol with the "Stöfflbräu". In 2012, his son Christoph returned from a stay in the USA - with a great interest in the art of brewing and an even bigger idea in his luggage.
In the USA, regional microbreweries have a long tradition, the reason for this is the prohibition of the 20s and 30s: Only large "industrial" beverage manufacturers survived the national alcohol ban. The watery and rather tasteless beer you brew gives American ales their bad reputation to this day. Regional producers resisted and launched their own beers, which offered a greater variety of flavors. "Craft beer" was born: "To craft" means "made by hand" - in independent breweries and of the highest quality.

The specialist for hoppy beers

The "craft beer" scene has also experienced a lot of popularity in Austria in recent years, but Bierol was already at the forefront before others could jump on the bandwagon of craft beers. The Bierol brewery was founded six years ago. To this day, the makers of Bierol are attracted by the variety: Since their beginnings, they have brewed over 150 types of beer in Schwoich. Some recipes became a popular classic, other experiments were discarded - and simply drunk.
In production, Christoph Bichler initially took his cue from his father's way of working. He brewed classic beers before venturing into more creative ways of making them. Today, Bierol is a specialist in hoppy IPAs. The abbreviation IPA stands for "India Pale Ale" and also has a historical reference: In the 19th century, beers with a high alcohol and hop content were brewed in England to be shipped to the Indian colonies. Actually, the beers were supposed to be diluted on site, but the inhabitants of the colonies were so enthusiastic about the strong pale ales that they dispensed with the additional water.

Double-hopped and always tasty

A strong emphasis on hops is still the most important characteristic of this beer style today. This is achieved through different processes: on the one hand, a larger amount of hops is added to the beer during the brewing process, and on the other hand, the beer is "stored on hops" - during fermentation, additional hops are added to the beer. Anyone who tastes Bierol's IPAs will be amazed at first by the fruity aroma of the different types of beer. You think you can taste citrus fruits, apple or pineapple - but the aroma comes from hops alone.
The taste of the individual types of beer results from the variation: the brewmasters use different types of malt and hops in varying proportions by weight, as well as different yeasts. Just by changing these parameters, there is a never-ending variety of tastes. Only in rare cases do the makers of Bierol allow themselves other ingredients in the beer. Be it home-grown fruits, such as for a summer raspberry beer, or herbs and spices for special seasonal brews.

Handcrafted and connected to the homeland

Basically, breweries today are not dependent on being located in a hop or barley growing area, but Bierol is looking for a regional connection: the water for their beer gushes from the farm's own spring. And the other ingredients are also said to come from the soil from which the Bierol brand has grown. That's why Bierol is increasingly working with regional producers: barley is native to Tyrol and individual hop varieties also thrive extremely well in the Alpine climate. In addition, various brewing grains are also grown on the farm and used for circular economy. The results in liquid form can then be tasted in the Bierol beer garden in summer and in the award-winning restaurant of Christoph's sister Caroline in winter. In addition to the restaurant, Bierol itself has also received several awards, most recently the Food Innovation Award of the Province of Tyrol.
The beer from Schwoich can not only be tasted on site: many restaurants in the immediate vicinity also serve the regional beer speciality. Bierol's beer is popular throughout Austria, about 70% of the beer is sold in Austria. The rest goes to Italy, Holland and other European countries. Bierol has made a very good name for itself internationally. And yet they never forget where they and their beer come from: from the Tyrolean mountains. Here they continue the tradition of regional brewing culture. Have a good time!