The last time I was in Salzburg, Austria (around the mid 1990's), visiting my Omi (grandmother [not long before she passed away at 96]), in the old folks home (actually damn nice efficiency apartments): she sent me downstairs to the beer machine to get some beers.
(in this case, Stiegl Goldbräu, crisp, malty, perfectly balanced):
(The following was pulled from the MAN VS GLOBE TRAVELBLOG [because they said it better than I could]):
From heritage that truly blossomed in the 19th century, when Salzburg, positioned between Bavaria and the Alps, became a brewing crossroads. Techniques refined in Munich met local ingenuity, and the result was a new generation of lagers defined by clarity and balance.
Among them rose Stiegl, founded in 1492 and still proudly independent today, which helped shape Austria’s national taste for crisp, full-bodied Märzen beer. It was an era that forged Salzburg’s reputation not only as a city of culture, but as one of the cornerstones of Austrian brewing.
Long before the grand concert halls and Mozart souvenirs that Salzburg is known for today, local monks were perfecting the art of fermentation. In the Middle Ages, when clean water was uncertain and brewing was mainly for sustenance, the city’s abbeys became the cradle of beer-making knowledge. The Augustinian friars of Mülln began crafting their rich, malty lagers here in the 17th century, laying down traditions that still endure within those same monastery walls. As Salzburg prospered, its brewing reputation spread beyond the cloisters. By the Renaissance, small private breweries dotted the city, each serving its neighborhood taverns and beer gardens, each competing to produce the smoothest, most consistent lager.
Salzburg’s beer scene is so firmly rooted in tradition that makes it one of Europe’s great, underrated, beer cities. A trip through it’s pubs and breweries is like a journey through time, and despite the few modern bars you find here, it is almost as if things have stood still for centuries.
From centuries-old monastery breweries like Augustiner Bräu Mülln to the panoramic terraces of Stieglkeller, the wheat-beer heritage of Die Weisse, and the cosmopolitan taps of Alchimiste Belge, the city’s brewing roots are clear to see and experience first hand. Whether you’re raising a stein in a riverside beer garden, sampling craft imports in a candlelit cellar, or tracing centuries of brewing prowess, Salzburg offers a beer experience as rich and layered as its baroque skyline.
e-Mostviertel.ogg">ⓘ</a>; English: 'Most Quarter') is the southwestern quarter of the four quarters of Lower Austria (the northeast state of the 9 states in Austria). It is bordered on the north by the Danube and to the south and west by the state borders of Styria and Upper Austria respectively. The Wienerwald forms the natural border to the east and gives the quarter its second name, "The Quarter over the Wienerwald".<a href="https://en.wikipedia.org/wiki/Mostviertel#cite_note-1"><span>[</span>1<span>]</span></a>
samepassage.org
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"ADOLPH COORS GOLDEN BREWERY" June 1911 map detail from Sanborn Fire Insurance Map
