Where brewing is in their DNA
Over 600 years of brewing experience and an unwavering passion for this effervescent craft.
It’s quite possible that this was where Adam took a bite out of Eve’s sweet apple. Of course, it could just as easily have been a pear, of which there are so many hanging from the trees in the Quellenviertel.
One thing is certain: the gently rolling landscape has something of paradise about it, especially in spring, when the trees are dressed in white and pink and their blossoms accompany every walk and every cycle ride. In autumn – the true season of celebration – they are then clad in rich shades of red and yellow: this is when the harvest is brought in, and apples and pears are turned into juice and later into cider, that drink which has been part of the region’s culinary culture for generations and embodies the flavour of the Quellenviertel.
Beer shapes pub culture
After all, not all beers are the same. From spicy Märzen to fresh Zwickl and creative speciality beers, the variety brewed and served in the Quellenviertel is vast. Here, centuries-old brewing traditions meet genuine craftsmanship and a passion for great flavour.
Beer is simply part of the fabric of life, particularly in the region’s pubs. People clink glasses together, chat, celebrate and sometimes even grumble a bit. It’s not the label that makes the difference, but the people behind it and the stories told with every glass.
It’s hardly surprising, then, that beer in the Quellenviertel is far more than just a drink. It’s part of the regional identity, of socialising and of the culture of enjoyment. Whether in a shady beer garden, over a morning pint or after a hike through the rolling hills – a cold beer simply tastes particularly good here.