The Christmas season is ushered in in Schlägl with the Doppelbock tapping

Beer has been brewed in Schlägl since 1580. Modern beverage technology meets a long brewing tradition here. The brewers, especially master brewer Reinhard Bayer, are responsible for the taste of the Schlägl beers.

The Premonstratensians have always brewed beer in Schlägl, paying attention to tradition, values ​​and vision. This creates the “most valuable beer in Austria,” say the canons.

St. Benedict wrote a chapter about “the measure of drink” in his rules for life in a monastery. In it he remains very vague about how much beer a monk is really allowed to drink: “One like this, the other like that,” it says very wisely. The Schlägler abbot emeritus Martin Felhofer used to put it this way: “You should enjoy the beer moderately, but regularly.” These days the big star from the cellars of the monastery is the Schlägl Doppelbock, which traditionally foams up in front of a large audience at this time of year. Just a few hours before the tapping, the OÖN were allowed to accompany master brewer Reinhard Bayer into the catacombs of the venerable monastery. He explained how the goat was made, but there was nothing to taste. The strong beer delicacy can only be enjoyed after tapping. This year, the honor of releasing the noble drink into the air falls to State Secretary Claudia Plakolm. The questions as to how many blows she can do this and whether too much of the golden liquid will run past the bung will certainly be answered, but will fade into the background when the most important question of the evening is discussed: “How does it taste this year? ?”

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