Our beers are brewed according to the old traditional
receipies and are combined with modern technologies. All our
beers are authentical in taste, flavour, gravity, it´s
proper raw materials and brewing technology. In our brewery
a Pilsner Beer is a true Pilsner, using the original raw
materials, the necessary brewing technology (double mash
process instead of nowadays preferred infusion technology)
and the original hops. Also the Weizen Beer at Salm Braeu is
brewed according the old Bavarian tradition, for that
purpose we seperately transport a special yeast from the
Brewery Aldersbach near Vilshofen in Germany to Vienna. From
time to time we also offer very special beers like Cerveca
Guarana, the power beer or Cerveca Mexicana, the best
medicine for hot summer days.
Salm Braeu PILS is brewed according the
original receipie from Pilsen in the Czech Republic. Made
from the finest original raw materials (malt from Stadlauer
Maltfactory and Hops from Saaz and Hallertau) and the
superbe water from the mountains near Vienna. An almost 8
hours process using the sophisticated double mash process is
the basis. The hops is aromatic but not bitter like most of
the north german Pilsner types, because the original Pilsner
Urquell is not bitter, it just has more hops aroma. The full
body taste together with the fine hops aroma closing, makes
this beer very special. The original gravity is 12,5%, the
alcohol 4,5%. One week of primary fermentation and three
more weeks of storage time are necessary. This beer type
fits perfectly to Fish and Rye bread toasts.
Salm Braeu HELLES is the typical Viennese
beer type, less hops but a full bodied fruity aroma, very
soft to drink and always inviting to get more. A slight
touch of hops aroma is left on the lips when beer started
it´s way down. This beer is ideal for all kinds of food. The
brewing process is a single decoction (single mash process)
with 6 days fermentation, followed by 22 days storage time.
The original gravity is 12% and the alcohol content 4%.
Salm Braeu MÄRZEN was originally the
typical Beer from Vienna. The red colour was significant for
this type of beer, which has been taken to Munich later to
be brewed as the Octoberfestbeer. It has a clearly more malt
character, has a significant stronger full body nature and
has less hops. Those who don't like the
bitterness of stronger hoped beers, prefer this type and
find their way to the enjoyment of full tasting beers. Even
in these days, this beertype is known in the US as the
"Vienna Red". The original gravity is 12,5%,
alcohol content 4,6%. It will be brewed with the double
decoction process (double mash process), needs 7 days for
primary fermentation and 21 days for secondary fermentation.
Salm Braeu Böhmisch G´mischt (means
bohemian mix) has it´s origin in the Czech Republic, like
the Pilsner. The bohemian dark beer was the compensation to
the more hops aromatic Pilsner beer. It was completely dark,
no light went through. In the old times the beerpubs mixed
this extremely dark beer with a pale beer type. We are
brewing this beer type and don´t have to mix it at the bar.
The dominating malt aroma remains but the run off is
significantly slimmer than the dark beer. Because the
special heating technology of our brewhouse, the intense
caramel content of be malt does not overheat and therefore
does not give the beer the caramel bitterness like it is a
big problem at conventional brewhouses. Especially in the
cold season this beer is very popular. The original gravity
is 12,5%, the alcohol content is 4,6%.
Salm Braeu Weizen is brewed according an
old bavarian recipe, using 60% wheat malt and 40 barley.
It is brewed with the use of the decoction brewing method.
One of the secrets of a good Weizen Beer is the choice of
yeast. Like no other beer type, the weizen yeast is most
responsible for the character of the beer, provides the
fruityness and refreshing effect. But the fruitiness should
never lead to a typical dominating "banana aroma". The body
of the beer results from the decoction brewing method,
which is much more sophisticated than the simpler infusion
process, which is unfortunately used by most of the giant
breweries and also by most of the microbreweries. Normally
Weizenbeers needs one week less for storage, but we maintain
one week fermentation time and three weeks storage time. The
original gravity is 12%, the alcohol content 4,0%. This is
the perfect summer beer.