With the exception of the brewery, Zipf is relatively insignificant. It is a pastoral setting in a serene countryside; a few 15th and 16th century churches; a small cluster of restored farms.
In 1858 a Viennese broker began a tradition in Zipf promoting peat-baths for one's health (Kuort, or Spa). He also built a mill for grinding the grains and for sustenance, and a small brewery to further sustain body and soul.
Despite this uneventuful beginning, the basis for the present-day,
quality Zipfer beer emerged. Although a new brewery by Austrian
standards, Zipfer still had to be aged and stored in the naturally
cool "cellars" which were dug deep into the hills behind
the brewery. Later, in 1899, a technical innovation of artificial
cooling became available. Although it was installed, the cooling
in the mountain caves proved superior.
One of the most vital ingredients in beer-brewing, the water,
was already found in Zipf. This pure, fresh, spring water comes
from its ten wells, part from the mountain behind the brewery,
and part from the sandy bottom of the valley. To this has been
added the demand for quality hops. While most breweries use a
hop-extract (pellets), the Zipf brewery has its own hop-cellar
from which they select the correct, fresh hops for each type of
beer which they brew.
The yeast is also totally controlled during the brewing proces,
and never exposed to the air. Hence the opportunity for wild yeast
and other ingredients which are ever-present in the air are totally
eliminated.
Zipfer beer is initially brewed (cooked) in closed vats, free
from these natural contaminants. After the yeast is added, the
beer is transferred through a series of closed pipes for all of
the normal stages of fermentation and lagering.
Returning to the history of the brewery. During World War I the
production of Zipfer was greatly reduced because of war needs,
and, as with all breweries, a weaker beer was produced. During
World War II, because of Hitler's armament industry, and the testing
of his V-2 rocket motors in the vicinity, the brewery was totally
closed from 1942 to 1945.
In 1970 the Austrian Brewing Association (Brau A.G.) purchased
the brewery in Zipf to add to their holding of the brewery in
Kaltenhausen, and others, - hence our offerings of Edelweiss Weizenbier
as well as Zipfer Pilsner-style lager. Both are produced with
the quality that one expects from the Brau A.G. Already in the
1970s, this light-colored, Pilsner-style "Original Zipfer"
was so designated in contrast to the more malt-colored beer.
At present the brewery produces approximately 1,000,000 hectoliters,
(approximately 850,000 barrels per year, most certainly enough
for the Austrians with a little left over for our enjoyment as
well. For an officialupdate, see bbag1
"Ein Glass heller Freude"
(A glass of pure, light joy!)
* This informatiion is primarily excerpted from the publiciation
by Conrad Seidl: UNSER BIER:
Reisen zu Österreichs Brauerein. Franz Deuticke Verlags GmbH:
A-1010 Wien, Austria, 1994/95.
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