Krautinger
Nowhere else in Tyrol or Austria—no, only in Wildschönau—is the so-called “Krautinger” distilled. This beet schnapps is made from white turnips.
Almost every household in Wildschönau has a bottle in the cupboard, because Krautinger is a home remedy, elixir of life, and medicine all in one. After a hearty meal, it’s considered a special digestif.
The aroma is unique, and so is the taste. Visitors to Wildschönau definitely shouldn’t miss out on Krautinger.
Production of the Wildschönau Krautinger schnapps
The white stubble beet (also called water turnip) is harvested in summer and autumn. It must be washed clean and reduced to mash. The mash is reduced to a third of its original volume, left to ferment with yeast for 48 hours and finally distilled.
However, the process is not as simple as it sounds.
Besides lots of patience, there are many other contributing factors to the quality of Krautinger schnapps; the fire for example; electric boilers are disdained by the beet farmers. Beech wood provides the necessary temperatures. Die-hard "Krautinger distillers" abhor industrial seeds and grow the seeds themselves.
The manufacturing process
The white stubble beet (also known as water beet) is harvested in summer and fall, thoroughly washed, and processed into a mash. The mash is reduced to one-third of its original volume, fermented with yeast for about 48 hours, and then distilled.
However, the production process is not as simple as it sounds.
In addition to patience, many other factors are crucial to the quality of the Krautinger—including the right fire, for which beech wood is traditionally used. Many experienced Krautinger distillers also rely on their own seeds instead of industrial varieties.
Krautinger time
Once a year, the Krautinger is celebrated in a very special way. At the annual Museumskirchtag at the Bergbauernmuseum z'Bach, a colorful program is offered, during which the “Krautinger of the Year” is also awarded by a select jury.
Harvest festival