Die Schwedische Egger Akademie
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The principles of brewing beer are almost the same for all breweries. Even though, not two beers taste the same. What differs depends on the mash tun, the brew kettle, the fermentation basin and the quality of the malt and the local water.

The characteristics of the Egger Spezial beer are aromatic, delicate spicy flavour with a strong hop stress, suspicion of the copper and mild malty aroma. The hop flavour is markedly significant in the pleasant tang.

The standard range of Egger beers

Name Alc Plato Style
Egger Spezial Bier   5.5 %   12.8° Spezial
Wälder Spezial 5.5 % 12.8° Spezial
Egger Edel Pils 5 % 12° Pilsner
Egger Extra 4.9 % 11° Pale lager
Das Wälder Zwickl   5.5 % 12.8° Dark

Discontinued products

Name Alc Plato Style
Trüber Jokl 5.2 % 12.8° Unfiltered, tap only
Wälder Bock 6.2 % 12.8° Bock
Drive 2.6 % 12.8° Radler Elderberry

In Bavaria and the Alp region they have a custom to mix beer with soda 50/50. The mix is called Radler (which means cyclist) and is available even in bottles. The sodas used in Radlers are usually lemon flavoured. Egger Radler (Alc 2.6 %, 6° Plato) is a prefab mix between Egger Spezial and the lemon soda Sinalco Zitrone.

Egger beers are brewed according to the German Beer Purity Law from 1516 a.k.a. "Reinheitsgebot". This allows the four and only ingredients of water, hop, malt and yeast.

The water in the Egger beers comes from a source by the foot of the mountain Winterstaude, 1877 m.

The hop makes the beer bitter and balances the sweetness of the malt. It also acts as a natural filter and helps to clear the beer. All Egger beers, except the pilsner, are made with the hops Hallertau Mittelfrüh. This is an aroma-type cultivar which originated in Germany as a land-race hop. The name indicates that it is a middle to early ripening cultivar. With its mild spicy flavour and aroma, many brewers consider this the best choice of hops for making a classical lager.

The pilsner Egger Edel Pils use the hop Saaz, as every traditional pilsner does. Saaz is recognized for its spicy, clean bitterness with a notably lower rate of alpha and beta acids than Hallertau. Alpha acids are the precursors to beer bitterness, while beta acids are only slightly bitter and usually lost in the brewing process.


The peak of Winterstaude