History of beer  

4th millennium BC: Beer is part of the Sumerian civilization and is produced from bread.

  
2nd millennium BC: The Egyptians substitute bread with germed corn and so invent malt.   
900 AD: The Benedictine monks add hops to the beer recipe.   
1600: Descartes rationalises science.  
1750: Spallanzani discovers microorganisms.  
1850: Pasteur proves microbiological life.
Invention of the refrigerating machine.		  
20th century AD: The single steps of beer production are explained as a natural process thanks to scientific rationalization.  
  Our beers  
 

Light beers

  • Forst PREMIUM - 4.8%
  • Forst 1857 - 4.8%
  • Forst PILS V.I.P. - 5.0%
    Finest hop aroma, highest brewery quality and bitter taste
  • Forst KRONEN Spezialbier - 5.2%
  • Forst HELLER BOCK - 7.5%
  
 

Dark beers

  • Forst SIXTUS Doppelbock - 6.5%
    Dark Doppelbock - full-bodied and malted
  
 

Seasonal beers

  • Forst EASTER BEER - 5.4%
  • Forst CHRISTMAS BEER- 5.2%
  
 

Mixed beers

  • Forst GEMISCHTES (Kronen and Sixtus)
  • RADLER (Kronen with lemonade)
  
 

Wheat beers

  • WEIHENSTEPHAN wheat beer 5.4%
  
 

 

  
     
Pächterfamilie Reiterer - Reiterer Franz & Co OHG
Vinschgauerstr. 9 via Val Venosta - 39022 Algund/Lagundo (BZ)
tel. + fax +39 0473 447 727 - mobil +39 335 032 258
MwSt-Nr. 01606680211 - info [at] braugartenforst [dot] com




 

Open from mid-April to the end of September
Opening hours: 10 am to 1 am
No closing day
Hot meals until 11 pm

HOW TO ARRIVE | CONTACT

 

The largest private brewery of Italy
www.forst.it - Forst brewery

Wikipedia article about beer:
http://en.wikipedia.org/wiki/Beer

 

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