Our brewing system is a product of our own expertise. Salm Bräu & Co is one of the oldest manufacturers of brewing systems, with nearly 30 years of experience exporting small-scale and gastropub breweries worldwide. With over 100 systems delivered, our know-how, hands-on experience, and advanced technology ensure the production of top-quality beers.
Our brewhouse has a 16-hectoliter capacity per brew and is heated with a patented external boiling system. This technology guarantees a pure beer flavor, completely free of any equipment-related aftertaste. The brewing process typically takes about 7 hours. Viennese spring water and milled malt are combined in the brew kettle, forming mash. The mash undergoes a precise time-temperature process before being “filtered” in the lauter tun (a process called lautering). The resulting wort is boiled for about 55 minutes under pressure, with hops added during this stage. The process continues with whirlpool rest and wort cooling, which takes an additional 50 minutes.
The cooled, aerated wort, infused with yeast, travels from the brewhouse to the fermentation and storage cellar through a corridor pipe. The majority of the extract ferments in three fermentation tanks over one week, creating “young beer”. This beer then matures for another 3-4 weeks in one of ten storage tanks, during which natural carbonation develops. The unfiltered, slightly hazy beer then moves to the pressure tank room through another corridor pipe. Here, six pressurized dispensing tanks (rated at 3 bar) use a specialized sack technology that prevents contact between compressed air and beer, ensuring the beer is completely natural when it reaches the tap.
As long as the beer remains in the fully insulated, jacket-cooled tanks, it can be stored for weeks. The greatest threats to beer are bacteria, heat (which affects proteins), and oxygen (which causes oxidation). To maintain quality, the beer is constantly chilled, even on its way from the tank to the tap through a “Python” cooling line. Without this, an ordinary bar cooler would immediately compromise quality. At Salm Bräu, as in other top gastropub breweries equipped with SALM technology, beer is guaranteed to reach the tap in its freshest “Zwickel-quality” state.
Brewery Tours
Tours are available by appointment. We brew our beers three times a week, typically on Tuesdays, Wednesdays, and Thursdays. Please contact our brewmaster for details.
Events with Brewery Tours
Due to Salm Bräu’s popularity, evening tours can be challenging to arrange. However, for group reservations, tours can be accommodated under certain conditions. Contact us for more information.
Brewing Courses and More
Salm Bräu also serves as a training center for aspiring brewers working with new SALM brewing systems awaiting delivery. It’s possible to arrange a trial day with our brewmaster and gain hands-on experience.
Welcome to our brewery – where tradition meets innovation!
This classic Viennese Lager is brewed according to an old family recipe. It is not quite as hoppy, but full-bodied and very tasty.
storage period: 22 days
original wort: 12 degrees
alcohol content: 4.8%
matches with: Viennese kitchen
Brewed according to an original recipe from the Pilsen brewery in the Czech Republic with aromatic Saazer hops from one of the most famous growing regions in the world. Hoppy aroma with slightly bitter notes and a full-bodied, smooth finish.
storage period: 28 days
original wort: 12.5 degress
alcohol content: 5.0%
matches with: fish and salad
Brewed according to the original old Bavarian method with a mixture of wheat and barley malt. The secret of Stöckl wheat is in the yeast. It gives it its fruity, fresh taste. The perfect drink for summer!
storage period: 14 days
original wort: 12 degrees
alcohol content: 4.6%
matches with: small treats and hearty breakfast
This mix has its origin in our neighboring country, the Czech Republic, and was formerly actually mixed from dark and light beer in old inns. We are already brewing this beer specialty in this way, while maintaining the characteristics of dark and light beer: lean, hoppy aromas meet a fine malt taste with caramel notes.
storage period: 28 days
original wort: 12.5 degrees
alcohol content: 5.0%
matches with: dark and wintery days
The Stöckl 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. Especially women, 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 5%. It will be brewed with the double decoction process (double mash process), needs 7 days for primary fermentation and 21 days for secondary fermentation.
storage period: 21 days
original wort: 12.5 degrees
alcohol content: 5%
matches with: meat dishes
The ultimate beer experience at Salm Bräu: Taste all Salm Bräu beer specialties
(Lager, Pils, Märzen, G’mischtes, wheat beer).
The choice for connoisseurs and waverers.
Opening times
Daily from 11am – 23pm
Kitchen Times
Daily from 11am – 23pm
Address
1030 Wien, Rennweg 8
Contact
+43 1 799 599 2
Opening times
Daily from 11am – 23pm
Kitchen Times
Daily from 11am – 23pm
Address
1030 Wien, Rennweg 8
Contact
+43 1 799 599 2
