Everything else is just beer
PrinzenBräu, Liechtenstein
PrinzenBräu is the southernmost small-scale brewery of the Principality of Liechtenstein. What once began as pure hobby has now become a respectable brewery whose owner Peter Eberle has passionately committed himself to the search of the best beer.
The decision to brew his own beer was taken due to a called off journey. Frustrated, Eberle decided to participate in a workshop about brewing. That got him hooked and he invested in a 50 litre Braumeister set. After a big Bierfest and very positive comments about his beer, he decided to become a commercial brewer and in March 2010 he eventually founded PrinzenBräu whose enthusiastic fan club has been growing steadily ever since.
Eberle talks of his passion with an enthusiasm that is almost contagious and that can be tasted in his beers. The self-made brewer has already found 30 distribution partners for his beers in Liechtenstein and Switzerland. In addition, an online shop permits the customers to easily and conveniently order from home; a service which has been embraced even from the farthest locations.
In order for him to offer and advertise his beer to a broader public, yet also simply because he wants to have a good time, Eberle organises an annual PrinzenBräu-Bierfest. Right from the start, the PrinzenBräu’s in-house beer cellar was packed with enthusiastic participants and the annual "Fest" has become a highlight Eberle wants to preserve in the future.
All PrinzenBräu beers are unfiltered and bottled unpasteurised. The range of the brewery’s products comprises the pale "Naturblond", "Weizen" (wheat beer), "Altbier" (ale) as well as a stout named “Monarch”. For connoisseurs, every year the noble brandy “Spiritus” is distilled from a varying combination of beers. Furthermore, Eberle brews a beer for a big catering service which the caterer sells as private brand.
The big variety of products Eberle offers is rather untypical for a small-scale brewery. According to Eberle, however, his wide range of products gives him opportunities and “opens up doors which otherwise would remain closed”. Eberle is in constant search of new products. “There are so many recipes. The art of brewing lies in improving half-baked ideas to the extent that the beer eventually deserves its name. What it needs to achieve this, is sure instinct and a great palate, along with endurance and some failed brews, until the recipe is perfect.”
