Krautinger
The Wildschönauer Krautinger is a protected regional spirit from the Austrian state of Tyrol in the Wildschönau region .
It is a beet schnapps made from the white stubble Brassica rapa ssp. Rapa , also called water beet and the original Wildschönauer "Soachruam". For production, the beets are chopped up and pressed, the juice is reduced to a third by boiling and then fermented by adding yeast. Fermentation is complete after one and a half to two days. The Krautinger is then distilled twice and then comes onto the market with a strength of 38 to 48 % by volume . The Krautinger is characterized by an unconventional taste that is intensely reminiscent of vegetables.
The monopoly for making schnapps, the Krautinger brandy , was given to the farmers in the Wildschönau by Empress Maria Theresia because the mountain farmers in this high valley were very poor. The decree of Maria Theresa should compensate for this. In the meantime, of the initially over 50 distilleries, only about 16 still produce the Krautinger regularly or occasionally.
Krautinger is also known by its followers as an effective medicine for upset stomachs , but it is also drunk "like that" in the Wildschönau. For many, however, the smell is so unusual that very few even want to taste a drink .
In keeping with the traditional knowledge of this region, the Wildschönauer Krautinger was also included in the register of traditional foods .
Web links
- Wildschönauer Krautinger
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Wildschönau cabbage beet . Entry no. 150 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .
Wildschönauer Krautingerrübe at the association Genuss Region Österreich . - Wildschönauer Krautinger . Entry no. 47 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .