Tasting

What does Waldviertel beer taste like? Mostly soft, round, and clean, with malty sweetness up front and a bitterness that never becomes intrusive. That fits the soft spring water, which keeps the hops from feeling harsh.

Three beers make good examples. Zwettler Original, made purely from Waldviertel ingredients, shows what the region tastes like. Schremser Bio Naturtrüb, made with organic barley and organic hops, is unfiltered and a bit fuller. Schremser Roggen Bio Bier represents the spicy, top-fermented side.

In Austria, beer is ordered in fixed sizes. A Seidel holds a third of a liter, a Krügerl half a liter, and a Pfiff a fifth of a liter. If you're drinking lightly or want to sample several, go for the Seidel.

Bottom-fermented beer is served chilled at around six to eight degrees Celsius, while a top-fermented rye beer can be served one or two degrees warmer. Too cold numbs the tongue, too warm leaves it feeling flat.

When pouring, tilt the glass and let the beer run down the inner wall. Only at the end should you hold the glass upright, to form a firm, creamy head. With naturally cloudy beers, give the last bit of sediment a gentle swirl before pouring.

Tasting engages all the senses. First hold the beer up to the light to check its color, then smell it in the glass, and only then take small sips, letting the bitterness settle at the back of the tongue. If you notice fruit, bread, or grass, you've already got half the tasting note.