What People Drink in Innsbruck: 7 Traditional Alcoholic Beverages

Innsbruck sits where the Inn River meets steep Alpine valleys, and its drinking traditions reflect that mountain life. The climate is crisp, winters long, and agriculture favors hardy orchard fruit, roots, and conifers rather than vineyards.

In this Tyrolean capital, a glass is often a marker of hospitality after a climb, a ski day, or a hearty meal. Expect clear fruit schnaps from farm distilleries, resinous herbal spirits, warming winter cups, and clean lagers poured in convivial wirtshäuser.

Obstler is the archetypal Tyrolean fruit schnaps, traditionally distilled from a mash of apples and pears. Farmers crush and ferment the fruit pulp, then double-distill in small copper pot stills; the spirit rests in neutral vessels (glass or stainless steel) to preserve a crystal-clear profile. The result is dry and brisk, with crisp orchard aromas, a light peppery snap, and a warming finish. Typical strength is 38–40% ABV. Historically, fruit distillation made use of surplus mountain orchard harvests when long winters limited fresh produce. In Innsbruck, Obstler shows up as a welcome “Stamperl” (shot) after a plate of Tiroler Gröstl or Käseknödel, or as a hiker’s reward in Alpine huts above the city. Locals favor unflavored, unsweetened distillates served at cool room temperature in a small tulip glass to focus the delicate apple–pear nose. You’ll encounter it in casual wirtshäuser around the Old Town, at farmer’s market stalls, and on alpine terraces when the weather turns crisp.

Zirben drinks are made from the Arolla pine (Pinus cembra), a tree that thrives at high elevations around Innsbruck. Producers harvest soft, resin-rich cones in early summer, slice them, and macerate the pieces in neutral alcohol before sweetening and resting; many versions are technically a liqueur, often labeled Zirbenlikör, at 30–35% ABV, though unsweetened Zirbenschnaps exists closer to 35–40%. Expect a resinous, balsamic aroma with hints of vanilla, honey, and alpine sap, a gentle sweetness, and a lingering piney finish. Stone pine wood is deeply embedded in Tyrolean culture—think paneled stube rooms and carved furniture—so this drink doubles as a taste of the forest. In Innsbruck’s mountain huts and cozy inns, Zirbe is poured as a nightcap after game dishes or cheese platters, and it often appears on winter menus for its soothing, aromatic warmth. It’s also common in gift shops and farmers’ distillery counters, a bottled memory of the treeline just above the city.

Enzian is a clear, intensely bitter alpine spirit distilled from the roots of yellow gentian (Gentiana lutea). The roots—harvested under strict regulation or cultivated—are cleaned, chopped, fermented, and pot-distilled, then rested to integrate flavors. Bottled typically at 38–45% ABV, Enzian smells earthy and floral with a deep, rooty bitterness that unfolds into subtle wildflower and spice. The drink’s history follows pastoral life: herders and mountain farmers sought robust digestifs to cut through rich dairy and meat, and gentian’s stomach-settling reputation made it the go-to tonic. In Innsbruck, Enzian is a serious digestif poured in small tulip glasses after hearty alpine meals, especially in rustic inns frequented by hikers and skiers. It’s often sipped slowly rather than tossed back, allowing the bitterness to bloom and refresh the palate. You’ll find it on schnaps lists alongside other root and herb spirits, but Enzian is the benchmark against which locals measure a distiller’s skill.

Jägertee is Austria’s classic winter warmer: strong black tea blended with Austrian Inländer Rum, sugar, and often citrus peel and spice. Producers bottle concentrated bases that are diluted with hot water to serve; the cup typically lands around 7–12% ABV, depending on the pour. The aroma suggests molasses, orange, clove, and dark tea; the taste is sweet-spiced with a gentle rum glow that cuts mountain cold. The term “Jagertee/Jägertee” is protected in the European Union as a geographical indication, meaning only Austrian-made rum-tea spirits can use the name. In Innsbruck, you’ll encounter it steaming at the Old Town and Maria‑Theresien‑Straße Christmas markets, and in slope-side huts on the Nordkette and Patscherkofel during the ski season. Locals drink it in the late afternoon or evening, often as a social break between runs or while browsing market stalls. For a lighter variant, look for “Punsch,” a related hot mix often based on rum or wine with fruit and spices.

If schnaps is the alpine digestif, Märzen is the daily drink. Austria’s Märzen today is a bright, pale-gold lager brewed from barley malt, noble-leaning hops, soft water, and bottom-fermenting yeast. Fermented cool and lagered cold, it finishes around 5.0% ABV with a soft, bready malt center, low to moderate bitterness, and a clean, dry finish. The style’s modern Austrian form favors drinkability over heft, making it the default beer in Innsbruck’s beer halls and garden terraces. You’ll see it poured by the half-liter (a “Krügerl”) alongside schnitzel, pretzels, or a Brettljause of mountain cheeses and cured meats. Unfiltered “Zwickl” lagers and wheat beers also appear, but Märzen anchors most tap lists. Order it at after-work gatherings in the Old Town or during televised ski races, when bars swell with fans. For brewery-fresh character, look for local taps that turn over quickly; clarity, lively carbonation, and a faint cereal sweetness signal a well-kept pour.

Vogelbeerschnaps is a prized Tyrolean spirit distilled from rowanberries (Sorbus aucuparia), a hardy tree that thrives on cold, stony slopes. The tiny berries are harvested after the first frosts to temper their sharpness, then fermented and double-distilled in copper. Yields are low, which is why true rowan distillate commands respect. Bottled at 38–42% ABV, it opens with delicate almond and marzipan notes (a hallmark of rowan), a whisper of mountain berry, and a refined, slightly bitter edge. The finish is long, clean, and aromatic rather than fruity-sweet. In Innsbruck’s traditional restaurants, Vogelbeer often follows game dishes—venison or chamois—helping reset the palate after rich sauces. It is served cool in small tulip glasses to capture its subtle perfumes and is sipped, not slammed. Because authentic rowan brandy is labor-intensive, you’ll also find fruit blends or liqueurs; menus will usually distinguish “Edelbrand” (pure distillate) from sweeter infusions.

Krautinger is a singular Tyrolean specialty distilled from white turnips rather than fruit. Producers grate and press the turnips to obtain juice, ferment the liquid, and distill it carefully to avoid harshness; the spirit is bottled clear at about 38–42% ABV. The aroma is unmistakably vegetal—think fresh-cut root cellar, white pepper, and a faint sweetness—while the taste is earthy, clean, and slightly spicy with a dry finish. Local lore traces Krautinger’s production rights to 18th‑century privileges granted to valley farmers, and today only a handful of licensed farm distillers in a Tyrolean valley near Innsbruck make it in small quantities. In the city, you may spot bottles in specialty shops or see it offered by the dram after rustic meals as a conversation‑starter digestif. It is best sampled neat at cool room temperature in a small tulip glass. While its aroma can surprise first‑timers, Krautinger rewards an open mind with a distinctly alpine sense of place rarely found outside the region.