marshal
beer

IT WAS ALSO THE BEER THAT SEBASTIAN GOLLNER LOVED IN ST. MARSHALL. THE NEW RESTAURANTCHEF IS A BAVARIAN BAYER. WHAT CAN STILL WORK?

As dangerous as they may be, in some cases generalizations have a special joke. Italians are considered gourmet in every way, Tyrolese are expected to be able to ski well, and Bavarians are expected to be beer experts. "When I drank the marshmallow beer for the first time, I immediately realized that it was a good beer, nice and tasty, which served me well as Bayern. It is not too tart, not too sweet and an ideal companion for venison or steak because of its hopiness and subliminal sweetness. For beef fillet, which is relatively ferrous, this sweetness is an excellent support. This fits perfectly, "confirms Sebastian Gollner afloat, as it is true, the generalization with Bayern and beer. Underpinned by the typical Bavarian-guttural pronunciation no one dares to doubt his expertise so quickly. This, in turn, is a great advantage for Gasthof Marschall in Stans, where Gollner has been working as a restaurant manager since September 2016 and feels completely comfortable there - especially with one focus of the house: the beer. "I'm half Bavarian, half Italian. Wine is my hobby. Beer is my passion. I drink to every beer because it suits everything, "he says. What it commonly suits best is conveniently placed on the marshal's map, making the mixture of "Tyrol's most beer-barn inn" a round one. And tasty. And tasty. And tempting to barter. It's true what he says. The marshal beer is tasty. It tastes different than the others, but not too different. Anyway, it invites you to drink another. Such bumpy descriptions would result in a wine sting in the wine world. The beer world is different. You do not sip, you drink and it's easier to try something new. Probably because a glass of beer does not make the purse any easier than a bottle of wine. "We currently have around 30 different types of beer on offer," says Gollner. "During the tastings, you can make a small tour of the beer world." A round trip through the world of "craft beers", which also includes the in-house marshal beer.

CRAFT BEER FUN
The name craft beer says it already. The Americans have set the trend by starting to make beer in small, private breweries about 20 to 25 years ago to have an alternative to the "overseas" zero-fifteen-lightnings. Soon, the more pampered Europeans followed suit and expanded the beer palette with numerous new variants. "Our marshal beer is brewed by the Zillertal brewery. It is a naturally cloudy, amber-colored and spicy draft beer. The hops come from Austria and the barley is an old Tyrolean variety, which is being re-cultivated, "explains the restaurant manager, who appreciates the regionality as well as the short distances and notes:" It is constantly being brewed and always fresh. "

Anyone who comes to Marshal and - classically - "ordered a beer", is made aware that there is not only one. "It is often necessary to raise awareness. Only when you concentrate on it, you can find out the flavors, "the boss knows. It is always exciting, if someone tries a beer that does not have the mass suitable uniform taste. "It's nice to show this to people," says Gollner, "If you always drink the same beer, then the first sip will certainly not taste good. Then you drink the second, then the third and the fourth sip you are open and realize what difference that is. "

"I drink

TO ALL BEER; BECAUSE IT FITS ALL. "

Sebastian Gollner, Restaurant Manager Marshal

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