The name says it all. With its moniker incorporating the German word for pepper, the agritourism Pfefferlechner Buschenschank, is a 700-year-old farm where the resourceful Laimer family produces its range of farm products and feisty seasonal beers: Pfeffer Hell, Pfeffer Pale Ale 100%, Pfeffer Holz, Pfeffer Kastanie, Pfeffer Schwarz and Pfeffer Kirsch – each as well-seasoned as the next.

“Our goal is to create innovative beer experiences for everyone. Our customers not only include beer lovers, but also people curious to try something new as well as non-habitual beer drinkers”, states Maria-Elisabeth Laimer to describe her family's philosophy.

Laimer is particularly proud of „Freedl“, the first South Tyrolean non-alcoholic beer. Its creation has brought fame to the Pfefferlechner Brewery as the first Italian craft beer brewery to include alcohol-free beers in its range. The brewer is especially pleased that her “Freedl” beers now bear the South Tyrolean seal of quality. Above all, Laimer family's aims to distinguish their business from big, industrial breweries and emphasise the use of regional ingredients in their beers.

The name Pfefferlechner presents a linguistic challenge for some of the Laimer family’s guests, particularly the Italian speakers. “On the phone they just ask if we are the place with "a barn view,” grins Maria-Elisabeth Laimer.

The traditional farmhouse kitchen known as "Stube", the cosy atmosphere, and the local cusine are, indeed, the main features of the Pfefferlechner. Consequently, the brewery is at pains to source its raw ingredients locally wherever possible, to combine the local South Tyrolean tradition with innovation and test the limits of beer making.

You can discover how this happens with a firsthand experience in the brewery. Guests of the Laimer family can learn about the brewing process of the family´s beer types without missing any step.