dahoam Koji Ale

Rather than the grapes used in winemaking, we work with grain grown close to home at Zieferbauer farm in Leogang.
The spelt and barley reflect the distinctive soils of the Pinzgau region, bringing strength, minerality and character.

First, we turn the spelt into koji using Aspergillus awamori, a mould culture that develops complex flavours during fermentation and gives our ale its depth. As the koji matures, delicate notes of dark chocolate emerge alongside a fresh hint of lime.

Once fully matured, the koji is gently dried here at the hotel and roasted using a special process. This adds depth, delicate roasted flavours and structure.

Only then do we pass the koji to our brewing partner, Max & Malz, where top fermentation gives the ale its final form.

Max & Malz is an artisan contract brewery in Neumarkt im Hausruckkreis, specialising in bespoke recipes and small batches. Each brew is approached individually, with precision and a keen understanding of its ingredients.

Together with Max, we developed the final recipe:
barley from Zieferhof farm, oats for creaminess, yeast for structure and our roasted spelt koji at the heart of the ale’s flavour.

Our Koji Ale is carefully brewed with pure water using top fermentation, then left to mature. The result is an elegant ale with remarkable depth, delicate acidity and complex aromas.

Our dahoam Koji Ale is bottled in Champagne bottles, where it continues to mature, developing greater complexity and fine, lively bubbles.

We particularly enjoy serving our dahoam Koji Ale with steaks, crayfish dishes or Iberico pork from the Stechaubauer farm. It also makes a distinctive aperitif in its own right.

At 4.8% ABV, our dahoam Koji Ale is light and well defined, complementing food without overpowering it. Bottled unfiltered and left to mature in the bottle, it may develop a fine sediment: a natural part of its character.

It combines the structure of wine with the depth of a matured beer, while remaining unmistakably dahoam.