This project is co-financed by the European Regional Development Fund

through the Interreg Alpine Space programme.

WP 2 – Identification of best practices in the collective

commercial valorisation of Alpine Food Intangible Cultural

Heritage

WP leader: KEDGE BS

Wildschönauer Krautinger

Involved partners:

University of Innsbruck

Andrea Hemetsberger

Michael Klingler

Clemens Maaß

Abstract

The Wildschönauer Krautinger is a regional spirit made from turnips in the municipality of Wildschönau in

Tyrol, Austria. The tradition of the Krautinger dates back to the 18th century, when Maria Theresian

distillation law granted 51 farmers in the Wildschönau the exclusive privilege of production. In line with the

traditional knowledge of cultivating turnip and distilling its spirit, the Krautinger is listed as a specialty with a

protected geographical indication (PGI) in the Register of Traditional Austrian Food. It is further described as

an effective home remedy, especially for stomach complaints.

Abstract (German)

Der Wildschönauer Krautinger ist ein regionaler Rübenschnaps aus der Gemeinde Wildschönau in Tirol,

Österreich. Die Tradition des Krautingers geht bis in das 18. Jahrhundert zurück, als das Maria Theresiansche

Brennrecht das exklusive Vorrecht zur Produktion für 51 Bauern in der Wildschönau vorsah. In Anlehnung an

das traditionelle Wissen über den Anbau der Stoppelrüben sowie deren Destillation ist der Krautinger als

Spezialität mit geschützter geografischer Angabe (GGA) im Register der Traditionellen Lebensmittel in

Österreich aufgeführt. Es wird weiter als wirksames Hausmittel, insbesondere bei Magenbeschwerden,

beschrieben.

1.1. Case typology

CASE STUDY: Wildschönauer Krautinger

Typology ICH-consistent product Survival

Product type/supply chain

- (white) turnip (Brassica rapa L. subsp. rapa) - Krautinger spirit - Rübenkraut (fermented turnip) - Krautsuppe (turnip soup)

- pralines

- Wildschönauer Krautingerwoche (festival)

Business model

Key partners - Farmers - ARGE Krautinger - Tourist Board Wildschönau

Key resources - Maria Theresian distillation law - Traditional knowledge for propagating, cultivating and

distilling the PGI listed Wildschönauer Krautingerrübe (turnip)

Customer Relationship - Direct marketing

- Wildschönauer Krautingerwoche (Festival)

Evaluation of ICH

commercialization Predominantly direct farm sale; culinary relations to tourism.

Geographical area Municipality of Wildschönau, Tyrol, Austria

1.2. Methodological procedures

In order to yield a broad empirical basis for the analysis of the commercial valorization of ICH consistent

products and practices the following data has been collected:

1. Semi-structured interviews:

- Josef Thaler, Steinerhof (distillery owner, innkeeper, farmer)

- Juliane Hohlrieder, Obervorlehenhof, (farmer, farmer distillery)

- Siggi Kistl, Zwecklhof (distillery owner, farmer)

- Thomas Gruber, Tiefentalhof (farmer, farm distillery)

- Waltraud Schellhorn, Edhof (farmer, farm distillery)

- Theresia Prosser, Schellhornhof (farmer, farm distillery)

- Thomas Lerch (Tourist Board Wildschönau)

- Christian Partl (head of the Tiroler Genbank, Tyrolean Government)

2. Field observation and commercial enterprises:

- Farms and distilleries, Wildschönau

- Tourist Board, Wildschönau

- Genbank Tirol, Innsbruck (Department of the Tyrolean Chamber of Agriculture)

3. Content analysis of websites and advertising materials

4. Analysis of secondary sources (see 1.4.7)

1.3. Historical background

In the book of Tyrolean Schnaps (Juen, Wieser & Böhm, 2007: 104) one reads the following entry about the

Wildschönauer Krautinger: "On the outside, it looks like any other spirit. The smell of ripe Tyrolean artisanal

grey cheese (Graukäse) or of turnip leaves shortly before they start to rot is irritating. The first sip unleashes

an unbelievable explosion of taste that your brain remembers forever." That said the Krautinger spirit

definitely divides opinions. On the one hand, there are those who celebrate its high-quality workmanship

and value it as folk medicine. It is traditionally used as a home remedy, especially for various gastric disorders

and stomach complaints. On the other hand, there are those who find its taste disgusting and cannot stand

the smell of the fermented turnips. In any case, the Krautinger has become increasingly popular outside the

Wildschönau region in recent years. It enjoys a reputation as a spirit with a unique and eccentric taste, which

outsiders must try at least. In order to understand the cultural and historical significance of the Krautinger,

some background information on the turnip, from which the Krautinger is extracted, and its regional

embeddedness is necessary.

The turnip’s path to Wildschönau

Historical documents show that the turnip was well known in the entire Middle East (Arab: lift; Persian:

salgham) and represented an important domesticated crop plant in ancient Greece (Greek: gongylis) and

Rome (Latin: napus, rapa) (Vogl-Lukasser, Vogl & Reiner 2007: 305f.). Especially in the cold mountainous

regions of the Apennine and Northern Italy it was a desired crop (Wissowa 1997) and of common use in crop

rotation – e.g. as a third crop after grain and wine in agriculture (see Fig. 1, medieval turnip cultivation in

September).

Fig. 1. Il ciclo dei mesi: Settembre, Fresco in the Torre Aquila in Trento, Italy (Venceslao, 1400)

After the harvest of cereals farmers sowed them frequently into the stubble, from which also the German-

speaking designation of the Stoppelrübe derives itself: “Literally meaning turnips growing in a field, where

you still could see some remaining straw in the corn field” (Vogl-Lukasser, Vogl & Reiner 2007: 308). In the

herbal book of Otto Brunfels of 1532, the name Herbstrübe appears for the first time. At the time, the maize

or autumn turnip was one of the most important pillars for food security in Alpine regions. The cultivation

was aimed at self-sufficiency and not for commercial purposes. Fruit and vegetables were a rarity in winter

in the higher regions. The turnips offered variety here and provided the people with important vitamins. If

stored correctly, the turnip could be kept fresh for months. The turnips were served as an intermediate meal,

a regular accompaniment for a snack or at breakfast with buttered bread; even the leaves of the turnips were

leveled as salad.

Especially the Rübenkraut (fermented turnips) was a desired winter foodstuff. For this dish, the turnips were

chopped into small pieces with specific knives and boards (Krautmesser, Krautbretter), filled into a wooden

barrel, crushed, covered and slightly weighted. The water accumulated in the turnip was boiled at high heat

and constant stirring until it had a thick consistency, which was called ‘honey’ and served as a bread spread.

The lactic acid fermentation was completed after five to six weeks (Vogl-Lukasser et al., 2007b: 181-182). The

Rübenkraut was often eaten as a side dish with dumplings or cooked as a filling of dumplings. In addition, the

Krautsuppe or Rübensuppe (turnip soup) made from fermented turnips was an often-encountered dish. Until

the late 1940s, the turnip maintained its high reputation as a nutritious staple food plant.

The Tyrolean dialect name ‘(Bett-)Soachruab’ in turn refers to the diuretic effect of turnip. It is supposed to

strengthen the immune defense and underlines its importance as a valuable home remedy, especially used

for gastric disorders and stomach complaints (BMNT, 2019a). The assumption is based on the glucosinolates

contained, which activate the digestive enzymes and stimulate the appetite. In addition, lactic acid bacteria,

which are formed during the process of fermentation, have a probiotic effect and promote a healthy

intestinal flora. Farmers further recognized the autumn turnip as a valuable fodder food to livestock. In order

to increase milk production, the fresh turnip, often mixed with concentrated feed, was often fed to cows.

Although the turnip once represented a symbol of prosperity and noblesse (e.g. Prince-Archbishop of

Salzburg Leonhard known as the ‘Ruebler’ von Keutschach, Leute et al., 2000), today it has almost completely

lost its socio-economic and cultural relevance. In the course of time, it has been increasingly replaced by the

potato, which contains more carbohydrates and protein and is easily be grown in Alpine regions.

Current signs of cultivation and/or culinary practice can only be found in a few valleys of the Alps. One of

them is the valley of Wildschönau, a mountainous region located in the Kitzbühler Alps in the district of

Kufstein. The valley covers 97.42 km2 with 4,242 habitants living in the permanent settlement area of the

four villages Niederau, Oberau, Thierbach und Auffach (Statistik Austria 2019). The unsettled area, which

makes up more than three quarters of the total area, is mainly used for mountain pasture grazing, forestry

and tourism. As a result, the economy is geared essentially to the service and the primary sector.

The area counts more than 200 mountain farms, predominately based on intensive alpine and livestock

pasture economy (cattle breeding, milk production). Alpine climatic conditions dominate with relatively high

rainfall (average rainfall 1,200 mm). The ground is composed of phyllites (metamorphic) and porphyroids

(volcanic) rocks. Soft red sandstone and slate give the mountains their ‘gentle shapes’. Both agriculture and

tourism benefit from the topography of the mountains, which are also known as Tyrolean ‘Grasberge’. The

landscape in the valley is characterized by flat meadows and scarce farmland. Steep meadows and spruce

forests dominate the slopes (Fig. 3).

Fig. 3. Spring meadows in Oberau (Tourist Board Wildschönau, 2019)

Tourism is regarded as two-seasonal with more than 7,000 guest beds. In 2017, the community recorded

more than 700,000 overnight stays, which corresponds to an average of 172 overnight stays per inhabitant.

In the ranking of the most important tourism destinations in Tyrol, it ranks 16th in the 2017/18 winter season

(Tiroler Amt der Landesregierung, 2018).

Fig. 2. Images for advertising tourism in the Wildschönau (Österreich Werbung, 2017; edited by Klingler, 2019)

1.4. Evaluation

1.4.1. Key internal and external processes

The origin of the Krautinger

“First of all, someone has to come up with the idea of making a spirit from such a turnip. That was

remarkable for that time, in the 18th century. But necessity is the mother of invention.”

(J. Thaler, interview, May 22, 2019)

The history of Krautinger spirit dates back to reign of the Empress Maria Theresa of Austria (1740–1780). She

once provided a limited community of 51 farmers located in the Wildschönau with the privilege to produce

the spirit out of the turnip and laid the foundation for the uniqueness of this culinary-historical distillate

(BMNT, 2019a,b). The commonly known ‘three-hectoliter distilling right’ allowed farmers to produce tax-

favored three hundred liters of pure alcohol per year and served primarily to provide the structurally weak

region with economic impetus. While the arrangement contained the option to purchase raw material within

Austria, the right to distill the Krautinger referred exclusively to the region of the Wildschönau and thus

excluded other areas of the monarchy. The exclusive right to distill the ‘Wildschönauer Krautinger’ is still

valid today. The spirit is also listed as a specialty with a protected geographical indication (PGI) in the Register

of Traditional Austrian Food.

In 1867, the Tyrolean priest and itinerant teacher Adolf Trientl (1817-1897) mentions the “peculiar distilled

brand” of the Wildschönau in reports, which he wrote during three journeys through Tyrol in order to

investigate agricultural activities and to assist the farmers as an agricultural adviser. Although it had an

“eccentric turnip smell, it was otherwise not bad" (‘eigenthümlichen Rübengeruch, ist aber sonst nicht übel’

Trientl, 1867 cited in Weißbacher, 2016: 42). It was also said to have beneficial effects on health. The farmer’s

monopoly for the production of Krautinger was initially revoked during the Nazi dictatorship but renewed in

1942, after proof of the historical privilege was submitted. Of the 51 authorized farms, between 15 and 18

currently make use of the sole right to distill the Krautinger in the Wildschönau.

Traditional cultivation of the turnip

The white turnip (Brassica rapa L. subsp. rapa) is a root vegetable and belongs to the botanical family of

crucifers (Brassicaceae). Its flowers consist of a pistil and six stamens. It is a cross-pollinated plant. The

photoperiodic behavior of the plant is of particular importance. The soil water storage capacity as well as the

warm and humid weather offer ideal conditions for the cultivation of the turnip in the Wildschönau.

However, due to the altitude of the arable land areas, the turnip is traditionally formed in autumn. The

explicit use of autumn turnips for producing the Krautinger is also mentioned in the Encyclopedia of Alpine

Delicatessen: “A bitter brandy from Tyrol that takes some getting used to. It is made from turnips (Brassica

rapa subsp. rapa), also known as autumn turnips or ‘Räben’ turnips in Switzerland.” (Flammer & Müller (2013:

134).

The turnip traditionally cultivated in the Wildschönau is a flat round white turnip type with a reddish-pink to

lilac-blue colored top (Fig. 4). The Wildschönauer Krautingerrübe is listed in the register of the SLK (Seltene

Landwirtschaftliche Kulturpflanzen, 2019) under the entry of stubble turnip (Brassica rapa subsp. rapa) as a

“variety bred under special conditions”. In contrast to what the interviewees often perceived as ‘real’ turnips,

common market sales turnips are described by them as round and not flattened on top, smaller, mostly single

white-colored, less sugary and tasteless.

Fig. 4. The white turnip (Brassica rapa L. subsp. rapa) from Wildschönau (Thaler, 2015; Klingler, 2018)

In order to preserve the habitual turnip type, many of the farmers have propagated the seeds according to

old farm traditions. Therefore, they will be sowed by hand at end of April, beginning of May on small arable

areas and harvested three months later. In a second turn, the autumn turnips will be sowed in August and

finally harvested in October. Before sowing, the farmland is ploughed or only slightly loosened and the weeds

removed. Usually the farmers apply cow dung or mucilage as organic fertilizer. In order to grow well, the

turnip seeds must be sown at a sufficient distance from each other. Traditionally, the seeds are mixed with

dry sand, stone flour, sawdust, ashes or even with soil before manual sowing: “Mix the seed with the sawdust

and sow simply like this. Just like they used to. It's often not the worst solution.” (J. Hohlrieder, interview,

February 21, 2018). Afterwards, on smaller fields the seeds are pressed with the rake, whereas bigger fields

are crossed with the harrow and rolled. If necessary, removal of the weeds is carried out manually, partially

chemically. The flea beetle (Psylliodes) or the caterpillar of the white butterfly (Pieris rapae) cause partly large

damage and are hardly to be fought with natural means or insecticides. This poses a particular challenge for

certified organic farmers. The arable fields also need to change every year, two consecutive years at the most,

because the turnips deplete the soil strongly. The interviews underline that one's own cultivation is ultimately

a matter of the mind. "You somehow want that. Considering the work, you cannot grow your own turnip

anymore. However, from a feeling point of view, you enjoy it when you use at least a few of your own

turnips.” (J. Hohlrieder, interview, February 21, 2018).

Fermentation and distillation of the turnip

“I get the impression that it is almost more laborious [as opposed to making fruit brandies] to make sure

from start to finish (...) That's a real challenge.” (S. Kistl, interview, 2018, May 30).

Juicy turnips are considered best for distilling. Therefore, on the day after the harvest the turnips need to be

as fresh as possible. Rotten turnips are sorted out. After harvesting, the leaves are removed, the turnips

carefully cleaned. Traditionally this work is carried out with many helpers, mostly family members: “And then

comes the harvest. That is always very funny, because there are numerous aunts, relatives and neighbors.

They are all spread out in the field. The men pull out [the turnips] and the women sit on the stools and chop

off. Chopping means cutting away the greenery and the root.” (J. Hohlrieder, interview, February 21, 2018).

For processing, they are chopped up in a special mill (Rätzmühle), packed in cloth and pressed to obtain

turnip juice. The pomace that remains is used as feed for animals. In order to increase the necessary sugar

content for distillation (between 18-20%), the juice is caulked in a kettle over a period of up to six hours. The

foam must be skimmed off constantly. Each farm follows its own recipe, until about one third of its original

volume is left. On average, 1,000 kilos of turnip produce 600 to 650 liters of juice, of which a third respectively

200 liters remain after boiling. Afterwards the brew is cooled and filled into barrels. While pure yeast is added

today for alcoholic fermentation, traditionally a ‘Gmachtl’ was produced first by mixing yeast with a liter of

lukewarm brew. The classic method resulted in frequent fermentation errors. After 48 hours of waiting for

the ‘Gmachtl’ to rise, it was finally added to the cooled brew, so that the fermentation process finally began

and the mash, the basis for distillation, developed (BMNT, 2019b). The duration of fermentation takes about

three to four days, depending on factors like the room temperature.

Fig. 5. Traditional single boiler distilling facility at the Tiefenthalhof (Klingler, 2018)

The final step, the distillation of the Krautinger, is a two-stage process: First, the mash is distilled to obtain

the so-called rough spirit (Rauchbrand). A second round of distillation creates the so-called fine spirit

(Feinbrand). To harden the Krautinger, the alcohol content must first be diluted to between 42 to 46 percent

alcohol by volume, which varies according to the individual preferences of the producer.

As a rough calculation, about 50 kg of turnips gives one liter of Krautinger, but as ‘simple’ as it sounds, the

matter is not. Besides patience, there are many other things that contribute to the quality of the Krautinger.

Today a rather mild Krautinger is a sign of quality: “A Krautinger that tastes good in terms of aromas, but

does not ‘burn’. I don't like any that still smells strong half an hour later.” (T. Gruber, interview, May 22,

2018). Over time, the Krautinger loses a little of its pungent aroma, that is why it should first be stored after

distillation. “We often say to the buyer, ‘You have to rest for a little while.’ So that it gets a little milder and

is not quite as fresh. However, there are also people who don't mind.” (W. Schellhorn, interview, February

21, 2018). Others even prefer the ‘rougher’ taste, which reminds one of earlier distillation times. “‘Pooh that

burns! That really burns!’ was the name of the game when it was prepared with a high alcohol content (…)

or when the pre-run (Vorlauf) triggered a non-rounded character of the Krautinger.” (J. Hohlrieder, interview,

February 21, 2018).

The traditional knowledge of Krautinger distilling has been handed down over generations on the farms.

Women played a significant role in this transmission process; often being identified in the interviews as

mothers or mothers-in-law. Extra twists may derive from specific tools and materials used in the process.

Some traditional producers swear by the use of beech wood to fire the distillery. However, this technique

also ran the risk that the temperature became too hot and the spirit 'burned'. In order to avoid this problem,

others appreciate electric boilers that guarantee constant temperature. Ideas for the refinement of the

Krautinger, such as storing it in oak barrels similar to whiskey, have so far failed to materialize. Some say it

does not make sense to store Krautinger for a few years if you can sell immediately anyway.

Nevertheless, some producers are interested in technical innovations both in the cultivation of turnip and in

the automation of distilling. Josef Thaler, Steinerhof, invested in a special sowing machine that enables

precise seed placement and guarantees higher harvest quantities. Together with Thomas Gruber they offer

a sowing service to other farmers: “Normally that's two days of work in good weather, but with this machine

you can do it relatively quickly.” (J. Thaler, interview, February 22, 2018). Josef Thaler has also managed to

completely rebuild and modernize his entire distillery to ensure straight production and consistent quality

control. Together with his nephew, a trained industrial measurement and control technician, they automated

the entire process from washing, hacking, mashing and distillation (Fig. 6). The project has not yet been

completed; new ideas for optimizing production are frequently tested in experiments. One major problem,

the variation of the sugar content in the thickening process, was solved this way in cooperation with industrial

plant manufacturers by implementing a radar sensor in the boiler system (VEGA 2017).

Fig. 6. Automated production cycle [clockwise] including a modern distilling column at the Steinerhof (Klingler, 2018)

Main actors

Farmers

According to the alleged list of 51 farmers granted the exclusive right to distil ‘three hectoliters’ of Krautinger,

15 to 18 currently use it (Fig. 7). It can only be passed on with the farm and used by its successors. With

regard to the past, it was mentioned that for some time the practice of turnip cultivation and Krautinger

distillation “was a bit forgotten, also the spirits quality was not really satisfying” (T. Lerch, interview, February

21, 2018). For 15 years, the Krautinger production is on the rise again, some even speak of a boom: "I think

almost nobody has a Krautinger left. We could not produce enough. This year we already had nothing left for

Christmas." (J. Hohlrieder, interview, February 21, 2018).

In terms of quality “it is simply incomparable” (T. Lerch, interview, February 21, 2018) regarding the past.

Most producers are aiming to distill a top-quality spirit today. To achieve this goal a series of technical

improvements, quality controls and distillation classes have been undertaken by most of the farmers. “I think

that meanwhile also much more expenditure is operated (...) that the cutting fits and nothing rotten is

thereby. In principle, it is the same as with fruit: In the past, you simply mashed in everything you couldn't

eat, and now only the best is mashed in. That's what I see with Krautinger, at least with most [producers].”

(S. Kistl, interview, May 30, 2018).

Fig. 7. Farm holdings producing the Krautinger spirit in the Wildschönau (TVB, 2016)

Today, not all of the farmers carry out the tradition of propagating their own seeds each year. For some it is

also common practice to buy seeds from industrial producers, as Austrosaat; yet most farmers own a bag of

own seeds stored dried. Equally, the number of farmers who regularly plant turnips on their fields (average

between 0.5 and 1 hectare per farm) has decreased. Common motives include the high workload, the

unstable crop yields and the relatively high occupation of agricultural land. In contrast to the cultivation of

cereals, which can be cultivated in the same place for several years, the rotation of arable fields is

indispensable in the cultivation of turnips. If pasture grass is not sown in the following year, mulch sowing

often follow; experiments with clover, green rye or barley are mentioned as catch crops (J. Thaler, interview,

May 30, 2018). Currently, the total cultivation area in the Wildschönau amounts to approximately five

hectares, which leads to an annual production about 50 to 60 tons of turnips. The question of the average

yield of one's own cultivation is difficult for the interviewed farmers to answer due to the different cultivation

conditions every year.

Whereas on the hand, the Maria Theresian distillation law serves as a regional privilege for the

Wildschönauer farmers, they may obtain the turnip from other Austrian regions. This option, on the other

hand, is not provided for by the guidelines of the award Genussregion Österreich (Region of Delight Austria),

which the region has received since 2006 (Genussregion Wildschönauer Krautingerrübe). These indicate that

both the agrarian (Agrarische Herkunft) and processing origin (Verarbeitungsherkunft) must be guaranteed.

While the latter is strictly protected (Codex chapter B23 Spirits) and limited to the Wildschönau, opinions

differ on the geographical definition of the region in the case of agrarian origin and whether Tyrol is still

considered legitimate (see 1.4.1 Tourst Board Wildschönau). There are, however, no control authorities on

part of the Genussregion Österreich to verify the origin of the turnips. Those producers who ‘distill a lot’ buy

most of the turnip from third parties; on the one hand, to supplement the necessary amount of turnips with

their own cultivation, on the other hand, to ensure the entire necessary raw material for distillation. At

present, most of the turnip purchased come from conventional vegetable growers from Thaur near

Innsbruck; occurrences with turnips imported from other Austrian states have also been reported. The price

for turnips from Thaur, which are bred by industrial high-yielding cultivars, is around 32 to 35 cents. It has

been reported that the quality of beets from Thaur is not constant. In particular, the sugar content of

domestic turnip is rated up to 2% higher (J. Thaler, interview, May 30, 2018).

Fig. 8. Head of the ARGE Krautinger Josef Thaler is examining the sugar content (Klingler, 2018)

There have also been attempts to use the farm-bred seeds from Wildschönau in Thaur. Due to technical

problems, however, this project did not succeed (J. Hohlrieder, interview, February 21, 2018). The constant

supply of turnips has meanwhile also changed the distillation period. Some farms now produce Krautinger

all the way from July to October, with certain bottlenecks in August. However, farmers keep a low profile on

the question of the total Krautinger production quantity per year.

Nevertheless, the Krautinger production is subject to the control authority of the customs office. The farmers

may own ‘small’ (up to 100 liters of pure alcohol) or ‘large’ (up to 300 liters, plus the option of further 100

liters) distilling rights, which contain different compensations for the alcohol tax (RIS 2019). Those farmers

who distil Krautinger are often entitled to the 'large' distillation right. Before production starts, the times of

distilling must be reported 24 hours in advance to the customs office. There is a strict recording obligation

for the producer. Local inspections are carried out on a random basis. Errors in the recordings are first

warned, illegal distillation (Schwarzbrennen) can lead in the worst case to the loss of the distillation right.

Some producers exclusively distil Krautinger because “you have to clean the kettle every time and you

somehow have the feeling that you cannot quite get the taste out of it.” (J. Hohlrieder, interview, February

21, 2018). Others fear to exceed the maximum permitted amount of pure alcohol if common local spirits

distilled from pears, apples, apricots, plums or rowanberries were additionally distilled.

Tourist Board Wildschönau

“Because [Krautinger] only exists here. Then they [tourists] take it home with them and say: ‘You have to

taste it once; you can only find it in the Wildschönau and nowhere else in the world’.”

(S. Kistl, interview, 2018, May 30).

Through intensified public relations efforts from the local Tourist Board, the Krautinger has seen a high rise

since more than 15 years: “We have started to promote it and the demand has increased extremely.” (T.

Lerch, interview, February 21, 2018). In 2003, they started to perceive the Krautinger as an essential USP

(Unique Selling Proposition) of the Wildschönau and introduced the Wildschönauer Krautingerwoche

(Krautinger Week) in order to celebrate it on an annual basis.

Fig. 9. Announcement of the 14th Wildschönauer Krautingerwoche (Klingler, 2019)

The festival mostly takes place at the date of the Catholic fair (Kirchtag) between the end of September and

the beginning of October to celebrate Thanksgiving. The ceremonial procession to the farming museum "Z'

Bach" is an integral part of the Wildschönauer Krautingerwoche. A highlight is the annual award ceremony

for the best Krautinger. For this purpose, two 0.3-liter bottles of Krautinger are first collected from each

producer; these are usually members of the ARGE Krautinger. All submissions are submitted in October to

the Tyrolean Chamber of Agriculture, where professional spirit sommeliers make a preliminary decision:

“There's a jury of experts who tell you that there's too much yeast in it or too much pre-run (Vorlauf), too

much post-run (Nachlauf) or something. They simply tell you in concrete terms what is not really working

when it comes to distilling spirit. And I think you can learn a lot about that, I'd say.” (T. Gruber, interview,

2018, February 22). The four best ones will be tasted at Wildschönauer Krautingerwoche by a jury consisting

of innkeepers, regular guests and celebrities (Fig. 10). A bonus for all participants is the automatic submission

of the product to the annual state award ceremony, which includes an official nomination of the winners.

Submissions regularly score at least 15 of the 20 possible evaluation points. In this context, the

Wildschönauer Krautingerwoche and the joint spirit tasting made an important contribution to farmer’s

community building. “From then on, the spell was broken that not everyone sees themselves as competitors,

but that something could be done together.” (J. Thaler, interview, May 30, 2018).

Fig. 10. Wildschönauer Krautingerwoche at the farming museum Z’Bach and award of the year’s best Krautinger (Tourist Board

Wildschönau, 2019)

Although the festival has meanwhile been reduced to a weekend and paused the Krautinger Ball (dance), the

serving of new culinary turnip creations in several local restaurants as well as organized hikes to turnip

farmers, take place during the week. In order to keep the Krautinger in the guest’s minds for a long time,

spirit glasses engraved with a turnip are sold as souvenirs: "In the beginning it was said: 'We don't need that,

we don't need 500 of them'. In the meantime, we have sold more than 10,000 glasses. Because it is a very

popular souvenir: a bottle of Krautinger and two glasses with it." (T. Lerch, interview, February 21, 2018). The

Wildschönauer Krautingerwoche initially led to a very strong media response. Every year there are guests

who have read about the event in reports (e.g. Servus magazine) and come for it. Until 2019, the Tourist

Board in cooperation with the municipality has managed to organize the event 14 times. For the future, there

is a plan to combine the Wildschönauer Krautingerwoche with a cultural week in order to offer multifaceted

topics for locals and guests. Another idea concerns the organization of farm festivals, which according to

Thomas Lerch are very well received. The challenge remains to activate the farmers and convince them of

the need to redesign certain things conceptually.

The Tourist Board is also an important networking platform that operates not only within the region. In 2006,

they were an important component in the admission process of the governmental project Genussregion

Österreich. The aim of this initiative between the Ministry of Sustainability and Tourism (BMNT) and the

Agrarmarkt Austria Marketing (AMA) is to award traditional products and specialities typical of the region

with a certified badge of state authority. In the course of the project Genussregion Wildschönauer

Krautingerrübe, the Krautingerrübe is in the foreground of the award, but basically everything revolves

around the Krautinger. The initiative has been promoted constantly on tourism fairs and festivals (e.g.

Genussfestival Wien, Agrarmesse Wels) and has received a wide range of important public appearances and

publications (see Medienservice Silberberger: https://www.wildschoenau.tv/?s=krautinger). According to

Thomas Lerch, the importance of the Genussregion Wildschönauer Krautingerrübe has slightly decreased.

There are no more subsidies for the Krautingerwoche event; the costs are shared by the Tourist Board and

the municipality of Wildschönau.

ARGE Krautinger

The ARGE Krautinger is formed by 14 Krautinger producers and represented by its spokesperson Josef Thaler,

Steinerhof. The establishment of ARGE Krautinger dates back to the announcement of the reduction of the

Maria Theresian distillation law at the beginning of the 1980s (J. Thaler, interview, May 30, 2018). The

association serves to share knowledge and information as well as to define joint agreements for the

production and marketing of the Krautinger (e.g. pricing policy) and to plan joint activities (e.g.

Wildschönauer Krautingerwoche). In order to distinguish the ‘original’ Krautinger, whose turnips are also

grown in the Wildschönau from distillates with purchased turnips from other regions, a special label was

designed for the ‘Wildschönauer Krautinger’ (see 1.4.3 Marketing and branding). Members of the ARGE

Krautinger are allowed to use the label on their Krautinger bottles.

Main safeguarding initiatives promoted

Safeguarding awareness raising in course of the Wildschönauer Krautinger dates back to the 1980s. Dr. Sixtus

Lanner, former Austrian politician and director of the Farmers' Union, grew up in the Wildschönau and was

one of the first to campaign for the protection of the white turnip. Today, the Krautinger spirit as well as the

Krautingerrübe (Krautinger turnip) are listed as a specialty with a protected geographical indication (PGI) in

the Register of Traditional Austrian Food (Codex Alimentarius Austriacus). This registry ties the

Wildschönauer Krautingerrübe as well as the Wildschönauer Krautinger to the Wildschönau region and

underlines its importance towards regionality, uniqueness and historicity. The meeting of these components

manifests the turnip and its distillate the Krautinger as an expression of a special Alpine cultural asset.

The marketing project Genussregion Wildschönauer Krautingerrübe (Fig. 11) have further played an

important role in safeguarding awareness raising. In the year 2006, the Wildschönau was awarded as an

Austrian ‘Region of Delight’. Its aim is to promote regional food specialties, which is first and foremost the

turnip and not the Krautinger, as well as to strengthen collaborations with the gastronomy.

Fig. 11. Genussregion Wildschönauer Krautingerrübe (www.amtirol.at)

The resulting event of the Wildschönauer Krautingerwoche is a further element, to protect and strengthen

these regional products under the Genussregion brand. A highlight since the beginning of the first event is

the Krautinger award. Since then, not only has the quality of the Krautinger improved, but the network

among the farmers has also developed and proven to be an important community building measure:

“Everyone strives to have a good one, if possible. This can also be seen in the awards during the

Wildschönauer Krautingerwoche, where a certain ambition is already present. Somehow everyone wants to

win." (S. Kistl, interview, 2018, May 30).

Further usage of the turnip

The turnip is not only used to produce Krautinger in the Wildschönau. Some produce Rübenkraut according

to old traditions for own consumption. The lactic acid bacteria make this raw food a very nutritious and

healthy food. It is usually served raw, cooked, diced as a starter or side dish. The creamy turnip soup is offered

regularly in gastronomy: “We prepare them for our guests about once a week. When I started, it was not

very popular at first and nobody wanted a turnip soup, because everyone immediately thought about the

taste of Krautinger. On the other hand, it tastes like an asparagus or a very fine vegetable.” (J. Thaler,

interview, February 22, 2018). Other dishes frequently served in restaurants include potato turnip soup, beet

roulade in turnip sauce or the turnip carpaccio. During the Wildschönauer Krautingerwoche, several

restaurants offer a great variety of culinary options especially for this event. The turnip is even used in

desserts such as Krautinger pralines, which are marketed as a souvenir.

1.4.2. Business and financing model

Key partners

The business model of the Wildschönauer Krautinger consists of a dense network that is mainly shaped by

the farmers and the Tourism Board. Other partners are the municipality and gastronomy, but are not

classified as key partners. From an economic point of view, the farmers benefit most directly in the first place.

The ARGE Krautinger serves as the official association for the representation of their interests. The Tourism

Board is the central network platform, which has been responsible for the organization of the Wildschönauer

Krautingerwoche, public relations and the initiation of supra-regional projects (e.g. Genussregion) since the

beginning of the 2000s.

Key resources

“What other foodstuff or beverage can claim to have received a royal warrant personally from the Empress

Maria Theresa in the 18th century?” (VEGA, 2017)

The unique taste of the Krautinger, which is described in all sorts of unsavory metaphors, is something

inhabitants of the Wildschönau are always happy to highlight. ‘You love it or you hate it’, is a common verdict.

Farmers of the Wildschönau claim that visitors often ask them about the Krautinger, so that the odd-tasting

spirit has become an identification symbol for many people in the region. Even those who do not appreciate

its taste often proudly point out the strong link of this product with their region.

There are two main resources the lead to the outstanding position of the Wildschönauer Krautinger: First,

there is the exclusive distillation right provided by the Empress Maria Theresa in 18th century that provided

a limited community of 51 farmers located in the Wildschönau with the privilege to produce the spirit out of

the turnip. This document laid the foundation for the uniqueness of this culinary-historical distillate. Second,

there exists a traditional knowledge for propagating, cultivating and distilling the Wildschönauer

Krautingerrübe (turnip) (see 1.3. Historical Background; 1.4.1 Farmers).

Customer relationships

Most of the producers have maintained loyal relationships with their customer base for many years. As a

rule, they come directly to the farm to buy the product. The most important clientele are local private

individuals and restaurants. There is probably no restaurant in the Wildschönau that has no Krautinger on

the menu. Customer relationships are further fostered through tourism, which has also identified the

Krautinger as an important asset.

1.4.3. Distribution channels, pricing, and promotional considerations

Marketing and branding

“The Krautinger is simply incomparable in its core. It's something special: the first one usually doesn't taste

good, the second one already tastes better, the third one already is good and moreover it's simply an

incredibly good household remedy that helps especially against stomach upset and feeling of abdominal

fullness.” (T. Lerch, interview, February 21, 2018).

Today, the Krautinger spirit as well as the Krautingerrübe (Krautinger turnip) are listed as a specialty with a

protected geographical indication (PGI) in the Register of Traditional Austrian Food (Codex Alimentarius

Austriacus). Collective marketing initiatives focus on one hand on the Wildschönauer Krautingerwoche as

well as traditional festivals such as Almabtrieb or Talfest on local level. The award of the best Krautinger

offers a very good advertisement for the winner: “Thomas (Gruber) has now become Krautinger distiller of

the year three times. (...) How fast people get there – he can hardly save himself from demand. (...) He sold

out his spirit immediately.” (T. Lerch, interview, February 21, 2018). On the other hand, the establishment of

the Genussregion Wildschönauer Krautingerrübe as well as the labelling as an integral part of the Tiroler

Schnappsroute (Juen & Zeni, 2018) are successful examples of supra-regional marketing campaigns.

In order to establish a brand, the ARGE Krautinger set the identification of a common logo for the distribution

of the Wildschönauer Krautinger as one of the first goals (Fig. 12). The motif, painted in watercolour, shows

Maria Theresa in splendid yellow-orange dresses, handing over to a farmer a rolled up document on the

exclusive right of distillation. The farmer, depicted in traditional robes, has taken off his hat and accepts the

document in a kneeling pose. Next to him is an oversized white turnip. The background shows a traditional

farmhouse, meadows, spruce forests and mountains. On the one hand, the label is intended to guarantee

both the farms origin of the turnip as well as the own distillation of the spirit and, on the other hand, to act

as a joint quality control. The ARGE Krautinger members agreed to affix the label to the bottle only under

these conditions. To date, the compliance with this agreement has not been reviewed, the farmers act out

of 'good conscience'.

The Wildschönauer Krautinger is offered at a fixed price, currently 45 euro. Krautinger producers, who are

not part of the ARGE Krautinger, are not allowed to use it nor officially participate at the Wildschönauer

Krautingerwoche – an issue that is being discussed within the association (T. Lerch, interview, February 21,

2018). Some producers use the ARGE Krautinger label as well as their own designs, which have been used by

the family business ever since. The latter should be used according to the agreements of the association if

the turnips do not come from one's own cultivation. One farmer in Oberau highlights on its individual farm

label the compliance with organic cultivation criteria for turnips. Individually labelled products are

encountered within the price range between 43 and 47 euros.

Fig. 12: ARGE Krautinger label ‘Wildschönauer Krautinger’ (Thaler, 2007)

Sale of the schnapps

None of the producers has problems selling the annual stock of Krautinger. It was reported that sometimes

a farm’s entire quantity of Krautinger was already sold at Christmas. It is not seldom that customers are put

off for the next distillation season. The price of one liter Krautinger is currently 45 euro. Although ARGE

Krautinger has a common pricing policy, there are individual producers who deviate from it. A price increase

to 47 euro per liter has been discussed.

Almost all producers distribute the entire share of the Krautinger directly at their farms. They have built up

a regular customer base, which ranges from locals, tourists and customers mostly from the Tyrolean

lowlands. A relatively small quantity in terms of total production will be sold in 300ml bottles at the

communal local farm shop (Bauernladen) or at local farmer’s markets. It has been mentioned that some of

the Krautinger has been available sporadically in local grocery stores (e.g. Spar) and supermarkets outside

Wildschönau (e.g. Interspar Wörgl). Due to multiple tax burdens the distillation right includes, the Krautinger

is normally not sold to resellers (J. Thaler, interview, May 30, 2018). Some producers are explicitly in favour

of the Krautinger being only sold in the Wildschönau and so to remain exclusively in the region (W.

Schellhorn, interview, February 21, 2018). An essential partner in the distribution of the Krautinger is the

tourism industry. Hotels and restaurants regularly purchase larger quantities. Krautinger is also served at

most traditional festivals such as Almabtrieb or Talfest. While a Krautinger shot is offered on Wildschönau

beverage menus for approx. 3.50 euros, a price increase of 40% can already be expected in Innsbruck. There,

restaurants that focus particularly on locally sourced ingredients have also discovered this culinary speciality

and usually purchase the Krautinger directly from the farm in the Wildschönau (Fig. 13).

Fig. 13: ‘The most special of the Tyrolean specialities’ - Krautinger in the restaurant ‘Die Wilderin’ in Innsbruck

(http://www.diewilderin.at/trinken/speziellste-tiroler-spezialitaeten)

1.4.4. Economic and social impact on local community

The majority of the farm owners do not run the business on a full-time basis and combine the activity with

off the farm labor. Federal and European agricultural subsidies play an essential role as income; especially

for those with greater structural handicaps and difficult working conditions like steep slopes, short flowering

season and scattered nature of parcels. Culinary specialties are achieved particularly in cheese production

and in the distillation of spirits, which often can be achieved directly from farm sale. The Krautinger, formerly

mainly of regionally relevance, has developed into a significant economic factor for local businesses (see

1.4.1. Main actors). Compared to other spirits distilled in the Wildschönau (e.g. Obstler, Apricot or Williams

Pear), the business in the sale of Krautinger is mainly driven by the massive demand. Some say the Krautinger

is being snatched from the farmer's hand but in terms of labor input, the return is relatively low: “I often say

that in terms of the hourly wage - if you put the selling price down to the hourly wage - I actually earn a much

higher price with a bottle of Williams than with a bottle of Krautinger. The latter just sells easier.” (S. Kistl,

interview, 2018, May 30). In addition, fruit spirits are taxed more heavily and the annual quota of the local

Krautinger producers' distilling right is in any case always scarce. In this context, the production of the

Krautinger has become an essential economic factor for the predominantly part-time farmers.

Nevertheless, the number of Krautinger distilling farms is stagnating. Thomas Lerch, Tourist Board

Wildschönau, thinks that other farmers in the Wildschönau may have lost the necessary knowledge to

cultivate the turnips and distill the spirit: “That is a special seed, the care, then the weather, everything must

fit absolutely and you also need quite a lot of turnips. (...) That is of course a lot of work and many are simply

no longer ready for it, respectively they have no more time for it.” (T. Lerch, interview, February 21, 2018).

In addition, many of the distillation plants on the farms are outdated and the purchase of a new one (a

column costs about 25,000 euros) hardly pays off, given the quantities that are produced (T. Gruber,

interview, February 22, 2018).

In general, it can be observed that the Krautinger is of great importance in tourism. This becomes clear at

events like Wildschönauer Krautingerwoche, Talfest or Almabtrieb that attract many guests and entails

publicity contributions. Hiking routes to farmers as the ‘Zauberwinkel-Oberau-Route’ offer the opportunity

to explain to the visitors the practice of turnip cultivation and Krautinger distilling as well as to offer their

products. At the same time, it also becomes clear how strongly the tourism sector advertises and benefits

from the Krautinger product.

1.4.5. Evaluation of ICH commercialization

“I believe that with all these regional speciality productions one must always argue with history and with

origin, with tradition and with this ancient knowledge. I believe that this is a very, very important story,

because it simply makes it easier to market and sell the whole thing.”

(C. Partl, interview, February 02, 2018).

The Krautinger represents a specific intersection of regionality, historical continuity and uniqueness. The

encounter of these components generates its position as an Alpine cultural asset. The number of producers

directly involved is small, but the product itself contains a strong potential for identity formation of the entire

region, both externally and internally. Learning and knowledge transmission about the turnip cultivation and

Krautinger production occurs mainly within family structures. However, producers exchange information

within the ARGE Krautinger network or at organized meetings as the Krautinger award at the Wildschönauer

Krautingerwoche.

Conflicts, difficulties, and authenticity issues

“(…) such projects for regional products or regional specialties are always very, very strongly related to

authenticity (…) and in this respect one must not allow any mistakes, because otherwise it [the product]

will disappear from the market in shortest time.” (C. Partl, interview, February 02, 2018).

The topic of the turnips origin and authenticity is also being discussed within the Wildschönau. Some state

that the turnips used for distillation must originate from the Wildschönau. In order to meet the high demand

for Krautinger and close the farm-based raw material gaps, however, many producers purchase turnips from

third parties. A part is acquired by farmers from the Wildschönau; other stocks originate from external

conventional vegetable growers, currently from Thaur near Innsbruck. The latter option is a strong trend

among farmers who currently distill large quantities. Purchases from regions outside Tyrol (occurrences from

other Austrian states have also been reported) are in conflict with the guidelines of the Genussregion

Österreich, which only permit purchases from the region; with regard to the interviews the current definition

of region varies between Wildschönau and Tyrol.

Although spirits distilled from turnips that grew outside the Wildschönau should be labeled individually and

sold separately without any regional indication (e.g. ‘Krautinger’) they generally lack indication of the turnips

origin. However, the ARGE Krautinger labelled ‘Wildschönauer Krautinger’, which should only be distillated

from turnips grown in the Wildschönau, is by far the best-selling product. In view of the existing areas for

turnip cultivation in the Wildschönau, the danger of fraudulent labelling cannot be dismissed.

In this context, the annual amount of raw material required is seen by some producers a problem or at least

a challenge. According to Josef Thaler, one reason why the Krautinger producers do not grow more turnips

is that in first line they focus on livestock pasture economy. They do not identify themselves as arable

farmers. Today, the arable land available is far too small to meet the high demand for turnips. In contrast to

the cultivation of cereals, which can be cultivated in the same place for several years, the rotation of arable

fields is indispensable in the cultivation of turnips. In addition, the expense for the mostly irregular crop yields

is very high, which in turn motivates many to purchase from third parties: “Sometimes there are years when

the harvest is good, then that's great. But most of the time it doesn't turn out so well and then it's more

difficult to get a yield than if you buy in.” (J. Hohlrieder, interview, February 21, 2018).

In order to justify the additional expense of local cultivation and thus not endanger the authenticity of the

‘Wildschönauer Krautinger’, producers say it would also have to change the price: “Then one liter cannot cost

47 euros, but 60 euros or even more.” (S. Kistl, interview, 2018, May 30). (S. Kistl, interview, 2018, May 30).

A frequently mentioned problem is the lack of transparency in pricing. While ARGE Krautinger provides a

common pricing policy, there are individual producers who deviate from it.

The activity of distilling spirit must be reported as a secondary agricultural activity and taxed accordingly. The

law strictly limits the maximum amount that distillers may produce. Currently, the Krautinger producers are

allowed to distill 100 or 300 (+100) liters of pure alcohol respectively to generate a maximum turnover of

30,000 euros. Due to the extreme demand, some producers are increasingly in danger of entering a ‘tax grey

zone’. None of them has a commercial distilling right so far but at a certain point the customs office will argue

as with the fruit distillers: “Listen, this has nothing to do with peasant (bäuerlich) anymore. You’re actually a

Krautinger producer and not a farmer who distills a little on the side.” (S. Kistl, interview, 2018, May 30).

1.4.6. Future perspectives

In view of the difficult conditions in which Tyrolean farmers must work (steep slopes, short flowering season,

scattered nature of parcels, etc.) an active support policy for Alpine agriculture is in place, which seeks to

enable farms to continue competing on the market as well as ensuring the conservation of a unique area and

countryside with significant tourism impact. Preserving the traditional Wildschönauer Krautingerrübe would

be an important point in the value chain that could be given much more attention. About 35 different turnip

species, including seed material from the Wildschönau, were already collected in the course of the Gene-

Save project (2003-2008) to safeguard plant genetic resources in the Alps. According to Christian Partl

(interview, February 02, 2018), head of the gene bank department of the Tyrolean Chamber of Agriculture,

the turnips registered from the Wildschönau represent landraces with a certain degree of heterogeneity:

“With regard to the turnip body, with regard to the colorings – some are two-coloured – and also with regard

to the depth of growth (...). And, of course, in relation to the ripening period.” In order to identify which

turnip can be called ‘Wildschönauer Krautingerrübe’ with the best production characteristics, an experiment

was started in 2018. In cooperation with the gene bank (Genbank Tirol), a test field with various

Wildschönauer turnips is currently being cultivated at the research mountain farm in Imst. This was preceded

by a collection campaign in which all Wildschönau farmers provided samples of their own turnip seeds. The

gene bank started afterwards the laboratory analysis of the seed material to determine germination capacity

and other botanical indicators. The project is ongoing, first results will be visible in autumn 2019.

In addition, it would be important to exploit better the variety of utilization possibilities of the Wildschönauer

Krautingerrübe and to diversify the value chain accordingly. The tourism sector offers a great potential that

has not been exhausted.

1.4.7. Reference list

Documents, books

Flammer, D., Müller, S. (2013): Das kulinarische Erbe der Alpen - Enzyklopädie der alpinen Delikatessen.

Aarau, München. AT Verlag.

Juen, W., Wieser, J., Böhm, T. (2007): Der Krautinger. In: Das Tiroler Schnapsbuch. Edelbrände mit Tradition.

Wien, Innsbruck. Tyrolia-Verlag. S. 103-114.

Juen, W., Zeni, U. (2018): Prämierte Tiroler Schnappsbrenner 2018. Landwirtschaftskammer Tirol –

Fachbereich Spezialkulturen und Markt. Innsbruck.

Juen, W., Zeni, U. (2018): Tiroler Schnapsroute. Innsbruck. Löwenzahn-Verlag.

Leute, G. H., Pohl, H.-D., Zwander, H., Eichert, J., Fuchs, E., Gasper, R., Honsig-Erlenburg, W., Kosch, M.,

Kuscher, M., Mildner, P., Molitschnig, W., Petutschnig, J., Pötz, H., Schwager, J., Traer, K., Troyer-

Mildner, J. & Wiedner, P. (2000): Der Klagenfurter Wochenmarkt auf dem Benediktinerplatz.

Naturwissenschaftlicher Verein für Kärnten. Klagenfurt.

Maier-Bruck, F. (1981): Vom Essen auf dem Lande. Wien. Kremayr & Scheriau.

Medienservice Silberberger (2018): Waltraud Schellhorn vom ‚Ed-Bauernhof‘ in Oberau ist ‚Krautinger-

Brennerin 2018‘. Retrieved 15 October 2018, from the online blog Wildschönau News

[https://www.wildschoenau.tv/2018/10/11/waltraud-schellhorn-vom-ed-bauernhof-in-oberau-ist-

krautinger-brennerin-2018-gratulation-von-allen-seiten/]

Medienservice Silberberger (2019): Der Wildschönauer ‚Krautinger‘ – Eine ‚kaiserliche‘ Schnapsidee.

Retrieved 30 March 2019, from the online blog Wildschönau News

[https://www.wildschoenau.tv/2019/03/22/der-wildschoenauer-krautinger-eine-kaiserliche-

schnapsidee/]

Reiner, H. (2010). Haltbarmachung und Verfahrensvielfalt der Wildschönauer Krautingerrübe. Projekt-

Bericht der GRM (Genuss Regionen Marketing). Wien.

Scheibe, A. (2017): Zur Krautinger-Woche in die Wildschönau. Ein ‚Monopol‘ aus dem Kaiserreich. Retrieved

04 April 2019, from the website Schwarz auf Weiss – Das Reisemagazin.

[www.schwarzaufweiss.de/oesterreich/wildschoenau-krautinger.htm]

Statistik Austria (2019): Ein Blick auf die Gemeinde – Wildschönau. Retrieved 06 June 2019, from the Statistik

Austria website [https://www.statistik.at/blickgem/gemDetail.do?gemnr=70530]

Tiroler Amt der Landesregierung (2018): Landesstatistik Tirol. Retrieved 06 June 2019, from the Tyrolean

Government website [https://www.tirol.gv.at/statistik-budget/statistik/]

VEGA (2017): VEGAPULS 64 delivers results in a schnapps distillery. Retrieved 23 April 2019

[https://www.vega.com/en/home_ae/company/blog/2017/vegapuls-64-delivers-results-in-a-

schnapps-distillery]

Vogl-Lukasser, B., Falschlunger, G., Blauensteiner, P., Vogl, C.R. (2007a). Erfahrungswissen über Lokalsorten

traditioneller Kulturarten in Ost- und Nordtirol. Final project report. Department für Nachhaltige

Agrarsysteme, University of Vienna. Retrieved 05 July 2019, from the Tyrolean Government website

[https://www.tirol.gv.at/landwirtschaft-forstwirtschaft/agrar/boden-und-pflanzen/genbank-saatgut-

und-alte-sorten/]

Vogl-Lukasser, B., Falschlunger, G., Blauensteiner, P., Vogl, C.R. (2007b): Tiroler Kultur-Pflanzen (5. Teil). Von

der Krautruabn, Gratscharuibe, Soachrübm (Herbstrübe, Brassica rapa ssp. rapa). In: Grünes Tirol -

Fachzeitschrift für Obst- und Gartenbau, Gartengestaltung und Ortsbildpflege, Nr. VI/2007.

Vogl-Lukasser, B., Vogl, C.R., Reiner, H. (2007): The Turnip (Brassica rapa L. subsp. rapa) in Eastern Tyrol (Lienz

district; Austria) In: Ethnobotany Research & Applications 5: 305-317.

Weißbacher, J. (2016): Der Branntwein hat eigenthümlichen Geschmack… In: Tiroler Heimatblätter, 1: 42-45.

Wilms, G. (2014): Krautingerwoche in der Wildschönau. Retrieved 10 November 2018, from the Toureal

webstite [www.toureal.de/aktivreisen/11336/krautingerwoche-der-wildschoenau.html]

Wissowa, G. (1997): Paulys Realencyklopädie der classischen Altertumswissenschaft I A, Sp 1180-1182 sub

voce Rübe, written by Orth F. (1914). Stuttgart. Verlag J.B. Metzler.

Videos

Tiroler Schnapsroute Josef Thaler. Landwirtschaftskammer Tirol. Innsbruck

[https://www.youtube.com/watch?v=LunTwIFW-Zw]

Interviews

Klingler, M. (2018, February 02). Personal interview with C. Partl.

Klingler, M. (2018, February 22). Personal interview with J. Thaler.

Klingler, M. (2018, February 22). Personal interview with T. Gruber.

Klingler, M.; Maass, C. (2018, February 21). Personal interview with T. Lerch.

Klingler, M.; Maass, C. (2018, February 21). Personal interview with W. Schellhorn.

Klingler, M.; Maass, C. (2018, February 21). Personal interview with J. Hohlrieder.

Klingler, M. (2018, May 30). Personal interview with S. Kistl.

Klingler, M. (2018, May 30). Personal interview with J. Thaler.

Klingler, M.; Hemetsberger, A. (2019, September 19). Personal interview with T. Prosser.

Klingler, M.; Hemetsberger, A. (2019, September 19). Personal interview with J. Thaler.

Websites

BMNT [Federal Ministry for Sustainability and Tourism] (2019a): Wildschönauer Krautingerrübe

https://www.bmnt.gv.at/land/lebensmittel/trad-lebensmittel/feldfruechte/krautingerruebe.html

BMNT [Federal Ministry for Sustainability and Tourism] (2019b): Wildschönauer Krautinger

https://www.bmnt.gv.at/land/lebensmittel/trad-lebensmittel/getraenke/krautinger.html

Genuss Region Österreich. Wildschönauer Krautingerrübe: www.genuss-

region.at/genussregionen/tirol/wildschoenauer-krautingerruebe/index.html

Hotel Wastlhof: https://www.hotelwastlhof.at/genuss/der-krautinger/

Kuratorium Kulinarisches Erbe Österreich: Wildschönauer Krautingerrübe: https://www.kulinarisches-

erbe.at/kulinarik-mit-tradition/pflanzen/gemuese

Regional online bulletin of the district Kufstein (www.meinbezirk.at)

- https://www.meinbezirk.at/tag/krautinger

- https://www.meinbezirk.at/kufstein/c-leute/der-krautinger-des-jahres-2013-ist-

gekuert_a724088

RIS [Rechtsinformation des Bundes] (2019): Gesamte Rechtsvorschrift für Alkohol – Abfindungsmenge,

Brenndauer, Brennfristen, Fassung vom 27.08.2019:

https://www.ris.bka.gv.at/GeltendeFassung.wxe?Abfrage=Bundesnormen&Gesetzesnummer=10004941)

SLK [Seltene Landwirtschaftliche Kulturpflanzen] (2019): http://slk.ages.at/slk-sortenliste-beschreibungen-

saatgutbezug/#c2409

Tourist Board Wildschönau: https://www.wildschoenau.com/en/villages/cuisine/krautinger