Subirer

Traditionally produced single-variety pear spirit of the local cultivar Saubirne (Pyrus communis) from the area around Lake Constance in Vorarlberg.
 
 
Record Number: 44
 
Disclosure Date
First mention of the local cultivar in the area of Lake Constance (Bodensee) in the year 1854. The Subirer pear spirit has been produced in the Federal Province of Vorarlberg for about 120 years.
 
 

Photo: Kulinari...

Title
Subirer 
 
 
 
 
 
 
Abstract or claim
Traditionally produced single-variety pear spirit of the local cultivar Saubirne (Pyrus communis) from the area around Lake Constance in Vorarlberg.
 
Name of product, Product class
Spirit drinks
 
Name of region
Vorarlberg, Austria 
 
Field of search
Agriculture and Spirit drinks
 
Name of information provider
Freihof Destillerie, W. Hämmerle Gmbh & Co
 
Name of applicant for title
Freihof Destillerie, W. Hämmerle Gmbh & Co 
 
Holder of knowledge or associated resources 
Vorarlberger distiller
 
Grantee(s), holder(s),
assignee(s) or owner(s) of title, if any
Subirer is a protected European Community Trade Mark (No. 000618678) owned by Freihof Destillerie. W. Hämmerle Gmbh & Co., Vorachstraße 75, 6890 Lustenau. 
 
Descriptors
 
- History:
In 1854 the local cultivar from the area around Lake Constance was mentioned by the German pomologist Eduard Lucas. Subirer pear brandy has been produced in the Federal Province of Vorarlberg for about 120 years.
The name of the local cultivar SU(BIRA) is probably derived from the fact that, in former times, sows were fed with these pears.
The local idiom “Su” stands for the German word “Sau” (= sow). In Vorarlberg, the idiom “su” is also used for things that do not taste  as good as expected.
One might assume that in former times, when many people suffered from malnutrition, the pear was used as fresh fruit, dried fruit, or for the production of perry.
For all those purposes the Subira cultivar was only partly suited, which may have resulted in its actually disrespectful  name.
Legend has it that sows drew the attention of men to this speciality and gave them the idea to distil a spirit from the sweet-smelling, but bitter-tasting fruits.
 
- Region:
Vorarlberg. Originally, the cultivation of Subira was confined to the lower Vorarlberg Rhine Valley near Lake Constance (Bodensee).
 
- Subira:
Subira (synonyms: “Haberbirne”,  little “Hutzelbirne”, “Saubirne”) is an old regional cultivar of Vorarlberg.
 
The pears grow on high-stem trees as well as on small-crown trees. The trees are resistant to the common diseases and are rather unassuming as regards habitats and cultivation. However, the flavour of the pears is best in trees grown at sunny and high-altitude locations.
 
The fruits are small-sized; the skin is rather rough-textured and shows quite a lot of brown.
The flesh is gritty, rather dry, and extremely aromatic. It tastes sweetish-sourish and very tart due to its high tannin content.
 
- Utilization:
The processing of Subira pears to obtain fruit spirit has a long tradition.
Originally, pears were distilled to make use of the surplus harvest. The Subira pear was then not used to produce a single-variety spirit drink, but  was added to the so-called “Obstler” to refine the taste of that fruit spirit.
 
After World War II, the “Mosterei und Brennerei Armin Schertler” (Armin Schertler cidery and distillery) at Wolfurt was the pioneer in single-variety distillation of Subira pears.
 
The mash of Subira pears is rather dry; distillation yields about 7 litres per hectolitre.
 
Subirer spirit (content of alcohol by volume between 40% and 50%)  is characterized by its taste of ripe fruits and its delicately tart, slightly lemon-like flavour and a richness and piquance “which draws a calm, harmonic arc from nose to palate”.
 
Subirer is suited to be stored over a longer period.
 
- Protection:
1. “Subirer” is protected for the geographical area of Vorarlberg in the Codex Alimentarius Austriacus, Chapter B 23: Spirits. Annex 1: Protected Designations. 
2. European Community Trademark (word mark No. 000618678).
 
Key Words 
Agriculture and Spirit drinks, Traditional Knowledge, Austria, Vorarlberg, region, Subirer, Subira, Subira spirit, pear brandy, Pyrus communis.
 
Bibliography / References
- Codex Alimentarius Austriacus, Chapter B 23: Spirits. Annex 1: Protected Designations.
- Subirer- Brand 
  http://www.zauser.at/schnaps/sorten/Subirer.shtm 
- Die Subirer Birne 
  http://www.dettling-marmot.ch/deutsch/spirituosen/obstbrand/haemmerle.pdf 
- Destillate 
  http://www.furore.at/content/vision/vision_destillate.aspx 
- CTM-ONLINE- Ausführliche Markeninformation: Subirer 
  http://oami.europa.eu/ 
- Sülibirne 
   http://www.streuobst-bodensee.de/sort/sort2.php?wer=152&was=kn&kk=b1 
 
Language Code
German
 
Product of www.genuss-region.at
No
 
Regional contact 
MrGebhard Hämmerle,
Freihof Destillerie, W. Hämmerle Gmbh & Co.,
Vorachstraße 75, 6890 Lustenau
Phone: 0043 5577/85955-0
Email: services@freihof.co.at
www.freihof.co.at 
 
Authors: Eva Sommer, Dr. Erhard Höbaus
 

15.11.2011, Lebensministerium III/4