Stiegl-Gut Wildshut hosts seminars and workshops for up to 70 participants on a working organic farm and brewery estate. It stands at Wildshut 8 in St. Pantaleon, near Salzburg, and can lodge guests in its own guesthouse of 19 double rooms.
Seminars and company events
The estate sells itself as a place for meetings away from the office and daily business. Its guesthouse offers two modular seminar rooms called Denkraum and Freiraum. Each takes up to 20 people. When the two are joined into one large meeting room, up to 70 participants can be seated. All rooms have conference equipment, and staff look after groups before and during the event.
Seating plans are available as a PDF from the venue. Catering suggestions and seminar packages are sent on request, and a price list can be downloaded from the seminar page.
Rooms and capacities
Denkraum and Freiraum work either as two separate rooms for 20 each or as one hall. This suits a plenary session followed by breakout groups, or two parallel workshops. The site does not give the surface area of the rooms.
Accommodation
The Wildshut guesthouse has 19 double rooms. Natural materials such as stone pine beds and hop pillows set the tone. The estate deliberately leaves out Wi-Fi and television in the rooms, which organisers should keep in mind for groups that need to stay connected overnight. Wi-Fi in the seminar rooms is not described on the page, so ask when enquiring.
Catering
The estate has its own restaurant. The menu follows the season and what grows on the estate or can be bought at nearby organic markets. Much of the meat comes from the estate's organic farm, with Pinzgauer beef and Mangalitza pork as signature items. Restaurant hours are Wednesday to Saturday from noon to 10 p.m., and Sundays from April to December from noon to 4 p.m. It is closed on Monday and Tuesday, so check dates against a planned event.
History and setting
Stiegl-Gut Wildshut presents itself as Austria's first brewery estate. It opened in 2015 and follows the principle of going from soil to glass. The team works the soil, grows ancient grain varieties, uses its own water source, malts and roasts the grain itself and brews organic beers on site. It also describes the estate as a research and development unit for drinks and food.
For a framework programme around the meeting, the estate proposes a bread-baking course, meditation exercises, a beer tasting, a guided tour of the estate or a dinner cooked in a smoker. A programme overview can be downloaded from the seminar page. The estate also runs workshops on beer and food, herbs, mindfulness and sustainability.
Getting there
The estate is in St. Pantaleon, near Salzburg. The site has a dedicated directions page and a reception team reachable by phone from Monday to Friday, 9 a.m. to 5 p.m.
