A love of quality, history and knowledge, and a passion for tradition are the fundamental building blocks of Theresianer, a company that offers discerning consumers the fruit of the best master brewers’ wisdom.

History, wisdom, entrepreneurial skill and a love for excellent quality have been passed down from generation to generation at Theresianer, ensuring that the experience of over two hundred years of authentic brewing is never lost.

This has led to the creation of a model company that takes pride in and guarantees its artisanal nature, but that is also capable of turning market demands into taste, quality and structure. The combination of tradition and modernity expresses an enlightened entrepreneurial philosophy, a “secret” that is the source of Theresianer’s excellent quality.

Theresianer, based in Nervesa della Battaglia (Treviso), passionately promotes a winning combination: respect for tradition and modern organization methods. This strategy has rewarded the company with growing market success and prestigious international awards, while revitalizing a brewing culture that has existed in Trieste for more than two hundred years. The company’s name is taken from that of a famous brewery that was founded in the “Borgo Teresiano” district of the city in 1766, when Empress Maria Theresa of Austria transformed the small fishing village into the most important maritime trade centre of the Habsburg Empire.
The Theresianer Brewery, established through the entrepreneurial skill of Martino Zanetti and guided by the invaluable knowledge of the best master brewers, has been producing high-quality beer in the finest Central-European tradition since 2000.

Offering a selection of unique products that will attract the interest of connoisseurs requires precise production and distribution decisions – using excellent ingredients is the first requirement. Theresianer scrupulously follows the “Purity Law”, which ensures the authenticity of beer and is the oldest food law that is still in effect. Promulgated by Duke Wilhelm IV of Bavaria in 1516, it states that the only ingredients permitted in the production of German beer are barley or wheat malt, hops and water. Yeast, which was not used at that time, was later added to this list of ingredients.