Leisure & Hospitality International - Fall 2013 - 61

Trapp Family Lodge

Oktoberfest, is a deep orange-colored

homes. The lodge is also halfway finished

all, go sit down on a rock and simply

lager with a rich malt body, noble hop

with a villa development of 40 units in ad-

enjoy the mountains.”

flavors and a crisp finish.

dition to the 21 units already built and

Visitors can also enjoy year-round

sold. In addition to the restaurants and

physical outdoor activities including hik-

mont restaurants and bars. With the ex-

bakery onsite, guests are welcome to

ing, mountain biking, tennis and yoga. It

pansion, von Trapp says he hopes to

enjoy amenities such as a Trapp family

also offers winter favorites such as snow-

create a regional name to compete with

history tour, wine tastings, concerts on

shoeing, back-country skiing and cross-

the European imports. The brewery has

the meadow, massages, fitness classes

country skiing. In fact, the lodge is

certainly helped von Trapp and his family

and horse-drawn carriage rides.

preparing to host the Winter Junior

Today, Trapp Lager is sold in 50 Ver-

offset the slow times, But von Trapp in-

“All of the development is in what I call

sists that the lodge remains forefront in

the commercial core, which consists of a

the overall operations.

couple of hundred acres,” von Trapp ex-

Olympics next year. Its 40 miles of crosscountry skill trails are a major attraction.
“We are hosting the event in March of

plains. “The rest of the land is kept open.

next year for cross-country skiing so we

KEEPING HOUSE

We have herds of beef cattle. We have

have lots of preparation to do for that,”

The four-season resort opened in 1950.

sheep, pasture pigs and pasture poultry

von Trapp says. “We’ve been preparing

Today, the 2,500-acre campus with 1,600

and all sorts of things. We have a tree

for over a year now and we’ve been

acres of untouched land hosts a 96-suite

farm here, and we have an ongoing forest

preparing for that in addition to the con-

alpine-style lodge with modern conven-

management program. And the scenery is

stant refinement and improvement of

iences and a villa of 100 two-bedroom

just exceptional. You could do nothing at

what we’ve already built.”

Fall 2013 L e i s u r e a n d H o s p i t a l i t y I n t e r n a t i o n a l | w w w. l h i m a g a z i n e . c o m

61


http://www.lhimagazine.com

Table of Contents for the Digital Edition of Leisure & Hospitality International - Fall 2013

Contents
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Leisure & Hospitality International - Fall 2013 - Cover3
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