There are plans to extend the flow trail to Engelberg.
In summer 2017, the Swiss trail construction experts from "Trailworks" moved in. Their successful projects include the Bikepark Lenzerheide and the World Cup cross-country and downhill trails there. Their mission: to build a new flow trail from the Jochpass to the Trübsee. Pirmin, who has been taking care of the bike trails around Engelberg as a trail shaper in summer for four years, could not be missing as local support. "After the course was roughly modelled with an all-terrain excavator, we worked out the rough stones with a pickaxe and rake. Then we applied a layer of fine grit and compacted it with the vibratory plate. After all, we want the trail to last and not be washed away during summer thunderstorms," says Pirmin. The construction work lasted from July to mid-October. And Pirmin proudly adds: "It's a really fun line - we're going to test it right away."
While my mouth is already watering at the prospect of this biking treat, we reach the next highlight of the tour. The sparkling Tannensee. A little above it is the Tannalp alpine cheese dairy. "They have very special delicacies there," Pirmin grins. At Tannalp, cheese is still made the way it was centuries ago. Inside, the cheesemaker has already stoked the fire in the wood-burning oven. A mighty cheese vat hangs over it, in which milk and rennet are slowly turned into a tough mass that will later ripen into loaves in appropriate moulds in the cool cellar.
We continue on to Engstlensee. The sun is burning down from the sky. Now for a little cooling down! So off we go: "One, two, three ...!" Ohhh, damn fresh! No wonder, because the lake is fed by streams from the flanks of the Joch glacier. Often the ice on the lake doesn't thaw until June," says Pirmin. So it's not surprising that trout and char feel more at home in the cool water than overheated bikers. Anglers come here even in winter for ice fishing. Those who are less enthusiastic about fish will find hearty refreshments at the Engstlenalp dairy. 100 loaves of Bernese alpine cheese are produced up here every summer, each weighing eight to ten kilograms. Plus 1000 kilos of alp butter, 4000 kilos of Alpmutschli and 500 kilos of Ziger.
Beyond the lake, the terrain rises again. Up to Jochpass. We float up the 300 metres in altitude - by chairlift. "Time for a little refreshment," says Pirmin at the top. In the Bärghuis, Erwin Gabriel serves "Urner Häfelichabis", a traditional stew from the region with mutton, white cabbage, turnips, onions and potatoes. The Bärghuis Jochpass is not only a bike-certified accommodation, but the boss himself is also infected with the bike virus. On his own initiative and financed by himself, Erwin built the first trail here with his Slovenian downhill friend Janez Grasic. An old hiking trail became the "Trudi Trail", named after Erwin's wife Trudi, who likes to get into the bike saddle just as much as he does. "This is the more difficult variant down to the Trübsee," the 58-year-old reveals.