Beer glossary

During this process in the fermentation cellar, the yeast converts maltose into alcohol and carbonic acid.

Steeping, germinating, and kilning converts the malting grain into (brewing) malt which is then stored in the malt silo. These “malt kernels” have a characteristic aroma.

The malt house produces the malt from the grain by steeping it in water and letting it germinate. Applying heat to this “green malt” stops it from germinating. The malt thus obtained can then be used for brewing beer.

The Andechs monastery brewery purchases malt that has been produced exclusively by selected malt houses.

Malting barley is the most important ingredient for beer. Since the Purity Law was issued in 1516, only barley may be used in Bavaria for the production of malt. Yet wheat malt is needed for the brewing of Weissbier. (The brewing of Weissbier was a state monopoly in Bavaria at that time, so wheat was not included in the Purity Law.)
Two-row “nodding” summer barley has a low protein content, and so is the preferred choice for brewing. The quality is defined by the odour, size, and shape of the grains as well as the quality of their chaff and internal structure. Also important are their viability and constituents.
Before they can be used for brewing, the grains must be “malted”, i.e. steeped, germinated, and kilned.

The mash is a mixture of milled malt and water that the mash tun transfers to the mash copper.

The mash copper is used to boil the mash. Boiling converts starch into sugar, breaks down protein, and dissolves flavourings and vitamins.

The Andechs monastery brewery transfers only some of the mash to the mash copper. After boiling, it is returned to the mash tun. Its retained heat then passes through the rest of the mash. This process is repeated several times in classical multiple mashing, e.g. for Andechser Export Dunkel or the renowned Andechser Doppelbock Dunkel. After mashing, the mash passes to the lauter tun.

This contains the so called mash, the mixture of milled malt and water.

The malt is milled – with the addition of water in the Andechs monastery brewery – and afterwards transferred to the mash tun.

When brewing with classical multiple mashing, e.g. for its Andechser Dunkel beer types, the Andechs monastery brewery transfers only some of the mash to the mash copper. After boiling, it is returned to the mash tun. Its retained heat then passes through the rest of the mash. This process is repeated in multiple mashing. After mashing, the mash passes to the lauter tun. This method lends the dark Andechs beers their particularly mouthcoating malty aroma.