- Product range
- The beginnings
- Upheaval and change 1803-1850
- On the way to modernity 1850-1900
- Development and renewal 1900-1972
- Complete new construction 1972-1984
- Investments in the future since 1984
- Raw materials & brewing process
- Distribution & sales
- Guided Tours
- EMAS environmental certification
- Beer glossary
- Andechs Beer in US
In the past, brewing beer was part of day-to-day household activities just like baking bread. That is particularly true for southern Germany’s rural cultural areas. Beer was brewed for personal consumption or jointly in local “community brewhouses”, some of which persist to this day in Franconia and the Upper Palatinate.
From an economic perspective, a monastery is a large shared household. It was therefore self-evident that monks brewed beer for their own use in the monasteries early on. The seven Benedictines who relocated from Tegernsee to Andechs in 1455, when the monastery was founded, may very well have brought extensive knowledge of the brewing trade with them.