- 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
- EMAS environmental certification
- Beer glossary
- Andechs Beer in US
Andechser Weißbier Hell has found many friends since Saint Joseph’s Day 1993 (March 19th). Untreated and bottled with natural yeast turbidity, this is a top-fermented beer for connoisseurs.
It first attracts the eye with its light honey colour. The yeast turbidity is matt and finely structured. A very creamy and find-pored head invites you to approach this wheat beer from the Holy Mountain more closely. The odour experience reaches the nose in two stages.
Striking fruit aromas such as banana and honey melon emerge first, followed by fine cloves. Andechser Weißbier Hell is very tangy and refreshing to drink, featuring a full and soft body. In the finish, the balanced interplay of a slight honey sweetness with an elegant acidity and hop bitterness in the background quickly leads to a harmonious aftertaste.
A wheat beer with the taste of the unique Andechs way of life: Lively and tangy with a mild yeast aroma, it leaves you wanting more.
|Original wort||Alcohol content||Bitterness units||Energy value||Recommended serving temperature|
|12.8% by weight||5.5% by volume||15 IBU||193 kilojoules per 100ml||Between 5 and 8 °C|