- 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
The Andechs Monastery brewery has been combining Benedictine brewing tradition with the latest brewing technology since 1455. Our traditional brewing processes take a lot more time than conventional brewing methods. However, they define our quality philosophy in keeping with the concept of monastic enterprises: “Our tradition is being progressive and we owe our progress to a long tradition.”
Select raw materials
Only select raw materials of high quality are considered in keeping with the monastery brewery’s uncompromising quality philosophy. They form the basis for allowing the Andechs Monastery beers to truly mature into an “enjoyment for the body and soul”. We place special emphasis on two of these processes, since they exemplify the Andechs brewing tradition on the Holy Mountain in Bavaria, which we maintain with the help of the latest brewing technology.
Elaborate brewing processes
In the multiple mashing process, only part of the mash is transferred to the mash tun at one time, where it is boiled. It is then transferred back to the mash pan, where it warms the rest of the mash. This process is repeated several times, which helps develop the distinctive malt aroma character of the Andechs Monastery beers.
In the traditional two-tank process, the green beer does not stay in the fermentation tank after the end of fermentation but is pumped into another tank for storage. This prevents layers with a higher or lower proportion of yeast from forming. As a result, the fully mixed green beer clarifies even better over time. Unwanted fermentation by-products are optimally broken down.