- 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
Fermentation and storage cellar
On the Holy Mountain, the bottom and top-fermented beers are fermented in closed tanks in the fermentation and storage cellar.
Top-fermented beers are fermented at higher temperatures. Their flavour can be described as more fruity. Bottom-fermented beers such as Andechser Vollbier Hell, Andechser Spezial Hell, Andechser Export Dunkel, Andechser Bergbock Hell and Andechser Doppelbock Dunkel are fermented at lower temperatures. Their flavour is defined by aromatic malt to hop notes.
Depending on the original wort content, what is known as the main fermentation takes between six and nine days. During this cold fermentation, the yeast has sufficient “stress-free” time to break down the malt sugar.
The monastery brewery continues to use the proven two-tank process for the fermentation and storage of the green beer to this day. With this method, the green beer does not stay in the fermentation tank after 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 during the next six weeks. Unwanted fermentation by-products are optimally broken down during this time. Thus the Andechs Monastery’s beers mature into unique beer specialities.
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