- 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
The procedure is based on the principle of reverse osmosis. Here the gentle treatment of our beer and its aroma and flavouring substances is the top priority.
Time-consuming dealcoholisation process
Dealcoholisation at the monastery brewery is carried out using reverse osmosis.
This so-called batch process is very time-consuming. In this procedure, the fully fermented and matured wheat beer is first transferred to a pressure tank. It then passes through the dealcoholisation plant several times.
Gentle treatment of aroma and flavouring substances
The monastery brewery has chosen a dealcoholisation process based on the principle of osmosis, which is frequently observed in nature. Osmosis is the one-sided diffusion of water from cell to cell through a semi-permeable membrane. As long as there is an imbalance of dissolved particles between the cells, osmotic pressure causes water to flow into the cell with the lower particle concentration. The process can also be reversed through the application of pressure. This is called reverse osmosis.