Producer of the Andechs monastery beers – brewed according to Benedictine brewing tradition since 1455 on the Holy Mountain of Bavaria.
Klosterbrauerei Andechs (Benediktinerabtei Sankt Bonifaz in München und Andechs)
Andechs (DE)New on Amplifa
The Klosterbrauerei Andechs
The Klosterbrauerei Andechs is a commercial enterprise of the Benedictine Abbey of St. Boniface in Munich and Andechs and produces the well-known Andechs monastery beers at the foot of the Holy Mountain above Lake Ammersee. The range includes, among others, Andechser Hell, Spezial Hell, Bergbock Hell, Export Dunkel, Doppelbock Dunkel, Weissbier Hell and Dunkel, Weizenbock, naturally cloudy Radler as well as non-alcoholic beers and non-alcoholic beverages. The beers are brewed using the elaborate multiple-mashing process and the traditional two-tank process, combined with modern brewing technology: brewhouse (1983, renewed 2007), expanded fermentation and storage cellar (2006), dealcoholization plant (2016) and a new bottle filling facility (2019). The raw materials water, malt, hops and yeast are strictly tested; 60 inspections take place during production, supported by a fully equipped chemical-technical and microbiological laboratory. In addition to the brewery, the monastery includes the Bräustüberl tavern, monastery inn, monastery butcher's shop, monastery distillery, monastery shop, agriculture and conference operations. The beers are distributed in Germany and, according to Wikipedia, exported as far as Russia, Finland and Japan.
- Site
- Andechs
- Processes
- Beer brewing (multiple mashing process), Beer brewing (two-tank process), Filling/bottling (bottle and keg filling), Dealcoholization, CO2 recovery, Filtration (kieselguhr filtration), Malt analytics/quality assurance (laboratory), Brewery (Klosterbrauerei Andechs)
- Materials
- Water, Malt, Hops (aroma hops), Yeast, Hops
- Founded
- 1455
- Industries
- Brewing industry, Gastronomy/Hotels, Pilgrimage/Pastoral care, Conferences/Events, Agriculture
- 01
Raw material intake and malt analytics
- 02
Milling (grist mill)
- 03
Brewhouse process (multiple mashing)
- 04
Fermentation
- 05
Storage (two-tank process)
- 06
Kieselguhr filtration
- 07
Bottling bottle/keg (2019 new bottle filling facility)
- 08
Quality control and distribution
Raw Materials and Brewing Processes
Water
Basic ingredient of all Andechs monastery beers.
Malt
Laboratory-tested before delivery (mealy consistency, moisture content, grain distribution); gives the beers their malty-aromatic character.
Hops
Aroma hops as a character-defining additive.
Yeast
Leavening agent for fermentation; samples also taken in the microbiological laboratory.
Locations
Andechs
DEMonastery and brewery site at the foot of the Holy Mountain; monastery brewery, Bräustüberl tavern, monastery inn,
- Materials
- Water, malt, hops, yeast
- Brewhouse (1983, renewed 2007)
- Fermentation and storage tanks (expanded 2006)
- Dealcoholization plant (2016)
- Bottle filling facility (2019)
- Grist mill
Monastery Beers
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Beer brewing (multiple mashing process)Other | – | – | – | – | – |
| Beer brewing (two-tank process)Other | – | – | – | – | – |
| Filling/bottling (bottle and keg filling)Assembly | – | – | – | – | – |
| DealcoholizationOther | – | – | – | – | – |
| CO2 recoveryOther | – | – | – | – | – |
| Filtration (kieselguhr filtration)Other | – | – | – | – | – |
| Malt analytics/quality assurance (laboratory)Testing | – | – | – | – | – |
6 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Brewhouse | – | – | – | 1983 (2007 | Andechs |
| Fermentation and storage tanks | – | – | – | 2006 (erwe | Andechs |
| Dealcoholization plant | – | – | – | 2016 | Andechs |
| Bottle filling system/bottle filling plant | – | – | – | 2019 | Andechs |
| Grist mill | – | – | – | – | Andechs |
| Malting building | – | – | – | 1906 | Andechs |
Additional services
Reference customers
History
- 1080
First documented mention of Andechs as "Andehse"
- 1128
Count Berthold II establishes Bavaria's oldest pilgrimage
- 1455
Founding of the Benedictine monastery by Duke Albrecht III; beer brewing documented
- 1803
Secularization / dissolution of the monastery
- 1906
Seven-story malting building constructed
- 1950
First bottle filling system
- 1952
Reopening of the Bräustüberl by Abbot Hugo Lang
- 1972
Decision to build a new brewery at the foot of the Holy Mountain
- 1974
Completion of keg and bottle cellar
- 1983
New brewhouse
- 1996
Start of the licensed products concept
- 2006
Expansion of fermentation/storage cellar completed
- 2007
Brewhouse comprehensively renewed
- 2016
Dealcoholization plant commissioned (non-alcoholic Weissbier)
- 2019
New bottle filling facility completed