Andechs Beers
Modernisation of the Brew House
Extension of the fermentation and storage cellars
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Andechs Monastery Brewery
     
The Andechs Monastery Brewery in 1920
Proof exists that beer was being brewed at Andechs Monastery in the Middle Ages following the founding of the Benedictine Monastery on Andechs Mountain by the Wittelsbach Duke Albrecht III. Since then the Benedictine monks have continuously cultivated and refined the brewing tradition and the art of brewing over the centuries as well as the recipes.
A seven-storey malting house made of steel re-enforced concrete was erected in 1906, and then in 1950 the first bottling or filling line followed.
In 1972 the Convent decided on the construction of an entirely new brewery in order to continue the brewing business on a modern basis. This decision was reached for social reasons among other considerations in the knowledge that the continuation of the brewery would guarantee jobs and lead to other new ones being created. The buildings were relocated from their original site to the foot of the Holy Mountain. A modern barrel and bottle cellar was put into operation in 1974. The new Sudhaus, with fermentation and storage cellars, were the last portions constructed in 1983. The old Sudhaus was nevertheless still in operation in 1984.
Since that time all of the technical operations of the brewery have consequently been renovated and applied to the knowledge of modern brewing operation.
The long-term investment policies of the monastery not only guarantee a good working climate and a high quality of beer, but also have a good effect on our environment. This was recognized in December 2000 with the accreditation of Andechs Monastery Brewery as being in accord with the European Union Ecological Audit Certification.
The Andechs Monastery Brewery in 2001
Andechs Monastery Brewery pursues a philosophy of quality rather than quantity. It builds on the good name of its worldwide renowned trademark and its Holy Mountain antecedents.
Not only are Andechs Monastery Beers appreciated in all traditional branches of gastronomy but are also steadily gaining in popularity in the new trend-setting, beer-orientated food-and-drink scene.