Andechs Beers Modernisation of the Brew House Extension of the fermentation and storage cellars Phases of Construction Brewersy Tour Beer Glossary Beer supply sources Sales & Service Online Shop		Brand-new control system for the Brew House at the Andechs Monastery Brewery Foto: Thomas Schmid The modernisation of the Brew House at the Andechs Monastery Brewery and its adjoining production units has now been successfully completed. This means that the fine quality of Andechs Monastery beers is guaranteed. Of course, the look and the taste of the beers have not been affected in any way. State-of-the-art brewing technology has been cleverly adapted to fit in with Benedictine brewing traditions. On top of that the new Brew House is also going to make huge savings in energy – 20% less energy will be required in future.  Between the 21.11. and 18.12.2006 the Brew House and its adjoining production sections were extensively modernised, including the control system in the Brew House, the yeast cellar, the CIP plant (CIP stands for “cleaning in place” and describes a complex system for cleaning pipes and tanks), fermentation and storage cellars and water unit. The following sections of the brewing process were updated with cutting-edge brewing technology: The shredding mill, which crushes the malt, was renewed and now ensures much better shredding results. The mash pans were fitted with new stirring blades that circulate the mash more gently. The mash, a mixture of shredded malt and brewing water, is carefully heated in the mash pans. The mash pan is particularly vital in the triple-mash-process that is used in the brewing of Andechs Monastery Brewery’s Doppelbock Dunkel and Andechser Dunkel beers, giving them the typical, characteristic taste of Andechs Monastery beers. The clarification vats now have a new clarification system which enables the clarification process to move faster and more efficiently. The separation of solid and liquid portions of mash takes place in the clarification vat and that is how the beer wort is produced. The wort pan has a new heating system – a so-called “internal heater” that makes considerable savings in energy. The wort is heated up together with the hops in the wort pan. The Andechs Monastery Brewery only uses fragrance hops from the Hallertau region for this. More than 280 valves were replaced and then linked up with an ultra-modern “S7 System” by means of a total of 20 kilometres of cable. The new energy storage system consisting of an energy storage tank with a diameter of 3 metres, a height of 10 metres and a capacity of 66,000 litres ensures that an absolute maximum of energy is saved. The modernisation program cost several hundred thousand euros. It represents an investment in the future for the Andechs Monastery Brewery, enabling it to guarantee the quality of Andechs Monastery beers for generations to come.  Foto: Michael Westermann It took less than a month to complete the work. The companies involved worked together efficiently and without any friction. There were times when more than 20 workers were on the site from 7 a.m. until 8 p.m. for several weeks on end to make sure they would make the deadline. All the people working in the monastery’s affected production sections all committed themselves to one common ambitious goal – the resumption of production in the Brew House on 18.12.2006.