On 9th June Abbot Johannes Eckert blessed the extension to the fermentation and lagering building at the Andechs Monastery Brewery and, together with Father Valentin Ziegler, cellerer of the monastery brewery, officially opened it. After the blessing Abbot Johannes, together with Father Valentin, poured the first beer directly from the new lagering tanks – it was a litre mug of Andechs Spezial hell lager, the typical Andechs beer for celebrations. There were over 200 guests on the Holy Mount invited for an hour of free beer. A beautiful summer’s day, perfect for a trip to a beer-garden, made sure a good time was had by all at the monastery brewery.
The extension to the fermentation and lagering building was the monastery’s way of reacting to the ever growing demand for Andechs Monastery beers. These new facilities will enable the brewery in future to allow the monastery beers to be fermented cold (post-fermentation) and to lager them for up to six weeks using the dual-tank method – just some of the many ways the Andechs Monastery Brewery guarantees the quality and the digestibility of its beers.
