Hopfen und Malz – Gott erhalt’s (Hops and malt – God preserve ´em!)
This brewery complies with the Bavarian Reinheitsgebot (beer purity regulations) from 1516, according to which only malt, hops, and water may be used. Yeast was not mentioned in the Bavarian Reinheitsgebot, because the fermentation in those days was initiated spontaneously by wild yeast in the air.
It was much later before the law specified this fourth critical component.
Only the best ingredients are utilized for brewing top quality Andechs beer, and they all stem from Bavarian agricultural cultivation. The grains for making the different types of malt – up to five kinds per beer – grow mostly in the greater Munich region, and also in Franconia and in Upper Palatinate. Malted wheat and barley go into the two varieties of Andechs Weißbier, but the other brews take only malted barley. The hops come exclusively from Hallertau located north of the old cathedral town of Freising.
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