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After taste
/ Nachtrunk
The full-rounded-ness and flavor of beer are most apparent in the
aftertaste. |
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Alcohol content / Alkoholgehalt
The alcohol content of beer stands in proportion to the amount
of Stammwürze, the amount of fermentable content of the wort.
About one third of this is converted to alcohol in the fermentation
process . |
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Basic ingredients
/ Stammwürze
Stammwürze is the mass of basic elements in unfermented wort
malt sugar, proteins, vitamins, flavoring elements which through the
addition and interaction with water are dissolved out of the malt.
From this basic mass of fermentable material about a third becomes
alcohol, a third carbon dioxide and a third residual extract after
fermentation. Stammwürze content and alcohol content are closely
related, where as the Stammwürze is three times greater than
the amount of alcohol. A quantitative measure, Stammwürze is
expressed in percentage where by the varous types of beer are divided
into four categories: Simple- or Einfach beer up to 7%, Schank or
Draft beer more than 7% and less than 11%, full beer from 11% - 16%,
and strong beer over 16%, of which Bock beer is at least 16% and Double
Bock at least 18%. |
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Bitterness
/ Bittere
Bitterness is a taste sensation experienced between the tongue and
palette. In beer it primarily comes from the contents of the hops,
but can also result from salts naturally occurring in brewing water
and/or from vegetative fermenting elements within the malt. |
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Bottom-fermented
/ Untergärig
Bottom-fermented beers are produced with yeast. After fermentation the
yeast sinks to the bottom of the fermentation vat. The fermentation
process for bottom-fermented beer occurs at 4°– 9°C. |
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Brewing Barley / Braugerste
Brewing barley is beer’s most important ingredient. Since
the creation of the However for the production of Weißbier,
wheat malt is nevertheless needed. (Wheat is not found in the
Purity Law because at that time the brewing of Weißbier
was a State monopoly.)
Double-plaite summer barley is preferred for brewing beer because
of its low protein content. Quality is determined by its aroma, and
the size and form of the grains as well as the quality of the "beard"
and the individual grain's internal characteristics. The ability to
sprout and the amount of content are also important.
Before brewing can take place, the grain must first be transformed
into malt by soaking, sprouting and drying. |
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Brew House
/ Sudhaus
The brew house is where the essential cooking implements are found
which are necessary for producing beer. These include the mash vat,
mash pan, clarifying vat and the wort pan. |
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Brewing water / Brauwasser
Especially important for brewing the water requires purity and uniformity.
Water must be neutral in taste, odor-free and free of micro-organisms.
Salt content, particularly calcium and magnesium salts, as well
as calcium solids (which determine the hardness of the water)
are also responsible for the taste of the beer. |
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Broth / Sud
Sud or "broth" (Am. colloquial "suds") is the
product produced in the Sudhaus. |
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Calories
/ Kalorien
The caloric value of beer is determined by its type. With an average
caloric value of 380 kcal/1588 kJ per liter the calorie content
of beer approximates or is less than that of alcohol free soft
drinks, according to the Federaton of German Brewers.
Andechs Monastery Brewery beers have the following calorie count
per half-liter serving:
| "Andechser Hell" |
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225 kcal (941 kJ) |
| "Andechser Spezial Hell" |
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245 kcal (1024 kJ) |
| "Andechser Dunkel" |
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220 kcal (920 kJ) |
| "Andechser Bergbock Hell" |
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300 kcal (1254 kJ) |
| "Andechser Doppelbock Dunkel" |
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330 kcal (1380 kJ) |
| "Andechser Weißbier Hell" |
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225 kcal (941 kJ) |
| "Andechser Weißbier Dunkel" |
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235 kcal (982 kJ) |
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Carbon dioxide
/ Kohlensäure
Carbon dioxide which is a product of the fermentation process is important
for the longevity and fresh taste of the beer. |
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Clarification
vat / Läuterbottich
The separation of solid (leavening agents) and liquid (wort) portions
of mash takes place in the clarification vat. |
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Coloration of
the Beer / Bierfarbe
The malt determines the color of the beer. Drying temperature controls
the color of the malt and thus the beer, the hotter the temperature,
the darker the beer. |
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Drying
/ Darren
Drying stops the sprouting process of the "green malt" by
introducing heat. The drying and roasting processes develop important
flavoring components for the beer wort. The temperature of the heat
determines the color of the malt and that of the beer, the hotter
the temperature the darker the beer. |
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Fasting Beer
/ Fastenbier
Fasting beer (Lenten Beer) is an especially strong, nutritious beer
which in earlier times was drunk during fasting periods as Lent.
It was also called "liquid bread".
Andechs Monastery Brewery's Fastenbier is "Andechser
Doppelbock Dunkel". |
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Fermentation / Gärung
Fermentation is the process in which yeasts added to the wort transform
malt sugar to alcohol, carbon dioxide and flavor elements. |
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Fermentation cellar
/ Gärkeller
The prime fermentation occurs in the brewing cellar where the yeasts
which have been added to the wort convert the malt sugar into alcohol
and carbon dioxide. The ideal temperatures for this process are between
4° and 10° Centigrade. In the case of bottom-brewed beers
the prime fermentation takes 6 – 9 days; top-fermented beers require
2 – 5 days. |
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Fermentation vat /
Gärbottich
Fermentation takes place in fermentation tubs or vats. |
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Filtration / Bierfilter
Following lagering or storage time, bottom-fermented beer is put through
a filtration device. The filtration serves to free the beer of the
last suspended particles such as yeast, protein and hop remains which
also makes it visibly clear. The top-fermented Weißbier - or
wheat beers are naturally cloudy when filling takes place. |
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Fragrance hop
/ Aromahopfen
The fragrant hop, in contrast to the bitter hop, is very rich in volatile
oils. At Andechs Monastery Brewery the fragrance hop is used
exclusively. |
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Green malt
/ Grünmalz
Green malt is the product resulting from the softening and sprouting
of grain which then is dried and roasted to become malt. |
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Head /
Schaumkrone, Blume
The head of foam or a beer's crown results from correct pouring. The
hops and beer elements contribute to the firmness of the foam or "Blume". |
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Hops / Hopfen
For brewing beer only non-fertilized, female hop-blossom buds ("tapers")
are used. These grow up to 7-meters (22-feet) on poles or trellises
towering above the fields. Within these blossoms are small, yellowish-green
"Lupul-grains" containing bitter elements and flavorful
hop-oils which give beer its typically dry taste. The fermenting particles
increase beer's longevity. Additionally, the hops add to the foam
structure enhancing the Blume or "head".
Andechs Monastery Brewery uses Hallertau hops exclusively.
This prime, delineated hop growing-region is found north of Freising
and is the largest defined hop-growing area in the world. |
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Keg /
Keg
This English term is used to refer to cylindrical metal containers
which have a built-in filling tube called a Degen in German (dagger).
These containers employ a better connecting system than the usual
sort which from the hygienic standpoint is advantageous. As an
amount of carbon dioxide remains in the container when it is emptied,
the residual beer does not dry out. Andechs Monastery Brewery
uses kegs exclusively for its draft beer. About 25% of the beer
produced in Andechs is for kegs. The largest part of the production
is offered in returnable bottles and the remainder in special
large event containers for such diverse festivities as the Munich
Tollwood Festival and regional folk festivals as the Whitsun Fest
in Hechendorf. |
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Lagering cellar
/ Lagerkeller
The post fermentation takes place at 0° C/32°F over the course
of several weeks resulting in the ripening of the "green beer". |
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Malt /
Malz
Malt is the result of the softening, sprouting and drying of brewing
grain into a brewing malt which then is stored in a malt silo. This
malted grain has a characteristic aroma. |
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Malting house / Mälzerei
Grain is made into malt in a malting house. The brewing grain is moistened
causing it to soften and then it begins to sprout. The sprouting process
is arrested by adding heat to the green malt. The resulting malt can
then be used in the brewing process for the production of beer.
Andechs Monastery Brewery uses malt purchased only from Bavarian
growing areas. |
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Mash / Maische
Mash is a mixture of crushed malt and water which is transferred from
the mash tub to the mash pan. |
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Mash pan / Maischpfanne
Mash is cooked in a mash pan. This cooking procedure causes the starch
to change into sugar, dissolves protein and releases flavoring elements
and vitamins.
At Andechs‘ Monastery Brewery only a portion of the mash
is transferred to the mash pan. The cooked mash is returned to the
mash vat where it warms the remainder of the mash. In the case of
the classical triple-mash-process as found for example in "Andechser
Dunkel" beer, the procedure is repeated three times. Thereafter
the mash goes to the clarification vat. |
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Mash vat / Maischbottich
In the mash tun there is the mixture of mash grind and water. |
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Post fermentation
/ Nachgärung
Post fermentation or ripening takes place in the aging cellar
where the "green beer" ripens at about 0°C/32°F.
as additional carbon dioxide evolves binding with the beer, the
beer is stored in large pressure tanks. At Andechs Monastery
Brewery post fermentation lasts an average of four to five
weeks. |
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Prime fermentation
/ Hauptgärung
Prime fermentation which takes place in the fermentation cellar
results in the conversion of malt sugar through the action of
the yeast to alcohol and carbon dioxide. Bottom-brewed beers require
6 – 9 days, top-fermented beers 2 - 5 days for this process,
at ideal temperatures between 4° and 10° Centigrade. |
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Purify / Abläutern
Obtaining the clear wort. |
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Sprouting / Keimen
Sprouting is the process which makes the elements within the grain,
particularly starches and proteins, water soluble and thus usable
for brewing. |
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Styles of Beer / Biergattungen
Styles of beer are based on the Stammwürz content, that is the
quantity of fermentable content in the wort expressed in percentage.
| Einfachbier / Simple beer |
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up to 7% Stammwürze |
| Schankbier / Draft beer |
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7% - 11% Stammwürze |
| Vollbier / Full beer |
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11% - 16% Stammwürze
(98.9% of all German beers are Vollbier) |
| Starkbier / Strong beer |
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beers over 16% Stammwürze including |
| Bockbier / Bock beer |
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16% Stammwürze at least |
| Doppelbock / Double Bock |
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18% Stammwürze |
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Shredding / Schroten
Malt is shredded in a shredding mill where it is reduced and where
- as at Andechs Monastery Brewery – water is added after which
it is sent to the mash vat. |
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Softening / Weichen
Softening occurs in the malting process by adding moisture to the
grain. This causes it to sprout. |
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Spent grains / Treber,
Biertreber
The remnants, beer wort solids or spent grains which consist of
the malt Beer remnants, (primarily the chaff of the malt grains)
are filtered out of the wort in the clarifying tank. These are
used in Andechs for the production of "Andechser Brot mit
Biertreber", a nutrious dark bread. |
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Top-fermented
/ Obergärig
Following fermentation of top-fermented beers, the yeast and carbon dioxide
are joined and rise to the surface in the fermentation vat at temperatures
of 15° – 20°C.
At Andechs Monastery Brewery the Weißbiere are fermented in
historical open-top fermenting tubs which are located in the fermentation
cellar underneath the Andechser Braustüberl. |
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Triple-Mash-Process
/ Dreimaischverfahren
At Andechs Monastery Brewery only a portion of the mash is placed
in the mash pan when brewing in the classical Dreimaischverfahren
as is the case with "Andechser Dunkel".
After it is cooked, it is again returned to the mash tub where it
warms the remainder of the mash.
This is repeated three times in the Triple-Mash-Process. It then is
placed in the clarifying vat. This procedure brings out a lot of full
bodied malt flavor in Andechs’ dark beers. |
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Types of Beer / Bierarten
The types of beer are classified by the manner in which they are brewed: |
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Top-fermented beers from Andechs Monastery Brewery:
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"Andechser Weißbier Hell", unfiltered, naturally opaque brewed in open tubs.
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"Andechser Weißbier Dunkel", unfiltered, opaque, aromatic brewed in open tubs.
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In addition, the following beers belong to this variety:
Alt, Kölsch, Weizen, Weizenbock and Sweet Beer.
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Bottom-fermented beers from Andechs Monastery Brewery:
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"Andechser Hell" a classical, light-colored Bavarian country beer, malt flavored, gently-hopped, fresh and clean.
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"Andechser Spezial Hell" a world-renowned light-colored beer from the famed Andechs Bräustüberl; a classical "Festbier" for celebrations and special events.
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"Andechser Dunkel" a slight variation of the dark Bock beer, spicy.
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"Andechser Bergbock Hell" a powerful light-colored beer, flavorful and pleasantly mild.
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"Andechser Doppelbock Dunkel" a world-famous dark beer from Bavaria’s Holy Mountain, powerful and well-rounded.
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Other beers belong to this category are:
Pils, Export, Lager, Bock, Doppelbock, Bavarian light beer,
Bavarian dark beer. |
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Typical Bitter / Bitterstoffe
Bitter flavors are contained within the hops. They give beer its dry
taste. |
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Unfiltered
/ Unfiltriert
Unfiltered beer is naturally slightly cloudy because it has a higher
amount of minerals, vitamins and trace elements. This is desirable
in specialty beers such as Hefeweißbier, unfiltered wheat beers. |
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Vitamins
/ Vitamine
The beer especially contains vitamin B (B1, B2, B6, biotin, nicotinic
acid, folinic acid and pantothenic acid). |
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Whirlpool
/ Whirlpool
A whirlpool or centrifuge is used to physically eliminate cloudy protein
elements. |
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Wort, Beer Wort
/ Würze, Bierwürze
The wort or beer wort is the liquid which remains in the clarification
tank after the separation of the fluid and solid portions of mash.
It contains all of the soluble elements of the malt grain. |
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Wort cooler
/ Würzekühler
In the wort cooler the wort – cooked together with hops before
– is cooled down. |
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Wort pan
/ Würzpfanne, Sudpfanne
In the wort pan the wort is cooked together with hops. By this cooking
process sterility that is important for the durability of the beer
is reached. |
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Yeast
/ Hefe
Yeast are micro-organisms, spoor fungi, which activate the fermentation
process converting malt sugar to alcohol and carbon dioxide. Yeast
additionally create the flavor elements which contribute to the creation
of the taste of beer.
One differentiates between high fermenting yeast which function between
15° - 20° Centigrade, and low fermenting yeast which require
4° - 10° Centigrade. Following fermentation, high fermenting
yeast rise to the top of the fermentation vats while low fermenting
yeast sink to the bottom.
Andechs Monastery Brewery’s brewers raise their own prime yeast
in order to guarantee consistency of taste. |
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Yield / Ausstoß
The yield is the quantity of beer produced by a brewery with a
year. |
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"Young beer"
/ Jungbier
Jungbier, literally "young" or "green" beer is
beer still not ripe for consumption although the fermentation process
is complete. |
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