As a successful economic entity, Andechs Monastery fulfils its mission as a
foundation and as a business resource provides all necessary financial means for
the support and maintenance of St. Bonifaz Abbey in Munich through its own
efforts - all without relying on subsidy from public church tax funds.
Manager of the Monastery is Dr. Johannes Eckert, the abbot of the Benedictine
Abbey St. Bonifaz in Munich and Andechs. The common model provided by the monks
and lay workers best illustrates the Monastery’s activity as a productive entity
and is highlighted by the motto: “It is our tradition to be progressive, and we
can attribute our progress to a great tradition".
From this standpoint, Andechs Monastery’s concept and activity at this time
creates the basis for the future: To prevail and – historical awareness
notwithstanding - without being entrapped in the past or tradition. To relish
the present and the moments which go by so quickly, yet indeed not forgetting
that which went on before.
Brewing beer at the Andechs Monastery Brewery
When it comes to beer, think of Andechs Monastery Brewery! Brewing since 1455,
you know you can trust our experience! In order to brew our first-class beer, we
exclusively use high-quality Bavarian raw materials and allow our specialty
beers plenty of time to develop their taste and flavor.
Andechs Monastery beer is brewed with the latest equipment, but as always in
keeping with traditional recipes. The new mashhouse and all the new equipment of
the Andechs Brewery at the foot of the Holy Mount were put into operation in the
winter of 1983/84. Most of the processes are also computer controlled and
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.
Fresh Andechs Monastery beer passes roughly fifty internal quality checks during
the brewing process. The brewers are aware of their particular responsibilities,
and employees of each brewing department are required to sign-off on designated
control measures. The central lab coordinates, monitors, advises, and assembles
all quality data in a computer network.