18/01/2026
History of the Andechs Monastery brewery:
The brewing art of the Andechs Benedictines is rooted in a centuries-old monastic tradition.
In the past, brewing beer was part of day-to-day household activities just like baking bread. That is particularly true for southern Germany’s rural cultural areas. Beer was brewed for personal consumption or jointly in local “community brewhouses”, some of which persist to this day in Franconia and the Upper Palatinate.
From an economic perspective, a monastery is a large shared household. It was therefore self-evident that monks brewed beer for their own use in the monasteries early on. The seven Benedictines who relocated from Tegernsee to Andechs in 1455, when the monastery was founded, may very well have brought extensive knowledge of the brewing trade with them.
Andechser Hell-
The fine-pored foam is long-lasting. It is pure and cellar fresh on the nose with soft malt aromas permeated with floral hop tones. Lively and pleasant to drink, it has a light and soft body. The mild sweetness combines very well with a velvety soft hop bitterness. It has a round and harmonious finish – a genuine, classic, full-bodied Bavarian beer.
ON TAP - Beersheep Garden -Kneginje Zorke br. 3
