Kloster Andechs Brews at La Trappe Cafe

Andechs logoAndechs Kettles

Andechser Doppelbock Dunkel is “reminiscent of dark copper with nuances of fiery red. Its clear gleaming look harmonizes with its firm, fine pored head.”
“Soft roasted accents and a nuance of dried fruit carrying a vein of caramel” in the nose This Doppelbock Dunkel has a pleasant effervescence with unmistakable flavors.  “Mouthcoating and velvety, strong and yet pleasantly malty – a powerful, robust body. At the same time, it develops an easily recognizable sweetness, embraced in roasted cocoa and a light, bitter hoppiness.Concluding with a powerful punch with a lingering aftertaste of quality plain chocolate.” – Andechs

ANDECHSER VOLLBIER HELL- LAGER – 4.8% – 500ml Bottle – 9
“A product of traditional multiple mashing, Andechser Vollbier Hell presents a bright straw yellow and clear gleaming look that cannot fail to fascinate.
Its head is firm and fine pored. Its aroma is pure and fresh from the cellar, with soft malty accents imbued with floral hoppiness.
Its light and soft body leaves a pleasant, tangy taste in the mouth. The mild sweetness marries well with the velvety bitterness of the hops. It concludes on a rounded, harmonious note.
Andechser Vollbier Hell is therefore a classical Bavarian Vollbier.” – Andechs

ANDECHSER WEISSBIER HELL – HEFEWEIZEN – .5L Draft / 500ml Bottle – 10 / 9
“First, distinctive fruity aromas like banana and honeydew melon come to the fore, followed by fine cloves. Andechser Weissbier Hell is a very tangy, refreshing treat with the conviction of a full, soft body. It concludes on a finely balanced interplay of light sweet honey and a delicate acidity with undertones of bitter hoppiness that quickly subside into a harmonious aftertaste.” – Andechs

“Largest economic operation of the monastery is the Andechs Brewery. It belongs solely to the Benedictine monks of Saint Boniface in Munich and Andechs.

Monasteries have always been spiritual, cultural and economic centers, which were in a lively exchange with their environment. “Ora et labora” is the motto under which the Benedictine according to the Rule of St. Benedict of Nursia (480-547) work.

To finance the monks of Saint Boniface and Andechs their farms by the pastoral, cultural and social commitment of the Abbey in Munich and Andechs. This is even more important since the monastery receives no compensation from church tax.

Like all other farms working the monastery brewery profit-oriented and white at the same time the monastic rules of organic and sustainable growth required. On operation of the monastery brewery is clearly: the overflowing technical infrastructure at the Holy Mountain is not aimed at profit maximization, but to the preservation of monastic identity.

The monastery beers brewed in Andechs are the culmination of centuries old Benedictine brewing tradition and ultra modern brewing technology.

They are the ambassadors of traditional Benedictine hospitality, still practiced today, and the monastery’s long history as a place of pilgrimage, without which the brewery would never have come about. Against this backdrop, the Andechs beer specialities provide a “taste” of the successful meld of Benedictine hospitality, Baroque culture, and the Bavarian lifestyle.

In brewing our premium beer, we exclusively use high quality Bavarian ingredients. In addition, we give our beer specialities plenty of time to develop their aromas.

Over 100,000 hectolitres of beer are brewed each year at the foot of the Holy Mountain.” – Andechs website

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