The Benedictine monastery in Andechs was founded by seven monks in 1455, and it is believed that even then, they brought the tradition of brewing beer, for their own consumption and for that of the community, with them. From their three historic recipes – a thin, easy-drinking beer for poor pilgrims and visitors; a second, heartier beer for the monks themselves; and a stronger beer for abbots and other high-ranking guests – the monks have brewed for centuries, refining their recipes to the now-legendary Andechser biers of today. A modernization of the brewery in the 1970s and 80s set the stage for the monks to begin producing more beer than ever before, creating new jobs in their beloved town and making export a possibility for the first time.
Andechser Hell – 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.
Doppelbock Dunkel – The world-famous Bockbier from the Holy Mountain in Bavaria wants to be savored rather than downed. Andechser Doppelbock Dunkel stands firm as a rock upon the table, its color reminiscent of dark copper with hints of fiery red. Its bright, clear appearance harmonizes with a firm, fine-pored foam.
It is a special treat even for the nose: Soft roasted notes and a touch of dried fruit accompany an accentuated caramel aroma. Doppelbock Dunkel from the Holy Mountain of Bavaria is pleasantly sparkling in its presentation. The taste is unmistakable: Full-bodied and velvety, strong but with a pleasant malt aroma – powerful and lusty. It has a readily discernible sweetness accompanied by roasted cocoa notes and a slight hop bitterness. With a strong finish, the Doppelbock ends on a lasting semisweet chocolate note. A mighty Doppelbock that lets you savor and enjoy the centuries-old Benedictine brewing tradition one sip at a time.
Spezial Hell– Andechser Spezial Hell, the festival beer known from the Andechser Bräustüberl, stands luminous yellow in the glass.
Spezial Hell is pleasantly tangy with a full, round malt flavor. The soft taste is marked by balanced sweetness and hop bitterness nuances. Gentle, soft malt aromas follow in the finish – a classic festival beer in the ancient Bavarian brewing tradition.
Weißbier Hell – Untreated and bottled with natural yeast turbidity, this is a top-fermented beer for connoisseurs. It first attracts the eye with its light honey color. The yeast turbidity is matt and finely structured. A very creamy and find-pored head invites you to approach this wheat beer from the Holy Mountain. A nose full of striking fruit aromas such as banana and honey melon emerge first, followed by fine cloves. Andechser Weißbier Hell is very tangy and refreshing to drink, featuring a full and soft body. In the finish, the balanced interplay of a slight honey sweetness with an elegant acidity and hop bitterness in the background quickly leads to a harmonious aftertaste.
Weißbier Dunkel – The aromatic character of this dark wheat beer is maintained by selecting the best wheat and barley malts from Bavarian malthouses and aroma hops from Hallertau. It appeals to the eye with its pronounced, typical chestnut color. The yeast turbidity is matt and finely structured. It is topped by a very creamy and fine-pored head. For the connoisseur’s nose, the dark wheat beer from the Holy Mountain offers a harmonious interplay of fruit aromas, in particular ripe banana and pineapple, with caramel and cocoa tones in the background.
ST.KILLIAN IS THE PROUD IMPORTER OF ANDECHS IN THE FOLLOWING STATES:
Connecticut | Delaware | Indiana | Kentucky | Maine | Maryland | Massachusetts | New Hampshire | New Jersey | New York | Ohio | Pennsylvania | Rhode Island | Vermont | Virginia | Washington DC | West Virginia
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