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Brewing is our craft, and has been for nearly 1,000
years. Of course, high-tech has also come to brewing, but the basic
brewing process remains unchanged.
First we make the beer mash from barley/wheat malt and brewing
water. This is clarified - freed from its solid components. This
results in the wort, the basic component of beer. In the mash
house we bring the wort to a boil and add hops. This requires
great artistry on the part of the brewer, because this process
decides how the beer will taste.
^ back to process
First we make the beer mash from barley/wheat malt and brewing water. This is
clarified - freed from its solid components. This results in the wort, the basic
component of beer. In the mash house we bring the wort to a boil and add hops.
This requires great artistry on the part of the brewer, because this process
decides how the beer will taste.
^ back to process
In our storage cellars, 15 metres beneath the monastery garden, we give the beer
an opportunity to recover from the rigors of being brewed - complete serenity
for the maturing process. After about thirty days the immature green beer has
developed into - no, not an old beer - but a mature, gloriously fresh Weihenstephan
beer.
^ back to process
Now it is freed of impurities, such as protein and yeast, in our state-of-the-art
filter system (of course, this step is skipped for our naturally cloudy wheaten
beer specialties) until it is ready for bottling.
^ back to process
After the beer has passed through the bottling cellar, where the bottles are
labelled and packaged, and where the pallets of barrels and bottles are stacked
up fully automatically, it is finally ready for you, the beer connoisseur.
^ back to process
After having read these lines you will surely agree that the brewing of beer
is a combination of craft and art. Or you'll realise that fact at the latest
when you enjoy your next cool glass of Weihenstephan beer. Prost!
^ back to process
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