Weihenstephan History
When Saint Korbinian established the Benedictine monastery on a hill tucked away in Freising, Germany in 725 A.D., little did he know he would be founding the art of brewing. The first historical reference of brewing at Weihenstephan can be traced to a hop garden near the brewery in 768 A.D. However, a tumultuous history of foes plundering and destroying the Weihenstephan Monastery delayed the monastery from obtaining an official brewing license. It was in the year 1040 that Abbot Arnold successfully obtained a license from the City of Freising, allowing the monastery to brew and sell beer. Thus, Weihenstephan Brewery was born.
Today, The Bavarian State Brewery Weihenstephan, now one of only two state-owned German breweries, is renowned for their innovation and dedication to modern brewing science. Weihenstephan recognizes it is not enough to craft good beer, it must be outstanding beer of consistently high quality. Thus, the brewery sets themselves to the highest standard of quality: Premium Bavaricum. This not only requires diligent and austere brewmasters who adhere to this philosophy, but a uniform mindset applied and maintained throughout all components of beer production – from the storage facility to bottling to shipping the final product. A team of over 300 employees is dedicated to ensuring the highest standards of brewing are met each day to produce the award-winning Weihenstephan beers.
Taste the tradition of the world’s oldest brewery through Weihenstephan’s award-winning beers.
