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GLOSSARY

Andechs beer specialities are part of a long and successful Benedictine tradition of brewing. This tradition is the key to a quite special and fascinating world.

So that you can find your way about navigating this world, we have compiled here for you a glossary of the most important terms.

Aftertaste

This is the palateful quality and taste of the beer left in the mouth after drinking.

Alcohol content

The alcohol content of beer is linked to the content of original extract, i.e. the fermentable constituents of the wort. Fermentation converts about a third of these substances into alcohol.

Aroma hops

Unlike bitter hops, aroma hops are very rich in essential oils.
The Andechs monastery brewery uses exclusively aroma hops.

Beer colour

The colour of the beer is defined by the malt. The kilning (drying) heat defines the colour of the malt and hence of the beer: the hotter the kiln, the darker the malt.

Beer sorts

Beers are grouped into types according to their percentage of original extract, or the fermentable constituents of the wort.

Type
Original extract
Simple beers
max 7% original extract
Draft beer
7% to less than 11% original extract
Vollbier
11% to less than 16% original extract
Strong beer
over 16% original extract, including:

Bock: min 16% original extract
Double bock: min 18% original extract


 

Beerfilter

After the storage period, the bottom fermenting beer runs through a filter unit. Filtration removes the last of the suspended solids (yeast, protein, and hops residue) and clarifies the beer. Top fermenting Weissbier types are bottled and kegged in their naturally cloudy state.

Beertypes

Beers are classified according to the method used for their fermentation:      

Top fermented beers from the Andechs monastery brewery:

  • Andechser Weißbier Hell, refreshing, fruity, finely yeasty
  • Andechser Weißbier Dunkel, delicate, tangy, with a roasted aroma

This generally extends to:
Altbier, Kölsch, Weizen, Weizenbock, etc.            

Bottom fermented beers from the Andechs monastery brewery: 

    • Andechser Hell, classical Bavarian rural beer, malty, gently hopped, fresh
    • Andechser Spezial Hell, world famous pale lager from the Andechser Bräustüberl; classical festival beer
    • Andechser Export Dunkel, light variant of the dark bock; full bodied
    • Andechser Bergbock Hell, strong pale lager; aromatic and pleasantly mild
    • Andechser Doppelbock Dunkel, world famous beer from the Holy Mountain of Bavaria; strong, palatable.

    This generally extends to:
    pils, export, lager, bock, double bock, light and dark vollbier

    Beertypes

    Beers are classified according to the method used for their fermentation:

    Top fermented beers from the Andechs monastery brewery:

    • Andechser Weißbier Hell, untreated, naturally cloudy, fermented in open tuns
    • Andechser Weißbier Dunkel, untreated, naturally cloudy, aromatic, fermented in open tuns


    This generally extends to:
    Altbier, Kölsch, Weizen, Weizenbock, etc.    

      

    Bottom fermented beers from the Andechs monastery brewery:

     

    • Andechser Vollbier Hell, classical Bavarian rural beer, malty, gently hopped, fresh
    • Andechser Spezial Hell, world famous pale lager from the Andechser Bräustüberl; classical festival beer
    • Andechser Export Dunkel, light variant of the dark bock; full bodied
    • Andechser Bergbock Hell, strong pale lager; aromatic and pleasantly mild
    • Andechser Doppelbock Dunkel, world famous beer from the Holy Mountain of Bavaria; strong, palatable.


    This generally extends to:
    Pils, Export, Lager, Bock, Double Bock, light and dark Vollbier

       
      
       

    Bitterness

    Bitterness is the impression of taste between the tongue and the palate. The bitterness of beer is carried mainly by the constituents of the hops, but also by the natural salt content of the brewing water and vegetable tannins from the malt.

    Bitterns

    The bitterns are provided by the hops. They lend the beer its characteristic bitter aroma.

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