Andechs Weissbier Hell
Very popular among real beer connoisseurs – our wheat beer specialty Andechs Weissbier Hell. The cloudy wheat was brewed for the first time in 1993 for Joseph’s day. A sparkling and sparkling taste spoils the palate. Light fish dishes and grilled seafood such as a scampi and salmon skewer or a fresh herring fillet harmonize wonderfully with the fruitiness of our Andechs Weissbier Hell.
Appearance: Light honey tone, cloudy with yeast, very creamy and fine-pored foam
Scent: Prominent are distinctive fruit aromas such as banana and honeydew melon, as well as the fine scent of cloves
Aroma: A fine yeasty, sparkling taste with a full and soft beer body. In the finish, the harmonious balance of the light honey sweetness paired with elegant acidity inspires. The hop bitterness remains discreetly in the background.
Bitterness: Slight hop bitterness
Food recommendations: light dishes such as fish, poultry, pasta with fine aromas.
Our Andechs monastery beers from the Holy Mountain Andechs in Bavaria combine the centuries-old Benedictine brewing tradition with today’s modern brewing technology. We attach great importance to the selection of exquisite raw materials. Malts from selected malting houses, Hallertau aroma hops and our own pure yeast ensure consistently high quality.
Our bottom- and top-fermented beer specialties are fermented in closed tanks in our own fermentation and storage cellars. Here the last turbidity is removed in the filtration. Incidentally, top-fermented beers are not filtered, they are fermented at higher temperatures and often have fruity notes. Bottom-fermented beers impress with their malt-aromatic to hoppy note.