Augustiner-Bräu Lagerbier Hell 11.2oz

Price range: $4.99 through $25.00

Augustiner-Bräu Lagerbier Hell

Style: Helles Lager

ABV: 5.2%

With a brewery dating back to 1328, Augustiner-Brau is the oldest brewer in Munich and the last remaining independent brewer in the historic city. Hells (or Helles) simply means pale in German and describes the malty, easy-to-drink beer that is lovingly referred to as ‘liquid bread’.

Augustiner-Bräu Lagerbier Hell is the Bavarian answer to a Czech pilsner but with a less tangy hop character, more balance and subtlety with a citrus fruit and floral-hop aroma.

*NOTE: For shipping customers, an extra shipping cost may incur when purchasing more than 12 bottles of this item.

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SKU: N/A Categories: Beer, Lager, Helles Lager Tags: Augustiner-Bräu, German, Germany, Helles, Helles Lager, Munich Helles, Singles

Augustiner-Bräu Lagerbier Hell

Augustiner-Bräu Lagerbier Helles is brewed in accordance to the German purity law of 1516 utilizing water, barley malt and hops. Its Alcohol by Volume is 5.2%. Augustiner Helles possess a subtle malty sweetness that combines with a light hoppiness making a softly fragrant and remarkably refreshing brew.

1n 1328, the Augustinian monks began brewing beer in their Augustinian monastery near the Cathedral of Munich. For almost 500 years the monks kept brewing their beer right in the Augustinian monastery – selling it in their ever so popular “Klosterschenke” (monastery tavern). The monastery’s own brewery was privatized and, in 1817, moved to nearby Neuhauser Strasse due to disrepair of the monastery.

Brewer Anton Wagner, hailing from Freising, acquired the business in 1829 and since then it has been operated as a privately owned brewery. Later on, his son Josef Wagner built a new modern structure on Landsberger Strasse, at the time on the outskirts of the city, where the brewery moved to in 1885. This is the place we brew to date. At the core of our beers is our excellent brewing water, which we acquire from our own well reaching a depth of 230 meters.

We produce malt of outstanding quality on the brewery premises in large rooms 40 meters long and 10 meters wide, with a particular limestone floor, we lay out a rather thin layer of barley and let it germinate, all the while turning it every eight hours. Our floor malting method has been handed down for generations and, although it needs a lot of room and time, it gives the malt the right space to “breathe” – and that you can most definitely taste!