Fruity, lively, fine yeast aromas. The first thing that strikes you about the alcohol-free weissbier is its honey-to-amber colour, while its yeast turbidity is strong and yet finely structured. The multifaceted aroma is a delight, with fruit aromas including banana combined with a clove fragrance. As a drink, Andechs Alcohol-Free is very lively and highly refreshing with a satisfyingly full and elegant body. On the finish, it combines a light sweetness and fruity acidity with the distinct and yet pleasantly bitter flavour of hops, ending on a harmonious aftertaste. An alcohol-free thirst-quencher with the typical Andechs weissbier flavour: a fine yeast component, pleasantly tangy and sparkling in a way that makes you thirsty for more
The modern day view may find it unusual that a monastery brews beer. Yet this can be explained more easily when we take a look at the history of monasteries.In former times, the brewing of beer, just like the baking of bread for example, was part of the daily household chores. This was true above all among the more rural cultures in the south of Germany. Beer was brewed either for own consumption at home or jointly in the village brewery.Some of these village breweries are still operating even today, especially in Franconia and the Upper Palatinate. Also a monastic community is a large, joint household in economic terms. It stood to reason, therefore, that the monks also brewed beer for their own consumption. It can be safely assumed that the seven Benedictines who were sent to the new Andechs monastery from Tegernsee in 1455 also brought with them extensive knowhow in brewing techniques.