High above the banks of the Ammer lake, one of the oldest pilgrimage in Bavaria leads to the monastery of Andechs. No matter whether you are on a pilgrimage, or Hiking, the climb is thirsty work. Time for a winter beer.
“Guadn” wishes to the white-haired gentleman at the table and in his Bavarian dialect is clear that His pilgrimage was not too far. As on almost all Saturdays, the “Bräustüberl” is in the monastery of jam Packed. North German is joined by Italians, upper to lower Bavaria. Clearly in the majority: the people of Munich. From the Marienplatz, the center of the Bavarian capital, the S-Bahn an hour to get to Herrsching on the Ammersee, where many Hiking routes to take on the Holy mountain.
Of mice and monks
Of thousands of pilgrims climbed the last steps to the goal
A good hour of the walk takes, it goes uphill and downhill. The last piece of the steepest. But it ends directly in front of the ab 1423-built sanctuary. I step in and stand in the magnificent Rococo. In the middle of a two-storey gilded Altar shines with its figures of Mary.
Who solves the eyes of the Golden splendor and looks down, you can discover at the foot of the altar is an astonishing Detail: a gap in the lowest level, a mouse peeped out.
Honour to whom honour is due: mice-a monument at the foot of the altar
Your man has set a monument, for in the year 1388, they should have largely destroyed the castle in front of the insignificance preserved. According to the legend, the mouse appeared in the chapel during the Holy mass with a piece of paper in the former castle. Of the paper surprised you went on the search for long-lost relics treasure, the value of which had brought most of the pieces, count Rasso, once from the Holy Land and was able to find.
Today the relics are kept behind the thick iron door of the “Holy chapel”. Guided tours can be visited.
Germany’s largest religious-run monastery brewery
Most of the Andechs-visitors do not come as pilgrims, not because of the “Holy communion wafers” and also to visit the monks who still live here. You come as a tourist to visit and, not least, a tasting of their famous beer, brewed since the middle ages in the monastery. More than 100,000 hectolitres a year. Sold it in Germany and around the world, from the winter beer apart. What is produced and where it is delivered, decided by the Convention. The Brew and the hospitality of the guests, the monks left to professional staff.
Rare Moment of rest on the serving in the Bräustüberl
Bavarian hospitality with Tradition
Who wants to sit on the weekends in the Bräustüberl, the Bavarian sociability to the test. “Excuse me, is this seat taken?” A brief Nod, I tolerated am. So I heave the tray on the wooden table and sliding myself to the beer Bank. A measure of winter beer, a Haxe – that weighs heavily. Even the host, it is in the Bräustüberl. If in the summer, the lush outdoor terraces used, it offers nearly 2000 guests. Tons of sausages and pork knuckle are not moved to talk of the full Mugs.
Whether white beer, Light or Dark, Bock – barley juice is pumped through a pipe system directly into the fuel Tanks of the Bräustüberls and plenty of guests served. This can quickly be several thousand liters per day. As a reminder, you can take a tasting box to take home. The beer is the most important source of income for the monastery.
The winter beer from the flavors of cooking
The spicy-soft winter beer, you can’t take bottles home. Out it will give to “a world exclusive” in the Bräustüberl, and only between the 11. November and the 19th century. March, that is, between the Catholic holidays Martini and Josefi.
Modern technology, however, committed to Tradition: the brewery in Andechs
“Beer should taste like beer,” says brewmaster Alexander Reiss. Therefore, it is remained to the Bavarian purity law of 1516 to be faithful to The basics for the cellar cloudy winter beer in addition to water, dark malt and aroma hops from the Hallertau, especially patience and experience.
Reiss stresses with a Smile that, in him, in the brewhouse is still properly cooked, traditionally in a Multiple mash process. It is always cooked just a part of the mash, i.e. a mixture of malt grist and water in the mash Tun pan headed there, and finally in the mash Tun. This process is repeated several times, which, in the end the malty taste of the beer. The maturation period is approximately six weeks, then the winter beer can be enjoyed in the Bräustüberl – unfiltered and fresh from the manufacture. It is not only very soft on the palate, but with an alcohol content of just over four per cent, is also relatively mild. For comparison: A dark Andechser Doppelbock jumps easy over the 7-percent mark.
Time for home
Bräustüberl Andechs monastery: a meeting place for pilgrims, tourists, and political prominence
Really “versa cover” you can not in the Bräustüberl by the way, at 20 o’clock the doors close. Most of the visitors are already on the way home, because who wants to be tackled on foot, with the knuckles and beer in the belly. One reason for the early closing time, the monastic life of the Benedictine monks, this is not to be unduly affected. 20 p.m., because the night prayer is already half spoken, and the morning prayer the next day, not far off. It starts at 7 PM: “Ora et labora” – pray and work. To the monastery of the Benedictine lead to many paths leads to God, the monks only this one.