Originally Brewed

Generally, monasteries can be found in the loveliest spots. Good, hearty food and refreshing beer: The monks knew how to live well - and where. They lived happy lives by cultivating joie de vivre. Irsee's monastery culture, with its focus on the pleasures of the palate, can again be experienced today. The monastery beer now matures again in the original vaulted cellar. 

Then and Now

Traditional monastery beer brewing

The Monastery Kitchen serves up hearty, homely specialities of the house. The Beer Garden has been carefully restored around the brewery wellstone. The Monastery Hotel offers tranquil, cosy accommodation.

 

in brewing kettles spicy malt and aromatic hops form the beer wort

It takes 8-10 hours inside the brewing kettles in order for the spicy malt and aromatic hops to form the beer wort. 

cold fermentation process in traditional fermenting tanks

The main, cold fermentation process in traditional fermenting tanks takes 8-10 days. 

Irseer monastery beer is left to mature for 80-180 days

Finally, the Irseer monastery beer is left to mature for 80-180 days, depending on the type of beer. It is then bottled unfiltered, or freshly served. 

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Content:

  • Klosterbräu in Irsee
  • Braugasthof
  • Klosterbräu Hotel
  • Tagungen
  • Entspannungstage
  • Ausflüge und Feiern
  • Rund um Irsee
  • Klosterbrauerei und Klosterbier
  • Braumuseum
  • Zuschauen beim Bierbrauen
  • Historisches

Irseer Klosterbräu Journal

Irseer Klosterbräu Journal – popular sites surrounding Irsee


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