Untreated and bottled with natural yeast turbidity, this is a top-fermented beer for connoisseurs, first introduced on Saint Joseph’s Day in 1993 (March 19).
It first attracts the eye with its light honey color. A very creamy and find-pored head invites you to approach this wheat beer from the Holy Mountain more closely. Striking fruit aromas such as banana and honey melon emerge, followed by fine cloves.
Andechser Weissbier Hell is refreshing to drink, featuring a full and soft body. In the finish, the balanced interplay of a slight honey sweetness with an elegant acidity and hop bitterness in the background quickly leads to a harmonious aftertaste that leaves you wanting more.

The world-famous Bockbier from the Holy Mountain in Bavaria wants to be savored rather than downed. Its color reminiscent of dark copper with hints of fiery red. Its bright, clear appearance harmonizes with a firm, fine-pored foam.
Soft roasted notes and a touch of dried fruit accompany an accentuated caramel aroma. The taste is unmistakable: Full-bodied and velvety, strong but with a pleasant malt aroma – powerful and lusty. It has a readily discernible sweetness accompanied by roasted cocoa notes and a slight hop bitterness.
With a strong finish, it has a lasting semisweet chocolate note. A mighty Doppelbock that lets you savor and enjoy the centuries-old Benedictine brewing tradition one sip at a time.

Brewed using the traditional multiple mashing process, Andechser Hell has an appealing luminous straw yellow color and bright, clear appearance. This popular bottom-fermented beer is fresh on the nose with a soft malt aroma and floral hop tones. Lively and pleasant to drink, it has a round, and harmonious finish – a genuine, classic, full-bodied Bavarian beer