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A Journey Through the World of Monastic Beers with Local and International Specialties with Roland Andre

Monastic beers enjoy a special reputation in the diverse world of beer. They combine centuries-old brewing traditions with regional roots and a high standard for exceptional quality. In the Middle Ages, monasteries were important cultural centers where the art of brewing was developed and maintained. Nuns and monks used the brewed beer not only for self-sufficiency but also sold it to passing pilgrims. It held spiritual significance as a fasting beverage, as the enjoyment of beer was explicitly permitted. Many well-known breweries refer to their monastic roots (Augustiner, Paulaner, Franziskaner, among others), even though they have long been privatized. Others are still integrated into the economic operations of an active monastery and are an essential part of their self-supply (e.g., Andechs, Weltenburg, Kreuzberg).

Participants will taste a selection of well-known and lesser-known beers from monastic breweries, mostly from southern Germany, but also from Belgium, with its famous strong beers from Trappist monasteries. They will learn about the history of monastic breweries and hear stories surrounding their highly praised beers. This also includes the origin story of the Cellarius, the specially brewed cellar beer for the Bronnbach monastery from the Distelhäuser Brewery. Roland Andre, after his training and studying brewing science in Weihenstephan, worked for over forty years in renowned breweries in various roles as a brewmaster, most recently at the Distelhäuser Brewery as Technical Managing Director and Head Brewmaster.