… ideally only for quality

Weißenohe is located in a rural area. When the monastery was founded in 1109 and construction began, the location was chosen intentionally, as monasteries were built in places where they could be self-sufficient and produce their own food.

Today, we are happy to be located in such a rural area, because we are in the fortunate position that the raw materials for our beer are actually grown in our immediate neighborhood.

In Lilling and Herpersdorf, hop farmers cultivate the “Hersbrucker”, a hop specialty that gives the Weißenoher beer specialties their elegant tartness.

A large proportion of our malting barley also comes from the Jura hills in our region. Even in monastic times, they were used for growing malting barley, as the lean soils result in a kind of barley that is very low in protein and therefore of excellent quality, which is then processed into brewing malt in local malt houses.

To this day we still obtain our brewing water from the natural springs of the Jura heights, which already supplied the monastery with drinking and brewing water. No beer needs more ingredients than these three: water, hops and malt. This was already stated in the famous Bavarian Purity Law of 1516.

The fourth ingredient allowed by today’s purity law – yeast – is continuously cultivated in our own facility. The monks back then were not aware of this.

In this way, we build on the old monastic traditions, but we also continuously evolve our brewing craft. We take pride in brewing high quality beers – today and in the future.

Those who visit us experience one thing above all: personal closeness. This is true in the brewery – and especially in our restaurant. Outstanding beer qualities and the rustic, monastic ambience make every trip to us a very special experience. And with our monastery beers, you can take home a tasty and spicy part of our Franconian beer varieties.