{"id":3740,"date":"2021-08-26T07:56:32","date_gmt":"2021-08-26T07:56:32","guid":{"rendered":"https:\/\/klosterbrauerei-weissenohe.de\/about-us\/art-of-brewing\/how-we-brew"},"modified":"2025-12-30T10:01:39","modified_gmt":"2025-12-30T10:01:39","slug":"how-we-brew","status":"publish","type":"page","link":"https:\/\/klosterbrauerei-weissenohe.de\/en\/about-us\/art-of-brewing\/how-we-brew","title":{"rendered":"How we brew"},"content":{"rendered":"
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How we brew<\/h1>\n<\/div><\/div>

Pure spring water – and the bavarian purity law.
\nA guarantee for Wei\u00dfenoher Klosterbier for centuries.<\/h4>\n<\/div><\/div>

Translated, Wei\u00dfenohe means “place by the white stream”. This refers to the Kalkach. A stream that, like all watercourses and springs in our region, is very calcareous. This not only pleases the numerous tourists, hiking to the nearby limestone-steps in the Lillach valley.<\/p>\n

In contrast, our brewing water springs high up in the Jura mountains of the so called “Franconian Switzerland”. The well-protected springs are located in the same places as the original monastery springs and still provide excellent brewing water to this day. This is confirmed by its taste – and the strict annual inspections by the authorities.<\/p>\n

The hard, chalky water is characteristic of beers brewed from it. It is particularly suitable for darker beers that are not too strongly hopped. Typically Franconian – just like all other Wei\u00dfenoher beer specialties: treasures of our region.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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Monastic brewing tradition obliges…<\/h1>\n<\/div><\/div>

… Ideally only for quality.<\/h4>\n<\/div><\/div>

In Lilling and Herpersdorf, hop farmers cultivate the “Hersbrucker”, a hop specialty that gives the Wei\u00dfenoher beer specialties their elegant tartness.<\/p>\n

A large proportion of our malting barley also comes from the Jura hills in our region. They have been used to grow malting barley since monastic times. This is because the lean soils result in barley that is very low in protein and therefore of excellent quality, which is then processed into brewing malt in local malt houses.<\/p>\n

No beer needs more ingredients than water, hops and malt. The fourth ingredient allowed by today’s purity law \u2013 yeast \u2013 is continuously cultivated in our own facility. We are proud to continue brewing such good beers in the future.<\/p>\n

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 variety.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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