Monastic brewing tradition obliges... … Ideally only for quality Weißenohe is quite rural. When the monastery was founded in 1109 and construction began, this was intentional, because at that time monasteries were built where they could produce their own food. Today we are happy to be in such a rural location, because we are in the fortunate position that the raw materials for our beer are really grown in our immediate vicinity. In our area, hops and malt are not lost yet! In Lilling and Herpersdorf, hop farmers cultivate the "Hersbrucker", a hop specialty that gives the Weißenoh beer specialties their elegant tartness. A large part of our malting barley also comes from the Jura mountains in our region. They were already used for brewing barley in monastic times, because the poor soil results in a very low-protein and therefore excellent quality of the barley, which is finally processed into brewing malt in local malt houses. And we still obtain our brewing water from the natural springs of the Jura mountains, which have already supplied the monastery with drinking and brewing water. No beer needs more ingredients than these three, i.e. water, hops and malt. This is already stated in the Bavarian Purity Law of 1516. The fourth ingredient permitted under today's Purity Law - yeast - is continuously propagated in-house. The monks didn't know anything about that back then. So we build on the old monastic traditions, but we also constantly develop our art of brewing. We are proud of this: to continue to brew such good beers in the future. Anyone who visits us experiences one thing above all: personal closeness. This applies in the brewery - and especially in our restaurant. Outstanding beer quality 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 aromatic part of our Franconian beer variety.

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