A tradition that was born in antiquity: the story not told by a centenary brewery
Before the US statement of independence saw the light, before Christopher Columbus crossed the Atlantic or Gutenberg revolutionized the impression, in the German lands the art of transforming the barley into liquid gold was already perfected. The jewel of this beer tradition is a brewery that not only longs for centuries of history but has also been able to adapt to times without losing its essence: we are talking about a true veteran in the world of beer, whose foundations are buried in an old Benedictine monastery located in a picturesque hill near Munich.
The monastery that conquered beer art: history and archaeological discoveries
It was the year 1040 when a monk, the Abad Arnold, obtained an official permit to dedicate his life to the manufacture of beer in the sanctuary that, centuries later, would be considered a living symbol of tradition and innovation. However, the history of this brewery goes far beyond the records: recent archaeological findings have revealed remains of carbonized barley dating from the seventh century, insinuating that the beer tradition in the region could even be prior to the formal license. The monks, in addition to their spiritual work, became pioneers in the development of production and conservation techniques that still influence the beer world.
From history to science: a legacy that fuses tradition and innovation
What began as a monastic practice became an outstanding research center worldwide. In 1852, the transfer of an agricultural institute near the monastery catalyzed an unprecedented collaboration between scientific knowledge and ancestral crafts. Since then, brewer generations have perfected traditional recipes using scientific methods, raising quality and innovation in each sip. Today, tasting and beer technology degrees of this institution enjoy global prestige, and students who travel their corridors often act as ambassadors of the ancestral legacy, mixing history and science in each bottle.
A temple of tradition in a time enclave
When crossing the doors of the complex, it seems that time has stopped. Production rooms retain an energy that transcends centuries, with stone walls that maintain the perfect humidity and temperature for fermentation, as if the monks of yesteryear still walk there. Although some processes are now automated and stainless steel deposits are used instead of wooden barrels, the aroma of toasted malt and fresh hops is still the same as centuries ago. History and modernity dialogue in every corner of this space, where tradition is breathed in each sip and in each step it takes for who visits.
How is a beer legend alive today?
With an approximate annual production of 230 thousand hectoliters, the Cervecería de la Antigua Abadía specializes in a variety of 12 different styles, being its classic wheat beer the undisputed queen. The hefeweissbier, with its distinctive clavo and banana flavor, has established itself as the world reference in its category and only occurs with an exclusive yeast dating from the fifteenth century. Artisanal philosophy still prevails, with carefully controlled production to guarantee the highest quality in each bottle. What differentiates this process is its commitment to sustainability: bottles are reused up to 50 times, integrating an efficient and defined ecological system that combines tradition and ecological innovation.
Nothing is changed? The magic of the bottling and distribution system
From the moment the empty bottles arrive in trucks until they are carefully inspected one by one, everything in this process reflects a deep respect for quality and efficiency. Subsequently, the bottles are subjected to high temperatures, preparing the container for reuse. The filling line, capable of producing 36,000 bottles per hour, has become an example of precision and sustainability. The ink and old labels are replaced, but the soul of the brand remains intact: a maxim that good flavor and environmental responsibility can go hand in hand creating a unique beer experience.
