 Monasteries began to brew beer in the early Middle Ages. The monks of Irsee also took up brewing. One of their secrets was their access to traditional brewing lore, combined with their expertise in natural sciences.
Irsee monastery beer was a product of environmental and local conditions, combined with the finest hops and malt and the monks' brewing skills. Quality and enjoyment were prized over quantity. In Irsee, this is as true today as ever it was. Brewing takes place in copper fermentation tanks, and fermentation is a slow, cool process. The beer develops its pleasant smoothness during its period of storage in the cellar vaults. Week by week and month by month, the subtle, full-bodied flavour develops at temperatures around freezing. The beer is then drawn off, natural and unfiltered - in keeping with centuries of monastery tradition.   |
