Interview with Alexander, the brewer of Andechs podcast
In late June we met with Alexander Reiss, the Brewmaster of Andechs Klosterbrauerei (Monastery Brewery) and Lars Dahlhaus of St. Killian, the importer of the beer. Alexander was in town to participate in two Andechs launch parties, one at Zum Schneider in the East Village, and the other at Z.S. Montauk. Sylvester, the proprietor of Zum Schneider, who grew up near Andechs in southern Bavaria south of Munich, has been trying to get the beer imported to New York for over ten years -- and it's finally happening! For now it's being offered on draught exclusively at both Zum Schneiders. In a few months time it'll begin to appear in New York shops and bars in bottles.
|Alexander, Lars and Bob.|
|Weißbier Hell, Doppelbock Dunkel, Vollbier Hell, Weißbier Dunkel.|
Andechs uses Hallertau hops for all their beers, for both aroma and bittering. Hallertau is a nobel hop used primarily as a flavor and aroma hop. It has less alpha acids than most commonly used bittering hops, and thus is more expensive to use for bittering (less alpha acids means more hops needed to achieve bitterness). But the Brewmaster explained that it's one of the things that sets Andechs apart from other breweries -- that and their use of the time-, heat- and labor-intensive traditional technique of decoction mashing. While they are distributed throughout the whole of Deutschland, 20% of their sales are from exporting. Brewer Alexander, a 23-year brewing veteran, has been with Andechs for 8 years, and he learned the trade at the famed Weihenstephan Staatsbrauerei, one of the oldest, most established, most respected brewing institutes in the world.
|The monastery on the "holy hill".|
|Pouring Doppelbock Dunkel.|
|Pouring the Weißbier Hell.|
|Pouring Weißbier Dunkel.|
[link to podcast page]
|Andechs Vollbier Hell vom Faß at Zum Schneider.|
|Full line of bottles.|