Everyone in Weihenstephan will remember this May 25th for some time to come: They sat tensely in front of the live stream from Australia at midday in Germany, fingers crossed. At the gala in Australia, only the gold winners were presented at first - and Weihenstephan thought it had a great chance in the "Best Wheat Beer" category. Up to 20 points can be scored per beer - evaluated in the categories of appearance, aroma, taste and body, technical quality, and style. From 17 to 20, Gold is awarded, 15.5 to 16.9 Silver, and from 14 to 15.4 points Bronze.&nbsp;The joy was all the greater when the Kristallweißbier (bottled) was presented as a Gold winner - for the third time in a row at the AIBA!&nbsp;The subtle banana notes, the refreshing effervescence, and the nobly filtered appearance in the glass completely convinced the jury.But that wasn't all: when the other results were published, there was more rejoicing in the afternoon on Weihenstephaner Hill: Eight (!) more medals were awarded for the beer specialties of the world's oldest brewery. Silver went to Original Helles and Weizenbock Vitus (both bottled), while Bronze was awarded to Kristallweissbier (this time in a keg), Original Helles, Hefeweissbier (both in a keg), and Kellerbier 1516, Hefeweissbier, and Hefeweissbier Dunkel (all bottled). This means that every single beer submitted by the Weihenstephan brewery was awarded an AIBA seal of quality.It was clear that Prof. Dr. Josef Schrädler, Director of the Bavarian State Brewery Weihenstephan, was in a celebratory mood: "This is a great result!" He was in a lengthy meeting at the time of the announcement - and was able to pass on the happy news immediately after a brief message on his cell phone. "For our Kristallweißbier, this award is something very special. To be honored with the same beer for the third time in a row at the AIBA is something almost no brewery manages to achieve." These successes show that Weihenstephan's specialties are held in the highest esteem around the world, Prof. Dr. Schrädler went on to explain.Tobias Zollo, Brewmaster and head of the technical staff, and his team are responsible for the quality of the beers: "Nine medals are unbelievable," he said on Thursday while being overwhelmed. "It always pays off for us to go the extra mile. Here we have it on paper that the work of our brewers is well-received in the world."Anyone who wants to find out more about the Weihenstephan winners will find what they are looking for on the website www.weihenstephaner.com. There is also a lot more info and exciting stories in the Weihenstephan podcast "1000 Years of Beer", available on all major podcast platforms.

AIBA_teaser_en.jpg

Every beer awarded: Gold for the Kristallweißbier, eight more medals for Weihenstephan Brewery

"We started with 1000 euros in donations," said Freising's mayor Eva Bönig at the press conference at city hall. It's been a long time - and thanks to the people of Freising, the donations have grown and grown. As a reminder: During the celebrations on National Beer Day at Marienplatz, half of the proceeds from beer sales (Weihenstephan, Hofbrauhaus Freising, Isarkindl) go to a good cause - in 2023 to three charitable organizations: to the Diakonie Freising for the women's shelter, the disaster relief organization NAVIS and the “Flughafenverein München”, the charity organization at Munich Airport. A total of 9000 euros was handed over - a huge donation!&nbsp;Thomas Bihler from the “Flughafenverein” surprised everyone by handing over the organization's share of the money directly to the Diakonie for the women's shelter: "This issue is incredibly important to us," he explained. There, the money will be used to increase the current number of beds they can provide (currently five) - in close cooperation with the city of Freising.NAVIS will use its share to expand its national disaster response. The organization is primarily active internationally, but will now also increasingly focus on Germany.&nbsp;Anyone who wants to support the individual organizations financially or with a commitment can find all the information here:<ul><li><a href="https://www.diakonie-freising.de/">https://www.diakonie-freising.de/</a></li><li><a href="https://www.flughafenverein.de/">https://www.flughafenverein.de/</a></li><li><a href="https://www.navisev.de/">https://www.navisev.de/</a></li></ul>

230522_SpendeTdB.jpg

National Beer Day in Freising: 9000 Euros for charity

The Craft Brewers Conference &amp; BrewExpo America attracts brewers from all over the world. Not only because of all the networking that can be done, but also because of the World Beer Cup awards ceremony. Weihenstephan's US Country Manager Tim Lynch was there and brought home the silver award, beaten only by a Weizenbock from the States.Lynch: "Our Weizenbock Vitus is a very special beer. The fruitiness, the high drinkability despite 7.7 percent alcohol - an absolutely deserved medal winner." For Lynch, it was the highlight of the past few weeks, which included visits to the brewery with top partners from the U.S., before he returned back home to the United States.&nbsp;<h2>“An award for the entire brewery”</h2>Prof. Dr. Josef Schrädler, Director of the Bavarian State Brewery Weihenstephan, praised his employees: "An award for one of our beers is always an award for the entire brewery. Every employee has a share in the worldwide success of our beers." Prof. Dr. Schrädler is particularly pleased that the Weizenbock was honored this year: "Vitus has always been our top competitor for precious metal – no wonder it was awarded the title of world's best beer a few years ago."Known as the "Olympics of Beer," the World Beer Cup recognizes outstanding brewing in 111 categories and is now held every year.If you want to find out more about the silver winner, Weizenbock Vitus, you can visit the website at www.weihenstephaner.com. There is also a lot more information and exciting stories in the Weihenstephan podcast "1000 Years of Beer", which can be listened to on Spotify, Google Podcasts, Apple Podcasts and many other platforms.

web.jpg

1000YoB - 4.02 - Yes, there is a bock beer season! Here's what you need to know about it

Great success at the World Beer Cup: Silver for Vitus Weizenbock

podcast_EN1.jpg

1000YoB - 4.07 - Market visit Israel: A different view on the brand Weihenstephan

The environment or the room in which the tasting takes place should offer as few distractions as possible and should not be too hot or too cold. The beer specialties should be stored upright and cool the day before and taken out of the refrigerator about half an hour before the actual tasting. Very aromatic and alcohol-rich beer specialties, such as a <a href="/unsere-biere/doppelbock-korbinian">Doppelbock like our Korbinian</a>, can also be stored a little earlier at room temperature, as they can be tasted even better with a few degrees more temperature and only in this way can the complex aroma profile be tasted in its entirety.If several beer specialties are tasted (no more than five, otherwise the taste buds will tire and the impression will no longer appear very clear and distinct), please follow the order: taste from light, light to dark, heavy and alcoholic beers.

It should be tasted from very well rinsed glasses. Glasses without decoration, which would distract the eye when assessing color and clarity, are ideal. Before pouring the beer sample, rinse the glass again briefly with cold clear water. To neutralize the taste between beers, crisp or white bread and a still, only very slightly mineralized mineral water are suitable. Pour about 0.1 liters of beer per glass, which is sufficient to fully understand a beer speciality. When pouring, make sure that the beer is not simply poured from the bottle into the glass, but flows in from above, so that it can combine with the oxygen in the air and develop its aroma.

It is ideal if all tasting participants are provided with paper and pen so that they can record their impressions as notes before discussing them together. There are different evaluation templates for this purpose.A beer tasting of different beer styles is always structured according to the following basic rules:<ul><li>from low-alcohol to high-alcohol beers</li><li>from light, slender to dark, bulky beers</li><li>Intense special beers such as smoked beers should be placed at the end of a tasting.</li></ul><h2>Ideal order for tasting individual beer specialties</h2>I. Visual impression:<ul><li>Describe the color of the specialty beer as vividly as possible (e.g., golden yellow, bronze, a dark brown reminiscent of mahogany).</li><li>Is the beer glossy and clear, does it have a fine (opalescent) or heavy, uniform haze?&nbsp;</li><li>Report details about the foam: fine-pored, stable, creamy, velvety, long-lasting?</li></ul>II. Smell:<ul><li>What aromas can be detected in the first impression (fruity-fresh or malty-heavy)? Is there a direction that dominates the aroma profile?</li></ul>III. Taste:<ul><li>Which aroma notes can be detected in the initial impression, which in the finish?</li><li>What is the mouthfeel (soft, tangy) and overall body of the beer (round full-bodied, lean, bulky)?</li><li>How is the bitterness integrated into the malt body? Is it intrusive in the finish, long-lasting or quickly volatile?</li></ul>

tasting.jpg

Tasting beers: the right way to do it

1000YoB - 4.06 - The tradition of setting up maypoles: History and how to celebrate properly

At Bayerische Staatsbrauerei Weihenstephan, exports are seen as an independent business segment alongside national trade and gastronomy, and now account for more than half of sales. The 16 beer specialties are now available in over 50 countries worldwide.<h2>Did you know .... how Weihenstephan became an export hit?</h2>The Bavarian State Brewery Weihenstephan conquered the hearts of fans in every country using the same strategy. First, the brand was introduced and made known in the gastronomy sector. The aim is always to build up a nationwide fan base that is able to experience Weihenstephan beer specialties for the first time in the gastronomy sector and, for the time being, only receives them there. When enthusiasm was correspondingly high and demand was given, a rollout in the trade was envisaged. A strategic approach that required a little patience. After two to three years, sales usually increased exponentially, according to the company. Israel, for example, is now the third strongest export country for the Bavarian brewers from Freising. In Tel Aviv, almost every trendy pub stocks Weihenstephan; clear proof that the tactics of the oldest brewery have worked.

<h2>Did you know ... that Weihenstephan wheat beer is the most popular beer in the world?</h2>All regions of the world get the same portfolio, because Weihenstephan sees itself as an assortment brewery. As a rule, the brewery starts in a new country with the export hit wheat beer. A large part of the Weihenstephan range is available in the USA. In addition to the classics Hefeweißbier and Original Helles, there is also Vitus, Festbier, and many other beers from Weihenstephan.

<h2>Did you know... that the sales team of Bayerische Staatsbrauerei Weihenstephan works with partners in over 50 countries?</h2>The international sales team of Bayerische Staatsbrauerei Weihenstephan is in continuous exchange with importers and business partners from over 50 countries. They are all interested in the beer specialties, the Bavarian brewing tradition as well as beer culture and what characterizes the Weihenstephan brand, in order to be able to advise their customers and provide them with exciting insights. As part of the export team, the Brand Ambassador is responsible for representing the Bavarian State Brewery Weihenstephan brand on the international stage, giving it a personal touch, and communicating the history and expertise of the brewery to the outside world. Importers and business partners alike value this expertise and are delighted when the brand ambassador is personally on site at events or introduces them to the Weihenstephan world in video conferences.

<h2>Did you know... which countries drink the most beer?</h2>The Czech Republic is the country with the highest per capita consumption of beer. In 2020, average per capita consumption totaled around 182 liters. Austria, Poland and Romania follow in the ranking. Beer consumption in European countries is significantly higher than in the rest of the world. In Germany, per capita consumption was 92.4 liters (2020) and exports 15,035,000 hectoliters. (Sources: Statista and Brewers of Europe, 2020)

20220629_184433.jpg

The Weihenstephaner Export: Did you know ...

1000YoB - 4.05 - Brewing Science in Weihenstephan - and the part we play!

1000YoB - 4.04 - Ever heard of "Brotzeit"? A German classic!

1000YoB - 4.03 - Juuuust a little more: What to look out for while tasting bock beers

Ingredients:1 kg white cabbage, 200 g smoked bacon, 2 onions, 2 tablespoons lard (also works with clarified butter or tasteless vegetable oil), 1 apple, 2 tablespoons sugar, 1 tablespoon flour, 1 l broth meat broth (alt. vegetable broth), 2 tablespoons vinegar (wine vinegar or apple cider vinegar), 1 teaspoon cumin seeds, salt, pepper.Information:Servings: 6 | Prep time: 20 minutes | Prep time: 40 minutes | Difficulty: EasyWhen it's cold outside, a special food is booming in the nation's kitchens: cabbage - also called kraut. For example, as a side dish in the form of sauerkraut or coleslaw with roast pork (check out our German page for the German recipe). But also in another color as red cabbage salad or blue cabbage side dish with duck. Today we take care of a different, but also particularly tasty cabbage variant: the Bavarian cabbage.The simple preparation:After all the ingredients, of which there are not many, are cut, it goes to the stove. Little by little, the ingredients go into a large pot. This takes about ten minutes. Then the Bavarian cabbage simmers for a good half hour. And then the table can be set.The veggie versionIf you've already taken a look at the ingredients: yes, we work with smoked bacon and lard. But it is not a must! You can leave them out and vegetarians will also enjoy this dish.Main course or side dish?Speaking of "dish" - is it a side dish or a main course? We say both: if you fry potatoes and sausages in an extra pan, it is more of a "side dish". If, however, potatoes and meat are cooked in the same pan, then it could be called a main course.“Einlagen” (addings)As the saying goes in Bavaria, the "Einlagen" make the "Kraut fat". We recommend: after all the ingredients have landed in the pot, it is a good idea to add smoked bratwurst, a thick piece of boiled ham or Kassler. These ingredients also give their wonderful aromas to the cabbage.&nbsp;

Bayrisch Kraut - Weihenstephan - horizontal.jpg

Bayrisch Kraut

In the course of industrialization, the brewer's job description changed. He became more of a scientist and technician who had to operate new machines and monitor complex processes. In 1865, the first "Brewer Cursus" was held in Weihenstephan, marking the birth of the Faculty of Brewing and Beverage Technology. In 1930, the College of Agriculture and Brewing became today's Technical University of Munich.The cooperation between the Bavarian State Brewery Weihenstephan and the university has proven successful for both sides. Thanks to its close ties with TUM Freising-Weihenstephan, the brewery has always worked with the latest technology and also has its finger on the pulse in the scientific field. The students, in turn, can use the brewery as a showcase or complete an internship there. Among students, the Bräustüberl at Weihenstephaner Berg 10 is also known as Lecture Hall 13, because in the summer, many a lecture ends here for one or two fellow students. But lecturers are also often seen in the Bräustüberl. As brewery director, Josef Schrädler perfectly embodies the close connection between the TUM's brewing faculty and the Weihenstephan State Brewery. Not only does he manage the oldest brewery in the world, but he has also been a professor at the Technical University of Munich in Weihenstephan since October 2000, teaching business administration in the beverage industry and consumer goods marketing.The brewery is also associated with the Weihenstephan Science Center for Food, Land Use and Environment at the Technical University of Munich. The Science Center is responsible for the entire quality control of the Bavarian State Brewery Weihenstephan. Brewery Director Dr. Schrädler on the connection with the Science Center: "We work together actively, not only in quality control, but also in product innovation. For example, when developing a new seasonal beer, flavor profiles can be tried out in the pilot brewery to create a new beer. When the science center comes up with innovations in brewing processes and technologies, we are very close to the action and enjoy working with them. We don't abandon the traditional brewing process, of course, but embrace all the innovations and advances relevant to us that the Science Center brings forth. Above all, it is the strong togetherness that characterizes our relationship. Both sides can benefit from the close cooperation." The unique combination of tradition and modern science is united and founded in the collaboration.

DSC08525.JPG

The only brewery with its own auditorium

Follow us on Social Media:

It has been almost 1000 years since the Bavarian State Brewery Weihenstephan started - and according to its motto "Tradition and Innovation" we dig deeper into the world of podcasts. Be part of Matthias "Tissi" Ebner's (Brand Ambassador) and Anton "Done" Hirschfeld's (Online Marketing Manager) beer journey. Learn something new while listening to scientific conversations or discussions about beer culture. This is where you will discover beer from a whole new angle.

The Bavarian State Brewery Weihenstephan is focused on Tradition while being a state-of-the-art enterprise at the same time. It is located in Freising Bavaria on the top of the Weihenstephaner hill.

This website uses cookies

OurBeers

OurBrewery

NearYou

News &Stories

Conscious &Sustainability

OurFan-Shop

National Beer Day in Freising: 9000 Euros for charity

1000YoB - 4.07 - Market visit Israel: A different view on the brand Weihenstephan

National Beer Day in Freising: 9000 Euros for charity

1000YoB - 4.07 - Market visit Israel: A different view on the brand Weihenstephan

Every beer awarded: Gold for the Kristallweißbier, eight more medals for Weihenstephan Brewery

Listen to our Podcasts!

National Beer Day in Freising: 9000 Euros for charity

Great success at the World Beer Cup: Silver for Vitus Weizenbock

1000YoB - 4.07 - Market visit Israel: A different view on the brand Weihenstephan

Tasting beers: the right way to do it

1000YoB - 4.06 - The tradition of setting up maypoles: History and how to celebrate properly

The Weihenstephaner Export: Did you know ...

1000YoB - 4.05 - Brewing Science in Weihenstephan - and the part we play!

1000YoB - 4.04 - Ever heard of "Brotzeit"? A German classic!

1000YoB - 4.03 - Juuuust a little more: What to look out for while tasting bock beers

Bayrisch Kraut

The only brewery with its own auditorium

1000YoB - 4.02 - Yes, there is a bock beer season! Here's what you need to know about it