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All beers from the Andechs monastery brewery are brewed using the multiple mashing process. In this ancient method, not all of the mash, but only part of it, is transferred to the mash tun. There the part is heated and then returned to the mash tun to the rest of the mash. The hot mash heats the cold residue. The process is repeated several times to unlock the malt’s full potential. The grain conjures up a particularly full-bodied, soft aroma in the beer and justifies this time-consuming process.
A beer that particularly showcases the benefits of this process is dark Export. This noble drop flows into the glass in a shimmering ruby-red chestnut tone and is crowned with a good portion of ivory-colored foam. A room-filling scent of dark malt, toffee, fine cocoa and delicate smoke rises from the solid crown and arouses curiosity about the drink. The taste test reveals a surprisingly tangy body that ensnares the palate with velvety roasted aromas, melting chocolate and creamy caramel. A harmonious roasted bitterness rounds off the aromatics and skilfully balances out the sweetness.
Thanks to its dark aroma and generous grain notes, the export beer is a wonderful drink for cold, uncomfortable days and warms body and soul with its 4.9% alcohol content and fabulous taste.
Water, barley malt, hops, hop extract