Основную часть доходов крупнейшей монастырской пивоварни Германии составляет выручка от продажи пива

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Андексское аббатство было создано в XV веке недалеко от Мюнхена. Туристы приезжают в Андекс, чтобы попробовать знаменитое местное пиво и увидеть, как его варят.

Ежегодно самая большая монастырская пивоварня в Германии производит более 100 тысяч гектолитров этого традиционного напитка.

Продают его повсюду в Германии, а также отправляют за границу. Какие сорта варить и куда поставлять пиво — эти решения принимает монастырский конвент, то есть общее собрание монахов. Выручка от продажи пива составляет сейчас основную часть доходов аббатства.

В монастырский ресторан оно поступает прямо из пивоварни по трубам. В оживленные дни — несколько тысяч литров. На память можно взять домой набор из шести бутылок разных сортов.

 

Зимнее пиво

 

Bierr Однако один особенный сорт можно попробовать только в монастыре — зимнее пиво (Winterbier), отличающееся особенно мягким и пряным вкусом, а также относительно легкое — крепостью немногим более четырех градусов. Разливают его здесь в период между 11 ноября и 19 марта, то есть между католическими днями Святого Мартина и Святого Иосифа.

«Пиво должно иметь вкус пива», — объясняет Александр Райсс — мастер, отвечающий за его производство в Андексе. Именно поэтому в монастыре строго придерживаются правил баварского закона о чистоте (Reinheitsgebot), изданного в Ингольштадте в 1516 году, то есть 500 лет назад. Он допускает использование для этого традиционного напитка лишь трех ингредиентов — воды, ячменя и хмеля.

Для производства нефильтрованного зимнего пива в монастыре используют воду, темный солод и ароматный хмель из Халлертау (Hallertau). Плюс терпение и опыт, так как сусло для этого сорта кипятят несколько раз и несколько раз сливают обратно в чан. Делают это, чтобы усилить вкус солода. Затем пиво выдерживают в течение шести недель, после чего разливают свежим в монастырской пивной.

Bräustüberl Засидеться допоздна посетители здесь не могут, даже если очень захочется. Пивной ресторан закрывается в восемь вечера, чтобы не мешать распорядку дня бенедиктинцев, но к этому времени большинство посетителей уже находятся в пути домой. После вечерней молитвы здесь до следующего утра будет царить тишина, а утренняя молитва начнется уже в семь часов.

Источник: dw.com

 

Валерия Вершилова

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