Augustiner Edelstoff

Augustiner Edelstoff 6Pk

Lager - Dortmunder / Export | 5.6%  ABV Commercial Description: A bright export beer, sparkling and fresh at the same time, brewed with noblest raw materials. This high-class product of the Old Bav...

Maximator is sticky in consistency, dark ruby in color with virtually no carbonation and a sweet malty nose.

5.7%

A light export beer, soft, fizzy and fresh at the same time, brewed from the finest resources. The top product of the old Bavarian art of brewing. A real treat for every beer conoisseur.​

-Augustiner

An amazing example of a classic Munich Helles Lager with a subtle malty sweetness and floral Noble hops. A very clean, crisp, and refreshing finish that keeps one coming back for more!

Augustiner-Bräu Edelstoff

Augustiner-Bräu Edelstoff has a beautiful bright gold color, clean and very light aroma, slightly off-dry malt flavor with delicate hop background, clean light malt and hop finish, long mild dry hop aftertaste, very smooth and tasty.

1n 1328, the Augustinian monks began brewing beer in their Augustinian monastery near the Cathedral of Munich. For almost 500 years the monks kept brewing their beer right in the Augustinian monastery – selling it in their ever so popular “Klosterschenke” (monastery tavern). The monastery’s own brewery was privatized and, in 1817, moved to nearby Neuhauser Strasse due to disrepair of the monastery.

Brewer Anton Wagner, hailing from Freising, acquired the business in 1829 and since then it has been operated as a privately owned brewery. Later on, his son Josef Wagner built a new modern structure on Landsberger Strasse, at the time on the outskirts of the city, where the brewery moved to in 1885. This is the place we brew to date. At the core of our beers is our excellent brewing water, which we acquire from our own well reaching a depth of 230 meters.

We produce malt of outstanding quality on the brewery premises in large rooms 40 meters long and 10 meters wide, with a particular limestone floor, we lay out a rather thin layer of barley and let it germinate, all the while turning it every eight hours. Our floor malting method has been handed down for generations and, although it needs a lot of room and time, it gives the malt the right space to “breathe” – and that you can most definitely taste!