Untreated and bottled with natural yeast turbidity, this is a top-fermented beer for connoisseurs, first introduced on Saint Joseph’s Day in 1993 (March 19).

It first attracts the eye with its light honey color. A very creamy and find-pored head invites you to approach this wheat beer from the Holy Mountain more closely. Striking fruit aromas such as banana and honey melon emerge, followed by fine cloves.

Andechser Weissbier Hell is refreshing to drink, featuring a full and soft body. In the finish, the balanced interplay of a slight honey sweetness with an elegant acidity and hop bitterness in the background quickly leads to a harmonious aftertaste that leaves you wanting more.