The document summarizes information about Weihenstephan Abbey and Brewery located in Freising, Bavaria, Germany. It discusses the monastery's founding in 725 AD and how brewing officially began there in 1040 AD, making it the oldest operating brewery in the world. It also describes how the abbey was abolished in 1803 and the site was then used to establish an Agricultural and Brewing College in 1865, which became a university focused on brewing science and technology. Today, the campus includes research breweries where students can gain experience brewing beer.

2. Location
• About 30 minutes north
of Munich
• Sits on Nährberg Hill in
the Freising district of
Bavaria
http://www.gene-www.beerpubs.com quantification.de/

3. Religious History
• Monastery founded with monks cell
established in 725
– Saint Corbinian and 12 others
• Tapped staff, opened spring that flowed Holy Water
• Abbey established in
1021 by Benedictine
monks

4. Brewery Beginnings
• 768AD – Hops first referenced
– Owner of hops paid tithe to monastery
• 1040AD – beer brewing officially begins
– Oldest operating brewery in the world
– Abbot Arnold obtains licenses
• 1516 – Rheinheitsgebot

5. Tumultuous Years
• 958AD – Huns plunder and destroy monastery
• 1085-1463AD
– burned down 4 separate times
– Depopulated by 3 plagues and other famines
• 1336AD – plundered and destroyed by
Emperor Ludwig the Bavarian
• 1803AD – Abbey abolished

6. School Beginnings
• Taken over by Bavarian government in 1803
• Established Agricultural and Brewing College
(1865)
– Upgraded to university status in 1919
– Absorbed by Technical University Munich in 1930
• 1921 Renamed
Bavarian State Brewery
• “Harvard of Beer”
http://2012germanyfacultytrip.wordpress.com/

7. School
• Close interaction with the brewery
– Research intsitution
• Students often do internships at state brewery
• Can do two year Diplombraumeister
– Brewmaster certificate
• Bachelor’s and Master’s in Brewing and
Beverage Technology
– Biochemistry, food science, mechanical
engineering, process engineering, fermentation
science, etc.

8. Campus
• Two breweries – research and state
• 5 small scale breweries for student research

9. Brewing Process
Fermenting room at Weihenstephan
Mash Tun
•Water from spring below hill

10. Brewing Process
• Storage cellar is 15
meters below
gardens
• Stored
approximately 30
days
http://www.youtube.co
m/watch?
v=qBd5sTDWQnE

11. Hefebank Weihenstephan
• One of the world’s largest yeast banks
• Established in 1940 by Professor Weinfurtner
• Supplies both home and commercial brewing
– Strains for bottom and top fermenting, wheat
beer yeasts, altbier, Kolschhefe
http://www.hefebank-weihenstephan.de/

12. Infinium Project