Bayerische Staatsbrauerei Weihenstephan

Bayerische Staatsbrauerei Weihenstephan is a state-owned German brewery based on the former Weihenstephan monastery site in Freising, Bavaria. It is widely promoted as the world's oldest continuously operating brewery, although the precise foundation date is historically contested. The brewery traditionally identifies 1040 as the beginning of its documented brewing history, when the Weihenstephan monastery is said to have obtained brewing and serving rights from the town of Freising. Earlier references connect the site with Christian settlement, hop cultivation and probable brewing activity, but some of the documents used to support specific medieval foundation claims are regarded by historians as later fabrications or unreliable reconstructions. The earliest officially recognized written evidence of a brewery at Weihenstephan dates from 1675. The brewery's origins lie in the religious settlement associated with Saint Stephen and Saint Corbinian near Freising. During the medieval period, monastic communities played an important role in developing brewing practices, and the surrounding region had a long tradition of hop cultivation. The monastery and its brewery survived wars, economic disruption and repeated institutional changes before becoming a Bavarian state enterprise during the secularization of 1803, when religious houses in Bavaria were dissolved. It subsequently operated as the Royal Bavarian State Brewery and later as the Bayerische Staatsbrauerei. The current name has been used since 1921. Weihenstephan developed alongside Bavaria's growing scientific and technical brewing infrastructure. A central school for agriculture and brewing was associated with the site at different points during the nineteenth century, and brewing instruction began there in 1865. The institution later became part of the Technical University of Munich, creating a long-standing relationship between the brewery, academic research and practical brewing education. Today, the brewery works with university research facilities on quality control, process development and training. It does not maintain its own laboratory; scientific quality work is supported through the university's research infrastructure. The brand is positioned around traditional Bavarian brewing, wheat-beer expertise, historical continuity and premium quality. Its portfolio includes top-fermented wheat beers, pale and dark lagers, pilsners, bocks and alcohol-free beers. The best-known products include Weihenstephaner Hefeweissbier, Weihenstephaner Original and Weihenstephaner Vitus. The brewery also produces seasonal and limited-edition beers and sells Schloss Cola-Mix. Its beers are distributed in Germany and exported to more than 60 countries. Modern development has combined historical branding with substantial technical investment. Fermentation capacity was expanded in 2003, a new storage cellar entered service in 2011, and a major logistics centre in Clemensänger was completed in 2019 after the brewery outgrew the Weihenstephan hill site. The brewery added larger alcohol-removal equipment in 2021 and produced disinfectant for Bavarian dentists during the COVID-19 pandemic using ethanol generated in the dealcoholisation process. From 2023 to 2024, it built a combined cellar containing additional fermentation, maturation and yeast-storage capacity. The enterprise remains managed according to private-sector principles while retaining public ownership. In 2023 it reported production of 45,346,300 litres, approximately 184 employees and turnover of 46.65 million euros. It is led by Josef Schrädler. Alongside commercial brewing, Weihenstephan supports regional social initiatives, local sports events and environmental projects. Its historic identity, academic connections and international export network make it one of Germany's most recognizable traditional brewery brands.

The Weihenstephan site is associated with a church dedicated to Saint Stephen and with the monastic settlement established near Freising in the early medieval period. Brewing traditions developed in the context of monastery life, while hop cultivation in the surrounding region is documented from the early Middle Ages. The place-name Wihanstephane appears in an imperial document from 1003, although that document concerns damage caused by earlier Hungarian incursions rather than proving the existence of a commercial brewery. The brewery's conventional foundation story centers on 1040, when Abbot Arnold is said to have obtained brewing and serving rights from the town of Freising. The historical basis of this date is disputed. For much of the modern period, the brewery used 1146 as its founding year, but it later adopted 1040. Both dates are connected to documentary traditions that historians regard as unreliable, including a purported charter that was retrospectively constructed in the early modern period and later published in the eighteenth century. Evidence of hop tithes and brewing-related activity in the wider area supports the likelihood of longstanding brewing at or near Weihenstephan, but it does not establish an uninterrupted corporate history from a particular medieval year. The first officially recognized written proof of a brewery at Weihenstephan is an electoral confirmation dating from 1675. The monastery was dissolved during Bavaria's secularization in 1803. Its brewery became state property and operated as the Royal Bavarian State Brewery Weihenstephan. During the nineteenth century, the brewery increasingly became connected with formal brewing education and agricultural science. A central school was established, moved between locations and returned to Weihenstephan in 1852. Brewing courses began in 1865, the school gained academy status in 1895, and in 1919 it became a college for agriculture and brewing. In 1930, the institution was incorporated into the Technical University of Munich, establishing the academic relationship that continues around the brewery's Freising campus. The enterprise adopted the name Bayerische Staatsbrauerei in 1921. In the modern period it has remained a state-managed operation, but it is run using private-sector commercial principles. Under director Josef Schrädler, who took over management in 2000, the brewery expanded fermentation and storage capacity and modernized logistics. A fermentation cellar extension was completed in 2003, a new storage cellar was commissioned in 2011, and the brewery's largest construction project to that point was the Clemensänger logistics centre, completed in 2019. A larger alcohol-free production system was installed in 2021, and a new combined cellar with 24 tanks and a yeast collection tank was built between 2023 and 2024. The brewery's relationship with the Technical University of Munich includes quality control, internships, vocational training and research projects. The university and brewery have also worked together on brewing technology, including vacuum falling-film evaporation for removing alcohol from fully fermented beer. Weihenstephan currently produces a broad portfolio of wheat beers, lagers, pilsners, bocks and alcohol-free products, exporting to more than 60 countries. It also contributes to regional charities, local sports events and environmental initiatives.

• 2024

  Combined cellar project completed

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  A cellar with 24 tanks and a yeast-collection tank was completed after construction from 2023 to July 2024.

• 2023

  Reported production and business figures

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  The brewery reported annual production of 45,346,300 litres, 184 employees and turnover of 46.65 million euros.

• 2021

  Alcohol-free production expanded

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  A larger dealcoholisation plant was acquired, supporting the alcohol-free beer range.

• 2019

  Clemensänger logistics centre opens

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  A new logistics centre in Freising was completed to relieve space constraints at the historic brewery location; it was the largest construction project in the brewery's history.

• 2011

  New storage cellar commissioned

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  A storage cellar equipped with 15 fermentation and maturation tanks entered operation.

• 2003

  Top-fermentation cellar expanded

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  The brewery expanded its fermentation cellar for top-fermented beers.

• 2000

  Josef Schrädler takes over management

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  Josef Schrädler became director and oversaw subsequent capacity, logistics and modernization projects.

• 2000

  Josef Schrädler becomes manager

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  Josef Schrädler took over management of the brewery.

• 1930

  Academic institution joins Technical University of Munich

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  The agriculture and brewing college associated with Weihenstephan became part of the Technical University of Munich.

• 1921

  The Bayerische Staatsbrauerei name is adopted

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  The brewery began using the Bayerische Staatsbrauerei name.

• 1865

  Brewing instruction begins at Weihenstephan

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  The Weihenstephan educational institution began offering formal brewing courses, strengthening the site's connection with brewing science.

• 1803

  Brewery becomes Bavarian state property

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  Following the secularization and dissolution of Weihenstephan monastery, the brewery passed to the Bavarian state.

• 1675

  Earliest officially recognized written evidence

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  An electoral confirmation document provides the earliest officially recognised written evidence cited for a brewery at Weihenstephan.

• 1040

  Traditional brewery foundation date

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  The brewery traditionally dates its brewing rights to 1040, when the monastery under Abbot Arnold is said to have acquired permission to brew and sell beer. The documentary basis for this date is disputed.

• 1003

  The name Wihanstephane appears in an imperial document

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  A document issued under Emperor Henry II mentions Wihanstephane in connection with earlier damage to the monastery, establishing an early written reference to the site.

• Early evidence of regional hop cultivation

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  Hop cultivation in the area surrounding the later Weihenstephan site can be traced to the eighth century, providing an early regional foundation for brewing.

• Weihenstephan name appears in a document

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  The name Wihanstephane is mentioned in an imperial document describing earlier damage to the monastery.

• Traditional date for brewing rights

  [1]Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org

  The brewery traditionally dates its right to brew and sell beer from an alleged grant under Abbot Arnold; the documentary evidence is disputed.

Premium traditional Bavarian beer combining historic monastic heritage, wheat-beer specialization, brewing science and international distribution.

• Dark wheat beer

  Weihenstephaner Hefeweissbier Dunkel

  The brewery's signature wheat beer and one of its most internationally recognized products. It represents the brand's Bavarian wheat-beer specialization and is distributed across the brewery's domestic and export markets. The beer has received major competition recognition, including World Beer Cup gold in the South German-style hefeweizen category. A dark version of the brewery's wheat-beer style. It was awarded gold at the World Beer Awards in 2024 and was recognized as the world's best hefeweissbier in that competition's relevant category. The brewery's signature Bavarian hefeweizen, marketed around traditional top-fermentation, wheat-beer character and the heritage of the Weihenstephan brewing site. It is one of the brand's best-known products in Germany and international export markets and has received major competition recognition. A dark version of the brewery's wheat-beer style, combining the brand's established hefeweizen identity with a deeper malt profile. It won gold at the World Beer Cup in 2022 and was named World's Best Hefeweissbier at the World Beer Awards in 2024.

• Pale lager

  Weihenstephaner Original

  A traditional pale lager representing the brewery's bottom-fermented Bavarian range. It complements the better-known wheat beers and is positioned as an everyday expression of Weihenstephan's classic brewing style.

• Weizenbock

  Weihenstephaner Vitus

  A strong wheat beer in the weizenbock style and a flagship expression of the brewery's top-fermented range. Vitus has received international recognition, including European Beer Star and World Beer Awards gold distinctions, consolidating the brewery's premium position in the weizenbock category.

• Filtered wheat beer

  Weihenstephaner Kristallweissbier

  A filtered wheat beer with the characteristic wheat-beer base presented in a clearer style. The product has received gold medals at the Australian International Beer Awards, including recognition in German-style kristall categories.

• Pale lager

  Weihenstephaner Helles

  A Bavarian-style mild pale lager in the brewery's regular portfolio. It received a European Beer Star gold medal in 2020.

• Alcohol-free beer

  Weihenstephan alcohol-free beers

  Weihenstephan produces alcohol-free beers using vacuum falling-film evaporation, a method developed with the Technical University of Munich. The brewery expanded this capability with a larger dealcoholisation unit in 2021. Alcohol-free variants made using vacuum falling-film evaporation. Fully fermented and matured beer is gently treated under reduced pressure so alcohol can be removed at a comparatively low temperature. The process was developed with the Technical University of Munich. Weihenstephan produces alcohol-free beers using vacuum falling-film evaporation, a method developed with the Technical University of Munich. Fully fermented and matured beer is gently treated under reduced pressure so alcohol can be removed at a comparatively low temperature. The brewery expanded this capability with a larger dealcoholisation unit in 2021.

• Soft drink

  Schloss Cola-Mix

  A non-alcoholic cola-mix soft drink sold by the brewery alongside its beer portfolio.

• Freising Day of Beer participation

  Freising · Germany

  The brewery participates in the annual Day of the Beer organised by the city of Freising. Half of the proceeds from beer sales are donated to social causes, supporting regional charitable activity.

  Outcome. Supports regional charitable activity.

  Source
• Regional social and community support

  Freising region · Germany

  Weihenstephan supports women's shelters, the Menschen in Not aid initiative and regional sporting events including football and golf tournaments.

  Outcome. Ongoing regional community engagement.

  Source
• Environmental partnership projects

  Freising · Germany

  The brewery supports environmental activities including tree sponsorships and participation in an arboretum project developed with the Weihenstephan-Triesdorf University of Applied Science. Its logistics centre is powered by low-carbon electricity.

  Outcome. Ongoing environmental and infrastructure initiatives.

  Source
• Sports and community sponsorships

  Freising region, Germany

  The brewery sponsors regional sporting events, including the Freisinger Tagblatt-Hallenmasters football tournament and the Weihenstephaner Golfcup.

  Outcome. Maintains local community and sports involvement.

  Source
• Environmental and campus initiatives

  Freising, Germany

  Environmental activity includes using low-carbon electricity at the logistics centre, supporting tree sponsorships and participating in an arboretum project with Weihenstephan-Triesdorf University of Applied Science.

  Outcome. Supports lower-carbon operations and local ecological projects.

  Source

• 2023

  Increase fermentation and maturation capacityStrategy

  Background

  The brewery required additional cellar capacity for fermentation, maturation and yeast management.

  Action taken

  Construction began on a combined cellar designed to house 24 tanks and a yeast collection tank.

  Aftermath

  The project was completed in July 2024, with tanks suitable for fermentation, storage and pressure-vessel applications.

  Source

• 2021

  Expand alcohol-free beer productionOther

  Background

  Growing demand for alcohol-free beer and the brewery's cooperation with the Technical University of Munich supported investment in dealcoholisation technology.

  Action taken

  Weihenstephan acquired a larger unit using vacuum falling-film evaporation to remove alcohol from fully fermented and matured beer.

  Aftermath

  The expanded equipment increased alcohol-free production capacity; ethanol recovered during the pandemic was temporarily used to produce disinfectant for Bavarian dentists.

  Source

• 2017

  Build a dedicated logistics centreStrategy

  Background

  Limited space on the historic Weihenstephan hill site made it difficult to assemble, package and ship products efficiently. Limited space on Weihenstephan Hill constrained assembly, packaging and shipping operations.

  Action taken

  The brewery began constructing a logistics centre in Clemensänger, Freising, with a roofed area of approximately 10,700 square metres.

  Aftermath

  The facility was completed in 2019 and became the largest construction project in the brewery's history.

  Investment. Approximately 16 million euros (2017-2019)

  Source

• 1803

  Transition to state ownershipStrategy

  Background

  Bavaria's secularisation dissolved Weihenstephan Monastery and affected its commercial assets.

  Action taken

  The brewery was transferred to the Bavarian state and continued as a state brewery.

  Aftermath

  The brewery remains a state-managed enterprise of the Free State of Bavaria.

  Source

1. 1Bayerische Staatsbrauerei Weihenstephanen.wikipedia.org
2. 2Weihenstephan official websiteweihenstephaner.de
3. 3Official Bavarian State Brewery Weihenstephan websitebrauerei-weihenstephan.de