Known as the oldest brewery in the world. Beer began in the year 725 when Saint Corbinian founded a Benedictine monastery in the area of Weihenstephan and consequently discovered the art of brewing. It may have had something to do with a nearby farmer who grew hops and while he couldn’t afford to pay his 10 percent tithe in cash, he could pay it in hops from his garden. But it wasn’t until the year 1040 when the brewery officially began when the monastery obtained a license to brew and sell beer.
Over the next 1000 years, the area evolved, and the monastery was destroyed in battles or burned to the ground several times. Each time, the monks rebuilt, and the brewing continued. When the monastery was officially closed in 1803, the brewing continued as the Bavarian State Brewery of Weihenstephan and also became a university for agriculture and brewing.
Featured Beer: Weihenstephaner Festbier
ABV: 5.8%, IBU: 26
Festbier is a full-bodied, hoppy lager especially brewed for the beer festival season. This beer truly represents the Bavarian way of celebrating, with a deep gold color, great mouthfeel and lots of flavor.
Sharp Cheese, Brats, Sauerkraut, German food.
Obatzda is a flavorful German beer cheese spread/dip that is a classic in Bavarian beer gardens.
1/2 pound (8 ounces) ripe Brie
4 ounces cream cheese
2 tablespoon butter
1/2 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
3 tablespoons beer
1 tablespoon chopped chives
Rye bread, pretzels, carrots & radishes, for serving
When cold, cut the brie, cream cheese and butter into chunks and place in a food processor. Let the cheese and butter come to room temperature, about 30 minutes. Add the onion, salt, pepper and paprika. Pulse to chop and add the beer in a tablespoon at a time to smooth. Add additional beer, to taste, and to achieve desired dipping consistency. Spoon into a bowl and garnish with chives. Serve with rye toast points, pretzels, carrots and radishes.