What are France Press Release Pages

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The last brewery that Peter Lang showed me in the Kelheim region was probably the most famous brewery in Lower Bavaria: the Weltenburg monastery brewery. There we met the master brewer Anton (Toni) Miller. Toni has already had an amazing career at just 23 years old. Because he had already acquired the championship title at the age of 21 and has now been a master brewer in Weltenburg for two years. This makes him a real role model for young brewers in the Lower Bavaria region and beyond. Peter even describes him as a media star. That's absolutely true, you just have to listen to the interview he gave to Bayerischer Rundfunk, for example, or look at the press release page of the Weltenburger monastery brewery. In addition to some newspaper articles, another audio document with Anton Miller can be found on this page: an interview with Antenne Bayern.

Plant control

Right at the beginning of our tour of the brewhouse, I noticed very clearly that Toni is an exceptionally competent brewer. There he operated the electronic control of the brewing system just like a virtuoso pianist plays his instrument. In a flash and almost without looking he pressed some of the glowing buttons all over the place, there was a hissing sound in one of the kettles up in the brewhouse, and the background hum from the brewhouse sank to a lower level. After the system had adjusted to the new condition, Toni said "So, done, we can continue."

As a matter of course, he immediately started explaining the system to me using in-depth technical brewing terms. Because I came with the Eichhofen master brewer, he said that I was also a brewer. "Ralf is a beer expert from Munich and a beer journalist," explained Peter (on the right in the picture on the right) jokingly to Toni. He then adjusted to my level of knowledge very quickly, and so I was able to hear and understand a lot of new things again.
I had seen a control panel like the one in Weltenburg before. Most of the time, however, these were out of order and replaced by a computer. E.g. in the Paulaner brewery in Munich there is still such an old control in the brewhouse. In Weltenburg, the system can be operated both manually and via a PC. Manual control has the higher priority. The older systems, including the old one from Paulaner, were still controlled with punch cards, explained Toni. In Weltenburg you already have a freely programmable one. My pictures show the control system with PC in Weltenburg on the two on the left, and on the far right for comparison the decommissioned Paulaner.

Tour of the brewery

My visit with Peter was more of a private meeting. But we were already more or less the same route as on a normal tour of the brewery. This path is just about the same that the beer flows through during production. Of course, the two colleagues talked a lot about this and that, about some special devices, about general technical innovations, about the official inspectors and the administrative tasks that arise for the brewers, etc. That gave me some new insights into the everyday life of a brewer, and at the same time I had the opportunity to capture all the important places and devices in the picture. One place that Toni, and probably everyone who would be a master brewer in Weltenburg, always presents with great pride, was the impressive rock cellar, in which the well-known Asam Bock is usually stored. “There are now 40m of rocks above us!” I was told.

Fresh only in the cloister tavern

After the rock cellar, our tour came to an end, and the official tours also end there. But I also learned a very important detail for the beer expert about Weltenburger beer. The beer filter stood in front of the basement (last picture in the series of pictures above). But there is no bottling plant in Weltenburg. After storage, the Weltenburger bottled beer is brought to Regensburg by tanker and bottled there in the Bischofshof brewery. The filter we saw is for the beer in the Weltenburger Klosterschenke. There are two dispensing tanks with a capacity of 20hl, and these are filled through a pipe directly from the storage cellar.

Knowing this, we went straight over to the benches in front of the tavern to drink Toni's cellar beer, the Baroque Dark. And now I can't really say why it tasted so unforgettable to me:
  • because it came out of the cellar cool and fresh
  • because it smelled so incredibly good of hops
  • because under the hop flower it was so wonderfully rounded, malty and sweet
  • because the monastery courtyard was in the sun under a clear blue sky in the preseason
  • because it was before twelve and the veal sausages went so well with the dark beer, with such contrasts
  • because the brewmaster himself was sitting at the table with us
  • because …

I could go on raving endlessly. 😎

Where Anton Miller is at home

Toni is employed as a master brewer at Weltenburg Abbey. At the veal sausage breakfast, however, he said that he was still boiling at home on the weekend. At home, that's in Hernnwahlthann, a few kilometers southeast of Kelheim or Saal an der Donau. The Stanglbräu brewery used to be there until it was closed in 1972 because it was taken over by Schneider from Kelheim. Since 1997, however, the brewery has been brewing there again, and the master brewer is now none other than Anton Miller.

More information about Toni's local brewery is available on the Stanglbräu website. If you (like me) want to go there once: The next train station is in Saal an der Donau, and from there to Herrnwahlthann it is about eight to nine km. This is a nice route for hiking and eating. But there is also a bus connection from Saal, I researched. Otherwise, guest rooms would also be available if you want to come by car ...

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