Augustiner-Brau

1328. This number adorns the emblem of Augustiner-Bräu Wagner KG for a reason: In 1328 the Augustinian monks started brewing beer in their Augustinian monastery near Munich Cathedral. For almost 500 years, the friars brewed their Augustiner beer directly in the monastery - and sold it in the monastery tavern popular with Munich residents. In recognition of the extraordinary quality of the Augustiner beer, the sovereign exempted the monastery brewery from all taxes. The tax exemption has long been a thing of the past. Augustiner beer is no longer brewed by monks in religious robes, but by our experienced master brewers with selected raw materials from the region. And it happened like this:

In 1803 the state took over the Augustinian monastery in the course of secularization. The monastery brewery was privatized and moved to the nearby Neuhauser Straße in 1817 due to the dilapidation of the monastery. In 1829 the Freising brewer Anton Wagner acquired the company, which has existed since then as a civil private brewery. His son Josef Wagner had a modern new building built on Landsberger Strasse on what was then the outskirts of the city, to which the brewery moved in 1885. We still brew here today.

Even in the former brewery on Neuhauser Straße, everything still revolves around Augustiner beer. In 1896 the well-known Munich architect Emanuel von Seidl redesigned the former brewery - our current parent company "Zum Augustiner" - into a restaurant with a beer hall.

Our brewery building on Landsberger Strasse was badly damaged in World War II and rebuilt according to the old model. Today the facade of the striking elongated brick building is a listed building.

With considerable investments, we have expanded the capacity of our brewery again and again and brought the production up to the most modern level. We attach great importance to our draft beer in traditional wooden barrels, which enjoys the special care of our master brewers. We get our excellent brewing water from our own well at a depth of 230 meters.

In our historic barn malt house on the brewery premises, we produce malt of special quality. The germinating barley is laid out in large rooms - 40 meters long and ten meters wide - in a thin layer on a special limestone floor and turned every eight hours. Our traditional method of floor malting needs a lot of space and time, but the malt has room to breathe - and you can taste it!

During its changing history, Augustiner-Bräu Wagner KG has seen wars, privatization and many expansions and innovations - while always maintaining its company philosophy: We are concerned with the outstanding quality of our beer, with tradition and our Munich roots. Our inns and beer gardens - including the Augustiner cellar and the beer garden - are places of old Munich sociability and cosiness. Our Augustiner beer has become part of Munich culture over the past seven centuries. And we are very happy about that.