Events

CABOTELLA BLONDE LA SURFA LAGER POR FAVOR IPA ESCORPION BLACK ALE

HOPPY HOUR ALL DAY + $5 POURS OF ALL MEXICAN IMPORTED BEER

Please Come Join us The Deli-Fam. For A TAP-TAKE-OVER Event on May 9th For a Dual Brewery Collab Event. Limited Collab Glassware for event. 1 Glass per person, per event (with one of two flight options).

 St Bernardus from Belgium Flight V Weihenstephan  from Germany Flight.

St Bernardus Flight Offering:

1) Tokoyo Wit 6%

St.Bernardus Tokyo is an unfiltered ale, which has been brewed with a large amount of wheat, holding the middle between a white beer and a saison. St.Bernardus Tokyo is an unfiltered, golden ale, topped off with an impressive white collar.

2) Triple 8%

St. Bernardus Tripel is a traditional abbey beer that follows the classic tripel style. In the Watou region a tripel is often referred to as a ‘Bernadetje’. A fine tribute that pays homage to Bernadette, the youngest daughter of Evariste Deconinck, the man to whom the monks of Abbaye Sainte Marie du Mont des Cats sold their Belgian property in 1934.

3) ABT 12 QUAD 10%

St. Bernardus Abt 12 is widely regarded as one of the best beers in the world. It is therefore no surprise that it is our brewery’s flagship beer, ranked at the very top of the St. Bernardus beer hierarchy. It is brewed in the classic quadrupel style and adheres to the original 1946 recipe.

4) Braupkt Blonde Ale 6.5%

Braupakt 2024 is a Blonde Ale - filtered, strong and top-fermented. Yeast from Weihenstephan, hops from the Hallertau and the area around St. Bernardus in Belgium make for a spicy taste.

Versus

Weihenstephan Offering:

1) Helles 5.1%

A good beer takes its time. The long storage makes our yellow bright lager, “Original”, a flavourful beer enjoyed with fine poured, white foam. With a mild hoppy note and its pleasant fresh spicy taste, it goes very well with salads, poultry, stews or with a hearty snack. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill.

2) Pilsner 5.1%

Golden-yellow and bright, with 32 bitter units and quite hoppy compared to most of the other Pilsners our Weihenstephaner Pilsner comes up with a distinctive aroma of hops with a pleasant bitterness. This combination provides a balanced mix and guarantees great enjoyment. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill.

3) Hefeweizen 5.4%

Our golden-yellow wheat beer, with its fine-poured white foam, smells of cloves and impresses consumers with its refreshing banana flavour. It is full bodied and with a smooth yeast taste. To be enjoyed at any time,goes excellently with fish and seafood, with spicy cheese and especially with the traditional Bavarian veal sausage. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill.

4) Braupkt Blonde Ale 6.5%

A good beer takes its time. The long storage makes our yellow bright lager, “Original”, a flavourful beer enjoyed with fine poured, white foam. With a mild hoppy note and its pleasant fresh spicy taste, it goes very well with salads, poultry, stews or with a hearty snack. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill.

St. Bernardus Brewery History

In the late 19th century anti-clericalism in France forced the Catsberg Abbey Community to move to the village of Watou in West Flanders, Belgium. The Refuge Notre Dame de St. Bernard was established, originally producing cheese to finance abbey activities. In 1934, it was decided to close the Belgian annex and return all monastic activities to France with Evarist Deconinck taking over the cheese factory.

In 1945, Trappist monastery St. Sixtus stopped selling its beer and an agreement was reached where the monks would brew beer for themselves and the beer could only be bought at the monastery and associated taverns. They gave a license to the cheese factory, and Brewery St. Bernard was founded. The brew master from Westvleteren, Mathieu Szafranski (from Polish origin) became a partner in the brewery and brought along the recipes, the know-how and the St. Sixtus yeast strain. Deconinck brewed and sold the Trappist beers under license before a new contract was agreed in 1962. The agreement ended in 1992 with the Trappist monasteries deciding that Trappist beer could only be brewed in a monastery. Since 1992 the beers brewed in Watou have been sold under the brand name St. Bernardus.

The St. Bernardus range is considered a close match in recipe and style to the St. Sixtus beers, which can be hard to obtain outside the area.

Weihenstephaner Brewery History

The year 725 was a turning point of Weihenstephan: in that year, Saint Corbinian together with twelve companions, founded a Benedictine monastery on Nährberg Hill and consciously or unconsciously, also founded the art of brewing at Weihenstephan.

The first historical reference to hops at Weihenstephan was in the year 768. At that time there was a hop garden in the vicinity of the Weihenstephan monastery, whose owner was obligated to pay a tithe of 10 percent to the monastery.

*In 955 the Hungarians plundered and destroyed the Weihenstephan monastery, thus laying the cornerstone for a long-standing tradition that condemned the Benedictine monks to repeated reconstruction of their monastery.

*In 1040 beer brewing officially began in Weihenstephan. That year Abbot Arnold succeeded in obtaining from the City of Freising a license to brew and sell beer. That hour marked the birth of the Weihenstephan Monastery Brewery.

*Between 1085 and 1463 the monastery burned down completely four times, was destroyed or depopulated by three plagues, various famines and a great earthquake.

What the Hungarians started in 955 was continued successfully by Emperor Ludwig the Bavarian in 1336 and later by the Swedes and French in the Thirty Years War and then by the Austrians in the War of the Spanish Succession. They destroyed and plundered the Weihenstephan Monastery but the Benedictines did not give up easily. With the Bavarian tenacity they rebuilt the monastery and brewery again and even succeeded in refining their brewing art.

A milestone for the art of brewing – right at the doorsteps of the Weihenstephan Monastery: in 1516 Duke Wilhelm IV of Bavaria issued the Bavarian Purity Law. Thenceforth only barley, hops and water were used for brewing beer. With this he founded the fame of the Bavarian and also of the Weihenstephan beer.

What all of the catastrophes in the nearly thousand-year history of the Weihenstephan Monastery were unable to do was done on 24 March 1803 by the stroke of a pen: it was dissolved. In the course of secularization, all the possessions and rights of the monastery were transferred to the Bavarian State. However that did not shatter the brewery, it acted furthermore under the secular supervision of the royal holdings at Schleissheim.

*In 1852 the Central Agricultural School moved from Schleissheim to Weihenstephan – and with it the Bavarian brewing students.

*In 1895 the school became an academy and was elevated in 1919 to the University for Agriculture and Brewing which was incorporated in the Technical University of Munich in 1930. Thus Weihenstephan developed into the center of world brewing and technology. A fact that did much for the outstanding reputation of the Bavarian State Brewery of Weihenstephan. After all, here the naïve brewing students from countries all over the world are turned into the world’s best brewers.

In 1921 the brewery got its name: Bavarian State Brewery Weihenstephan and since 1923 it has used the Great Seal of the Bavarian State as its corporate logo. As the world’s oldest brewery, today it is also one of the most modern breweries. The unique combination of tradition and state-of-the-art science explains the incomparable identity of the top-quality Weihenstephan beers. Hundreds of brewmasters who have learned the craft at Weihenstephan act as ambassadors, spreading this knowledge throughout the world and thus contributing to the unique reputation of Bavarian State Brewery Weihenstephan.

BONUS FOR EVENT:

 $5 Pour Weihenstephan Helles Lager