Engelszell Trappist Weiße Hell gets ATP-label

Michael Hehenberger has been the new brewmaster for the monastery of Engelszell in Upper Austria since late summer 2018. He was hired to develop new beers and bring them on the market. Wheat beer has traditionally been drunk in the region where the monastery is located, and the local people still enjoy it. After consulting our neighbors, and especially the local fire brigade, we realized that these people really want a light wheat beer. Many of them said, "The alcohol content should not be as high as the others!" You have to realize that Austrians do not often drink strong ales; they are used to drinking beers that are about 5% ABV. There is also a growing number of tourists in the area, such as passengers on Danube cruise ships and bicyclists visiting Engelhartszell, who are looking for a beer with an alcohol content more typical of this region. As a result, we decided to brew a wheat beer that is about 4.9% ABV. Initially we will sell this beer only at the monastery store and in some restaurants in the village of Engelhartszell. The golden color and the balanced body of the beer result from a mixture of wheat malt, pilsner malt, and cara malt. Hops from the Mühlviertel region are added at the beginning of the boiling process, during whirlpooling, to give the beer a slight bitterness with a hoppy aroma. Our regular yeast is used for fermentation. After brewing two test batches of about 30 liters, we have now finalized the recipe.