The production of the delicious Augustiner beer takes a total of just over 16 weeks, and can be divided into: the wort – green beer – beer
Accompany us stage by stage:

Brew house
Only the best raw materials (water, malt, hops) are brewed according to a traditional recipe in Austria's oldest brew house.

Cooling vessel and sprinkler
The open mash is cooled in what is probably Austria's only cooling vessel.

Fermentation cellar
It is only in a few breweries that the prime fermentation still takes place in open fermentation tubs, as at the Augustiner Brewery, with the yeast added at the beginning settling on the bottom at the end of the main fermentation (known as bottom-brewing).

Lagering cellar
Where the green beer ripens and clarifies. It is here that the yeast, proteins and typical bitters are sedimented off. The sufficient storage time and the horizontal storage technology allow a fine-foamed naturally mild carbon dioxide to develop.

Filtration cellar
The beer is carefully and naturally brought to its peak using a cotton filter, and is not filtered to improve shelf life. This preserves all the valuable ingredients.

Barrel cellar
It is here that the beer is filled into wooden barrels – into kegs for taverns – while it is in the Bottling cellar, that the Augustiner beer is bottled.


If you would now like more information on the production of our traditional Augustiner beer, we offer individual guided tours of the Brewery and/or you can enjoy our virtual beer production!