This Bavarian classic is characterised by a soft, light golden hue and a balanced mildness. After an initial malty note, the Ayinger Lager Hell unfolds its rounded character. The pleasantly tangy flavour and a subtle finish leave a little sweetness on the tongue and palate. A full-bodied, fresh and drinkable beer.

Did you know that the name "lager" beer is actually derived from the German word "lagern" for "to store"? Bottom-fermented beer needs up to four weeks to mature in order to develop its typical flavour.

Daily from 5.00 pm freshly tapped from the wooden barrel.

Bottom-fermented, light-coloured Export beer
Alcohol content: 5,5 %
Original wort: 12,8 °

The light-coloured export beer was renamed "Jahrhundert Bier" in 1978 to mark the brewery's 100th birthday. Its golden yellow colour and light aroma of yeast and honey are unmistakable.

The first sip is spicy and full-bodied, while the main sip is mild and soft with a fine tanginess. The finish is harmonious and round with a well-balanced bitterness. It is a particularly drinkable beer that emphasises the earthy quality of the malted barley.

Poured from the bottle with love

Bairisch Pils
Bottom-fermented, pale Vollbier
Alcohol content: 5,0 %
Original wort: 11,8 °

The shiny, pale yellow Bairisch Pils is highly fermented and therefore light on the palate, but also mild and full-bodied. It captivates with the floral flavour of Hallertau hops and has an accentuated, elegant bitterness in the finish that quickly fades away - a pilsner for lovers of traditionally brewed and original pilsner beers. Did you know that a Bavarian master brewer, Josef Groll, brewed the first Pilsen-style beer in 1842 in Pilsen, Czech Republic, based on the then already famous Bavarian brewing method?

Freshly tapped from the barrel

Bottom-fermented, light coloured, naturally cloudy Vollbier
Alcohol content: 4,9 %
Original wort: 11,8 °

With its fine yeast opacity and pleasant bitterness, Ayinger Kellerbier is reminiscent of old Bavarian beers. Brewed according to old tradition, it is not filtered. This preserves many natural protein, yeast and hop components. A beer rich in vitamins and minerals with an original character, flavour and aroma. Our Kellerbier epitomises Ayinger's commitment to the high school of traditional brewing and was awarded Silver at the European Beer Star 2014. Did you know that the name "Kellerbier" ("cellar beer") is derived from its history? It dates back to a time when beer was served directly from the lager cellars.

Freshly tapped from the barrel

Bottom-fermented, dark export beer
Alcohol content: 5,0 %
Original wort: 12,8 °

A deep mahogany hue with a golden-brown shimmer, which comes from the colour of the roasted malt, is characteristic of this dark export beer. Produced using the traditional two-mash process, it is brewed from five different malts. Two of them are dark speciality malts that are kilned according to old Bavarian tradition. This Ayinger beer speciality with its warm, nutty aromas is full-bodied and smooth. The long finish delivers light notes of cocoa bean and coffee. A beer with a wonderfully balanced flavour, awarded Bronze at the European Beer Star.

Did you know that until the 1940s, mainly dark beers were brewed in the Munich area?

The region's hard water was particularly suitable for brewing dark, kiln-dried malts.

Freshly tapped from the barrel

Top-fermented light-coloured wheat draught beer
Alcohol content: 3,2 %
Original wort: 8,8 °

A top-fermented, yeasty wheat draught beer with a full wheat beer flavour. For those beer drinkers who prefer 40% less alcohol or calories without wanting to forego the full, typical "Weissbier" flavour. The Leichte Bräuweisse is the special pride of our master brewer as he has succeeded in making the absence of the important flavour carrier alcohol barely noticeable.

Did you know that the reduced alcohol content can be extracted afterwards, that is by further processing the brewed beer? However, the art of brewing in Aying only produces enough fermentable sugar from the mash so that the desired alcohol content is not exceeded. This preserves the full flavour range.

Top-fermented light-coloured wheat beer
Alcohol content: 5,1 %
Original wort: 11,8 °

A beer with a bright golden colour and a fine foam. The gentle top-fermented yeast bloom and an unmistakable banana-like flavour are characteristic of this yeasty, pale wheat beer. On the palate, it is velvety, soft and mild with a refreshing tanginess. The full body of this beer is accompanied by delicate spicy and fruity citrus notes on the finish.

Ayinger Bräu-Weisse is a classic summer beer that is regularly voted one of the best beers in the world in international rankings. Bräu-Weisse was also among the winning beers in 2014 and was awarded Silver at the European Beer Star 2014.

Did you know that wheat beers are brewed from wheat and barley malt? A wheat beer brewed purely from wheat malt could not be lautered due to the lack of husks and would contradict today's taste sensations.

Freshly tapped from the barrel

Top-fermented dark wheat beer
Alcohol content: 5,8 %
Original wort: 13,3 °

This Aying beer speciality is brewed from the finest dark wheat and barley malt.
This is the reason for its soft amber colour, extraordinary foam stability and unmistakable
top-fermented, yeasty and malty flavour. Ayinger Urweisse has a fruity, tart body with hints of orange and banana flavours. It is strong on the palate, with a tingling tartness and a particularly full flavour.

The combination of wheat freshness and dark malt is decisive for its unique fullness of flavour. Our Ur-Weisse is also one of the most award-winning beers in the world: It was awarded gold at the European Beer Star 2014 for the third time in four years, beating more than 50 competitors in the highly competitive "amber-coloured Hefeweizen" category.

Did you know that wheat used to be used primarily for food? Beer made from wheat was therefore banned for a long time. Later, the brewing of wheat beer was restricted by the fact that only the Bavarian duke or elector was allowed to do so. The Wittelsbach monopoly on wheat beer
was only abolished in 1798 by Elector Karl-Theodor.

Freshly tapped from the barrel

Bottom-fermented, dark "Doppelbock" beer
Alcohol content: 6,7 %
Original wort: 18,5 °

The Ayinger Doppelbock has been awarded 97 out of 100 possible Parker points as one of the world's best beers and is the "dessert beer" among Ayinger's speciality beers, with a deep mahogany colour that is almost ruby red. The particularly firm foam is surrounded by a nutty, caramelised aroma and a hint of cedar wood. A velvety, full body is accompanied by spicy flavours in the finish.

Did you know that the name "Bockbier" originally comes from the town of Einbeck in Lower Saxony, which was famous for its strong beer in the 11th century?

Poured with love from the bottle and served on draught during the "Strong Beer Season".

Bottom-fermented, naturally cloudy seasonal speciality
Alcohol content: 5,5 %
Original wort: 12,8 °

We only serve this naturally cloudy beer speciality for a short time from the beginning of March, and the cereal-malty aroma of the spring beer is accompanied by a fine yeasty floral fragrance. It is a fresh, full-bodied beer rich in vitamins and minerals with a hint of astringency - a beer that heralds the arrival of spring in the Ayinger beer tradition.

Did you know that unfiltered beers are full-bodied, yeasty and hoppy specialities that still contain brewer's yeast, proteins and other flavour carriers?

Freshly tapped from the barrel

Bottom-fermented, pale "Bock" beer – a seasonal speciality
Alcohol content: 6,9 %
Original wort: 16,5 °

Like springtime, our "Maibock" beer is a lighter representative of its type than the dark double "bocks" from our house.

Its golden yellow colour and malty aroma go harmoniously with the sweetness of a real bock beer, softened by Hallertau hops.

Bottom-fermented, naturally cloudy seasonal speciality
Alcohol content: 5,8 %
Original wort: 13,8 °

According to tradition, this naturally cloudy seasonal speciality is served at "Kirchweih" – the traditional celebrations that commemorate the original consecration of a church – and one of the most important church festivals in Bavaria. The two-mash process with the malting of three different malts ensures the warm, copper-brown colour and the characteristic, malty-aromatic taste.
The light bouquet of orange peel, ripe apples and nuts is unmistakable. Soft and supple on the palate, the long-lasting finish is accompanied by a pleasantly tangy flavour. A flavour of ripe apples paired with toasty notes lingers on the tongue. The ideal beer for a late autumn atmosphere.

Freshly tapped from the barrel

Bottom-fermented, dark "Doppelbock" beer – a seasonal speciality
Alcohol content: 6,7 %
Original wort: 18,5 °

We only serve this dark Doppelbock with its chestnut-brown colour from November to the end of January. The elaborate three-mash process, the use of four types of malt and an ageing period of 16 weeks ensure the well-rounded, full-bodied, malt-dominant flavour. Despite a high original wort content, there is hardly any sign of the heavy
sweetness often associated with Doppelbock. The first sip is mildly full-bodied with an accompanying coffee note that dominates the aftertaste.

Freshly tapped from the barrel