Augustiner

In its large rooms - 40 meters long and 10 meters wide - with a particular limestone floor, we lay out a rather thin layer of barley and let it germinate, all the while turning it every eight hours. Our floor malting method has been handed down for generations and, although it needs a lot of room and time, it gives the malt the right space to "breathe" - and that you can most definitely taste! During its history full of change, Augustiner-Bräu Wagner KG has experienced a privatization, wars and many enhancements as well as innovations - but has always maintained its original business philosophy: We are concerned with the outstanding quality of our beer, with tradition and with our roots in Munich. Our restaurants and beer gardens - including the "Augustiner Keller" and the "Hirschgarten" - are places of the conviviality and the comfort that are long since typical of Munich. Our Augustiner-Bier has become a part of Munich's culture during the past seven centuries. And we are very pleased about it. Legal notice