1000 Years of Beer - the Weihenstephaner Biercast

The year of Korbinian, Braupakt and so much more - let's take a little trip down memory lane.

Hungry already? You'll be even more hungry after listening to this episode - including a recipe for a wonderful dessert!

Join us in finding out what brought us to podcasting - and get to know a fellow "Biercaster" who digs deep to find the stories everybody wants to hear!

Wiener Schnitzel, Jägerschnitzel, Bergschnitzel, Schnitzelsemmel - and a beer with it. What sounds like a decent lunch break at first, is alpine history. Find out more about this classic!

What's so special about Freising? Well, here's all you need to know about our beautiful city. Listen to lord mayor Tobias Eschenbacher spill the beans.

It is festbeer season. Crack open a cold one and listen to us giving you all the information you need.

Join us in this conversation with Rick Kempen from Bier & Co. We talk about his journey in the name of beer and Weihenstephan in the Netherlands.

Find out what we have done in the past years to set up the brewery for the future. Cheers!

Why is there hops in the beer? Let's find out together with Dr. Florian Lehnhardt, returning guest on our podcast. It starts with understanding about the basics of hops in the beer and ends with chemical discussions - join in!

Find out together with Marcus Englet, Weihenstephan's Head of Export, and us what this new beer is all about. We dive into the history of Braupakt and add to our episode of collaborations.

The Suez Canal gives Marc Büche flashbacks. Find out why that is and what special challenges our logistic department faces every day in this episode.

Collab brews are a well-known thing in the brewer community. Find out how carefully we choose our partners - and why!

The aroma wheel is very common in the world of beer - we printed it on a beer coaster

Traditional beer styles, the elder statesman of breweries: That is how people see Weihenstephan in almost every country. This is not the case in Israel: People there have a totally different opinion about the world's oldest brewery.

We take a closer look at the history of Maypole festivals, what is done and how beer comes into play. Of course, the traditionalists in the Alpine region know all about this - don't they?

Why has Weihenstephan become the center of brewing science and technology? Let's find out together!

Join us on a culinaric journey through Bavaria, Austria and parts of Italy. And who knows? Maybe you'll want your own Brotzeit in a minute!

Explore the world of bock beers with Dr. Florian Lehnhardt, sensory expert at Technical University Munich, and us! Find out more about what affects the taste - tune in!

Bock beer parties, a lot of history and more: Find out more about the essence of bock beer season!

Let's take a deep dive into yeast. Dr. Mathias Hutzler, expert for yeast-related topics at the Research Center Weihenstephan, explains what yeast can do, if different strains can be mixed together and even gives an insight into complex microbiological issues.

Let's take a deep dive into yeast. Dr. Mathias Hutzler, expert for yeast-related topics at the Research Center Weihenstephan, explains what yeast can do, if different strains can be mixed together and even gives an insight into complex microbiological issues.

Lager, pilsner, wheat beer - it's and endless back and forth about what beer is the best. We thought: Why not talk about favourite situations to drink beer in? Check out this one and argue with us!

A lager is a simple beer? Not entirely correct - because you can taste mistakes that have been made in the brewing process quite easily. Why is that? Let us find out together with Florian Lehnhardt of TU München.

Sina Fürlauf has been part of Weihenstephan since 2019 - and the young brewmaster instantly took on a huge responsibility. She tells us a lot about her field of work and gives more insight to the brewery's ambitions towards quality and sustainability.

Sina Fürlauf has been part of Weihenstephan since 2019 - and the young brewmaster instantly took on a huge responsibility. She tells us a lot about her field of work and gives more insight to the brewery's ambitions towards quality and sustainability.