Export Helle has an extra but unimposing amounts of hops and malts for a more concentrated lager without the high alcohol. Open tank fermentation, low temperatures and slow laagering over 8 weeks, makes for a very dense and austere beer with a perfect balance of hops and malts
Kloster Kloster Reutberg Export Helle
In 1618, from the consequences of a sacred vow , Countess Anna from Pienzenau cleared a mountain and established a monester for fransiscan nuns named Kloster Reutberg. Seeing as nuns were working on technical advancements and agriculture she never thought that they would prefer beer to water at mealtime. In 1677, the nun’s thirst got the better of them ad they petitioned the local government to produce beer for their own consumption. Two years later a Fransiscan lay brother joined the monestary as a brewing assistant. Since te beer was supposed to be only for their personal consumption, it should be made as cheeply as possible. to attain these goals, the nuns grew their own barley and hops in a field near by called Hopengarten. The barley annd hops that go into our beer today comes from this same field and tradition.