Ingredients:1 kg white cabbage, 200 g smoked bacon, 2 onions, 2 tablespoons lard (also works with clarified butter or tasteless vegetable oil), 1 apple, 2 tablespoons sugar, 1 tablespoon flour, 1 l broth meat broth (alt. vegetable broth), 2 tablespoons vinegar (wine vinegar or apple cider vinegar), 1 teaspoon cumin seeds, salt, pepper.Information:Servings: 6 | Prep time: 20 minutes | Prep time: 40 minutes | Difficulty: EasyWhen it's cold outside, a special food is booming in the nation's kitchens: cabbage - also called kraut. For example, as a side dish in the form of sauerkraut or coleslaw with roast pork (check out our German page for the German recipe). But also in another color as red cabbage salad or blue cabbage side dish with duck. Today we take care of a different, but also particularly tasty cabbage variant: the Bavarian cabbage.The simple preparation:After all the ingredients, of which there are not many, are cut, it goes to the stove. Little by little, the ingredients go into a large pot. This takes about ten minutes. Then the Bavarian cabbage simmers for a good half hour. And then the table can be set.The veggie versionIf you've already taken a look at the ingredients: yes, we work with smoked bacon and lard. But it is not a must! You can leave them out and vegetarians will also enjoy this dish.Main course or side dish?Speaking of "dish" - is it a side dish or a main course? We say both: if you fry potatoes and sausages in an extra pan, it is more of a "side dish". If, however, potatoes and meat are cooked in the same pan, then it could be called a main course.“Einlagen” (addings)As the saying goes in Bavaria, the "Einlagen" make the "Kraut fat". We recommend: after all the ingredients have landed in the pot, it is a good idea to add smoked bratwurst, a thick piece of boiled ham or Kassler. These ingredients also give their wonderful aromas to the cabbage.&nbsp;

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Bayrisch Kraut

In the course of industrialization, the brewer's job description changed. He became more of a scientist and technician who had to operate new machines and monitor complex processes. In 1865, the first "Brewer Cursus" was held in Weihenstephan, marking the birth of the Faculty of Brewing and Beverage Technology. In 1930, the College of Agriculture and Brewing became today's Technical University of Munich.The cooperation between the Bavarian State Brewery Weihenstephan and the university has proven successful for both sides. Thanks to its close ties with TUM Freising-Weihenstephan, the brewery has always worked with the latest technology and also has its finger on the pulse in the scientific field. The students, in turn, can use the brewery as a showcase or complete an internship there. Among students, the Bräustüberl at Weihenstephaner Berg 10 is also known as Lecture Hall 13, because in the summer, many a lecture ends here for one or two fellow students. But lecturers are also often seen in the Bräustüberl. As brewery director, Josef Schrädler perfectly embodies the close connection between the TUM's brewing faculty and the Weihenstephan State Brewery. Not only does he manage the oldest brewery in the world, but he has also been a professor at the Technical University of Munich in Weihenstephan since October 2000, teaching business administration in the beverage industry and consumer goods marketing.The brewery is also associated with the Weihenstephan Science Center for Food, Land Use and Environment at the Technical University of Munich. The Science Center is responsible for the entire quality control of the Bavarian State Brewery Weihenstephan. Brewery Director Dr. Schrädler on the connection with the Science Center: "We work together actively, not only in quality control, but also in product innovation. For example, when developing a new seasonal beer, flavor profiles can be tried out in the pilot brewery to create a new beer. When the science center comes up with innovations in brewing processes and technologies, we are very close to the action and enjoy working with them. We don't abandon the traditional brewing process, of course, but embrace all the innovations and advances relevant to us that the Science Center brings forth. Above all, it is the strong togetherness that characterizes our relationship. Both sides can benefit from the close cooperation." The unique combination of tradition and modern science is united and founded in the collaboration.

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The only brewery with its own auditorium

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1000YoB - 4.02 - Yes, there is a bock beer season! Here's what you need to know about it

1000YoB - 4.01 - Part 2: Cherry, banana and more - since many years: This is what yeast can do!

1000YoB - 4.01 - Part 2: This is what yeast can do!

1000YoB - 4.01 - Part 1: Cherry, banana and more - since many years: This is what yeast can do!

1000YoB - 4.01 - Part 1: This is what yeast can do!

Dr. Schrädler, at the beginning of 2021 we were still talking about the brewery in the pandemic. At that time, Weihenstephan got off lightly - how is the brewery doing after the Corona crisis?We came out of that period surprisingly well. Of course, the start of 2021, at that time still with the lockdown, made us rather pessimistic. Now, however, almost two years later, we can look back on it quite differently.Why is that?We were not inactive. During the time of the Corona pandemic, we worked a lot on internal operating processes, introduced new systems, and generally pushed ahead with digitization in our operations. Figuratively speaking, we digitally mapped the last square meter of the brewery - from brewing to logistics. This has enabled us to massively increase the performance of the brewery, and we have already felt the effect of this in 2021, and much more so in 2022. We came out of 2021 with a very good result for a crisis year, which ultimately exceeded 2019. And then came 2022...… the war in Ukraine.That's right - which is why we were again rather pessimistic at the beginning of the year. Three days after the start of the war, we already discontinued our Russian business - there was no other option than this. However, as a result of this discontinuation, we also lost seven to eight percent of our total sales. It was not easy to compensate.Because of the increased energy prices?Not only that - the energy crisis led to enormous price increases for almost all production factors, such as raw materials, packaging materials, cleaning agents, etc. - a lot of issues surfaced. The big problem, however, which also went hand in hand with these circumstances, was the availability - for example of cardboard packaging. In some cases, we had to order four to five months in advance at very high prices, which of course didn't make planning any easier. We felt the effects of this very clearly. Our logistics center helped here - it allowed us to stock not only our beer, but also cardboard packaging. But the Russian business could not be absorbed by planning ahead all by itself.<h2>“We exceeded the record year of 2018”</h2>What was responsible for that?Other countries stepped in to even out the deficit. In terms of exports, we tend to be more Western-oriented, at least in volume - in the USA, for example, we noticed a strong increase in sales, and Italy and Austria also reported back thanks to a widely normal winter season. Looking eastward, Israel catches the eye. There, too, we have grown strongly again and now have a 48 percent share of the imported wheat beer market. In general, we have a strong position with 54 countries, which is why we were able to absorb the crisis years quite well with our strategy - and still do. We have, of course, also taken further steps in terms of advertising. We launched the new "Sounds good" campaign, and new digital formats such as our "1000 Years of Beer" podcast were introduced. And the effect from all these measures could be felt: we achieved a better result in 2022 than originally expected, both in terms of sales and profit. We also exceeded the record year of 2018. We were actually aiming for that in 2023 (laughs). But in all seriousness, we achieved a lot in 2022. From countless awards like the one for "Best Large International Brewery" at the Australian International Beer Awards to wonderful new gastronomy properties. It's a nice feeling to look back and be proud of the whole team here.What role has the national market played in this?A big one - the new gastronomy properties I mentioned, increased distribution on-trade, and the market is also shifting further in the direction of bottom-fermented beers. We were able to play a bigger part here with our Helles, which we introduced in the pandemic and released this year as a 0.33l variant. But it's clear that the biggest step we've taken is in the restaurant business.<h2>A new storage cellar is being built</h2>Will things continue like this in 2023?If there's one thing we've learned from the past few years, it's that forecasts are becoming increasingly difficult. However, we can already say that we have a lot planned. In 2022, we were able to start up the new filtration system, which is not only more environmentally friendly, but also faster. The next major investment is scheduled for 2023 - in the weeks of December we signed the contracts for our latest construction project. Our new storage cellar is being built on the site of the old logistics facility, right next to the keg filling area. This will provide additional capacity for around 200,000 hectoliters per year. But that doesn't mean we'll be using it all right away (laughs). Several expansion stages are planned. First and foremost, this will give us more flexibility, the distances to the individual important departments such as keg and bottle filling, filtration, and dealcoholization will be shorter, and we will become a bit more efficient and sustainable again. This has become a key issue for us anyway, which is why we will continue to invest in this direction.How exactly does your environmental statement fit in here?With it, we are committing ourselves to continue working more sustainably and to continuously optimize our processes. Work is currently underway on photovoltaic systems for the logistics center and the brewery buildings. Particularly in the case of the logistics center, which is operated exclusively with green electricity, we will then be almost completely self-sufficient. We are also currently in contact with a truck manufacturer regarding e-vehicles; here, too, we hope that the negotiations will be concluded in 2023 and that we will be able to switch over. We are already aware of our responsibility towards the environment. The next step is to develop environmental management into sustainability management.Digitization, optimization of processes - does this mean that the brewery must also grow in terms of employees?Of course. We currently have around 180 employees, some of them have just joined in 2022! Otherwise, we would not be able to cope with the ever-increasing number of tasks. However, I would like to emphasize here that digitization does not automatically mean that jobs will be rationalized away. But the activities in almost all areas will certainly become more varied and interesting. After all, people should and will always be at the center of everything we do - that's what makes up our corporate culture - and it's of paramount importance in our brewery.<h2>“We have very attractive and crate jobs here”</h2>When it comes to growth, where is the end for the brewery - or is there no end at all?Let's put it this way: in terms of space, after the new storage cellar there is nowhere left to grow (laughs). Then we've definitely reached an absolute limit here at Weihenstephaner Berg. Theoretically, it would still be possible to rebuild within the walls, but here, too, we have to see what makes sense and what does not. A new barrel bottling will probably come within the next few years. But yes: Actually, all capacities are now exhausted with the construction. In terms of employees, however, the end of the line has not yet been reached. As I said, we have very attractive and, above all, crisis-proof jobs here. Combined with challenging but also exciting work, this is a very good package that we can put together here.So, in conclusion, you can give a positive outlook for 2023, can't you?I think so. Of course, we have become cautious after the past few years. But the Bavarian State Brewery Weihenstephan has shown in recent years that it can weather crises quite well. If you take a look at its almost 1,000-year history, this is almost a tradition. Fires, looting, epidemics, now the pandemic and the Ukraine war - we defy the odds (laughs). But yes, 2023 will be difficult again. As for our plans for next year, we are nevertheless confident.

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Weihenstephan defies the odds and keeps investing: "2022 was a record year"

1000YoB - 3.08 - Our favourite beer: Judging by situations, not styles!

Prof. Ludwig Narziß was a true “Weihenstephaner“: he passed his degree here after his brewery apprenticeship and also completed his doctorate in 1956. After his time as brewmaster at Löwenbräu, he was appointed to the Chair of Brewery Technology I and took over management of the teaching and research brewery. Until 1992, Prof. Narziß was the man at the helm, researching the further development of brewing – teaching the craft of brewing to thousands and thousands of students. Even today, many young people benefit from his works, which are held as standard works in brewing and beverage technology.&nbsp;His professional expertise was more than appreciated by the Bavarian State Brewery Weihenstephan. Not only was great value placed here on his opinion on new beers – he was also a very welcome conversation partner at the table in the Bräustüberl. In every exchange, Prof. Narziß provided a different perspective, a further idea, a new approach: the fire for brewing was still burning in him until the very last moment. A characteristic that everyone appreciates to this day and that proved infectious to all his students.Alongside all his professional expertise, it must never go unmentioned that with Prof. Narziß we lost a fine person. Never at a loss for a joke, always a smile on his lips – and above all he always had an open ear for every generation. Regardless of whether you were a young student or an experienced brewer: no question was left unanswered, Prof. Narziß always made time for you. He usually finished his meals in the Bräustüberl with a sip from his favorite beer, the Pils – and in the next days, people will be raising a toast to his memory and legacy everywhere in the brewing world.&nbsp;Prof. Dr. Josef Schrädler, Director of the Bavarian State Brewery Weihenstephan explained on Wednesday: ”For me, Prof. Narziß was always an important dialog partner and advisor in strategic questions.“ But not only that: “I looked forward to every beer tasting with him – he was just an extremely likeable person.“&nbsp;And Tobias Zollo, Technical Director and First Brewmaster can only confirm this: “Prof. Narziß treated everyone with respect, he was a true brewer.“ For Zollo and the brewmaster team, the many discussions they had with him on the last product developments about three years ago were especially valuable. Passing on knowledge – that was Prof. Narziß‘ mission in life.&nbsp;And he fulfilled this mission brilliantly.

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Prof. Ludwig Narziß has passed away: Weihenstephan mourns his passing

1000YoB - 3.07 - Unforgivable mistakes? The sensory of bottom-fermented beers

Gold went to the Hefeweißbier Dunkel and the Weizenbock Vitus. Both beers have recently been able to convince juries the whole world over – now also at the International Beer Challenge. The judges of the tasting panel tasted blind of course and made direct comparisons within each entry category. Specifically, this means: The Hefeweißbier Dunkel came out top against other dark wheat beers, the Vitus against other weizenbocks.&nbsp;&nbsp;The Weihenstephan brewery could also celebrate three silver medals: the Original Helles, the Hefeweißbier and the Kristallweißbier were among the best of their kind.&nbsp;“Quality always prevails, also in difficult times“, comments a delighted Prof. Dr. Josef Schrädler, Director of the State Brewery. The high-quality beers brewed at Weihenstephan “continue to enjoy&nbsp; great popularity both at home and abroad. Our fans and customers know that they can rely on the highest level of quality from us“.&nbsp;Tobias Zollo, Technical Director and First Brewmaster, is delighted about the recognition shown to the work of his team: “Five medals are absolutely super. Beers from more than 40 countries are submitted to the IBC. Topping the list at such an event is incredible and a great credit to our employees.

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1000YoB - 3.06 - Part 1: Quality and sustainabilty in the brewery's focus

Excellence down to the last drop – five medals for Weihenstephan beers at the International Beer Challenge

1000YoB - 3.06 - Part 2: Quality and sustainabilty in the brewery's focus

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1000YoB - 3.05 - The legend of Saint Vitus - and why he is so important to us

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It has been almost 1000 years since the Bavarian State Brewery Weihenstephan started - and according to its motto "Tradition and Innovation" we dig deeper into the world of podcasts. Be part of Matthias "Tissi" Ebner's (Brand Ambassador) and Anton "Done" Hirschfeld's (Online Marketing Manager) beer journey. Learn something new while listening to scientific conversations or discussions about beer culture. This is where you will discover beer from a whole new angle.

Dr. Know: Making your own Eisbock

The Bavarian State Brewery Weihenstephan is focused on Tradition while being a state-of-the-art enterprise at the same time. It is located in Freising Bavaria on the top of the Weihenstephaner hill.

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1000YoB - 4.02 - Yes, there is a bock beer season! Here's what you need to know about it

Dr. Know: Making your own Eisbock

1000YoB - 4.02 - Yes, there is a bock beer season! Here's what you need to know about it

Dr. Know: Making your own Eisbock

Bayrisch Kraut

Listen to our Podcasts!

The only brewery with its own auditorium

1000YoB - 4.02 - Yes, there is a bock beer season! Here's what you need to know about it

1000YoB - 4.01 - Part 2: This is what yeast can do!

1000YoB - 4.01 - Part 1: This is what yeast can do!

Weihenstephan defies the odds and keeps investing: "2022 was a record year"

1000YoB - 3.08 - Our favourite beer: Judging by situations, not styles!

Prof. Ludwig Narziß has passed away: Weihenstephan mourns his passing

1000YoB - 3.07 - Unforgivable mistakes? The sensory of bottom-fermented beers

Excellence down to the last drop – five medals for Weihenstephan beers at the International Beer Challenge

1000YoB - 3.06 - Part 1: Quality and sustainabilty in the brewery's focus

1000YoB - 3.06 - Part 2: Quality and sustainabilty in the brewery's focus

1000YoB - 3.05 - The legend of Saint Vitus - and why he is so important to us