Editorial Note: This article was rewritten using Artificial Intelligence (AI) based on original, verified sources. The accompanying images were upscaled with the assistance of AI. Any resemblance of figures in the images to real persons is entirely coincidental. Brands and logos depicted are the property of their respective owners and do not imply official endorsement or affiliation.
Munich, October 9, 2026 – The Andaz Munich Schwabinger Tor has announced the grand opening of its new pub, the Schwabinger Tor Bräu, signaling a significant revival of local beer culture in the Schwabing district. This development follows a year of successful bio-beer production in the hotel’s cellar by the Schwabinger Tor Brewery, which now has a dedicated venue to serve its freshly brewed creations.
A Century-Long Wait: Schwabing’s Brewing Tradition Reborn
The opening of Schwabinger Tor Bräu reconnects Schwabing with a tradition that ceased in 1919 with the closure of the Schwabinger Bräu, the last local brewery. After 107 years, the district’s sole brewery now boasts its own pub, strategically located in the east wing of the Andaz Munich. The venue aims to be a vibrant meeting point for residents, Munich locals, and international hotel guests alike.
Modern Bavarian Charm Meets Craft Beer Excellence
Johannes Egger, a trained beer sommelier and former Andaz Munich employee, serves as the pub’s host. He describes the concept as a modern interpretation of Bavarian lifestyle, focusing on evolving traditional craftsmanship, quality, and atmosphere rather than merely replicating it. “Beer, like nothing else, represents the spirit and culture of Munich,” Egger stated, emphasizing the importance of Schwabing having its own brewery once again.
The pub’s interior is designed with a modern and open aesthetic, offering 84 seats in the main room and an additional 128 on the terrace. A striking feature is the placement of beer tanks above the bar and tables, allowing the beer to flow directly into glasses from above. The pricing is described as “neighborhood-friendly,” with a half-liter of Schwabinger Gold priced at 4.90 Euros and a half-liter of Zwickel at 4.80 Euros.
Culinary Delights and Regional Sourcing
Filippo Zuccagnoli leads the kitchen, offering a neo-classical pub menu with a personal touch. The selection includes classic Bavarian snacks and various bratwursts, alongside dishes such as goulash soup, spinach dumplings, and braised veal shoulder. For dessert, guests can enjoy a traditional Dampfnudel with vanilla sauce.
The beers are brewed one floor below the Andaz Lounge by brewmaster Valentin Schöttke, who has spent over a year developing the brewery’s styles in collaboration with Frank Heckelmann, General Manager of Andaz Munich Schwabinger Tor. Schöttke now produces beer in nine fermentation and storage tanks. These house-brewed beers are served not only in the Schwabinger Tor Bräu but also in all other hotel restaurants and bars, including “The Lonely Broccoli,” the “M’Uniqo Rooftop Bar & Restaurant,” and the “Andaz Lounge Bar.” Beer is reportedly the hotel’s best-selling alcoholic beverage.
A strong emphasis is placed on regional and organic sourcing for all raw materials. Heckelmann highlighted, “We maintain sustainable relationships with our local producers, and this is very important to us in the production of our beer. That’s why we have exclusively selected local and organic certified producers and businesses.”
Signature Brews and Seasonal Creations
Schöttke brews two standard varieties year-round, complemented by numerous seasonal beers. He describes the beer style as full-bodied, fresh, intense, and malty. The “Schwabinger Gold” is a Munich Helles, a stronger take on traditional export beers, characterized by a malty, less bitter taste and a distinct aromatic hop note. An eight to ten-week maturation period ensures its digestibility. The second standard, “Blau-Weiße,” is a modern interpretation of classic wheat beer, brewed as light as possible, intensely hopped, sparkling, and with a creamy mouthfeel.
In addition to organic certification, the brewery prioritizes fresh beer, meaning unpasteurized, unfiltered beer without preservatives, kept continuously chilled after brewing. This unbroken cold chain aims to preserve natural aromas. The maximum capacity ranges from 80,000 to 100,000 liters per year. Seasonal offerings include Red Ale, Pale Ale, Stout, Bockbier, and festive beers. The two standard beers are also available in 0.3 and 0.5-liter bottles for takeaway at the “Bicicletta” day café.
Engaging the Community: Tours and Master Brewer Stammtisch
The hotel plans to open the brewery to guests through guided tours and beer tastings. Additionally, Schöttke, a trained brew and malt master with experience in several breweries, will host a regular “Stammtisch” (regulars’ table) every second Thursday of the month to answer questions from guests. “We don’t want to stage anything here, but rather bring back something that belongs to Schwabing,” he clarified. Guests can witness the creation of beer from hops, malt, and water, and then enjoy it together, transforming a cultural asset into a living experience.
Source: https://www.tophotel.de/andaz-steigt-in-muenchner-bierkultur-ein-389677/
