In 2010, the young brewer from AyingFranz Inselkammer III has joined the company's management. That the junior brewer possesses the necessary qualifications for this responsible role is not only in his genes but is also evidenced by his career path: After graduating from high school, he trained as a brewer and maltster at the Andechs Monastery Brewery and subsequently studied business administration. Franz Inselkammer Jr. is the sixth brewer to lead the family business. Aying and places particular emphasis on preserving and maintaining authentic Bavarian beers and traditions. Ayinger Privatbrauerei It wins internationally renowned prizes and awards, such as "Best Brewery in Europe at the European Beer Star", and enjoys growing popularity in its home region as well as at home and abroad.

Any medium-sized brewery that wants to compete with the large breweries must remain competitive. Creativity, quality, regionality, and innovation – nowhere are these aspects more evident than in the new brewery completed in 1999, with which brewer Franz Inselkammer realized his ideals.

The new Brauerei Aying This is a prime example of how modernity and tradition can form a groundbreaking union. With our holistic concept of regionality, we have found an effective answer to the growing opacity of the German brewing landscape and its product, beer.

Openness to new ideas and the application of state-of-the-art technology while maintaining traditional values ​​– this is what brewer Franz Inselkammer and his wife Angela stand for and work towards. For the brewery's 100th anniversary in 1978, he presented, among other things, the "Sixthof," which had been established as a local history museum, to the public. In search of an independent water supply, the brewer initiated exploratory drilling on the brewery grounds. Today, the precious resource of mineral water quality bubbles up from a depth of 176 meters. With the opening of the new brewery building on October 16, 1999, Franz Inselkammer II, honorary president of the Bavarian Brewers' Association, fulfilled his lifelong dream. Brauerei Aying It is still considered one of the most technologically advanced breweries in Europe. The resulting further improvements in beer quality led to the start of exports. AyingHe distributes beers all over the world.

Franz and Maria Kreszenz were particularly proud of their three sons, Franz, August, and Peter. In 1963, the eldest, Franz, joined the family business after completing his training as a certified master brewer in Weihenstephan and a graduate in business administration. Following tradition, he has managed the brewery ever since. Gustl runs the Isartaler Holzhaus company, and Peter Inselkammer owns the Münchner Platzl with its adjoining hotel. The brewery continued to grow. By 1970, several of the existing facilities had become too small, and the decision was made to build a new, modern bottling plant with filtration and shipping facilities on the outskirts of town. It was commissioned in 1972 with an hourly capacity of 30.000 bottles. With an output of 160.000 hectoliters, the brewery experienced a record in its history in 1978 and rose to 50th place among the nearly 1.000 breweries in Bavaria.

In 1953, Franz Inselkammer Senior bought the Platzl area in Munich opposite the Hofbräuhaus. Today a matter of course, back then, considering the city was still largely destroyed, a bold move. Since then, the... AyingHe served beer and the brewery was able to win a prominent place in the heart of the city, a place jealously guarded by Munich's brewers. AyingThis gave him a special position among the rural breweries. Significant investments were also made in the brewery itself: In 1957, the grandfather of the current brewer installed the world's first hydro-automatic brewhouse from the Steinecker company in the newly built brewhouse. A new malt house was set up in the old stable, and the fermentation and storage cellars as well as the bottling machines were modernized. At the beginning of the 70s, the AyingThe Bräustüberl was extensively renovated, thus preserving the appearance of the popular brewery taproom that is still visible today. Aying created.

The brewery's positive development came to a halt with the rise of National Socialism from 1933 onwards and the subsequent World War. August Zehentmair died unexpectedly on March 5, 1936, at the age of 56, also without a male heir. His eldest daughter, Maria Kreszenz, and her husband, estate and inn owner Franz Inselkammer from Siegertsbrunn, took over the business. Franz Inselkammer energetically set to work. He was supported by his sister-in-law, Annie Zehentmair, who had been his closest and most trusted collaborator throughout his 50 years as an entrepreneur. During the difficult war and postwar years, production fell to 13.000 hectoliters by 1951. Aying The brewery itself suffered little war damage, so with the general economic upswing and the efforts of Franz Inselkammer, things quickly improved again. As a result, production figures rose sharply, and the brewer benefited from a significant increase in the amount of beer consumed. AyingHe enjoys beer.

In 1927, the first truck (a Hansa-Lloyd) was purchased. This finally made it possible to transport beer over long distances without any loss of quality. While horse-drawn carts weren't entirely a thing of the past, beer deliveries to the state capital, Munich, could now begin. Half of the total output of 10.000 hectoliters in 1929 was sold in Munich alone. In 1930, in Aying Even 16.000 hectoliters have already been brewed.
The first "AyingThe innkeeper in Munich was the Bavarian Hiasl of the Tröber family, and many more followed, some with relationships that still exist today.

After all the setbacks, things started looking up again. Technological advancements were consistently used for the brewery as well. Since then. Aying When the brewery was connected to the electricity grid in 1911, the basic prerequisite for its mechanization had been created.
Until the mid-20s, only draft beer was served. However, demand for bottled beer increased, leading to the purchase of a bottle washing and filling plant in 1926. The fermentation cellar had to be expanded, and in 1928 a new cooling vessel, complete with its typical building, was constructed. The growing popularity of the beers, coupled with the acquisition and closure of neighboring breweries by large Munich breweries, expanded the customer base and significantly increased beer production.

After the war ended in 1918, August Zehentmair returned home. The following years of economic crisis were difficult. Major sales problems due to the poor financial situation of the farmers, the brewery's most important customers, were a severe blow. Moreover, in 1921, the Jacklhaus, which belonged to the Liebhard farm, burned to the ground.
August and Maria Zehentmair built the brewery inn on this site, which was completed in 1923. Aying, for which they had to dig deep into their pockets. Rampant inflation forced the brewer to take out a loan, which he secured with land, but whose repayment plunged him into further difficulties due to falling land prices and increasing currency devaluation. After Zehentmair had mobilized all his reserves, the remaining debt could be paid off.

Liebhard had no male heirs. In 1904, his eldest daughter and heiress, Maria, married August Zehentmair, the son of a farmer and brickyard owner from Perlach. Soon after the marriage, Johann Liebhard transferred the estate to Aying to his daughter and son-in-law, who continued to run the business with dedication. The brewery's founder passed away in 1910.
With the outbreak of World War I, difficult times began for the family. August Zehentmair had to go to war. His wife was left entirely on her own with their young daughters Maria, Kreszenz, and Annie, yet she carefully managed the business through this period. At that time, Bavarian breweries were only allocated 15 percent of their usual malt quota. Therefore, even in Aying Only weak beer with 1,5 to 2% original gravity is brewed now.

It was a time of technological progress. The then AyingIt was Mayor Michael Kometer and Johann Liebhard who spearheaded the local railway project. Their efforts paid off, and the joy was immense when, at 1:12 a.m. on March 2, 1900, postal assistant Maria Liebhard, later Mrs. Zehentmair, received the telegram: "Our railway is approved."
The first test run of the new railway took place on May 28, 1904. The ticket from Aying A trip to Munich cost 43 pfennigs back then.
Johann Liebhard was also open to technological advances in communication: On June 12, 1904, the first private telephone connection was established via the telegraph office in Aying It was set up in his house; electricity wouldn't arrive until 1911.

In 1877, Johann Liebhard began construction of his brewery, a considerable investment. Spaces for a brewhouse, a fermentation and storage cellar, and a malt house had to be built, and all the equipment had to be transported by rail and then by horse and cart from Sauerlach, the nearest train station. Incidentally, beer could only be brewed in winter at that time, from Michaelmas (September 29th) to St. George's Day (April 23rd), due to the storage conditions afforded by the natural cold.
On February 2, 1878, the time had come: Johann Liebhard wrote in his diary: "We served the first beer, very good and the place was packed. Michl and Müller from Höhenkirchen got so drunk that they fell over ten times on the way home." Around that time, the first inns outside the town also began to open. AyingWe have won many of them, and some of them have been among our customers for over 130 years.

In 1876, the founding father of the Brauerei AyingJohann Liebhard inherited the agricultural and forestry estate "Zum Pfleger," including a tavern and butcher shop, from his parents; the estate had been in the family since around 1810. His wife Maria, a postmaster's daughter from Markt Schwaben, was—as were all the women from the brewing generations—the most important support in managing the farm.
In the economic boom of the 1870s following Germany's victory over France, he and his father, Peter Liebhard, decided to found their own brewery. This wasn't unusual at the time; around 1880, there were approximately 6.000 breweries in Bavaria alone. Today, about 650 of them are still in operation.

Peter Liebhard inherited a very successful farm and inn from his father, Franz. He ran the old monastery tavern on the "Zum Pfleger" estate and operated his very sizable farm. Together with his son Johann, he decided that, given the high demand for beer from their many farmhands, maids, and especially their guests, establishing their own brewery would be a sensible way to expand their business.