The Benedictine monastery in Andechs was founded by seven monks in 1455, and it is believed that even then, they brought the tradition of brewing beer, for their own consumption and for that of the community, with them. From their three historic recipes – a thin, easy-drinking beer for poor pilgrims and visitors; a second, heartier beer for the monks themselves; and a stronger beer for abbots and other high-ranking guests – the monks have brewed for centuries, refining their recipes to the now-legendary Andechser biers of today. A modernization of the brewery in the 1970s and 80s set the stage for the monks to begin producing more beer than ever before, creating new jobs in their beloved town and making export a possibility for the first time.