Ayinger is affectionately known as Munich’s “country brewery,” and it’s easy to see why. When you take the train out from Munich, the cityscape gives way to the industrial margins of the city, and then suddenly you’re on a broad green plain with gently rolling hills to the north and the snowy crenellations of the Alps to the south. A mere half an hour from the city, Aying hits the spot for slowing down to relax in the countryside with a beer or three.
The brewery rises up on the outskirts of this idyllic village where wooden chalets with an Alpine flair cluster around an onion-domed church as white as the driven snow. Aying and its brewery present a study in contrasts. You can tuck into hearty Bavarian fare like Tellerfleisch (boiled brisket with stewed vegetables and horseradish) or Käsespätzle (highly recommended!) in the rustic surroundings of the Ayinger Bräustüberl in the center of the village. But the delicious beers accompanying the traditional food come from a state-of-the-art production facility that seems light years from the carved wooden balconies and flower boxes that dot the town.
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