Apostel Weissbier Hell is a Hefeweizen that is deeply rooted in the monastic brewing tradition. The monks, like the apostles of old, devoted themselves to prayer and work, with beer brewing taking centre stage. Originally valued as "liquid bread" during Lent, the monastic brewmasters continually developed beer brewing through their literacy and craftsmanship. One of the most significant innovations was the use of hops, which gave the beer a longer shelf life and a slightly bitter flavour.