Top 15+ World's Oldest Beer Makers That Never Stopped Brewing

There’s something remarkable about a brewery that’s lasted longer than most modern nations. The world’s oldest beer makers have brewed through centuries of war, shifting borders, economic upheaval, and even the invention of refrigeration. Some began inside medieval monasteries, others in humble taverns passed down through generations. What they all share is this: they never stopped brewing. Through it all, the barrels kept rolling, the yeast kept fermenting, and the taps kept flowing.

These 15 world’s oldest beer makers, who have never stopped brewing, aren’t just historic—they’re alive with character. Many still operate in their original locations, using techniques refined over hundreds of years. You can walk through cobbled courtyards, sip lagers that date back to the Holy Roman Empire, or try recipes once reserved for royalty. It's less about nostalgia and more about continuity—craft passed down, refined, and still relevant.

So, whether you're curious about the roots of your favorite pint or planning your next bucket-list stop, take a trip through the breweries that started it all. The stories (and the pours) are worth it.

Weihenstephan Brewery

Founded in 1040 in Freising, Bavaria, Weihenstephan Brewery traces its roots to a Benedictine monastery perched above the Isar River. Despite fires, plagues, and secularization, it has continued to brew beer for nearly a millennium. Today, it is state-owned and operates in conjunction with the Technical University of Munich, combining centuries-old tradition with modern brewing science. Known for lagers and wheat beers, Weihenstephan has become a symbol of endurance and adaptation in German brewing. The location still carries monastic echoes, with steep hills and views over farmland, serving as both a production site and an academic institution for aspiring brewers worldwide.

Weltenburg Abbey Brewery

Dating back to 1050, Weltenburg Abbey Brewery is located within a Benedictine monastery on the banks of the Danube in Bavaria. It is often regarded as the oldest monastery brewery still in operation, with production taking place within the abbey walls. The brewery is surrounded by cliffs and forest, accessible by boat or winding road. Its beers—especially the dark Dunkel—are brewed according to centuries-old recipes, but with modern equipment. Pilgrims and visitors can drink on-site in the abbey beer garden, adding to its living legacy. The monks, though fewer in number today, still oversee the spiritual and operational aspects of the site.

St. Peter's Abbey Brewery (Stift Engelszell)

Founded around 1293 in Upper Austria, St. Peter’s Abbey at Engelszell is Austria’s only Trappist brewery. Brewing resumed there in recent decades, but the abbey’s historical continuity and religious stewardship date back over 700 years. Though production paused at times, the site has remained an active abbey throughout. Its modern beer styles—like Gregorius and Benno—follow Trappist standards, meaning the brewery is operated within the monastery, by or under the monks’ supervision. The abbey stands near the Danube River and is surrounded by quiet hills. It bridges ancient faith practices with small-scale brewing, connecting local traditions to a global monastic network.

Benediktiner Weissbräu

The Benedictine monks of Ettal Abbey began brewing in 1330, and their heritage continues through Benediktiner Weissbräu. While brewing is now done in partnership with Bitburger, the beer remains tied to the abbey’s history and style. Located in the Bavarian Alps, Ettal is known for its grand architecture and alpine setting. The brewery’s signature wheat beers carry on a legacy shaped by monastic order, ritual, and patience. Though monks no longer handle daily brewing, the connection to the abbey grounds and spiritual oversight is retained through licensing and tradition. Visitors to Ettal often tour both the brewery and the church.

Augustiner-Bräu

Founded in 1328, Augustiner-Bräu is Munich’s oldest privately owned brewery. It began as a monastic operation under the Augustinian monks, later becoming secularized during the 19th century. Today, it is known for adhering closely to traditional brewing methods while resisting heavy commercialization. Augustiner still uses wooden barrels for some of its beer, a rarity in modern production. Their Helles lager is especially beloved throughout Munich. Unlike many other German brewers, Augustiner remains independent, not part of a conglomerate. Its central beer hall, Augustiner-Keller, serves as both a local institution and a link to centuries of uninterrupted brewing within the city.

Gaffel Kölsch (Privatbrauerei Gaffel Becker & Co.)

Operating since 1302, Gaffel is one of Cologne’s most prominent Kölsch breweries, rooted in the city’s distinct brewing identity. Kölsch is a protected style—light, clear, and top-fermented—brewed only in Cologne and its immediate surroundings. Gaffel has maintained steady production for centuries, adapting to modern times while remaining true to the local character of its beer. The brewery’s headquarters sit near Cologne’s historic core, and its beer is a staple at regional events and family gatherings. Gaffel's approach reflects the city’s communal spirit, with servers still pouring traditional 200ml glasses in quick succession in Cologne’s old taverns.

Bolten Brewery

Founded in 1266, Bolten claims the title of the oldest Altbier brewery in the world. Located in Korschenbroich, western Germany, the brewery remains an independent and family-run operation. Altbier, meaning "old beer," refers not to age but to the older method of top fermentation used before lagers became standard. Bolten’s Alt has a malty, bitter profile, and it's been brewed using techniques passed through generations. The brewery survived regional wars and shifting borders, remaining a constant in the Lower Rhine brewing landscape. Today, Bolten continues to produce small-batch beers using regional ingredients and recipes that trace back over 750 years.

Brauerei Weideneder

Brauerei Weideneder began brewing in 1573 in the Bavarian town of Tann. Still family-owned and operated, the brewery has weathered wars, industrial shifts, and market changes without shutting its doors. Located in Lower Bavaria, it produces traditional lagers and wheat beers for a primarily local audience. While modest in size compared to more prominent names, Weideneder has maintained a consistent presence by focusing on consistency, regional character, and deep roots in its community. Generations of brewers from the same family have passed on knowledge, and the brewery remains an integral part of everyday life in the region’s smaller towns and villages.

Affligem Brewery

Founded in 1074 by Benedictine monks in present-day Belgium, Affligem began as a monastic retreat and spiritual center. Brewing started as a way to sustain the abbey and share resources with travelers. Although the original structure suffered through invasions, war, and political upheaval, brewing at Affligem has persisted in some form across the centuries. Now brewed under a license with Heineken, the brand retains monastic influence in its beer styles, which include strong Belgian ales and blondes. While production has moved off-site, the abbey remains involved in branding and historical continuity, linking commercial beer to religious heritage that spans nearly a millennium.

Bayerische Staatsbrauerei Weihenstephan

Often cited twice due to its historical and academic roles, Bayerische Staatsbrauerei Weihenstephan is more than just a functioning brewery—it’s also a teaching institution tied to the Technical University of Munich. Though officially founded in 1040, brewing likely started even earlier. The brewery has remained active through regime changes, religious transitions, and scientific revolutions. Its campus in Freising hosts both large-scale production and research, making it a key player in modern brewing education. Despite these advancements, Weihenstephan still produces classic styles like Helles, Dunkel, and wheat beer—maintaining its connection to history while preparing future brewers through hands-on practice.

Spaten-Franziskaner-Bräu

Spaten-Franziskaner-Bräu, founded in 1397, is one of Munich’s most historic breweries and a cornerstone of the city’s beer heritage. Spaten emerged as a major force during the 19th century, playing a pivotal role in the development of Munich-style lagers, particularly the popular Helles. It later merged with Franziskaner, known for its wheat beers, bringing two iconic brands under one roof. Though now owned by AB InBev, brewing remains active in Munich, and the brewery continues to participate in Oktoberfest. The company helped introduce refrigeration and modern brewing techniques while holding onto recognizable recipes that have been served across centuries of changing beer trends.

Hubertus Bräu

Founded in 1454 in Laa an der Thaya, Hubertus Bräu has remained a part of Austria’s beer landscape for over 550 years. It sits near the Czech border, blending influences from both Austrian and Bohemian brewing traditions. Known for producing a range of classic lagers and seasonal beers, the brewery has retained its independence and regional focus. Generations of local families have worked in and around the business, keeping brewing knowledge close to home. Despite wars and industrialization, Hubertus Bräu continued operations without pause, balancing heritage with contemporary equipment to maintain quality and preserve its place in the Austrian brewing map.

Zötler Bier

Zötler Bier has been brewed in the Allgäu region of Bavaria since 1447, making it one of the oldest family-owned breweries still in operation. Passed down through generations, it has remained under Zötler ownership for centuries. The brewery is situated in Rettenberg, surrounded by the fresh air of the mountains and alpine pastures, where local ingredients play a key role in production. Zötler focuses on classic Bavarian styles such as Helles, Pils, and wheat beers, brewed with water from its own spring. Its longevity is tied to both regional pride and careful management, keeping operations continuous even as the broader industry shifted toward large-scale consolidation and export.

Brauerei Gold Ochsen

Gold Ochsen was founded in 1597 in Ulm, a city known for its Gothic architecture and deep history. Named after the “golden ox,” the brewery has survived economic shifts, two world wars, and changes in brewing law. It remains independently run and committed to brewing traditional styles, including Export, Helles, and wheat beers. Gold Ochsen is deeply rooted in Ulm’s civic identity, sponsoring events, supporting local culture, and maintaining a relatively regional distribution. The brewery still operates from its original location, having been upgraded with modern facilities but remaining anchored in the same neighborhood. Generational continuity and consistent production have enabled the operation to run smoothly without interruption.

Franziskaner Brewery

Founded in 1363, Franziskaner Brewery was established adjacent to a Franciscan monastery in Munich, from which it derives its name. Although no longer a monastic operation, it has maintained a connection to its origins through its branding and brewing style. Franziskaner is especially known for its Hefeweizen, a wheat beer characterized by its cloudy appearance and distinctive notes of banana and clove. The brewery has undergone ownership changes, now part of the AB InBev portfolio, but continues to maintain local production and classic recipes. Franziskaner’s beers remain a visible part of Munich’s beer scene, found in pubs, beer gardens, and retail shops across the country and beyond.

Where the Past Still Pours

From Bavarian hills to Belgian abbeys, these beer makers have done more than survive—they’ve shaped brewing history one batch at a time. They’ve kept traditions alive without getting stuck in the past, adapting just enough to stay relevant while preserving what matters. Visiting or learning about them isn’t just about the drink; it’s about stepping into a living timeline, where centuries of craftsmanship still flow into every glass.

If you’re ever near one of these historic spots, don’t pass it up. Whether you’re in it for the lager, the lore, or both, there’s something grounding about sipping beer that’s been brewed the same way for generations. Long before trends and flights, these brewers were setting the standard—and they’re not done yet.