Engelszell Abbey, Austria's only Trappist monastery, was established in 1293 and has a very varied history. In 2012, today's brewery was founded on the area of the abbey. The Engelszell Abbey was the eighth brewery to be among the Trappist breweries.

The three beers of Engelszeller, Nivard, Benno and Gregorius are brewed along the lines of the Belgian Trappist breweries. With the Trappisten Weisse, which has been in the range since 2019, a regionally typical type of beer is now also offered.

With all four types, the view of the region in which the monastery is located is not forgotten. Therefore, the Pilsen malt from Austria and the special malts from Bavaria are bought. The hops come from the neighboring Mühlviertel, which is the largest hop growing area in Austria.
A Belgian ale yeast is used to ferment the Engelszeller beers. The yeast ferments the malt sugar formed during brewing within a week and is then used again for the next brew. After another week, the beer has matured and is then stored in a tank for two weeks. The beer clarifies naturally, so that there is only a small, natural yeast residue in the bottle.
Since the Engelszell Abbey does not have its own bottle filling due to the limited annual production, the beer is stored in a mobile tank in the neighboring Premonstratensian monastery in Schlägl, where it is then bottled and prepared for export. The beer is then passed on to the sales partners, who then sell it nationally and internationally.