Berg Brauerei
Berg Brauerei stands in Berg, a village district of Ehingen on the Danube, at the southern edge of the Swabian Jura. The site is first documented in 1466 as an inn with the right to bake and brew. The Zimmermann family took it over in the eighteenth century and still runs it. Every beer ferments for eight days in open vats, then matures in closed tanks with a second dose of fresh wort and yeast. The brewing grain comes from fields on the Jura, part of it organic barley grown as a support crop for lentils; around four fifths of the hops are from Tettnang. The range spans lagers, wheat beers, seasonal bocks and alcohol-free beers.
Beers by Berg Brauerei
17 beers
← scroll to see all 17 beers →
The recurring character behind the beers
Berg Brauerei brew across 3 style families.
Across these 17 beers, 4 notes keep showing up:
Four notes carry across the range. That's a tight house style — most breweries in the catalogue share just one.
Compared with the wider catalogue of similar styles:
How we measure this
Two thresholds are at work here:
- The signature list shows notes that recur in at least 6% of this brewery's beers. A low bar — enough to flag a pattern, not high enough to call it an exclusive trait.
- The peer comparison below shows only notes where this brewery's coverage differs from similar breweries by at least 20 percentage points. A higher bar — enough to call a real difference, not a nudge.
A note can appear on the signature list without appearing in the peer comparison: it recurs here, but similar breweries do the same thing.
Berg Schäfleshimmel
Their beers place in the Top 18% of the catalogue on average, across 15 ranked beers. Consistent rather than spiky — no single standout carrying the rest.
Similar Breweries
hopIQ exclusiveBased on style overlap and flavor profile
About Berg Brauerei
Berg Brauerei stands in Berg, a village district of Ehingen on the Danube, at the southern edge of the Swabian Jura. The site is first documented in 1466 as an inn with the right to bake and brew. The Zimmermann family took it over in the eighteenth century and still runs it. Every beer ferments for eight days in open vats, then matures in closed tanks with a second dose of fresh wort and yeast. The brewing grain comes from fields on the Jura, part of it organic barley grown as a support crop for lentils; around four fifths of the hops are from Tettnang. The range spans lagers, wheat beers, seasonal bocks and alcohol-free beers.
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