Family-run brewery in Haag in Oberbayern that brews nothing but wheat beer. After the war, brewmaster Alois Unertl II took over an empty inn whose brewing kit had been confiscated and brewed his first 300-litre batch in a borrowed sausage kettle. The fourth generation now brews one 90-hectolitre batch a day, with open fermentation, daily yeast harvesting, bottle conditioning and over 70 percent Bavarian wheat malt. Hard local water and roasted specialty malts give every beer an amber colour. It is unrelated to the former brewery of the same name in Mühldorf.
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Drawn from all 5 beers in the catalogue.
Four notes carry across the range. That's a tight house style — most breweries in the catalogue share just one. 2 of them come through every single beer.
Everything sits in one family — which makes the comparison below the interesting part. It isn't what they brew that sets them apart, but how.
Their beers place in the Top 55% of the catalogue on average, across 4 ranked beers. Consistent rather than spiky — no single standout carrying the rest.
Based on style overlap and flavor profile
Family-run brewery in Haag in Oberbayern that brews nothing but wheat beer. After the war, brewmaster Alois Unertl II took over an empty inn whose brewing kit had been confiscated and brewed his first 300-litre batch in a borrowed sausage kettle. The fourth generation now brews one 90-hectolitre batch a day, with open fermentation, daily yeast harvesting, bottle conditioning and over 70 percent Bavarian wheat malt. Hard local water and roasted specialty malts give every beer an amber colour. It is unrelated to the former brewery of the same name in Mühldorf.
Other breweries from Germany