Brauerei Unertl Haag
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.
Beers by Brauerei Unertl Haag
5 beers
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The recurring character behind the beers
Brauerei Unertl Haag brew within a single family — the differences sit in how, not what.
Across these 5 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. 2 of them come through every single beer.
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.
Unertl Weißer Bock
Their beers place in the Top 27% of the catalogue on average, across 4 ranked beers. One clear standout well ahead of the rest.
Similar Breweries
hopIQ exclusiveBased on style overlap and flavor profile
About Brauerei Unertl Haag
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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