Fässla
Fässla has brewed in the same corner house on Obere Königstraße in Bamberg since 1649, when the brewer and cooper Hanß Lauer set up shop there; the building itself is on record as early as 1398. The master brewer Paul Lutz bought the business in 1898, and the Kalb family of brewers and maltsters took it over in 1986. Water comes from the brewery's own deep well, yeast from its own propagation, and the automated brewhouse makes about 50 hectolitres of wort per brew. The tavern with its street-side Schwemme and guest rooms share the building.
Beers by Fässla
7 beers
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The recurring character behind the beers
Fässla brew across 3 style families.
Across these 7 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.
Fässla Weizla Dunkel
Their beers place in the Top 49% of the catalogue on average, across 7 ranked beers. One clear standout well ahead of the rest.
Similar Breweries
hopIQ exclusiveBased on style overlap and flavor profile
About Fässla
Fässla has brewed in the same corner house on Obere Königstraße in Bamberg since 1649, when the brewer and cooper Hanß Lauer set up shop there; the building itself is on record as early as 1398. The master brewer Paul Lutz bought the business in 1898, and the Kalb family of brewers and maltsters took it over in 1986. Water comes from the brewery's own deep well, yeast from its own propagation, and the automated brewhouse makes about 50 hectolitres of wort per brew. The tavern with its street-side Schwemme and guest rooms share the building.
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