Gutmann

The site's origins lie with the Prince-Bishop of Eichstätt, who established the original brewhouse within his moated castle at Titting. The Gutmann family acquired it in 1855 for 49,000 gulden and have brewed there across six generations since. Wheat beer became the house style in 1913 and now accounts for over 90% of the brewery's annual output of around 120,000 hectolitres.

The alcohol-free range mirrors the core range in approach. Both hefeweizens are brewed using open fermentation vessels and the brewery's proprietary yeast culture, then bottle-conditioned, meaning a second fermentation takes place inside the sealed bottle using fresh yeast, which creates natural carbonation and contributes to the characteristic cloudiness of the style. The darker variant uses a base of Tittinger spelt malt alongside aromatic roasted malts, giving it a nuttier, more complex character than the pale version.

Gutmann has sourced its grain through the Jura-Land regional producer association since 1989, using naturally controlled cultivation methods. The brewery also handles malting in-house, which is uncommon for an operation of this size and gives direct control over raw material quality at every stage.

Both beers sit at 0.5% ABV and are available through specialist alcohol-free retailers. The combination of a 1707 founding, six generations of family stewardship, and an in-house malting operation places Gutmann among the most traceable provenances in the AF wheat beer category.