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Auf jeden Fall!

Lieber Hans, die meisten unserer Biere haben eine Haltbarkeit von 7 Monaten. Aber grundsätzlich ist es beim Bier so: Je stärker und je mehr Hopfen zum Bittern verwendet wurde, umso längere Haltbarkeit kann gegeben werden. Am besten, man trinkt sein Bier so frisch wie möglich. Und falls nicht: So weiß man jedenfalls, dass es trotzdem noch gut ist :-)

sie nehmen mir das Wort aus dem Mund. Ein großartiger Titel für einen Bierfilm. ein wunderschöner, absolut sehenswerter Bierfilm von meiner "Lieblingsbrauerei"!!!!

Dear Jeff, we are so sorry, that Brauerei Kundmüller isn’t your favourite franconian brewery anymore. For sure, we do everything to satisfy the expectations of our customers - in every possible way. And our constant award winnings - last WBC in Silver for the Weiherer Rauch and three gold medals in ‚selection‘ competition - confirm the quality of our beers. We are a small franconian brewery, that makes franconian „craft beer“. We are no industrial concern, that pushs millions and millions of hektoliters onto the market and makes all the time the same fizzy yellow water. We are a brewer family, that works and lives 24 hours in the Brauerei-Gasthof. One again: We do everything to make good beer. Regular audits and check-ups are a part of that. But sometimes a beer can taste different to the one before. For us, this is part of hand crafted beer, isn’t it? Where did you taste the beers? In bottles? How old have they been? We would like to invite you to come back to our brewery on your next trip. You’ll see a totally renewed „Gaststätte“ and two new beers - a Festbier and a Weizenbock. This year we celebrate our 140th anniversary. Please tell us, when you’ll visit us, we personally want to meet you and taste our beers with you. Cheers, your Brauerei Kundmüller

Weiherer Bier I am very grateful that you took the time an provide some thoughtful feedback! That goes a long way. :-) I am aware that Kundmuller is an independent, family-run operation, and that's why I have always loved supporting this brewery. As one who beer hunts in Franconia once or twice per year, I take the hobby and my reviews very seriously. For example, I absolutely ensure that the bottles are very fresh and have been stored properly. We obtain our bottles from various getränkemarkts in the Bamberg region. It's also worth emphasizing that we take careful measures to use a wine glass or a snifter (whatever I can procure during my travels, other than the ubiquitous beer mug) to maximize aromatic nuances. Also worth noting is how important it is to me to extend maximum leniency to breweries that have at one point in time produced great beer, e.g. Kundmuller. This is why, time after time, a friend and I revisit the full line of Kundmuller beers with a very open and objective, even optimistic, mind to see if the quality, namely cleanliness, has been restored. (And we plan to do the same when visiting in a couple weeks.) But over the past year or two, it became clear that a change had taken place, yet at that point we could only speculate. We subsequently learned that Kundmuller beers were no longer being brewed on the same system (can you confirm?), so the deterioration in quality finally made sense to us. The shift was so drastic across the board, we knew that SOMETHING was afoot. The vast majority of the Kundmuler lagers were heralded among me and my friend for their wonderfully textured mouthfeel and full, soft and refined maltiness, not unlike the beers Andreas Gänstaller so beautifully crafts at Gänstaller Bräu (my favorite brewer in the world). What impressed me the most in your beers was the strikingly clean fermentation, yet somehow maintaining excellent depth of character-- beers worthy of deep contemplation yet something so perilously drinkable. The hopping rates are always perfectly dialed-in, as well…always have loved the blend of lemon and flowers, so bright and elegant, exquisitely harmonious and adeptly balanced. I have tasted my fair share of clean Frankenbiers over the years, but many of them simply don't have the character that my friends and I found in the Kundmuller portfolio, and it was very nice that your bottled beers were readily available throughout Bambergerland in case we ever needed a fallback option. But now that something has changed, our hearts hang heavy. For some specific feedback, we found the Landbier to be vegetal with DMS, slightly soapy, and the malt was somewhat husky. Really loved the hop treatment and balance, but couldn't look past the abundant off notes. The once great Rauch used to smell of fresh, succulent, melanoidiny malt, with a singularness that far surpassed the greatness of the rauchbiers at Schlenkerla, but now seems haphazardly assembled, e.g. scented soap, salty ham from a can, and a very flimsy mouthfeel, etc. Now, I don't mind recipes being modified or totally scratched - and this one clearly WAS scratched as it went from being ruddy brown in color to golden - but when quality falls off so dramatically, I can't help but to feel puzzled. Diacetyl was detected in the Bock and Keller-Pils, and the Lager was soapy and husky with light diacetyl. The Keller contained butter, soap and DMS and was somewhat sourish. The soft mouthfeel and fine carbonation just aren't there anymore either. Just to emphasize, all these beers were carefully assessed and consumed in a quiet setting in a proper clean glass (we do not use soap to clean our glasses, FYI). I have little doubt that you guys have scrupulous methods to maintain quality. And of course I also do not question the brewers' prowess, being that I used to adore the beers from this brewery. But I am left somewhat mystified how things have declined so much. Can you speak to changes at the brewery? One important thing to note is sensitivity levels to DMS. I find it truly astonishing how much defective beer is out there in Franconia of all places, and how the locals, and even serious beer drinkers, don't seem to notice. Many brewers and experienced tasters seem to be unable to detect DMS and even diacetyl, and just plain poorly made beer all around. Not suggesting you guys are guilty of this, but at the same time I can't help to wonder, since the beers went from being so clean and flawless to undrinkable and riddled with brewing defects. Clearly, this is no coincidence. I would just love to know what is going on, because lagers are very difficult to brew, and the world needs more well-executed examples like yours are capable of being. :-) That is a very gracious invitation from you to visit your operation! We will be in Franken early August, but we are still working on the itinerary. We will do our best to make it, but will be in touch if we can make it happen. Oh, and congrats on the 140 years of success! May you prosper and flourish for years to come. Kind regards from Colorado. P.S. Please provide me your private contact info. and I will delete this message so we can continue this discussion offline.