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Brauerei Kundmüller - Weiherer beer (Oberfranken)
Because we love where we live. Ten kilometers west of Bamberg, in the idyllic 100-soul village of Weiher, a district of the municipality of Viereth-Trunstadt, it – the legendaryäre brewery Kundmüller. A typical Franconian brewery with a beer garden, a brewery inn and a guesthouse, as is often found in the beer region of Upper Franconia. This is the first impression. If you take a look behind the walls of the family business and try a first sip, regardless of the type of beer, it immediately becomes clear to every beer lover that there are not only real brewing experts at work here, brewing typically Franconian beer types according to old craft traditions. Here are also creative enthusiasts at the brew kettle, who with passion, conviction, a lot of feeling and a flair for unusual flavors always create something new. Web presence of the brewery: Brauerei Kundmüller
30 fränkish Weiherer beer specialties of exceptional quality
In the winter of 1874, the first beer was brewed in the Kundmüller brewery. Variety. The predecessor of the Weiherer Lager. Today, almost 150 years later, the range includes a whopping 30 beers. These include traditional classics such as Weiherer Lager, Weiherer Pils, Weiherer Keller, Weiherer Landbier, and Weiherer Kräen Hell. Numerous first-class special brews such as Weiherer Schwärzla, Weiherer Summer Ale or Weiherer Bock Bourbon Style. And not to forget the three organic and solar beers Weiherer Bio-Zwickerla Dunkel, Weiherer Keller-Pils and Weiherer Urstöffla. These are not only produced exclusively with GMO-free raw materials from organic farming: the best organic hops and high-quality organic malt from Franconia. They are also brewed with the power of the sun, i.e. with regenerative energy, and bear the Solarbier trademark. All of these are genuine specialties of excellent quality, with which brewmaster Roland Kundmüller and his 60-person team are making a name for themselves throughout the beer industry. The Kundmüller brewery has won more than 80 medals at the most important competitions in the industry over the past ten years. A great achievement that is unparalleled.
Brauerei-Gasthof Kundmüller
True fränkisch and urgemütlich is it in the brewery inn Kundmüller. Senior chef Anni and her team enchant their guests with homemade, typical Fränkish dishes. Here, too, they cook mainly with ingredients from the region, and meat and sausage come from their own slaughterhouse. And who is after Schlachtschüssel, Schäuferla with Biersoße or Bocksbraten after a nightcap, which should try „Erwins Stöffla“ – a wonderful liquor, the senior Erwin distills in the in-house distillery.
Übrigens: In the summer months, the associated Weiherer beer garden offers space for up to 250 guests. It is really idyllic there under the magnificent chestnut trees. And also for the small guests have Kundmüllers well provided – with a playground and petting zoo.
Kundmüller's Beer Museum and Guest house
2000 historical, partly rare Krüge, historical brewing inventory, well-preserved musical instruments – which there is to see in the lovingly designed beer museum, which is also available for tastings and days.
Oswald Kundmüller in interview
How did you get into brewing and how long have you been brewing?
The estate has been in the family since 1782. The first beer, however, we have brewed only ninety years später, 1874. Previously, our family was engaged in viticulture. A pest, phylloxera, forced our ancestors - like many other winegrowers in the region - to give up viticulture. The wine press house was torn down and the brewery was built on the site. Currently, my brother Roland and I are running the brewery in the fifth generation. While Roland, as a qualified master brewer, concentrates mainly on the production of the beers, I am responsible for the commercial side of things. As a beer sommelier, however, I also support Roland in the development of new beers.
How many types of beer are brewed with you and why just these?
Currently we brew 30 types of beer. When we took over the business übernommen, was brewed only the beer that has always been there: the Weiherer Lager, the Kundmüller classic par excellence and even now still our strongest variety. When we started bottling in 1997, more and more varieties were added. Currently, the most popular are wheat, pilsner and smoked beer. We are always keen to try new things. For example, since 2011 we have been brewing beers that are aged in wooden barrels. Very special and unique is the Weiherer Weizenbock barrel-aged. It is stored in a former Dornfelder barrel, i.e. a wine barrel. The Dornfelder that was aged in the barrel comes from Weiher. Strictly speaking, from a vineyard that lies directly in the brewery and is leased by us. In 2013, we brewed – because fränkische brewers are actually craft brewers – our first craft beer. It was so well received that we now have a whole special brew series. These sometimes have quite unusual names. I'll just say Weiherer Rolator: The beer is a Doppelbock and is allowed to have the suffix –ator. Since my brother's name is Roland, the play on words came about. We gave him the beer as a gift for his 50th birthday. On the first label, my brother was even pictured with a real walker. I was also given a beer for my 50th birthday: Os-Alt. My name is Oswald and the beer is an Altbier – hence the name. We just love to try new things and so we now have 30 beers in the range.
What makes a really good beer for you?
I can say that in one sentence: A beer is really good when you get thirsty from the first sip to the second sip.
What excites you about brewing beer? Why do you love this craft?
Simply because it is tradition, because our ancestors have already done it and because brewing is a wonderful craft. It is our mission to continue the tradition. And a lot of heart and soul goes into our work. We love beer, the different types of hops and malts. There are new creations of hop varieties that can be used to bring flavors into the beer like grapefruit or passion fruit. There are also malts that have a hint of coffee or chocolate aroma. It's fun to try it all out. And yes, that's where the sommelier comes through (laughs).
You've been brewing since 1874. Which traditions and values are important to you to preserve, which new ones are added for you?
We are not only about the fact that we continue brewing. To the brewery also belongören the restaurant, the beer garden, the Gästehaus. So we are concerned with the whole. It is also important to maintain this and invest in the future. Last year we modernized the brewery, built a modern 5-barrel brewhouse, and invested in a central cooling system. This has enabled us to save 50 percent energy, because we also care about nature and sustainable operations. We have two large photovoltaic systems, work with Ökostrom and have also been a certified solar beer brewery since 2010. We don't just make organic beers for the sake of it.
Where are für you currently the biggest challenges?
Corona – more does not need to be said. It hurts us in the soul, even if with a light blue eye have escaped. Because with us the barrel percentage has always been not so high. We have not had a keg of beer bottled since October 2020 – that's just sad. Likewise, to lose three employees and have to look into an empty guest room.
Which activity makes you particularly much fun in the brewery?
I am not the brewer, but speak now times for him. Develop and try out – that's fun. And to überlegen, which hops and which malt we take für the next beer, how does it develop and what can you do so that it tastes really good in the end.
Are you guys training? And what must bring a brewer of tomorrow?
Yes, we are a training company. Currently, we train three brewer trainees, brewer trainee number four übernehmen we in September permanently in the company. If you want to be a good brewer, you have to be good at technology. You should also be good at math, physics and chemistry. Everything über sensor technology you learn then almost by itself während the training.
Last but not least: Your favorite beer / favorite beer style and what dish tastes best with it?
I do not have a distinct favorite beer. Which beer I like to drink hängt always depends somewhat on mood and mood or what I'm eating. At the moment, I particularly like Kräusen Hell. It's a beer that's revved up again at the end of the lagering period. This goes with many dishes – to a good fränkischen Brotzeit or to a tender pork roast.
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Fotos: SchmelzFotodesign