Experimental Beer | Kunstmann Beer

Experimenting and give life to new specialties is a challenge and at the same time the reason of being to every brewer. At the Kunstmann brewery the development of new experimental specialties is a continuous, passionate, but also methodical work led by Braumeister Lutz Herdtle and specialists María Paz Calderón, René Nogel in Valdivia, and Gabriel Blazewicz in Bariloche. Lutz, trained at Weihenstephan beer school in Bavaria, the oldest in the world, arrived in Chile invited by Armin Kunstmann ten years ago to join our brewing family. Both together have given life to countless experimental lines which have been available for the most passionate at the Brewery in Valdivia and Kneipe Brewing Pubs for limited time.

Creative freedom of our team includes not only important resources for the acquisition of top-level ingredients, such as, hops and malts from different parts worldwide, but also the search for regional products which can provide unique seal and relation with territory, as well as local economy. This is the reason for exploratory trips to Yakima Valley in the United States, Belgium and Germany to consider meeting with Ulmo honey producers from Los Ríos region of Chile, or fresh hops brought from El Bolson in Argentina, besides of course the own plantation next to Brewery in Valdivia. All "Experiments" are part of natural inspiration process resulted in specialties as permanent part of our family, here the key importance and priority they have to us. In this section we will keep you informed about new experimental lines to develop, we hope you can share them with us in your next visit to our beer bars.

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