Anyone enjoying a cool Kuehn beer in the taproom of the Kuehn Kunz Rosen brewery in Mainz is already right in the thick of things. From here, you have a direct view of the large silver tanks. With a little luck, master brewer Hans Wägner will be adding the hops to the brewing kettle or making final adjustments to the brewing equipment.

Four things are particularly important to the two brewery operators in production and reflect the philosophy of Kuehn Kunz Rosen: "Firstly, we only use natural ingredients. Second, all beers are natural and untreated. Third, the entire beer production process takes place in our hall and can be experienced up close. And fourth, we are creative, focusing on diversity and innovation in the number of beers and the ingredients used, even outside the German Purity Law."

Since May 2017, Wendelin Quadt and Hans Wägner have been firmly established with their brewery in the old pipe warehouse. Since then, they have been brewing all their beers on Mainz soil. "From brewing to bottling and labeling, a beer spends around four to five weeks in the hall. We deliberately leave our beers in the tank longer than large breweries often do, because we want to give them enough time and thus the appropriate quality," explains Wendelin Quadt.

The brewery's range currently comprises seven core varieties: Kerlig Hell (lager), Kuehnes Blondes (Belgian witbier), Mystique IPA (wheat Indian pale ale), Festland (Tonka stout), Mainzer Dombräu (light beer), Gutenberg Bock (double bock), and Mainzer Pils – the latter three form the regional line. In addition, there are seasonal beers and those brewed for special occasions. In May, the Kuehn Kunz Rosen brewery will celebrate its fifth anniversary. This will be celebrated at the 2nd Brewery Festival: "Just in time for the festival weekend, there will also be a new type of beer," reveals Wendelin Quadt.

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