New Paulaner Brewery Innkeeper: Zeno Kratzer Takes Over in Munich

A changing of the guard is underway at the Paulaner Bräuhaus on Kapuzinerplatz in Munich. Many locals, it seems, have never even visited the establishment, but Zeno Kratzer, 33, aims to change that, officially succeeding Hermann Zimmerer as the brewery’s host starting in April.

A New Chapter for a Munich Landmark

Zimmerer announced his intention to step down last year due to his age. Kratzer won the competitive selection process, a decision the brewery will formally announce this Friday. The selection followed discussions with both candidates.

Did You Know? The Paulaner Bräuhaus site was originally home to the Thomasbräu brewery, founded in the late 19th century by the Thomass brothers, before merging with Paulaner in 1928.

Zimmerer expressed his approval of the choice, stating he believes Kratzer will bring a “young and engaged spirit with a Bavarian touch.” Kratzer himself shared his enthusiasm, noting a long-held ambition to run a traditional inn. He initially moved to Munich for his teaching studies before pursuing a career change into the hospitality industry.

A Blend of Tradition and Modernity

For the past four years, Kratzer has made a name for himself as the operator of the Amari Bar in Kunstlabor Zwei on Dachauer Straße, known for its modern cuisine, cocktails, and DJ evenings. While he intends to maintain the traditionally Bavarian atmosphere of the Paulaner Bräuhaus, he also envisions a “rejuvenation” of the space.

Expert Insight: The transition at the Paulaner Bräuhaus represents a common challenge for established businesses: balancing the preservation of tradition with the need to attract new audiences and remain relevant in a changing cultural landscape. Kratzer’s background suggests an attempt to bridge these two priorities.

Kratzer plans to introduce a variety of cultural events, including small-scale performances, lectures, and concerts, providing a platform for emerging musicians. He also contemplates regular Schafkopf tournaments, recognizing a growing appreciation for Bavarian traditions among younger generations, stating, “Bavarian is sexy, you can confidently promote that.”

The menu will remain rooted in Bavarian classics like pork roast and knuckle, onion roast beef, and stews. However, Kratzer intends to supplement these staples with seasonal dishes, as well as vegetarian and vegan options, such as Schlutzkrapfen or a dish inspired by his grandmother’s Kohlrabi sauce dumplings.

Affordable midday meals and weekend Weißwurst specials are also planned, aiming to make the Bräuhaus accessible to all. The beer itself – brewed on-site using a historic recipe and exclusively served at the Bräuhaus – remains a key draw. Currently, 25-year-old brewmaster Annalena Ebner produces up to 1200 hectoliters of beer annually, a volume Kratzer intends to maintain.

The Bräuhaus Space

The brewery’s copper brewing kettles are a focal point of the “Schwemme” – the main hall – which offers around 120 seats at long tables and a standing area with approximately 70 high-top seats. Smaller rooms, like the Salettl (60 seats) and Kapuzinerstube (40 seats), are available for private events, along with the “Gebrüder-Thomass-Stube” accommodating around 100 guests.

Frequently Asked Questions

Who is taking over the Paulaner Bräuhaus?

Zeno Kratzer, 33, will officially succeed Hermann Zimmerer as the Bräuhaus host starting in April.

What changes are planned for the Bräuhaus?

Kratzer intends to introduce cultural events like concerts and lectures, as well as potentially regular Schafkopf tournaments, while maintaining the traditional Bavarian atmosphere and menu.

Is the beer brewed on-site?

Yes, beer is brewed on-site at the Paulaner Bräuhaus using a historic recipe, and it is exclusively served at the establishment. Annalena Ebner, the 25-year-old brewmaster, currently produces up to 1200 hectoliters annually.

Will the future see a more vibrant atmosphere in the beer garden, especially during major events like the Fußball-Weltmeisterschaft?