Franconian Beer Message Board

 

A lot of this is guesses with some info.

 

The food quality seems very much improved. My guess is the "new guy" is supervising closely, if not actually doing a lot of cooking. I would bet that once he has the kitchen "whipped into shape"  and has a trusted assistant, you will see a return the previous hous. Once he doesn't need to be there to closely supervise.

 

Since Sunday "lunch" seems to be a bigger meal than a later "supper" and I would guess that Monday mornings is slow anyway, it seems like these are the best times to close, if you want to be closed for 24 hours or so.

 

It wasn't that long ago the Schlenkerla and Klosterbräu had Ruhetage and the others have at least some abbreviated days,

 

If the end ressult is more business because of a better kitchen then I doubt the loss of Sunday evening and Monday lunch will seem a big deal.

 

OT: Had a draft Wöllnitzer Weisse last night and it seemed not as sour as I remembered years ago. Anybody had it more recently?

 

Looking forward to some fresh Gose tomorrow. Will make do with bland stuff tonight in Naumburg.