“2nd-rate ingredients.” That is indeed a plausible explanation. Another potential ‘answer’ is process; perhaps they have a mashing regime that creates these less than ideal flavors but results in cost savings? Regardless of whether it is ingredients, process or even a combination of both it is indeed disappointing that a brewer who has gone through all of that training is producing such a sub-par product (what I would consider calling “bad” based upon mjtierney2 posting of “Blech”). I am not a naïve individual; I recognize that business is business whether that business of located in Germany or elsewhere. It just seems that producing beers like Oettinger Kellerbier seems to be at odds with the beer culture of Germany (or more precisely my understanding of the beer culture of Germany). This is particularly puzzling to me since I have consumed US megabrewery beers that while they are not my favorite beers since they are essentially tasteless I would not consider them “bad” or use the word “Blech” to describe them. When I drink a Budweiser my biggest source of disappointment is a lack of flavor but I would never think “Blech” while finishing that beer. Prost!