27A - Kellerbier

ABV: 4.4-6.3%
OG/FG: 1.044-1.06/1.006-1.016
SRM: 2-28
IBU: 16-40

Overall Impression

A young, fresh Helles, so while still a malty, gold-colored German lager, the hop character (aroma, flavor, and bitterness) is more pronounced, and the beer is cloudy, often with some level of diacetyl, and possibly has some green apple and/or other youthful flavor notes. As with the traditional Helles, the Keller version is still a beer intended to be drunk by the liter, so overall it should remain balanced, drinkable, and with a clean, refreshing finish. Served fresh at the brewery, in a Biergarten, or exported in bottle.

Appearance

Slight haze to moderately cloudy, but never extremely cloudy or murky. Medium yellow to pale gold color. Creamy white head with good persistence. When served on cask, can have low carbonation and very low head.

Aroma

Moderately-low to moderately-high spicy, floral, or herbal hop aroma. Very low to moderate diacetyl, possible very low green apple or other yeast-derived notes. Pleasantly grainy-sweet, clean malt aroma, with possible low background note of DMS.

Flavor

Moderately malty with a rounded, grainy-sweet profile. Low to moderately-high spicy, floral, or herbal hop flavor, with a moderate hop bitterness that can linger. Finish is crisp and dry, but the aftertaste remains malty. Very low to moderate diacetyl, which should always remain at a pleasant, drinkable level that balances somewhat against the other flavors and does not dominate. Possible very low green apple or other yeast-derived notes, and possible low background note of DMS.

Mouthfeel

Medium body. Low to medium carbonation. Depending on the level of yeast in suspension, it may assist in creating a slightly creamy texture. A slight slickness on the tongue may be present from the diacetyl.

Style Comparison

Most commonly, a young, fresh Helles, though it can be based on other styles such as Pilsner or exported versions of a Dunkles. Has a bit more body and malt presence than Helles, but less hop flavor and bitterness than a Pils. Most Kellerbier are young lagers, although diacetyl is acceptable, unlike in other contemporary German lagers. Unlike a modern Helles, some level of yeast flavor and cloudiness is expected. Compared to a Munich Dunkel, a Kellerbier is paler and more bitter.

Ingredients

Pilsner malt, German hops, German lager yeast; same as a German Pils but traditionally does not use lactic acid addition. Technical note: a Kellerbier can be based on any style, from a Helles to a Dunkles to a Pilsner to a Märzen.

History

Originally referred to lager beer matured in the caves or cellars under the brewery, and then served from them. First applied to amber lagers from Franconia. Representative of historic central European brewing practices from the late 1800s through the 1950s.

Comments

The name literally means “cellar beer” and is a term used to describe young, unfiltered lagers at any strength or color that can be found in the brewery or beer garden. In the 21st century, this term is used internationally to describe unpasteurized, unfiltered beers with a delicate flavor profile. While originating in Bavaria, it is exported, especially to the US.

Commercial Examples

Eichbaum Kellerbier, Hofbrau Kellerbier, Paulaner Kellerbier Naturtrüb, Tucher Kellerbier, Weihenstephaner Kellerbier