BJCP 27 · Historical Beer
Kellerbier
A young, unfiltered Franconian lager served the way it comes out of the cellar: a fresher Munich Helles or Märzen, slightly hazy and with low carbonation.
This is a specialty category, so it has no numbers of its own. Gravity, bitterness, color and alcohol are those of the base style you choose, plus whatever the special ingredient or process adds.
What Kellerbier is like
A German lager served young, unfiltered and unpasteurized, like the ones poured in the cellars and beer gardens of Franconia. The BJCP 2021 guidelines treat it as a version of a base style, usually Munich Helles or Märzen, which you have to declare when entering it. It should seem fresher and rounder than its base, with a hint of yeast.
Appearance
The color of the base style, gold to amber, with light to moderate haze from yeast in suspension. White or ivory head.
Aroma
That of the base style, with bready or toasty malt and floral or spicy German hops, plus a light fresh yeast aroma.
Flavor
Malt and hops according to the base, but with a somewhat softer, rounder profile than the filtered version. The yeast may add a bready touch; fruity esters should be low and diacetyl, if present, very restrained. Clean finish.
Mouthfeel
Somewhat fuller body than the base because of the yeast in suspension. Low to moderate carbonation, softer than in a bottled lager.
Where Kellerbier comes from
It comes from the tradition of Franconia, in northern Bavaria, where breweries served lager straight from the casks in the cellar. Some were drawn from unbunged casks, which gave the ungespundet variant, with even less carbonation.
Ingredients
Pilsner or Munich malt depending on the base, German noble hops like Hallertau, Tettnang or Spalt and a German lager yeast. Moderately hard water.
Brew it yourself
How to brew Kellerbier at home
Brew the base as usual, fermenting the lager yeast at 9–12 °C (48–54 °F), but shorten the lagering and don't filter or fully clarify it. Carbonate low, around 2.0–2.3 volumes of CO₂, and drink it young, since freshness is the whole point. The classic mistake is leaving it too cloudy or with yeast that tastes like the bottom of the fermenter.
Food pairing
Pork knuckle with bread, Nuremberg sausages and young cheeses.
Glassware: Teku glass, a tasting glass that works with almost any style.
Classic examples
- Mahrs Bräu Ungespundet
- St. GeorgenBräu Keller Bier
Frequently asked questions
What food pairs well with Kellerbier?
Pork knuckle with bread, Nuremberg sausages and young cheeses.
Which styles are similar?
If you like it, also try Munich Helles, Märzen and German Helles Exportbier.
If you like Kellerbier, try these
Classification and statistics: official Kellerbier guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.