27
Historical Beer: Kentucky Common
Historical BeerABV4–5.5%
IBU15–30
SRM11–20
27
Historical Beer: Kellerbier
An unfiltered, unpasteurized, fully-attenuated German lager traditionally served from lagering vessels. May be a little richer, more robust, and rustic than the base styles. A fresh beer without fermentation defects associated with young, green (unfinished) beer.
Colour varies by recipeParameter ranges
Alcohol · ABV
Varies with the base styleBitterness · IBU
Varies with the base styleColor · SRM
Varies with the base styleOriginal gravity · OG
Varies with the base styleFinal gravity · FG
Varies with the base styleRanges describe a style, not an individual beer. Colour depends on the base beer and ingredients. The transparent glass outline does not depict a fixed beer colour.
About this entry
The original Kellerbier is a Märzen-type lager from the Franconia region of Germany, but other traditional versions are based on Munich Helles and Dunkel lagers. Variations based on Pils are a more modern invention with a wider international following and higher production.
Appearance
Reflects base style. Can be somewhat hazy or cloudy, but never murky. Likely a little darker in appearance than the base style.
Aroma
Reflects base style. May have an added bready, yeasty character from the yeast. Clean. Pale versions can have a more robust hop character. Dark versions can have a richer malt profile.
Flavor
Reflects base style. May have an added bready, yeasty character from the yeast. Pale versions can have a more robust hop character. Dark versions can have a richer malt profile, but should never be roasty. May be slightly more bitter than the base style, and be a little heavier in the finish. Fully fermented with a clean fermentation profile; should not have eggy, buttery, apple-like, or similar flaws.
Mouthfeel
Reflects base style. May have a bit more body and a creamier texture than the base style. Carbonation typical of the base style, but may be lower.
History
Originally referred to lager beer matured in the caves or cellars under the brewery, and then served from them. First applied to amber lager from Franconia, then later to local Munich styles. More recently used internationally to create specialty Pils variants. By tradition, a serving style for a popular summer specialty in Bavaria, but now adapted broadly as a marketing term for unfiltered lagers.
Characteristic ingredients
Same as base styles. Traditionally naturally carbonated. Dry-hopping is not a traditional German brewing method, but some modern pale examples use this technique – which is allowable in this style as long as it is balanced. Traditionally lagered and unfiltered, these beers were never meant to be packaged for external sale.
Style comparison
Richer or more robust than the base style, possibly with a bit more body and mouthfeel. Can be slightly cloudier than base beer.
In the same category
27
Historical Beer: Lichtenhainer
Historical BeerABV3.5–4.7%
IBU5–12
SRM3–6
27
Historical Beer: London Brown Ale
Historical BeerABV2.8–3.6%
IBU15–20
SRM22–35
27
Historical Beer: Piwo Grodziskie
Historical BeerABV2.5–3.3%
IBU20–35
SRM3–6
27
Historical Beer: Pre-Prohibition Lager
Historical BeerABV4.5–6%
IBU25–40
SRM3–6
27
Historical Beer: Pre-Prohibition Porter
Historical BeerABV4.5–6%
IBU20–30
SRM20–30
27
Historical Beer: Roggenbier
Historical BeerABV4.5–6%
IBU10–20
SRM14–19
27
Historical Beer: Sahti
Historical BeerABV7–11%
IBU0–15
SRM4–22
Notes
A traditional serving style more than a beer style, yet these beers do have sensory differences from the base beers. Common base styles include German Pils, Munich Helles, Märzen, and Munich Dunkel. The range from Helles through Märzen to Dunkel forms a continuous spectrum, with some flexibility around the base style. The name literally means cellar beer, and is a natural, gentle handling of fresh-tasting German lagerbier for seasonal, on-premise service. Like British Bitters, best enjoyed locally as the bottled examples may lack the characteristic freshness.