Kellerbier or Zwickelbier
| Category: | Hybrid |
|---|---|
| BJCP Comparable Category: | 7C - Kellerbier |
Beer Style Description
This is the description of how the Kellerbier or Zwickelbier style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Kellerbier or Zwickelbier beer style.
Kellerbier or Zwickelbiers are unfiltered versions of lager or ale styles of European origin. These can include traditional Helles, Dunkel, Dortmunder, Vienna, Rotbier, Bohemian, Koelsch, Alt, as well as less common traditional or contemporary European-origin lager and ale styles. Kellerbiers have carbonation ranging from low to normal. These unfiltered beers are packaged and served with very low to moderate amounts of yeast. Contemporary versions may be filtered and dosed with yeast during packaging. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information should include the underlying European-origin lager or ale style upon which the entry is based. Competition organizers may create subcategories which reflect groups of entries based on ale or lager yeast type or hue.
- Color: Varies depending on the underlying European origin lager or ale style
- Body: Varies depending on underlying style
- Malt Flavors & Aromas: Varies depending on the underlying style
- Hop Flavors & Aromas: Varies depending on underlying style. Low level attributes typical of late or dry hopping may be present in some versions.
- IBUs/Bitterness: Varies depending on underlying style
- Fermentation Characteristics: Low levels of sulfur and acetaldehyde or other volatiles normally scrubbed during fermentation, if present, can enhance the flavor of these beers. Low fruity esters may be present and may vary slightly from the underlying style due to age and the presence of yeast. Diacetyl is usually absent in these beers but may be present at low levels in keller versions of beer styles which can contain diacetyl when fully aged, such as Bohemian-Style Lager.
- Common Ingredients: Pilsner malt, German hops, German lager yeast; same as a Munich Helles.
- Commercial Examples: Ayinger Kellerbier, Hacker-Pschorr Munchner Kellerbier Anno 1417, Hofbrau Munchner Sommer Naturtrub, Wolnzacher Hell Naturtrüb
Brewing Properties of Kellerbier or Zwickelbier
These are the functional brewing properties of Kellerbier or Zwickelbier beers, as descided by the Brewers Association. These guidelines reflect, as accurately as possible, the historical significance, authenticity or a common profile in the current commercial beer market.
| ABV The alcohol by volume is shows the amount of alcohol this style of beer should have. |
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| Bitterness The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer. |
SRM SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more » |
Varies |
| Original Gravity Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer. |
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| Final Gravity The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete. |
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewer's Association.