BJCP 2021 / 27A
Historical Beer: Kellerbier
A cellar-style unfiltered lager that tastes fresh and soft.
- Drink fresh
- standard strength
- bottom fermented
- central europe
- traditional style
Serve: 44 to 50F, Stein or mug
OG1.120
1.044 to 1.056FG1.030
1.008 to 1.016IBU120
15 to 35SRM40
3 to 17ABV14%
4.5 to 5.8%The BJCP gives no standalone numbers. Kellerbier follows its base style (Märzen, Dunkel, Helles or Pils). The ranges shown are an envelope for orientation only.
Taste it in order
Aroma
12 pts- Fresh yeasty dough and the base style's malt
- Soft hop character in the pale versions
- A little sulfur or yeast fruit is allowed
- Vague
- Fresh
- Better
- Bready malt and yeast
- Best
- Moderate yeasty bread dough and the base style's malt, soft floral hop in pale versions, a trace of sulfur
Appearance
3 pts- Color follows the base style
- Hazy, unfiltered
- White to tan head
- Vague
- Cloudy
- Better
- Hazy and unfiltered
- Best
- Color suited to the base style, hazy from yeast, head of moderate retention
Flavor
20 pts- The base style's malt with a yeasty roundness
- Hop depth suited to the base
- Soft, often a bit sweeter finish
- Vague
- Malty
- Better
- Base-style malt with yeast
- Best
- Moderate malt flavor of the base style with a soft yeasty roundness, hop and bitterness suited to the base, smooth finish
Mouthfeel
5 pts- Medium-light to medium body
- Lower carbonation than filtered lager
- Soft, creamy
- Vague
- Soft
- Better
- Medium body and creamy
- Best
- Medium-light to medium body, soft and creamy, low to medium carbonation
Overall Impression
10 ptsLifts it
- Freshness
- Softness
Drops it
- Harsh yeast bite
- Stale sulfur
Writing tip
Say which base it follows. Example: 'Hazy and yeasty with soft Helles-like malt. Fresh and creamy.'
Pour these
- Ungespundet Lagerbier 'U'Mahr's BräuHazy, bready and gently hoppy
- KellerbierMönchshofSoft, golden and smooth
Often confused with
- 4A Munich HellesHelles is filtered and clear
- 6A MärzenMärzen is filtered and has a richer, clearer finish
Fine here
- Yeasty: A little suspended yeast is the point
- Sulfur: A trace of sulfur is tolerated in young kellerbier
Ruinous here
- Diacetyl: Butter
- Oxidized: Stale
- Sour/Acidic: Infection
Style names, numbers and vital statistics follow the BJCP 2021 beer guidelines. Descriptions and example choices are our own. Check a beer is still made before you hunt for it.