Kellerbier, also Zwickelbier, or Zoigl, is a type of German beer which is not clarified or pasteurised. The term Kellerbier literally translates as “cellar beer”, referring to its cool lagering temperatures, and its recipe likely dates to the Middle Ages. In comparison with most of today’s filtered lagers, Kellerbier contains more of its original brewing yeast, as well as vitamins, held in suspension. As a result, it is distinctly cloudy, and is described by German producers as naturtrub (naturally cloudy).
My first and only experience with Kellerbier is Creemore’s seasonal summer brew aptly titled “Kellerbier”, (obvious, I know).
Right off the bat, it’s a beautiful amber/copper colour that I just love, but it is very cloudy because it’s not been filtered. The Hop flavour definitely dominates and is very floral.
I searched out where and how I could recreate this fantastic beer and here is the recipe I found at “Brew Your Own – Kellerbier – Style Profile“):
See the results here: “Battle of the cellars”
Download Recipe Here: Caveman Kellerbier
On the day before brew day, make an oak chip tea as follows: Mix about two cups of oak chips in hot but not boiling water (180°F or 80°C), in a tightly sealable jar.
Seal the hot jar, let it cool off, and then keep it in the refrigerator overnight. Before steeping, toast the oak chips on a cookie sheet in a 250°F (121ºC) oven for about an hour. Use the tea at pitching time.
Then mill the specialty malt coarsely and divide it equally into two muslin bags. Place these in at least two gallons of cold water and raise the temperature slowly, for about half an hour, until it reaches 170-190°F. At this point bubbles should start to pearl up in the liquid, but the pot must not boil.
Lift the bags out of the steeping liquid and rinse them with several cups of cold water. Do not squeeze them. Discard the spent grain. Turn off the heat and stir in the malt extract. Fill the kettle and bring the wort to a boil.
Add the bittering hops, as usual, about 15 minutes into the boil. At the end of the boil, check the kettle gravity. Make adjustments, if needed, by adding water or lengthening the boil time.
Once the kettle is at the correct original gravity, add the flavor/aroma hops. Stir the wort gently with a spatula to create a whirlpool effect. Wait about half an hour to allow the trub to settle.
Then heat-exchange the wort off the trub. Reduce the wort temperature as close to a fermentation temperature of 48°F (9°C) as your setup allows.
Strain the oak chips off the liquid and add this cool, sterile tea to the fermenter. Then pitch the yeast, aerate and place the brew in a cool place.
Let it ferment to completion (in perhaps three weeks). Rack the brew into a clean carboy and let it warm up to room temperature for a two-day diacetyl rest. Rack the brew again, but do not prime it.
Let it mature unpressurized for about two months at a typical cellar temperature of about 50-55°F (10-13°C). Do not rack again.