After trying Creemore Springs Brewery‘s seasonal Kellerbier for the first time last summer, it quickly became one of my favourite go-to beers. I stocked up as much as I could before it disappeared, but it nonetheless did anyways. Having started brewing by this point, I thought I would take a stab at trying to brew a clone of it. (see article titled “Caveman Kellerbier”) Not really knowing much of the history, or the style at the time, I was lucky enough to come across an article in Brew Your Own Magazine titled “Kellerbier – Style Profile“, that gave me a bit more of an insight. I imagined that this style could vary greatly from region to region, so I wasn’t sure how close to Creemore’s version I would get. After waiting about 4 months to taste the results, I have to say, I am pretty blown away! Here is what I’ve found:
- Colour: As you can see from the picture, it’s 95% there
- Body: The original has more of a body to it, the difference probably due to us brewing it from extract. I can only imagine how good the all grain version would be. Ours also tasted a bit sweeter.
- Head: Our version had slightly less foam to it, again, an all grain version would probably help with that.
- Bitterness: The “traditional german hops” they refer to on the can must be Hallertrauer, because the hop character & flavour is totally the same, although I would add a touch more to ours next time.
- ABV: The original sits at 5.0% ABV, and even though the recipe called for a higher alcohol content, we came in at 5% as well.
One thing I would change is the amount of ‘oak’ flavour. To simulate aging in oak casks, as would have been traditionally done, we added 4oz of oak chips to the fermenter. It came out a little too pronounced for me. Oak really isn’t my thing, even in wines. Perhaps if it were more subtle, then maybe I could appreciate the complexity it brings. Next time we’ll try it from all grain, I can only imagine how good it will be! I guess we’ll find out next winter!