Beer Centric: Kellerbier -- A Taste of Germany’s Cellar-Fresh Tradition

The next Beer Centric profile is Kellerbier -- a style that we are seeing more often -- most recently at Juicy Brewing Company with their Schultz. Few beer styles capture the essence of "from the cellar to the glass" like Kellerbier. Literally translating to "cellar beer", Kellerbier offers a glimpse into the origins of German lagering and the unfiltered, naturally conditioned beers that shaped Bavaria’s brewing identity. 

A Brief History of Kellerbier

Kellerbier traces its roots to Franconia, a historic brewing region in northern Bavaria. Before refrigeration and modern filtration, brewers stored their beers in cool underground cellars or Kellers to ferment and mature. These spaces were often carved into hillsides or caves and provided stable temperatures ideal for bottom-fermenting yeast, which thrives in cooler environments. 

During the 16th and 17th centuries, Bavarian brewers perfected this technique, leading to the development of lagers as we know them today. But while many of those early beers evolved into clear, refined styles like Helles or Pilsner, Kellerbier remained raw, rustic, and closer to the brewer’s original intent—unfiltered, naturally cloudy, and full of flavor.

Traditionally, Kellerbier was served directly from the lagering barrel in the cellar. These early versions had a shorter shelf life but were celebrated for their freshness, soft carbonation, and malty depth.

How Kellerbier Is Made

At its core, Kellerbier is a young, unfiltered lager, typically brewed using traditional German ingredients and methods. The malt bill typically involves Pilsner malt or a mix of Pilsner and Munich malts to achieve a balanced golden-to-amber color and a gentle malt sweetness. German noble hops -such as Hallertau Mittelfrüh, Tettnang, or Spalt - are added to provide delicate herbal and floral notes. Kellerbier employs lager yeast (Saccharomyces pastorianus), which ferments at cooler temperatures (around 8–12°C / 46–54°F). The beer is then cold-conditioned for several weeks to smooth out rough edges, though it is typically packaged and served before full maturation—retaining a slightly yeasty, bready character. Unlike filtered lagers, Kellerbier remains naturally hazy with yeast and proteins suspended in the beer. It is often naturally carbonated in the keg or bottle, giving it a gentle, creamy mouthfeel rather than a sharp carbonation.

Styles and Variations

There are two main variations of Kellerbier: Helles Kellerbier (or Zwickelbier) and Dunkles Kellerbier.  Helles Kellerbier is generally pale golden, lightly hopped, smooth, and slightly sweet. Zwickelbier—named after the Zwickel sample tap used to taste beer directly from the tank—is essentially a lighter, younger version of Kellerbier. In contrast, Dunkles Kellerbier is amber to deep copper in color, with toasted malt and caramel notes. This style is closer to the original Franconian cellared lagers.