kellerbier
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See also: Kellerbier
English[edit]
Etymology[edit]
From German Kellerbier (literally “cellar beer”), referring to its cool lagering temperatures.
Noun[edit]
kellerbier (countable and uncountable, plural kellerbiers)
- A type of German beer, a lager, which is typically neither clarified nor pasteurised.
- 2004, Wine Enthusiast, page 57:
- In addition to helles, Bavarian brewers offer dark and earthy dunkels, yeasty kellerbiers and strong and malty bocks and doppelbocks, […].
- 2008, The Beer Book, DK, page 98:
- Amber and cloudy, like all kellerbiers, the Flensburger version is full-bodied and tastes naturally fresh, slightly sweet, and has a dry finish.
- 2009, World’s Best Beers: 1000 Unmissable Brews from Portland to Prague, Jacqui Small:
- Hazy on the eye and full of fruity esters, much of kellerbier’s colour (similar to a märzen) and body comes from caramelised malt, while a healthy hopping gives the beer its quenching crisp dryness and sprightly aromatics.
- 2011, Garrett Oliver, editor, The Oxford Companion to Beer, Oxford University Press, page 513:
- Nowadays, kellerbiers are invariably fermented and conditioned in closed stainless steel fermenters, especially when they are bottled or kegged for shipment to distant markets. […] Enthusiasts, especially in Franconia, feel that kellerbiers make great aperitifs when served to stimulate the appetite before dinner.
Further reading[edit]
Kellerbier on Wikipedia.Wikipedia
