How to Brew Amber Kellerbier: From Franconian Depths to Amber Excellence

Kellerbier literally translates to “celler beer” in German. It brings us back to Franconia, Bavaria in the latter half of the Middle Ages.

This was a time when brewers would lager their beers in caves because the refrigeration we take for granted these days was not invented yet.

German brewers would brew their beers during the cool months and then age them in the caves. These caves were naturally cool areas that would maintain stable temperatures, perfect for a slow maturation process for their beers.

Typically Kellerbiers are unpasteurized. To understand unpasteurized beers, it’s best to think about pasteurized beer.

Many commercial breweries will run their bottles and cans through hot water spray that will kill any bacteria and stop any yeast growth. An unpasteurized beer will skip this process.

As a result of this, the beer should be continuously chilled and consumed close to the production date.

Amber Kellerbiers (and Pale Kellerbiers as we will see next week) are traditionally conditioned in an oak cask that is open to the environment it is held in with an unplugged bug hols.

This will allow CO2 from secondary fermentation to escape and allow in anything from the surrounding environment. This would lead to differences in each Kellerbier.

The result of holding these beers in these casks results in a beer that is minimally carbonated and very cloudy with yeast and nutrients settling out in the beer. Usually the yeast and nutrients would be filtered out of the beer.

Kellerbier has survived the test of time largely in part of the Franconian love that exists in this region of Germany. It is remarkable that a small area in a country can be responsible for a beer’s history and have it continue over time.

Style Profile for Amber Kellerbier

Appearance

Color is deep gold to reddish amber. The clarity will depend on the beer’s age. I can be either slightly cloudy to clear.

If your beer is served out of a cask, there will be very little carbonation and therefore not much head. Otherwise, you can fully expect a small off-white creamy head.

Aroma

Malt aroma will consist of rich bready, toasty notes with bread crust notes. No roasty, biscuit or caramel on the nose. The hops contribute to the peppery and spice qualities.

A slight diacetyl presence is actually appropriate with this style. Very low green apple and medium to low sulfer notes from the yeast can also be possible.

Mouthfeel

Sweetness or cloying should not be present. A smooth creamy medium body mouthfeel is totally acceptable.

Again the carbonation of this beer comes into play here. A cask conditioned Kellerbier will lean toward a lesser mouthfeel.

Taste

Malt sweetness and toasted bread taste on the front palate is found with this style. A roasty or caramel taste is not acceptable.

Hop flavor should be limited to peppery, spicy, and herbal while varying from low to medium high.

There is a moderate to medium high bitterness. There can be a possible low diacetyl and low yeast flavors such as green apple. The aftertaste should be nothing but malty.

Food Pairing

A good Amber Kellerbier can pair well with a grilled steak, venison, and German fare such as sausage.

The sweetness of grilled vegetables can pair really well with the maltiness of this beer.

Creating Your Own Amber Kellerbier Recipe

Grain Bill

For a tradition Amber Kellerbier a recipe reminiscent of an Märzen recipe will be just right. Munich malt or even Vienna malt will give you the body that will give this malt forward beer the backbone to stand up against the hopes.

If using Munich, both light or dark Munich can be proper. Watch the lovibond levels of Munich.

Anything over 20°L will make this beer too dark. Stay away from biscuit or roasty malts as those would be inappropriate for the style. Melanoidin and Carafa specialty malts can be used for an Amber Kellerbier.

Melanoidin will add that malt flavor and aroma that this style is known for and Carafa will certainly add the color you are trying to achieve.

However, too much of a good thing really works against what you are trying to achieve; be light handed with both of these specialty malts.

Hop Schedule

An Amber Kellerbier as opposed to a Pale Kellerbier has a fairly decent hop presence. Traditional spicy aromatic German hops should be considered here.

These hops include Saaz, Tettnanger, Hallertauer, Hersbrucker, and Spalt.

Since there is a decent malt backbone for this beer, a fair amount of hop presence is appropriate. There should be a bittering, flavor, and aroma hops added to this beer.

Dry hopping is optional and sometimes done, this is left to the preference of the brewer.

Yeast

When considering what yeast to use, any German Lager yeast or Märzen yeast will do the trick.

More yeast to consider include:

Wyeast

• Bavarian Lager (2206)
• Munich Lager (2308)
• Octoberfest Lager Blend (2633)

White Labs

• Southern German Lager (WLP838)
• Munich Helles (WLP860)
• Old Bavarian Lager (WLP920)

Dry yeast

• Fermentis Saflager W-34/70
• Saflager S-23
• Mangrove Jack’s Bohemian Lager (M84)

Amber Kellerbier Characteristics

• Color Range: 7 – 17 SRM
• Original Gravity: 1.048 – 1.054 OG
• Final Gravity: 1.012 – 1.016 FG
• IBU Range: 25 – 40
• ABV Range: 4.8 – 5.4%

Amber Kellerbier Recipe

Grain

• 64% 7 lbs Vienna Malt
• 32% 3 lbs 8.0 oz Pilsner; German
• 2% 3.0 oz Carafa II
• 2% 3.0 oz Melanoidin

Hops

• 1.00 oz Hallertauer Pellets – Boil 60.0 min
• 0.50 oz Hallertauer Pellets – Boil 30.0 min
• 0.50 oz Northern Brewer – Boil 30.0 min
• 0.50 oz Hallertauer Pellets – Boil 10.0 min
• 0.50 ozNorthern Brewer – Boil 10.0 min

Yeast

• 1.0 pkg Octoberfest/Marzen Lager (White Labs #WLP820)

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Frequently Asked Questions

What is a Kellerbier?

Kellerbier, which translates to “cellar beer” in German, is a traditional type of German beer that is known for being matured in cellars or caves.

It’s a naturally cloudy, unfiltered lager that often has a mild hop flavor and a unique, refreshing taste that is cherished by many beer enthusiasts.

How is Amber Kellerbier different from other Kellerbier variations?

Amber Kellerbier is a variation that is distinguished by its amber color, which is achieved by using specific types of malt.

This variation still retains the characteristic mild hop flavor and the unfiltered nature of traditional Kellerbier but adds a slightly richer malt profile to the taste.

How does the taste of Kellerbier compare to other German beers?

Kellerbier has a unique taste profile when compared to other German beers. It often has a more natural, earthy taste due to its unfiltered nature, and a mild hop flavor that makes it quite refreshing.

The amber variation will have a slightly richer malt profile, adding a bit of complexity to the taste.

Can I adjust the Amber Kellerbier recipe to suit my taste preferences?

Absolutely! The Amber Kellerbier recipe provided is a great foundation, but like with many homebrew recipes, there’s room for experimentation.

You could alter the types of malt used, the hop variety, or even the fermentation time to tweak the flavor, aroma, or appearance of the beer to your liking. Remember, the key to a successful homebrew is a balance of adherence to the recipe and personal creativity.

What unique flavors can one expect when following the Amber Kellerbier recipe from the article?

Following the Amber Kellerbier recipe from the article, one can expect a delightful blend of traditional Kellerbier taste enriched with a distinctive amber hue.

The specific combination of grains and hops, along with the prescribed fermentation process, aims to deliver a refreshing yet mildly hoppy flavor, characteristic of a Kellerbier, with an added depth from the amber malts.

This recipe attempts to provide a balanced, rich, and authentic taste experience for those looking to explore German amber beers.