Historical Beer - Historical Beer - Kellerbier

Historical Beer
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Historical Beer - Historical Beer - Kellerbier

Name

Historical Beer - Kellerbier

Category

Historical Beer

The Historical Beer category contains styles that either have all but died out in modern times, or that were much more popular in past times and are now known only through recreations. This category can also be used for traditional or indigenous beers of cultural importance within certain countries. Placing a beer in the historical category does not imply that it is not currently being produced, just that it is a very minor style or perhaps is in the process of rediscovery by craft brewers.
Historical Beer can be a minor style, currently commercially produced or not, that is not present in the Style Guidelines as a Classic Style. It could be that we haven’t heard of it, that we never see it in competition, or that we have insufficient data to prepare a reasonable set of judging guidelines. If it is a style with a name that is or was actually used, then it likely goes into this category. This style is not for experimental beers that were never produced, or for other Classic Styles with added Specialty-Type ingredients.
Any Historical Beer listed in this category or contained on the Provisional Style list is considered a Classic Style for purposes of entering in Specialty-Type beer categories with added ingredients (fruit, spice, wood, smoke, etc.). This means a Historical Style beer can be used as a base style for Specialty-Type beers without automatically making the beer Experimental.
The BJCP welcomes well-researched submissions of Historical Styles that may be appropriate for our Provisional Styles list on our website, or for a future inclusion in these Guidelines.
entryinstructions: The entrant must either specify a style with a BJCP-supplied description from the list below, or specify a different historical beer style that is not described elsewhere in these guidelines. In the case of a style that has changed substantially over the years (such as Porter or Stout), the entrant may specify an existing BJCP style as well as an era (e.g., 1820 English Porter). When the entrant specifies any style not on the BJCP-supplied list in this category or on the Provisional Style list, the entrant must provide a description of the style for the judges in sufficient detail to allow the beer to be judged. If a beer is entered with just a style name and no description, it is very unlikely that judges will understand how to judge it. Currently defined examples: Kellerbier, Kentucky Common, Lichtenhainer, London Brown Ale, Piwo Grodziskie, Pre-Prohibition Lager, Pre-Prohibition Porter, Roggenbier, Sahti.

Guidelines

Impression

An unfiltered, unpasteurized, fully-attenuated German lager traditionally served from lagering vessels. May be a little richer, more robust, and rustic than the base styles. A fresh beer without fermentation defects associated with young, green (unfinished) beer.

Aroma

Reflects base style. May have an added bready, yeasty character from the yeast. Clean. Pale versions can have a more robust hop character. Dark versions can have a richer malt profile.

Appearance

Reflects base style. Can be somewhat hazy or cloudy, but never murky. Likely a little darker in appearance than the base style.

Flavor

Reflects base style. May have an added bready, yeasty character from the yeast. Pale versions can have a more robust hop character. Dark versions can have a richer malt profile, but should never be roasty. May be slightly more bitter than the base style, and be a little heavier in the finish. Fully fermented with a clean fermentation profile; should not have eggy, buttery, apple-like, or similar flaws.

Mouth Feel

Reflects base style. May have a bit more body and a creamier texture than the base style. Carbonation typical of the base style, but may be lower.

Comments

A traditional serving style more than a beer style, yet these beers do have sensory differences from the base beers. Judge these somewhat like Specialty-Type Beers; consider the range of kellerbiers based on Helles to Märzen to Dunkel to be a continuous spectrum, so allow the brewer to pick the closest one without being too picky about strict adherence to the base style.

History

Originally referred to lager beer matured in the caves or cellars under the brewery, and then served from them. First applied to amber lager from Franconia, then later to local Munich styles. More recently used internationally to create specialty Pils variants. By tradition, a serving style for a popular summer specialty in Bavaria, but now adapted broadly as a marketing term for unfiltered lagers.

Ingredients

Same as base styles. Traditionally naturally carbonated. Dry-hopping is not a traditional German brewing method, but some modern pale examples use this technique – which is allowable in this style as long as it is balanced. Traditionally lagered and unfiltered, these beers were never meant to be packaged for external sale.

Comparison

Richer or more robust than the base style, possibly with a bit more body and mouthfeel. Can be slightly cloudier than base beer.

Entry Instructions

The entrant must specify the base style: German Pils, Munich Helles, Märzen, or Munich Dunkel.

Statistics

Same as base style.

Commercial Examples

  • Märzen – Faust Kräusen Naturtrüb
  • Mahrs Bräu aU Ungespundet Kellerbier; Dunkel – Engel Kellerbier Dunkel
  • Paulaner Ur-Dunkel Naturtrüb; Helles – ABK Kellerbier Naturtrüb
  • Löwenbräu 1747 Original; Pils – Giesinger Feines Pilschen
  • Ketterer Zwickel-Pils

Tags

  • standard-strength
  • bottom-fermented
  • central-europe
  • traditional-style
  • balanced