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This beer style, which is only more widespread in the Franconian region, can certainly be described as a niche. The designations differ according to region, so there are varieties that are called cellar beer and gusset as well as Zoigl. The origin of the name "Zwickel" can be traced back to the so-called "Zwickelhahn", from which the master brewer took samples before filtration to check the quality and composition of his young beer. This beer sampling, which was originally only part of the quality control, is the origin of the gusset. Characteristically, this variety can generally be described as light, bottom-fermented, unfiltered and thus amber-coloured beer, with a balanced taste often accompanied by fruity notes such as apples and pears. Since the Zwickelbier is not filtered, it always has a natural turbidity. Not only does it look more drinkable, the components dissolved from hops and malt also contain valuable amino acids and vitamins, giving the Kellerbier its reputation as a "healthy beer".