Full-bodied, spicy and tapped as if fresh from the barrel or tank - that's the taste of Kellerbier. A typical Franconian beer speciality, of which there is more in Franconia felt, than one can drink in life. Kellerbier is a bottom-fermented full beer, often brewed with regional raw materials and in organic quality. Only with few cellar beers this is also on the label. After all, in Franconia one has committed oneself to the purity law, which guarantees quality. Cellar beer usually has an alcohol content of about 4.6 to 5.5 percent, the original wort is between 11.6 and 13.0 percent. The colour varies from cellar beer to cellar beer: from reddish-light through red-brown to dark amber. There are also differences in taste: sometimes it tastes more hoppy, sometimes more malty. What all Franconian cellar beers have in common is a fine bitter note and: its natural cloudiness. The beer is not filtered before bottling. All cloudy substances that arise during mashing and fermentation remain in the brew. This not only makes the Kellerbier wonderfully palatable, it also retains many important nutrients. Not least therefore the reputation precedes the cellar beer in Franconia to be particularly compatible and "healthy".

Gusset and gusset

In some Franconian regions the cellar beer is also called "Zwickel" or "Zwickl". The cellar beer owes these synonyms to the so-called "Zwickelhahn". Brewers used to take samples of the beer before filtration to check its quality. And because the cellar beer still tastes like freshly tapped in the cellar, we Franconians like to call it "Zwickl". By the way: The Zwickel tap is still in use in many home breweries today - according to old brewing tradition.

Kellerbier tastes especially good with these dishes

Kellerbier goes best with a hearty roast with a dark sauce, with poultry dishes, with spicy cheese such as mountain cheese or Münster cheese, with sweet treats such as nut and almond desserts and of course like every Franconian beer: pure, i.e. without anything.