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Style Stats

Original Gravity

1.044 — 1.052

Final Gravity

1.008 — 1.014


4.3% — 5.5%


25 — 50


11 °L —
17 °L


A well-balanced, well-attenuated, bitter yet malty, clean, and smooth, amber- to copper-colored German beer. The bitterness is balanced by the malt richness, but the malt intensity and character can range from moderate to high (the bitterness increases with the malt richness).


Reflects base style. Typically can be somewhat hazy or cloudy, and likely a little darker in appearance than the base style.


Reflects base style. Typically has additional yeast character, with some byproducts not frequently found in well-lagered German beers (such as diacetyl, sulfur, and acetaldehyde), although not at objectionable levels.


Reflects base style. Typically has additional yeast character, with byproducts not frequently found in well-lagered German beers (such as diacetyl, sulfur, and acetaldehyde).


Reflects base style. Has a bit more body and creamy texture due to yeast in suspension, and may have a slight slickness if diacetyl is present. May have a lower carbonation than the base style.


Young, unfiltered, unpasteurized versions of the traditional German beer styles, traditionally served on tap from the lagering vessel. The name literally means “cellar beer” - implying a beer served straight from the lagering cellar. Since this serving method can be applied to a wide range of beers, the style is somewhat hard to pin down. However, there are several common variants that can be described and used as templates for other versions. Sometimes described as Naturtrüb or naturally cloudy. Also sometimes called Zwickelbier, after the name of the tap used to sample from a lagering tank.


Originally, Kellerbier referred to any Lager beer being matured in the caves or cellars under the brewery. In the 19th century, Kellerbier was a strong, aged beer meant to last the summer (Sommerbier), stored in rock cellars and served straight from them. But when refrigeration began to be used, the term shifted to describing special beers that were served young, directly from the cellar or lagering vessel. Today some breweries use the term purely for marketing purposes to make their beers appear special. While a kellerbier is sometimes considered more of a serving style than a beer style, the serving technique is still predominately used with certain styles in certain regions (such as Helles around the Munich area, or a Märzen in the Franconia region).


Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat, including roasted wheat. Spalt hops are traditional, but other Saazer-type hops can also be used. Clean, highly attenuative ale yeast. A step mash or decoction mash program is traditional.


More bitter and malty than international amber lagers. Somewhat similar to California Common, both in production technique and finished flavor and color, though not in ingredients.