TheBeerLover (1027) - DC Metro Area, USA - JAN 28, 2006
Keller bier as a style, is an unfiltered, unpasteurized, unkraeusened, very fresh tasting hop accented beer, with a very soft carbonation. This beer is also ungespundet or "unbunged".
When this beer style was first brewed, the brewer would allow this beer to lager in oak barrels, in cold rock caverns unbunged, which would allow carbon dioxide, a natural by product of fermentation, to escape. CO2 is what makes a beer naturally carbonated, so keller bier has a very soft to virtually no carbonation. To ward off infection, the brewers would aggressively hop this beer as well, giving it lots of hop aromas and hop bitterness.
St. Georgen Brau Keller Bier pours to a murky, amber to red color with a tight white head that fades, and a very soft, very gentle carbonation. The nose on this beer is wonderful with vibrant, herbal/grassy saaz hop aromas. The palate is soft and fresh on the tongue with good flavors of dry and toasty malt flavor. St. Georgen Brau Keller Bier finishes with more toasty malt flavor up front, then ends with a very zesty, herbal hop bitterness that lingers.
This is such a wonderfully fresh and drinkable beer with wonderful hop character. The soft carbonation makes it so, so drinkable, and it is the type of beer you will drink a liter or more of before you know it. It is a very popular beer in Bamberg, and can be found pouring at a number of different places. I enjoyed one of the most memorable and delicious meals of my life when I paid Zum Kachelofen a visit. A kachelofen is a green tiled coal fired oven you will find in all of the older German gasthauses and restaurants. It isn’t an oven to cook with, but an oven to heat the place in the winter.
I enjoyed a local specialty called krustenbraten. This is a delicious pork roast where the top fat is scored in a box pattern, and as it roasts the fat forms a crunchy and crispy crust like that of cracklings. Under that crust you will find the most succulent and tender pork meat you will ever taste. Served with saurkraut, gravy, and a potato dumpling the size of a soft ball, this is German comfort food at its very best. I could not think of a better beer to enjoy before, during and after this meal, than a few cold steins of St. Georgen Brau Keller bier. ALLOVATE (3003) - Perth, AUSTRALIA - SEP 29, 2006
UPDATED: JAN 17, 2007 Wow, where do I begin...oldHenry (1) - GERMANY - JUL 13, 2007 does not count
This came to me compliments of Otto and Geoff, two long-time mates who snuck out from their wives to watch the fußball. Lovely blokes, great day so I must firstly acknowledge them, ’Prost und vielen dank!!’
In its own ceramic stein, straight from the oak in the cellar, in the mid-afternoons heat that is Bamberg in the Summer. Out front of the now packed, due to a Frankreich qualifying match, Eulenspiegal kneipe. "Das ist Kellerbier" came Otto with a proud laugh and a gesture to drink up.
From the lip of the stein it appears like a murky broth, quite muddy with all manner of god-knows-what floating about and with the odd eruption of small bubbles breaking the surface and eddying off softly. A light grouping on the meniscus left just a little fine lacing as it ebbed down the sides. Aroma - well how do you describe the indescribable - ’improvise’ I say. Floating gently from the glass a waft like the dead of Winter with rain teeming the fields. There is life here, the crops now dank and tired. Like an orchard left untended, filled with fell fruit. There is just a touch of fresh picked herbs and peat. A sting tickles the nose, it is biting with a stronger whiff, grassy and deeply reminiscent of the earth in which it rose. A little charred wood here like the monks are keeping warm by burning the oak barrels after they empty. This just oozes life in times gone by and the beers of which they supped. Beautifully spicy, complex and,.. just wow!
Inside it tickles, grips and plunges into every corner, every empty space. Big, juicy, raw and gritty palate that sits so comfortably under the weight of its heady aroma. This leaps from old, aged malts, to cellar must, to fresh hops like they are still swimming in its muddy body. There is a touch of ripe, fermented berries, burnt fruit and damp garden mulch. It is weedy, gritty, like I’d imagine a medieval ale would taste, so clearly defined yet beyond the reach of words to describe. The body is not big and it is only lifted by a soft touch of residual cask carbonation. The finish is smooth, soft and as meaty as the palate. There is old fruit here, a weedy bitterness and a deep-seated must of damp, oak barrels. I could honestly write a 5000 word essay and still not touch the true form of what this beer is. I loved it. It pushed all the right buttons in all the weirdest, strangest ways. It is ’Real’ beer, not some new-age crap. It breaths the toil of the land. Absolutely lovely, quenching, meaty, gritty, weedy, I could go on. Perfect!!!!
Taste of cereal, golden/amber color, hazy, white foam with amber stripes(?), medium sweetness, lightly bitter, lightly sour, full body, creamy, lively.
It is my favotite beer in Germany! caesar (7097) - Bunnik/Utrecht, NETHERLANDS - JUL 20, 2007
UPDATED: MAY 29, 2016 Tap, served in a classic german mug. Clear orange color as far as i can see, short head. Caramel malty aroma, very hoppy, bit pine, slight floral. Malty taste, bit sweet. Quite fruity as well. A very nice kellerbier, with almost perfect balance. The bitterness resembles almost an IPA. Very good stuff. BeerKing23 (3) - - JUN 29, 2013 does not count
Taste of cereal, golden/amber color, hazy, medium sweetness, lightly bitter, lightly sour, full body, creamy, lively. It is my favotite beer in Germany!
Here is the Facebook Page from the Brewery, very nice page, great news, etc. like this page.
blue757 (6) - Chur, SWITZERLAND - SEP 30, 2006 does not count
I am just back from a business trip to northern Bavaria (Franconia) and had a chance to taste this wonderful beer. St. Georgen Keller Bier has a hoppy (three varieties) flavour, but it is also nicely balanced with malt. Because of its top fermenting low pressure (ungespundet - open) process, the beer does not contain lots of CO2 to keep a long lasting head. This is the reason it is served in ceramic steins. In order to signal your server that you finished your beer and want another, you put the stein to its side.
If I lived in the area, this would be my regular.
I didn’t try the bottled version, but who cares if you can have drought. flojo99 (2) - USA - JUL 23, 2002 does not count Oakes (17274) - Vancouver, British Columbia, CANADA - NOV 18, 2000
UPDATED: AUG 6, 2009 Draught @ brewery + Eulenspiegel in Bamberg. Ceramic mug. Huge rocky head. Rich hoppy, yeasty aroma is so dense and appetizing. On the palate you find the freshest, most resiny hops of any beer in Franconia. Rich, balanced with earthy, caramelly malts. Not the most rustic example, but in a land of hop bomb lagers this is basically IPA. The champ. skortila (5793) - Baarn, NETHERLANDS - JUL 22, 2007
UPDATED: AUG 7, 2016 Tap. Aroma of decent hops, pine and some caramel malts. Probably clear, amber coloured with an off-white thin head. Probably clear amber because it was served in a not transperant, classic german mug. Taste starts a bit sweet and becomes more bitter towards the finish. Malty taste with some hops, fruits and caramel malts in it.
Rerate. On tap at In de Wildeman. Good grassy aroma. Clear, golden coloured beer with a medium sized white head. The taste is very crisp, light- moderate bitter. Great beer. medallaisla (91) - PUERTO RICO - SEP 2, 2012
Super rica. No huele ni sabe tan unica, pero es que todos los ingredientes se mezclan tan perfectamente.
El agua y los hops y la malta son muy frescos y se combinan bien,
Muy muy suave.