BeerGuessrPlay →Beer style
Kellerbier & Zwickel
Also called Kellerbier, Zwickelbier, Zwickel, Landbier, Ungespundet, Cellar beer
Kellerbier is an unfiltered, unpasteurized German lager, usually 4.5 to 5.6% ABV, traditionally served young from the lagering cellar. It is slightly hazy, bready and often lower in carbonation. Zwickelbier and Landbier are closely related Franconian and Bavarian terms.
| Origin | Franconia, Germany, 19th century |
|---|---|
| Alcohol (ABV) | 4.5–5.6% |
| Bitterness (IBU) | 20–35 |
| Color | Gold to amber, slightly hazy |
| Glass | Stoneware mug (Steinkrug) or Seidel |
| Serving temperature | 7–10 °C |
| Classic examples | Mahrs Bräu aU, St. GeorgenBräu Kellerbier, Mönchshof Kellerbräu, Löwenbräu Kellerbier, Rittmayer Kellerbier, Hacker-Pschorr Kellerbier |
History
Kellerbier, literally cellar beer, originally meant lager matured in the caves and cellars under Franconian breweries and served straight from them in summer. The term was first applied to amber lager in Franconia, the northern part of Bavaria around Bamberg, Bayreuth and Forchheim, where hundreds of small breweries still operate and summer 'Keller' beer gardens sit above old lagering caves. Zwickel comes from the Zwickelhahn, the sampling tap on a lagering tank. Since the 2000s large breweries in Germany and abroad have used Kellerbier as a label for unfiltered versions of their pilsner or helles.
Appearance, aroma and taste
Kellerbier reflects its base beer, from gold helles-based examples to amber Märzen-like ones, but is somewhat hazy from suspended yeast and protein. The aroma adds fresh bread, dough and yeast to the malt, with pale versions showing more noble hop character. Flavor is fuller and slightly more bitter than the filtered equivalent, with a creamy texture. Traditional 'ungespundet' (unbunged) examples matured in open vessels have low carbonation and a soft, rounded mouthfeel.
How it is brewed
Kellerbier uses the same ingredients as Bavarian lagers: pilsner, Vienna or Munich malt and German noble hops, often with a slightly higher hop rate. After fermentation with lager yeast, it is lagered but skips filtration and pasteurization, keeping yeast and haze. Some brewers leave the lagering tank unbunged so carbon dioxide escapes, producing a gently carbonated beer. Because it is unfiltered and unpasteurized, kellerbier is best drunk fresh, ideally on draught near the brewery.
Food pairing
In Franconia kellerbier is drunk with a Brotzeit: dark rye bread, smoked and cured meats, Presssack (head cheese), Obatzda, pickled gherkins and strong mountain cheese. It also pairs with Franconian bratwurst, Schäufele (roast pork shoulder) and potato salad. The extra yeast and bitterness suit grilled chicken, pork belly and wood-fired pizza. Lighter Zwickel versions work with salads and fresh river fish.
Kellerbier & Zwickel beers on the map (3)
BeerGuessr lists 3 brands whose flagship is a kellerbier & zwickel, from 3 countries. Most come from Switzerland (1).
Kellerbier & Zwickel: questions and answers
What is the difference between kellerbier and zwickelbier?
Both are unfiltered, unpasteurized lagers. Kellerbier is traditionally amber, Franconian and matured with lower carbonation, while Zwickelbier often refers to a paler, younger beer drawn from the Zwickel sampling tap. In practice, breweries use the terms almost interchangeably.
Why is kellerbier cloudy?
Kellerbier is not filtered, so yeast and proteins remain in suspension, giving a light haze. It should be hazy but not murky. The yeast contributes a fresh, bready flavor and a slightly fuller body compared with the filtered version of the same beer.
What does ungespundet mean?
Ungespundet means 'unbunged'. The lagering vessel is left open so carbon dioxide escapes during maturation, producing a beer with low carbonation and a soft mouthfeel. Mahrs Bräu aU ('ungespundet') from Bamberg is a well-known example.
Related styles: pale lagers
All beer styles →Sources: styles.bjcp.org, en.wikipedia.org
Last reviewed October 2026.