|Kellerbiers are, you guessed it, of German origin, specifically from the southern region called Franconia. Keller
just means “cellar,” and referred to the underground storage caves where, prior to refrigeration, townspeople kept
their beer cool.Perhaps the most important thing to know about kellerbier: It is not a style the way a porter or a
pale ale is, but a method of making and serving beer. (The term keller bier is also sometimes used to refer to
lager served directly out of its brewing vessel.)
It’s a broad, umbrella term under which many specific styles of beer can fall. Keller biers can be sweet or bitter,
light or dark or even smokey. Framingham, Massachusetts-based, lager-focused brewery Jack’s Abby has an
entire line of kellerbiers, of which it will brew about a dozen different styles this year.
In Germany there’s just one requirement to label a beer kellerbier, and it’s that the beer be unfiltered. Much of the
beer consumed around the world is filtered to remove tiny particles left over from the brewing process. But more
rustic, traditional styles like kellerbier often forgo filtration, which gives the beer a lightly hazy appearance.
in terms of the beers you’ll encounter in the U.S., keller bier is unfiltered lager.
Corn Sugar is a key ingredient in brewing. It's a common trade name for dextrose a monosaccharide, derived
from corn, is also known as glucose.Corn sugar is a highly refined white sugar that shows no corn (maize)
character. Glucose is ahexose type sugar with a group of six carbon atoms. Glucose is one of the most common
sugars in nature and is the sugar carried in the human bloodstream.
Commercially available corn sugar is made by hydrolysis of corn starch by acids or exogenous enzymes. As a
simple sugar, it is easily fermented by yeast and can be used as an adjunct in brewing, usually by addition to
the kettle.It generally ferments out completely, leaving no sweetness behind, and is therefore widely used to
make beers with dry flavor profiles or to avoid cloying residual sugar in stronger beers. It is also used as a reliable
priming sugar for bottle conditioning and cask conditioning.
Barley Harvest is the cutting, threshing, separating, and cleaning of individual barley grains from the mature barley
plant. Depending upon variety and climate conditions, barley grows from 12 to 48 inches tall. The tightly packed
spikes or ears of seed kernels can take from 40 to 55 days to fully ripen after flowering and droop down when
ready to harvest. Growers closely monitor and test mature plants for grain size, protein content, and moisture.
Harvesting by “direct head cutting” involves cutting the ripened ears off close to the stem, high on the plant, to
minimize debris. The crop is then threshed to separate the individual grains from other plant material and cleaned
of foreign matter.Swathing, by contrast, involves cutting the plant low, leaving a short bed of stubble that supports
the long interlaced stems and ears off the ground, where the crop is allowed to dry in the field before being
gathered and threshed.Excessive handling, however, can break, crack, or abrade the barley kernel, rendering it
useless to the malt house and brewer. Dry grain, properly stored, will last for months or even years.
Hope you found this month's column of interest. If you have any questions about beer or brewing
or just want to submit a word for me to discuss here just e-mail it to me.
Thanks and Cheers!
|Kellerbiers- Corn Sugar - Barley Harvest
|A new column by
|Jack O'Reilly attended the
famous Siebel Institute/ World
Brewing Academy in Chicago.
|I'm very excited to be part of the BeerNexus team. I think my many years in the
beer business both as a brewer and manger will enable me to explain and
investigate many topics of interest for those who really love craft beer.
Hope you join me every month.
More by Jack: #1, #2, #3, #4, #5, #6, #7, #8, #9, #10, #11, #12, #13, #14,
#15, #16, #17, #18, #19, #20, #21, #22