Zwickelbier

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Cellar beer in a glass with a handle
Label on the back of a bottle of cellar beer (Landskron) with the information "naturally cloudy" (top left)

Zwickelbier (short Zwickel , regionally Zwickl ), also known as cellar beer , is an unfiltered , "naturally cloudy" beer . The beer is usually offered in restaurants immediately after the post-fermentation process or is sold as bottled beer.

Texture and types

The Zwickelbier is one of the unpunched beers . It is not subject to the usual cold ripening and therefore has a low carbonic acid content . Since all natural floating and sediment particles remain in the beer, it is considered nutritionally valuable than filtered beer . It is a spicy and "drinkable" beer.

Cellar beers are beers from different approaches: wheat, light or dark (malted). As a rule, the beer is bottom-fermented , but cellar wheat , for example, is a top-fermented beer.

designation

Originally, Zwickelbier meant the sample that the master brewer takes from the storage tank before filtering. Taking this beer sample with the so-called "Zwickelhahn" is called "Zwickeln". Zwickelbier is now commercially available in larger quantities.

The term cellar beer is based on the fact that the beer comes directly “from the storage cellar”, i.e. it is drunk or bottled without filtration.

The name depends on the region of the brewery. In addition to the terms Zwickel- or Kellerbier it is in parts of the Upper Palatinate as Zoigl referred.

literature

Web links

Commons : Zwickelbier  - collection of images, videos and audio files
Wiktionary: Zwickelbier  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. ↑ Kellerbier on Bierwiki , with precise information on the properties
  2. ↑ The Weyermann Beer Lexicon