Has anyone ever heard of a beer stye called Kellertrübe. Ive searched around for it to find its general make up from yeast and grains but I cant find anything on it. I know it exist b/c of the beer I am drinking right this moment.
It's part of a style referred to as Kellerbier or Zwickel, here's a recipe from BYO, just ignore their oak suggestionshttp://www.lugwrenchbrewing.com/2010/02/session-36-kellerbier-cask-conditioned.html
Here's some more details on the style and another recipe, there's a post midway down the pagehttp://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1242661701&pg=7&tpg= 1&add=1
There is a basic description here: http://www.germanbeerinstitute.com/Kellerbier.html
A pre-modern version of German lager. This one is available in the US and it's quite good: http://www.sheltonbrothers.com/beers/beerProfile.asp?BeerID=7 I had a cask version of it at a beer show a couple of years ago.
After reading the info I am closer to either the zwickelbier or the zoiglbier. here is a picture. Now its time to mimic the beer wish me luck [IMG][/IMG]