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Landbier/Kellerbier specs

Posted by Tom C. on 2006-04-18 14:57:54

Hello Fred and all interested in in the "U" Beer production. Without going into great detail for fear of pissing off my friends in Kemmern, You need to look towards using large amounts of Munich or Vienna malts with NO other specialty malt(s)other than your basic pils or helles malt. Spalt hops are fine and the level should near a good pils. 4-6 weeks of lagering is fine (vented)and it should be pointed out that lots of the small Brewers in the Bamberg area buy their yeast from larger Breweries such as the most un-mentioned (and largest)Bamberg Brewer. As for the names---"U", lager and keller is what I heard most of the time. Landbier is carbonated and filtered "U" about 40-50% of the time. Great Beer style (and one of the oldest)by whatever name a village likes to call it.

Followups:

Landbier/Kellerbier specs by Fred Waltman on  2006-04-18 17:57:37