During a trip through Germany which saw him undertake a number of beer pilgrimages, it was while travelling through Bavaria that Pete observed each village seeming to have its own version of a keller bier. The beers in this lager-loving land, made most famous through Oktoberfest and the bier halls of Munich, were all slightly different but linked with a common thread of high drinkability, relatively low level of hops and a smooth malt balance. Returning to Sydney inspired, the Keller Instinct was born. Built on sweet, toasted biscuit malt with a touch of wheat, it’s got a hint of fruitiness from the yeast and a mellow bitterness. Eminently smooth, surprisingly complex and utterly refreshing, it’s still a go-to lager, but not one that you’d accuse of being boring.