October 26, 2010 by Crafty Pint
Fresh is best when it comes to beer. And never more so than when dealing with a kellerbier. It’s a German style of lager – literally translated as cellar beer – that’s served totally unfiltered, resulting in a cloudy beer, with hops added just before it’s delivered to the pub. Rarely seen in Australia (The Crafty Pint is only aware of one from Hargreaves Hill in recent times), another will be appearing on taps early next week from Stone & Wood.
A once only release from the Byron Bay brewers, the final touches took place today when Herrsbrucker and Hallertau hop pellets were added to half a batch of their Pale Lager in the fermenter. It will be transferred to 50 recyclable kegs and sent out around Australia on Monday, with instructions that it’s tapped and served straight away in keeping with the kellerbier tradition.
Stone & Wood head brewer Brad Rogers says: “It’s something we’ve always wanted to try. It’s gives a real expression of the grain with nothing filtered out. The carbonation in the beer will give the hops the chance to release all of their spice and flavours.”
Also in keeping with tradition, all the malts and hops are German. And The Crafty Pint can guarantee it’s as fresh as the brewery claims. Why? We were lucky enough to add the pellets ourselves.
Find it at:
Archive, Pig & Whistle, Urbane and Grand Central in Brisbane
Local Taphouses in St Kilda and Darlinghurst
Beer DeLuxe, Royston, Terminus and Courthouse Hotel in Melbourne
The Rails in Byron Bay
Harts and Yullis in Sydney
Spotted Cow in Toowoomba
New Sydney in Hobart
The Wheaty in Adelaide