German term indicating an unfiltered lager, in which there is usually a high hop content and a low carbonation. Strengths vary according to the original style.

These are typically unfiltered and often young, not fully lagered versions of Germanic lager styles of beer such as Münchner-Style Helles and Dunkel, Dortmunder/European-Style Export, Pilsener, or Marzen.

Kellerbier is noticeably less carbonated and may be noticeably sweeter than it’s filtered, fully attenuated and lagered derivative. They will most probably not be clear, exhibiting a small amount of yeast haze in the appearance. Low to moderately low levels of yeast-generated sulfur containing compounds will be apparent in aroma and flavor. Dry Hopping is acceptable. Head retention may not be optimal. Low levels of acetaldehyde may be apparent.