"An outstanding example (of Keller Bier) is made by St. GeorgenBräuof Buttenheim." Michael Jackson **** World Classic
Nothing has changed since 1624. Around 1624 brewmasters boiled the original wort with an especially large amount of hops over an open fire. After cooling down, the wort flowed into the wooden fermentation vessels where bottom-fermenting yeast was added. After primary fermentation, Keller Bier was then taken to cellars carved deeply into the Bavarian rocks outside the village of Buttenheim using their natural coldness to mature Keller Bier. It then lagered in solid oak barrels "ungespundet" (unbunged) to let the carbon dioxide that develops during this maturation process escape.
The Brewing process, the lagering cellars carved into the rocks near the village of Buttenheim and the beer garden on top of the lagering cellars are still the same as they were in 1624.
