It’s one week until the Super Bowl. You have a house full of people heading your way. They’re going to expect that you, Ms./Mr./Dr. Homebrewer, will have some great beer on tap. You walk over to the kegerator to check your levels and…you’re short. Maybe you had a keg bleed out all over the place, the bright hops aroma mingled with the smell of stale beer, taunting you. Maybe your sister went to town on that English IPA when she was over for dinner last week because you cheaped out on the wine and she’s just not that into Chianti. Whatever the reason, you need a beer – fast – and you’re short on ingredients. What do you do?
You brew yourself up a Pale Kellerbier.
STYLE
Now, I know what you’re thinking: “Kellerbier is a lager. What are you, insane?” Perhaps. But let’s also keep in mind that Kellerbier is also a style that allows for a reasonable amount of “young” beer character. When we discussed Amber Kellerbier I suggested that you avoid those characters – I find they clash pretty sharply with the toasty, slightly-caramel-like flavors found there – but in the light, grainy, floral Pale Kellerbier I think they make the beer seem fresh rather than unfinished.