4.9 %
According to brewmaster and owner, Georg Modshiedler, nothing at St. Georgenbraeu has changed in the past three hundred seventy-five years: "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, and the beer garden on top of these caves are the same as they were in 1624.As early as in the Middle Ages the Counts von Andechs zu Buttenheim supped unbunged beer.Keller Bier is brewed traditionally according to an age-old recipe and then let it mature unbunged in deep vaults.Naturally cloudy; with bottom-fermenting yeast rich in vitamins, this very drinkable beer is frequently enjoyed out of a stein.Brewing and family tradition since 1624.
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St. Georgen Brau
