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Amber and cloudy, like all kellerbiers, the Flensburger version is full-bodied and tastes naturally fresh, slightly sweet, and has a dry finish.
2009, World’s Best Beers: 1000 Unmissable Brews from Portland to Prague, Jacqui Small:
Hazy on the eye and full of fruity esters, much of kellerbier’s colour (similar to a märzen) and body comes from caramelised malt, while a healthy hopping gives the beer its quenching crisp dryness and sprightly aromatics.
Nowadays, kellerbiers are invariably fermented and conditioned in closed stainless steel fermenters, especially when they are bottled or kegged for shipment to distant markets.[…]Enthusiasts, especially in Franconia, feel that kellerbiers make great aperitifs when served to stimulate the appetite before dinner.