Term (also Zwickel, regional Zwickl or Zoigl as well as Kellerbier) for a naturally cloudy beer with a spicy taste. The name Kellerbier is based on the fact that the beer comes directly "from the lager cellar", i.e. it is drunk or bottled without filtration. It is usually offered in restaurants directly after the secondary fermentation process. Since it does not undergo the usual cold maturing process, it has a lower carbon dioxide content.
I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.
Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach