It’s no secret we love lager; we set up our brewery to make our flagship Keller Pils, and brew lager every week of the year! Despite being a style that is particularly difficult to master, we love the challenges that brewing this type of beer brings. We source our malts from Germany and Belgium as these suit the profile of our beers down to a tee, and provide classic notes to our modern renditions.
We operate a state-of-the-art brewhouse from Krones, complete with a traditional lactic acid propagation plant (a classic German method of adjusting acidity) to produce beers with balance, nuance and depth of character. In this plant we naturally produce “sour” wort with a special strain of lactic acid bacteria, originally isolated from the husk of malt; this sour wort is in turn used to adjust the pH across the brewing process. This method of brewing is totally natural, and is how German brewers deal with high-alkaline water such as the water we have in Bristol.
We pack beer into 30L kegs, 440ml cans and 330ml cans.
All of our beers are unfiltered and vegan friendly.