guide for English-speakers:
Zwickelbier is essentially an effervescent form of a Bavarian Kellerbier
(see there), but
generally brewed slightly weaker and less hop-accented. Its alcohol content
by volume is
usually below 5%. The name Zwickelbier stems from the sampling cock ("Zwickel"
in German) mounted at the outside of a cask or tank to take tastes for
assessing the brew's progress during fermentation. Like Kellerbier, Zwickelbier
originated in the small artisanal and home
breweries of Franconia. It is rarely exported to other German States or
internationally. Thus, it is generally not available in the North America.
is unfiltered and unpasteurised, but, unlike Kellerbier, the maturation
casks (or modern tanks) are bunged or capped ("gespundet" in
German) just before the end of fermentation. This furthers the dissolution
of carbon dioxide gas in the brew. As a result, Zwickelbier, unlike Kellerbier,
builds up effervescence and has a nice creamy head when poured into a
glass. While Kellerbier is aged for months, Zwickelbier tends to be served
as soon as it is finished fermenting. Because Zwickelbier has less hops
than Kellerbier (the acids in hops serve as a preservative) it tends to
have only a short shelf life, which is the main reason why it is not shipped
to distant markets. A mild version of Zwickelbier is made from grain that
has been de-husked before malting.