Ungespundetes. This is similar to Kellerbier but refers more to the process of fermentation when it was done in the barrel. The bung hole was left “unbunged” to keep it from bursting due to pressure, thus letting off a lot of the carbon dioxide. This resulted in lower carbonation and a less gassy beer. This in turn let the drinker taste the flavors more naturally. The area around Bamberg is the sole remaing one using this term. Mahrs “U” is surely the most known though now that it’s no longer served gravity dispense, it’s perhaps not the most pure example. Spezial U shows that the beers are most linked by process and low carbonation rather than flavor.
some of the “Ungespundetes” beers in the area around Bamberg
Perhaps closer to the original interpretation is Wagner-Bräu Ungespundetes Lagerbier, with it being served gravitiy dispense at the brewpub in Kemmern. Another great one is the hoppy Knoblach Ungespundetes Lager, direct from the tank. If doing the Dorf Breweries Tour, check out both Wagner Lagerbier Ungespunden. So, as you can see, it’s not easy to corrale this group. They vary in color but are all around 5%. They vary in hopping but are all low on the carbonation scale. Kellerbier vs. Ungespundetes? They’re very similar perceptually and should be unfiltered and low in carbonation. I always feel a Kellerbier should be hoppy but this is a style many big breweries are cashing in on and I’ve had some incredibly bland ones too.
Next beer Vollbier or back to Beer Styles.
Do you know at what point these Ungespundet beers get transferred into the barrel? (How many deg Plato prior to expected FG?)
HI Adam. Thanks for the inquiry but the process to my knowledge is mostly anecdotal. Brewing no longer occurs in barrels and sadly is not served in them very often either. Some of them are produced on a fair scale so not done so unlike more common lager styles. The key is the low carbonation. I would imagine they just let more of the C02 escape. Kellerbiers in Franconia are similarly low in carbonation. Even when served via regular keg, the pressure should be set lower to ensure the soft mouthfeel. Wagner in Merkendorf still serves their gravity dispense so if in the area, it’s one to seek out. I do not know anything about the original gravity and imagine they vary from one to another, as I am not a brewer. I hope that helps and thanks for enjoying Beerwanderers.