"kellerbier" meaning in English

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        "3": "Kellerbier",
        "lit": "cellar beer"
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      "expansion": "German Kellerbier (literally “cellar beer”)",
      "name": "bor"
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  "etymology_text": "From German Kellerbier (literally “cellar beer”), referring to its cool lagering temperatures.",
  "forms": [
    {
      "form": "kellerbiers",
      "tags": [
        "plural"
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  "lang_code": "en",
  "pos": "noun",
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      "examples": [
        {
          "ref": "2004, Wine Enthusiast, page 57:",
          "text": "In addition to helles, Bavarian brewers offer dark and earthy dunkels, yeasty kellerbiers and strong and malty bocks and doppelbocks,[…].",
          "type": "quote"
        },
        {
          "ref": "2008, The Beer Book, DK, page 98:",
          "text": "Amber and cloudy, like all kellerbiers, the Flensburger version is full-bodied and tastes naturally fresh, slightly sweet, and has a dry finish.",
          "type": "quote"
        },
        {
          "ref": "2009, World’s Best Beers: 1000 Unmissable Brews from Portland to Prague, Jacqui Small:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "2011, Garrett Oliver, editor, The Oxford Companion to Beer, Oxford University Press, page 513:",
          "text": "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.",
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        }
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        "A type of German beer, a lager, which is typically neither clarified nor pasteurised."
      ],
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        "lit": "cellar beer"
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      "name": "bor"
    }
  ],
  "etymology_text": "From German Kellerbier (literally “cellar beer”), referring to its cool lagering temperatures.",
  "forms": [
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      "tags": [
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        },
        {
          "ref": "2008, The Beer Book, DK, page 98:",
          "text": "Amber and cloudy, like all kellerbiers, the Flensburger version is full-bodied and tastes naturally fresh, slightly sweet, and has a dry finish.",
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        },
        {
          "ref": "2009, World’s Best Beers: 1000 Unmissable Brews from Portland to Prague, Jacqui Small:",
          "text": "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.",
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        },
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          "ref": "2011, Garrett Oliver, editor, The Oxford Companion to Beer, Oxford University Press, page 513:",
          "text": "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.",
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        }
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      ],
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