The "cellar" character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Commercial versions often have a "corked", dry, astringent character that is often incorrectly identified as "cellar-like." Homebrews therefore are usually cleaner. Base malts vary by beer color, but usually include pale, Vienna and Munich types. Kettle caramelization tends to be used more than crystal malts, when present. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Sugar may be used to add flavor and aid in the dry finish. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning (4-6 weeks for commercial operations). Soft water. Floral, herbal or spicy continental hops.