Märican Biere Bought and Drunk...

@mjtierney2 Steve is right - a sulphur note is quite typical for a Kölsch and is a sign of proper fermentation.

 

Yea, a bit of SO2 or H2S is acceptable...and for some, even desirable.

My biggest question is about the haziness. Never seen a true Koelsch look like that.

 

http://www.beeradvocate.com/beer/profile/10574/83613/

The Freigeist (linked above) I had a couple months ago in the bottle was hazy. I imagine this isn't what a true Koelsch is, but I've heard it's a decent enough example. Tasted quite refreshing with no off flavors that I could perceive (I've also never been to Köln).

Tasted much better than bottles or draft of Reissdorf or Fruh that I've had. And those were clear.

 

Yea, the Freigeist guy(s) made a video about bucking the style by making theirs hazy. The Koelsch Konvention calls for a "completely brite" beer. I guess if you/I were being a style stickler, you could call both of the above a Wiess. Personally, I was not a fan of the Freigeist, but you are right that it is a well-made beer. Also, at $5 for a 500 ml bottle...dang!

 

Ah, that would explain the haziness. I'm not sure I've ever had a true-to-style Koelsch, but I found the Freigeist good nonetheless. Good to know it's off for the style.

Like I said though, refreshing is the best way to describe it. It had a noticeable lemon and grassy flavor to it that made it incredibly drinkable, bright, and inviting.

 

I posted the video where Sebastien Sauer discussed his beers including the unfiltered Kolsch beer here: http://www.beeradvocate.com/communi...nd-bier-bought-and-drunk.176210/#post-2400286

I am glad to hear that the Freigeist Unfiltered Kolsch is tasty. I will redouble my efforts to find that beer.

Cheers!

 

Thanks for the video, I'll have to check that out later.

I hope you find a fresh (or somewhat fresh) bottle!

 

American brewed bleh.

 

You back over here?

I have had a few GL lagers. Found the ones I had to have a slight -- albeit noticeable -- vegetal quality. Been looking for this one for a while. Should I avoid?

 

I was working in DC for a couple weeks and there was a liquor store that had a bit of variety 'round the corner from the hotel. I picked up this beer and their kolsch (which a a bit better).

One thing I find a bit tiresome is the juvenile need to come up the stupid names for their beers. I never thought about it until I moved to Germany, but I like being able to look at a bottle label and knowing immediately what the f**k I'm holding in my hand.

 

Nate,

Have you had any Dortmunder style beers that were brewed in Germany?

Cheers!

 

Ja.

 

Well, you certainly did answer my question!

Which German brewed Dortmunder beers have you tasted and how would you compare/contrast them with Great Lakes Dortmunder Gold.

Cheers!

Jack

 

Isn't it really an export lager? I've had BBK Export, Heidelberger Export, etc.

 

There was a thread about Dortmunder Export recently. Many, many beers labeled "Export" in Germany were knockoffs of the Dortmunder style. However, there were some that just retained the Export classification as a measurement of strength. While I can't say which ones fall into the former and which the latter group for sure, it might be safe to say that non-Bayern ones are more likely to fall into the former category and Bayern ones the latter? Definitely invites much more investigation -- even though the differences may ultimately be fairly negligible.

 

It isn't a style I can enough about to pursue myself - too many other choices to enjoy in my opinion. But what the heck do I know.

 

It is my understanding that the “Export” term is an indication of beer strength vs. a style per se.

To my palate a Dortmunder is a balanced beer; balanced between malty and hoppy.

This was posted previously in this thread: http://www.beeradvocate.com/communi...-bought-and-drunk.142028/page-10#post-2774848



Cheers!

 

My understanding of the Dortmunder style is that it should be higher gravity than a pilsner but also more strongly attenuated with a relatively high abv for its gravity, whilst being lower hopped than a pilsner. Alot of German Export beers nowadays seem to find themselves inbetween 12 and 13% OG, many at the lower end of 12 rather than approaching 13 or going above that. I'm guessing that this is the result of catering to modern tastes in beer, drinkability and all that, as well as a reaction to the introduction of taxation based on specific gravity points rather than gravity bands.

DAB Export for example has an OG of 11.8%, classic pilsner gravity in other words, with an abv of 5%. Spaten Hell has an OG of 11.7% with an abv of 5.2%. IBUs are 25 for DAB Export and I would imagine that they are closer to 20 for Spaten.

 

He must be. His pictures don't look nearly as beautiful.

Even pictures of American attempts at Germany styles aren't as good.