No love for Kolsch?

The first time I was in Germany, staying near Cologne, my German friends advised me away from Kölsch, saying to stick to the pils and helles beers on tap. They said that Kölsch was a boring drink.

On a later visit I spent an afternoon near the Cologne dome walking around trying different Kölsch biers on tap, some from the brewpub. Malzmuhlen Kölsch was a richer version than most. Frueh Kölsch was very good from a mini keg we had for a party. I learned to appreciate the style.

In Seattle, I like how Hales Brewery makes their Kölsch. Cold conditioning or lagering is key for this style to get the crispness of flavor that is correct for the style. For me it's more of a summer beer.

My avatar shows how Kölsch is usually delivered at the pubs in Cologne. Alt beer is similarly served in Duesseldorf.

 

Just out of curiosity, do you recollect how many different beers were on offer that night at that particular restaurant?

 

A Chinese restaurant with a keg of Kolsch? That's only possible in Germany or Heaven.

 

Their beer is available in the NYC area too. I can't remember why, but I remember being disappointed in that beer - maybe I'll give it another shot.

 

2 kegs, Pils and Kölsch. And bottled Weizen. Pretty much standard for every place in that region, no matter if chinese restaurant, traditional Eckkneipe or hipster place...

I was raised to expect no different..........

 

Thanks for the additional information.

 

Tried Reissdorf Kolsch early on in my beer exploration days (within the first 5) and wasn't really impressed. However, this thread has convinced me to try it, and others, with a new perspective.

 

It is critical that you find this beer fresh. Kolsch is a delicate beer style and it can show signs of staling fairly quickly.

Cheers!

 

I absolutely LOVE Kölsch. The problem is not a lot of great commercial examples in the States. The same goes for Bitter.

Coincidentally the best option for both Kölsch and Bitter in my area comes from the same source, Magnolia Brewery. Only on draft however.

 

Chances are it was past its prime. It's tough to find somewhat fresh examples of imported Kölsch. I lucked out with a crisp 6-pack of Gaffel once however.

 

Just want to reinforce what @JackHorzempa has recommended. Freshness is very very critical with this beer regardless of whether it's domestic or imported. There's a subtlty and complexity when fresh that just disappears entirely with more than a few weeks in the bottle.

 

The three domestic kolschs I've had - Steamwork's Colorado Kolsh, Mother Road's Gold Road Kolsch, and Alaskan Summer Ale - were all very underwhelming. Tasted like yeasty mediocre pilsners. I'd like to get my hands of some real German stuff and see if I like it better.

 

One thing I've noticed about a lot of American brewed Kölschbier, people go WAY overboard with wheat, and a lot lack Kölsch yeast character due to it most likely being some other strain. It seems like they're trying to mimic a Kölsch with the ingredients they have on hand rather than brew it to style with proper ingredients. Just call it a Blonde Ale if you're not using German Pilsner, minimal adjuncts, German Hops, and Kölsch yeast. Granted, nobody outside of Köln should be calling anything a Kölsch anyways

 

Guess you can count me as a Kolsch lover--seeing that the beer I rated highest all time so far is an example of that style (Coast 32/50). (Too bad the photo I used to have of it, accompanying some of the best pizza of all time, is no longer my avatar since the big site redesign--too lazy to replace.)

 

Local Brewery Huss Makes a Kolschool that taste incredible it's coffee flavored and tastes of really well made hazelnut coffee

 

Not really a fan of the style, it's decent but limited in my opinion. Perfect for camping, picnics, beaches and crushing a 6 pack sure, but that's as far as it goes for me. I'm sure if I tried some in Germany, my opinion would change.

 

A Coffee forward Kölsch... 'MERICA!

 

It's probably 9% ABV too -- this is the Kölsch @Cthulhusquid should have tried in his early days. Of course, he still wouldn't know what a true Kölsch tasted like.

 

Of course everyone has different tastes but for those who might not get the appeal of a kolsch - maybe your palette is too used to high hopped IPAs or heavy RIS, BA stouts. Some people can't taste anything unless its 75+ IBUs. Lately I've been drinking less and less IPAs and the like - one of my new favorite styles is a Cream ale (a real one not milk coffee added). If I could buy 6ers of SN Kolsch I'd be buying it every week.

 

I know weird but it's so freaking good and they are canning it!