Northeast Pales/IPA/DIPA

From the Trillium website:

“Trillium Brewing

Sprang Kolsch Inspired Ale

Originally brewed as our hoppy welcome to Spring after the long, dark months of winter, this low ABV, kölsch inspired ale is cool fermented and dosed with Nelson Sauvin. Lower fermentation temperature slows the yeast's metabolism and provides balance by gently subduing super-fruity esters and spicy phenols. Sprang is refreshingly light bodied with aromatics of earthy evergreen, passion fruit, and faint doughy malt. Flavors of concord grape, mango, and herbaceous white wine interweave with cracker-crisp, pilsner malt character and minimal bitterness. The finish is dry with a lasting touch of grain.

ABV: 4.9%

MALT: Pilsner, Valley Danko Rye, Dextrine

HOPS: Nelson Sauvin, Citra, Sterling”

http://www.trilliumbrewing.com/trillium-sprang-kolsch-inspired-ale

Based upon my readings above it sure sounds like this beer was brewed using a Kolsch yeast but it seems like Trillium brewed this beer to be a hoppy Kolsch: “…our hoppy welcome to Spring…”

I will again be homebrewing a traditional Kolsch in a few days using a Kolsch yeast strain (Wyeast 2565) and that yeast strain results in a cloudy beer prior to lagering. The lagering process gets the yeast to finally flocculate – precipitate out of solution. When I homebrew my Kolsch beers I solely add Tettnang hops at the beginning of boil for bittering. I could only speculate how cloudy my Kolsch beer would be if I generously late hopped this beer using hops which are high in essential oils (e.g., Citra, Nelson Sauvin hops).

My guess is that Trillium is brewing Sprang using a Kolsch yeast strain (e.g., Wyeast 2565) and is generously late hoping using hops high in essential oils. In addition I highly suspect that they are not lagering this beer (as is done when brewing Kolsch beers in Germany).

Hopefully @cmurphycode will learn more details on this beer (yeast strain used, hopping schedule, whether lagering is performed, etc.).

Cheers!

@breadwinner

 

Kolsch is an ale.

 

Thank goodness that Marquis does not participate in the homebrewing forum!?!

Cheers!

 

yes, its within lab reports where we track the concentration of the major hop essential oils and correlate it vs. the concentration of VDKs

While its not a perfect curve fit, there is a correlation. If I were to form a hypothesis, I would suggest it has something to do with the carbonyl nature of the VDKs and oils.

 

After having a quick Google...mea culpa. However, I find it interesting that the internet has argued about this for quite a while. I guess this could be it's own thread, eh? I don't know much about this topic, is your designation as an ale due to the top-fermenting yeast (a designation I agree with) and ignoring the lagering period, or is there something else?

PS: Sorry, failed to ask the guys at Trillium about Sprang tonight. I'll try to ask tomorrow.

 

I personally look forward to hearing what you can find out.

Cheers!

P.S. And yes a Kolsch beer as it is brewed in Cologne (Koln), Germany is a hybrid beer. Fermented warm-ish with an ale yeast strain but subsequently cold conditioned (lagered).

 

I've heard from a very reliable source that they use 007 Dry English Ale Yeast. At least, that's what it started as. They may have developed a house version of it by now.

 

I would be highly suspect of an effect of this sort on hop aroma. We use an english strain that produces a fair amount of VDK but finished beer levels are very low. Unless these beers are legitimate butter-bombs, it seems far-fetched.

 

I don't know, but that reads like they use their regular ale yeast strain and ferment it colder to suppress esters. So this is essentially a session IPA by their standards.

 

Sam, that is indeed possible. White Labs recommended fermentation temperature has a low of 65 degrees F for WLP007. When I brew my Kolsch beers using 2565 I target a fermentation temperature of 60 degrees F (this strains lowest recommended temperature is 56 degrees F).

I suppose it comes down to how much you want to suppress ester formation.

Do you have experience with fermenting WLP007 at lower temperatures? How low have you taken this yeast strain? How subdued were the esters? Do you think that the WLP007 fermented cooler had ester levels comparable to a German brewed Kolsch?

Cheers!

 

It's a bastard beer for certain. But even the terms top and bottom fermenting are up for debate anymore it seems. I was really just playing the antagonist as @Brew_Betty has checked out of this thread. Lol

 

Here's the word.

House yeast (same as their regular ales)
Not lagered
Fermented low is the difference.

Hopped on a similar scale to Fort point and IPA.

I've not had many kolsch but I can say it's very tasty!

 

Can you please give us at least 5 commercial example of beers that have the same amount of hop flavor and aroma, soft mouth feel and low bitterness that the NE IPAs have, but are clear?

 

No, I'm too busy drinking world class homebrew to bother with your question.

 

He/she is back!!!!

 

cause you can't. case closed. don't respond until you can, otherwise your "opinion doesn't matter" and yes, I speak for most of the people on this thread.

 

@Brew_Betty
Maybe with this upgrade some day you can drink some of this hazy Swill.
https://twitter.com/treehousebrewco/status/707335120030732289

 

Saying it isn't possible because it doesn't exist commercially is very short sighted and gullible logic. If I can do it, a pro can do it. You will have to wait a while to eat your words.

 

speaking of mis-quoting people. I never said "it isn't possible because it doesn't exist commercially." I just asked you to give me 5 examples. since haven't sent anyone on this thread and can't produce commercial examples, your argument is cut at the knees. your "opinion doesn't matter"... still

 

You clearly don't understand what my argument is.