What Makes a Kolsch a Kolsch?

Agree. The top-rated "Kölsch" on untappd are a "coffee Kölsch" and a 7.5% ABV "hoppy American Kölsch style."

EDIT: looking further down the list, at least 3 of the top 10 contain coffee, with another containing lime and another being gin-barrel aged.

 

Kölsch is top fermented, and can contain wheat malt in Germany.

 

Oh, I was thinking Geramany, you were thinking the US.

They really should call those beers something different, as they are not a Kölsch.

 

These days it's easier to determine the basic things common to all "best" U.S. beers (hop, fruit, coffee, and spirit-barrel flavors) than it is classic styles.

 

My opinion has been formed from no visits to Germany and no consumption of beer imported from Koln. Rather, it was formed by what I consider one of the best beers I ever brewed. So to me, it takes Wyeast 2565, all pils, and a German Hallertau mittlefruh / tradition hop blend. FWIW, that was Weyermann, floor malted, double decocted, if you think those things matter.

 

I decided to decoct just because I wanted to play with that process. I opted for Weyermann floor malted Bohemian pils ecause it is advertised as slighty undermodified. My decoction was not traditional. I targeted the beta amylase range for dough in, 145F, using 1.6 qt per lb. I allowed the main mash to dough in at this temp for 60 min. I pulled 3.5 q thick mash for first decoction about midway into this and gradually raised the temp to a boil over 20 min, and boiled for 10 minutes or so. I added this to the main mash at 60 minutes, raising the temp to an alpha rest temp of 156. I allowed this to rest for 20 minutes and then pulled 4.5 qt thin decoction for mashout. I fermented in the lower half of the yeasts recommended range for 3 weeks, and kegged. I brewed at the end of winter and didn't tap into the beer until the late spring or early summer, so you could say it lagered 2-3 months, in the mid 30s

 

Each brewery whether they be homebrewers or commercial brewers can use unique names for their beers. For example some breweries will just label their beers as something like Blonde Ales.

Trying to obtain universal agreement among all people about a given beer and an associated beer style will never, ever happen.

Cheers!

 

Essential ingredients to any traditional Kolsch-style ale: pilsner malt and noble hops. Nothing else matters.

 

Mr. Saison is flying pretty fast and loose with his rules too.

Kolsch=Moderately Hopped German Blonde Bier

 

I'm not a style **** but do have something against brewers calling a beer one style, Kolsch in this example, when it has few if any similarities to the style. Educated beer drinkers have an expectation when they see a beer called a "Kolsch". Just call it something else.

I'm surprised so many here are downplaying the role played by yeast for brewing a Kolsch style beer. If you made a beer with 100% Pilsner malt, noble hops, and California ale yeast it would not taste like a Kolsch, IMO. The notes from the yeast are crucial to the style.