Talk to me about Kölsch

If you're wanting to "taste" what it is supposed to taste like, check the listings for it in beer styles. Buy a few of the top rated and do a tasting.

 

A fine Kolsch can be enjoyed over and over again. I adore the glassware. They work with multiple cuisines perfectly. These are not big beers, but easy drinkers with some distinctive taste notes. When very fresh, I've noticed a slight mint tone and a less powerful little white pepper character. Each Kolsch, when fresh, has its distinctive characteristics. All of the Cologne versions that I've had in the states are different, but beautiful. Good Kolsch doesn't smack you in the head, it makes you smile, ready for the remainder of the day! When encountered in proper setting and condition, these are my favorite beers by far. Cheers from an old German beer loving fool!

 

The first time i tried Schlafly Kolsch i almost cried. As for accuracy of the style i wouldn't know but it is such a good beer.

 

Do you use wheat malt in yours, Jack?

That's the element which surprised me a bit when I learned about what ingredients and processes are used to make Kölsch. Some commercial (Craft) brewers use wheat malt, others do not.

 

If a trip to Köln is not in one's plans, what in your opinion is the next best Kolsch option(s) in the US? I'm serious because I'm assuming that you're one of the few around here that have this experience.

Personally, I enjoyed the kolsches from Sierra Nevada's and Victory's this past year. Sierra Nevada and Victory are generally pretty reliable for being true to classic styles, but I [like many of us] have no reference point for a Köln kolsh to compare them to.

 

Jon, my homebrewed Kolsch uses 100% German Pilsner Malt. It is my understanding that generally speaking the Kolsch beers of Cologne (Koln) are solely brewed using Pilsner Malt (and/or Kolsch Malt which is very similar to Pilsner Malt).

I have seen homebrew recipes which include less than 5% wheat malt; to aid with head retention. I prefer to not use wheat but if somebody held a gun to my head and demanded some wheat be used I would utilize something like 3% wheat for the grist.

Cheers!

Jack

 

Randy,

I would strongly suggest that you attend the next Kolsch festival at Teresa’s Next Door in Wayne, PA.

I went to the last one in the Summer of 2015. They also had some special German food on the menu.

I posted the below in a previous thread:

“Earlier this evening I was at a local beer bar where they had an ‘event’ of a Kolsch weekend. They had five different draft beers from Cologne that were all served in 0.2 liter Stange glasses. I ordered all five of those German brewed beer and a re-order of my favorite: Sunner Unfiltered Kolsch beer (‘labeled’ as Sunner Kellerbier in Germany).”

Cheers,

Jack

P.S. Chris (the bartender who ran this event) even mentioned to me: “I saved you the cost of airfare to Germany”

 

The commercial (domestic) examples I've sampled and enjoyed actually did employ a low percentage of wheat malt.

 

Did you enjoy the head retention?

Cheers!

 

At the 2015 National Homebrewers Conference I attended a presentation about Fermenter Types and I had a chance to sample some Breaking Bob Kolsch which was brewed at Wreaking Bar Brewpub. The brewer (Bob Sandage) decided to use two malts for this beer:

· 62.5 % Heidelburg Malt (from Best Malting Company)

· 37.5% Kolsch Malt

In previous iterations of this beer they used 100% Pilsner Malt but they prefer this ‘new’ grain bill.

I enjoyed drinking the samples of Breaking Bob Kolsch.

Cheers!

http://www.wreckingbarbrewpub.com/breaking-bob-kolsch

 

Yes, I think it added at least that much, and didn't affect clarity.

August Schell has brewed their summer seasonal 'Zommerfest' as a Kölsch-style bier for quite some time. Last year their brewing schedule was very tight so it was not brewed, but the year before that it was very good. For a few years they had used honey in the recipe and it was not quite as good (imho).

Many years ago Uinta (Utah) brewed a Kölsch-style bier called "Solstice", and even at only 4% ABV, they nailed it.

 

Trillium's Big Sprang is an excellent twist on the style. Maintains classic Kolsch character and hops only add to uniqueness.

 

Gaffel is probably my favorite of the "true" Kölsches
http://www.beeradvocate.com/beer/profile/1536/4137/

Four Peaks Sunbru is probably my favorite locally-made example (even if they just got sold to AB/InBev)
http://www.beeradvocate.com/beer/profile/2171/24288/

Also, Carton Boat Beer, while nowhere near a kölsch in style (it's an APA) is brewed with kölsch yeast which gives it a nice refreshing characteristic with subtle fruitiness from the yeast. What an amazing yeast strain (and what a beer as well!)

 

I'll have to remember this. Sounds like something I'd enjoy, and probably worth the 1.5 hour drive.

 

Shorter than a flight to Cologne (Koln)!

Cheers!

 

Had some that were bottled the previous week when I was last in Germany. I'd say it's definitely a subtle style. Moreso than helles, pils, alt, or pretty much any others. The only think in the ballpark would be kristalweizen and a very very mild blonde ale. It has a roundness that eclipses the macro lagers, but only just because it doesn't feel watered down or too mild.
It's an interesting style that I'm not even 100% sure I truly love, but I appreciate it.

 

The subtlety of many styles is lost on a generation of drinkers raised on EXTREME.

 

I think there is more overlap between "extreme American beers" and classic European continental beer styles than people realize. There are many quite bold "old world" beer styles.

For example no one seems to turn a cynical eye towards older beer drinkers with Rauchbiers, despite their apparent extreme character. Whole point being, it's not always a simple "young people only drink double IPAs" and only "old people" appreciate nuanced classic styles.