Kölsch: Öh, You’ll Have Another

This is pretty wild to think about and was very interesting to me…

I knew this but never really thought about it in this context before. I never knew that they were so close to each other, the two cities.

 

Always been a big rivalry between the two.

 

Yup, I didn’t realize how close they were either until I started mapping out a Euro trip. I want to hit both cities and realized they’re a 20 minute train ride apart.

I’ll let those with more local knowledge than I correct me here, but I believe even the serving styles are similar. Each being served in a small Stange. I recall it being said they’re served via Kranz too, but again, I’ll let someone local chime in here.

 

@Snowcrash000

 

"Imagine if a beer style were omnipresent in Baltimore but couldn’t be found in Washington, D.C."

Isn't this statement true with National Bohemian

 

Is that a style?

 

In terms of acceptance in this country, seems like Kolsch is definitely on the winning end of that rivalry. Seems like for every American Altbier, there's at least a hundred American Kolsches. Too bad, too. I drank some tasty Alts in Germany in the late 90s. Not that I'm anti-Kolsch. Just seems like they're comparatively over represented here.

 

Good article, thanks! Have read some about Kölsch before, but feel this knit it together. No need to say anything, the stanges coming without interrupt and that top fermented beer treated like a bottom fermented. Incredible story.

 

The difference in Dusseldorf is that the beer can be ordered in varying sizes:

“Altbier is drunk from distinctive, straight-sided glasses in 0.2-, 0.3- or 0.4-liter sizes. When your glass is empty, waiters will quickly set a new one down in front of you, making a mark on your coaster to keep track of how many you’ve had. The beer will just keep coming until you tell them to stop.”

https://www.aperfectpint.net/2015/05/altbier-in-dusseldorf/



Prost!

 

Well, I was talking about the cities and their home country.

My trouble with American-brewed Alt is that it never seems to get the malt bill right. Most taste like Brown Ales.

 

I've had some really good ones as well as some meh ones. Chuckanut absolutely nailed it. Also have had some variations on the style that differed wildly from one another, from Alaskan Amber (which is too close to a malt bomb amber for me) to a "PNW Hoppy Alt" from Heater Allen (at least I think it was them) that tasted exactly as billed: what a good traditional Alt would taste like if hopped with some PNW hops. That one might not be for many Alt purists but was damn tasty.

 

One aspect from the article that is a bit ‘different’: “The most obvious way that Kölsch differs from the lagers it resembles are the esters left behind after a comparatively warm fermentation (usually just below 70°F/21°C).”

When it comes to Kölsch fermentation they are typically fermented on the cold side for an ale, typically 58 – 62 °F but will be dependent on the specific yeast strain selected.

I wonder if the above is a typo?

Cheers

 

Probably my favorite sentence from the whole article:

It could really describe the German beer culture overall -- and shines a light on a big difference between U.S. and German beer cultures. @herrburgess

("novelty" being something I was attracted to for a very long time, admittedly)

 

Probably harkens back to our love of adjunct lagers. Altbier probably has a bit too much "oomf" to it if that makes any sense.

Notch makes an excellent Alt. Doesn't help you, but if you're ever in the area!!!

 

Since you seem to be interested in Kölsch yeast/fermentation, some more information:

“Yeast selection

I am of the opinion that proper yeast selection and proper fermentation/conditioning conditions are critical to produce a high quality Kölsch. Both Wyeast and White Labs produce a yeast strain intended for fermenting a Kölsch:

• Wyeast 2565 (which is allegedly sourced from Päffgen brewery located in Cologne)
• WLP029 (however recent genetics studies determined that WLP029 is in fact a lager yeast strain)

I have homebrewed many batches with Wyeast 2565 and I have always enjoyed the flavor profile that this strain produces when fermented cool (e.g., 60 – 62 °F). It produces a very subtle, but noticeable, ester that tastes like a Pacific Northwest Sauvignon Blanc to my palate. I think this aspect adds a desirable complexity to the resulting Kölsch beer.

I have brewed once with WLP029 and while I did enjoy drinking those beers, they lacked the fruity white wine flavor that I personally desire in a Kölsch beer.

There is also a relatively new dry Kölsch yeast strain from Lallemand: LalBrew Köln. I have not personally tried this yeast product and I have yet to read a review from another homebrewer. For folks who prefer to use dry yeast this new product is an option.

Other liquid Kölsch yeast products are GigaYeast GY021 and Imperial G03 Dieter.”

https://www.morebeer.com/articles/Brewing_Kolsch

Prost!

 

Metropolitan, here in Chicago, used to, but I haven't tried it in a while. On the medium-length list... except for their recent beerflation price-hike.