Kolsch! Underrated lighter beer?

I'd like to brew a nice light-bodied 5.5% unfiltered ale and call it "Pedant's Session Kolsch".

 

I love Kolsch's! And looking forward to trying SN's this summer.

 

I've tried a few Kölsch-style brews and have been relatively underwhelmed with them, but I'm really looking forward to SN's take on it this summer in their upcoming sampler pack (which, standing back for a moment, looks like a freaking awesome sampler- pale ale, hefeweizen, German pils, and a Kölsch).

Along similar lines and the OP- most lighter beers, regardless of how well crafted, are relatively underrated. I think there are two types of BA- the extreme beer BA and the connoisseur BA. One wants only the biggest and the baddest and considers 10+% DIPAs and RISs 'session beers', while the other is able to appreciate the subtleties of otherwise 'boring' styles, such as Kölsch, Weißbier, Helles...hell, traditional lagers in general. For better or for worse, I think the extreme beer BA is the more dominant of the two major subtypes.

 

I'm going to go out on a limb here and assume most who respond to the poll have never consumed a true Koelsch.

 

No, it wouldn't. Way too many (most?) BAs do not rate to style, they rate to preference. So, those that prefer hoppier beers would still down-rate less hoppy styles; those that prefer heavier beers would still down-rate lighter styles. And, not only that, they would up-rate the hoppier (but not true to style) beers, etc.

 

Ithaca makes a very good Kolsch-style called Day Dreamer. Captain Lawrence also makes a Captains Kolsch which is decent, for those in the NY State area...

 

I love 'em. And, I'm fortunate that one of the top Lager breweries in America, Chuckanut, is a few minute walk from my place, and they make an excellent Kolsch.

 

Perhaps not in Germany but I think you may be underestimating some here who enjoy authentic German styles imported from the source and yes I understand the journey affects them. Much like those who enjoy an Ayinger but still like to get decent American attempts like Olde Meck Copper and their Octoberfest in NC.

Cheers.

 

I love the style. In fact, the Session craze in the United States has driven me crazy, because we already had great options between the Kölsch, Pilsener, and lighter Weizens. The thing is, so many of these classics are going to the wayside on the shelf as the style is still totally overlooked by the novice or not so seasoned veteran that when stock is eventually moved it doesn't taste as vibrantly toasted or biscuit forward and delicately sweet.

Your glass is not beer clean. Either the soap is not being rinsed entirely or you're not cleaning the previous sugars out of the glass. Think about using hotter water or a little less soap on your sponge if you're using more than a quarter sized drop.

 

Kolsch has been given protected geographical indication which means that in the civilised world which respects other people it can't be brewed anywhere else. It also has mandatory characteristics which are intended to maintain its identity.Nobody is saying that you can't brew anything you like but if this means stepping out of the qualifications then it isn't a Kolsch , pure and simple.Any more than I could or should sell any old meat as Arkansas beef.
And it's an obergarische lagerbier not an ale,

 

Relax and have a kolsch style beer. I know that Kolsch (and session) have specific definitions, and was just giving you a hard time.

 

I've had a few Kolsch varieties and I think a lot of it (as most beer experiences) depends on the setting. Last summer, I had just gotten off work and I went to Gordon Biersch for a late night drink before heading home. I decided to order their SommerBrau http://www.beeradvocate.com/beer/profile/1551/50155/ because I have had all of their regular tap offerings. The beer was perfect for the moment, which was on their outdoor patio on a humid 85 degree night. The beer had a light body, crisp mouthfeel, and was super refreshing with some great fruity flavors. The ratings on here a pretty low, expect the Bros, who rate it well. At that moment however, I rated it 4 caps on Untappd. I decided to try some others so I went to the beer store the next day and bought COAST's 32°/50° http://www.beeradvocate.com/beer/profile/16354/39238/ which has great ratings for the style. I had it indoors, on a day off, 70 degrees in the home, while watching the World Cup and didn't think it matched the flavor of Gordon Biersch's. Is COAST's a better example of the style? Maybe, but at that moment, my comparison of it to GB's didn't match up. I suspect, as I have mentioned above, that it has a lot to do with the time and setting in which I had GBs offering.

 

Much of the bottled stuff available around here sits on the shelf too long after an abusive ocean voyage. The Black Forest offers Sunner or Reissdorf on tap and there is nothing nicer than sitting out on their patio on a warm summer evening with a fresh Kolsch.

 

Can't. Tell. If. Serious.

 

Even if the Kolsch-styles brewed in the US aren't nearly as good as the real thing and even if the German Kolschs that are shipped over are a shadow of their freshers selves, I still enjoy both quite a bit. I hope to have an authentic one at the source, but until that day comes, I'm satisfied and will continue to drink the best takes on it that I can.

 

, Around Mid-Atlantic, seems Kolsch is one of the more common styles that brewpubs and small breweries make. Kolsch, Amber Ales and Blonde Ales seem very predominate (unfortunately) in my general area and most are made average. Starting to see more adventurous style brews being made but still we get a lot of the old standby styles over and over to cater to the general craft drinking masses vs our nerdy niche of wilds, sours, big ABV styles, BA stouts, super hoppy ales etc.

 

There are small bubbles clinging to the walls of the glass. That's a sign of residue. I'm being completely serious.

 

I also had it on draft a few days earlier, even better of course. It was cheaper on draft though.

What are you talking about Martha?
Ever thought it was a chilled glass?

 

To have a glass of Kolsch in Cologne is to understand. There exists a very unique, vague, and intriguing perfume in these "great' beers. Many go down easy!