No love for Kolsch?

Still pretty obvious to me. Obergäriges Lagerbier the Germans call it. I see no reason to argue with them.

 

If you read the Kölsch Convention (the legal definition of the style) this is how it defines the beer:

"Kölsch ist seit alters her eine qualifizierte geographische Herkunftsbezeichnung für nach dem Reinheitsgebot hergestelltes helles, hochvergorenes, hopfenbetontes, blankes obergäriges Vollbier."

"Kölsch has long been a qualified geographical indication of origin for a Vollbier, prepared according to the the Reinheitsgebot, which is highly attenuated, hoppy, top-fermented and filtered."

No mention of balance there.

Päffgen - in my opinion the best of the bunch - is a pretty hoppy beer.

 

Not obvious to me. I'm fine with calling it whatever they want, but I'd at least like to understand why. Care to explain? Is it a lager beer solely because it's, well, lagered? What qualities of the beer make it best described as a lager?

 

Just had the Clown Shoes Mango Kolsch last night and thought it was great. I've had Sierra Nevadas, Stones which I thought was great too, and Clown Shoes. I'm definitely a fan of the style.

 

I had this with some good "Q" last week in Tempe when I took my daughter to college. Very refreshing with a nice fruity flavor, and they sell it in cans all over the state.

 

ballast point takes it for me

 

I think the biggest thing is the difference between "American hoppy" and "German hoppy." Our beers are primarily at least 35-40 IBUs as a baseline - witness our copious hop additions to styles and consumption of IPAs, heavily hopped pale ales like Zombie Dust, and even the heavy hopping of styles like stouts (many imperials are 95-100 IBUs). In contrast, "hoppy" German styles such as Altbiers and pilsners generally top out under 55 IBUs. Kölsch-style beers are also considered a hoppy style while registering at 20-30 IBU. Overall, the tradition of German brewing can probably be described as adding hops to balance out the various flavors contributed by the malts, while American brewers add malt as a way to balance out the hops.

I have no idea if that makes any sense, but it's how a German brewer described it to me once and it made sense to me.

 

You've answered your own question.

 

Enlightening. Thank you.

 

Well put.

 

US beers are also generally a fair bit stronger than Kölsch or Alt. You need to take that into account. A bone-dry, sub 5% beer like Zum Uerige Alt will taste more bitter than a stronger, less-attenuated beer with the same IBU count. IBU numbers don't tell the whole story.

 

This is entirely true! It just points back towards an overall American preference for stronger, more boldly flavored beers - a difference in consumer preference and tradition.
As an example, one of the strongest (maybe the strongest still? Not certain) Austrian beers, Samichlaus doppelbock, is still only around 30-32 IBU - less than most session pale ales

 

I got a lecture on BA a few months ago about calling American Kolsh Kolsh. Anyway, I like the Schlafly Kolsh as much as the German versions I have had.

 

Don't forget the different strains of hops. German hops taste very different than Pac Northwest hops.

 

Overall? I think that's an awfully wide brush you're wielding. Maybe a majority of Beer Advocate members, but don't forget that's a minority of "overall" beer drinkers here in the U.S.

 

I love a good Kolsch.

 

My favorite Kolsch would have to be Corporal Kolschner.

 

So essentially....if it's not from Köln, then according to the convention, there's no possible way it could be called "Kölsch". Interesting.

Geographical indication is a huge deal in European food and drink. Good luck trying to call your sparkling wine "Champagne" in Europe if it's not made in that specific region in France. The lawyers will swoop in....

 

There is love present for Kolsch albeit minimal.

 

Managed to grab a cold bottle of this out of the cooler in Berlin. Been wanting to have it for ages, it was absolutely great stuff.

The 32/50 is a fun brew as well, I have to agree though I am starting to see lighter traditional German styles like Pils and Kolsch getting slammed with odd ingredients by US brewers of late.