Talk to me about Kölsch

New Holland's Full Circle is a great kolsch!

 

This almost makes me weep. And it almost makes me want to visit Jersey. Almost.

Clue us in -- where and what is this Bier Valhalla?

 

The place I'm referring to is Pilsener Haus in Hoboken, which also has excellent food - both a grill with various wursts and accompaniments, and a more formal menu prepared by an Austrian chef. It falls short of Valhalla since it's in Hoboken, which automatically guarantees a certain percentage of douche clientele. Nevertheless I've always had a good time there and tend to stay away at the wurst (lol) hours, like Friday and Saturday after 9 or 10 (I'm old so I'm good with that).

There are others in the NY metro area that are also excellent, in Jersey City, Manhattan, Queens, etc. My German and Austrian friends here in town always have a place nearby to feel at home.

 

LOL!

We have friends who used to live in Hoboken -- I understand that the popular punctuation is f*@k.

 

I'm getting ready to brew a clone lager. O.B. Lager of South Korea. It is recommended that I use Wyeast's 2565 Kolsch yeast. I'm looking forward to the crisp and zesty finish the yeast will add to the recipe.

 

My "go to Kolsh", if there's such a thing>>?? Is French Broad's "Gateway Kolsch." It's the only one I drink regularly. It's got a slightly funky taste that I find common with other "kolsh" beers I've sampled.

 

Man I still wish I could have a bottle of Mühlen right now... even in a bottle it's great.

 

Not sure of your experience with this yeast, but I recommend fermenting on the cold side (below 60). Just finished a keg ferment that was fermented at 63-65 degrees. It was a good beer, but as it aged it developed a pronounced almost-tangerine like note. My preference in koelsch is the "crisp and zesty finish" you mentioned. Good luck with your beer.