What is wrong with these beers?

First off, that's probably one of the more solid lists I've seen in an internet article from the standpoint of quality and availability. Second, if you read through many of the comments you will appreciate the BA community a hell lot more.

 

Agreed, clickbait. You start to see a pattern after seeing enough of these.

That's just how magazines work though, it is what it is.

 

Never brewed a kolsch, but our very own Ba lists it as a German ale. Kolsch yeast is top-cropping, so by definition it's an ale whether you lager it or not. <adjusts fedora>

 

That is a solid list. I would probably never bother to attempt putting something like that together, but I like lots of those beers and they are good suggestions. I don't worry about what other people say, as I adjust my beret.

 

I agree that as articles such as this one go, the curated beer list here shows to me that some thought was put into it based on the target audience. You (we) have to remember that the vast majority of the audience who will read this article are craft beer neophytes, they are not BAs. And for those neophytes who are inspired by this article to actually step out and try one or more of the beers, it makes sense that the list be of beers that are relatively accessible across the whole country.

Most of the people who posted comments after the article are beer geek wannabe's showing their novice ignorance while thinking they sound all-knowing.

It is a beer list such as this, in an article such as this, that helps to keep craft beer accessible to the average person, inviting them into the fold, as opposed to the haughty wine lists by wine writers touting a bunch of wines with high scores and rare vintages that the average person could never acquire. Most people don't want beer to reach the level of wine snobbery and exclusivity such as that.

This article succeeds in being on point and "keeping it real."

 

Careful, your going to upset @marquis

 

Wouldn't that make it some kind of hybrid?

Edit: Can we just call it 'beer'?

Post Script: To hell with it. I'm calling it a stout.

 

Exactly what it is. Brewed in the old-fashioned way, stored in the new-fashioned way to smooth it out.

Please don't use this site as reference for German beers; it, and its author, have been discredited in content accuracy too many times to not be trusted.

 

lol - I liked the article - your mistake was reading the comments - you only do that if you want to aggravate yourself. I took the article as a light read intended to stir up some interest in craft beer, and thought the commenters' "edginess" was misplaced. If it were an article in a beer industry mag, like BeerAdvocate (<-- *brown-nosing*), their comments might be more appropriate. But it's Wired...

 

Kolsch is a lagered ale. Ale yeast is used in the brewing process but it's fermented very low for ale, and then it spends a long time in secondary fermentation at low temps. I think that's where the confusion is. It's brewed basically using lager techniques, but ale yeast is used which makes it an Ale.

 

The thing with Koelsch is that people are trying to apply terms from both the British Isles (and BJCP) and Germany.
It's "lagered" but is using a warm/top fermenting yeast (typically what people call an "ale" these days). That makes it unique. Freaking out about people calling it one or the other is pretty ridiculous.

 

It's funny how this thread ended up becoming about Kolsch... even tough most people don't even drink much of it. (I'd drink more of it if I could.)

I honestly don't think that any of this ale vs lager stuff really matters on a technical level (and that's how people want to approach it), but I do think it matters on a cultural one. Not everyone will agree with the thinking above.

People should really try Ron Pattinson's page for some deeper insight:
http://barclayperkins.blogspot.com/2008/05/is-klsch-ale.html

 

That dude is serious about his classifications. He had some interesting information mixed in with all his snark. I still think most american brewers would classify it as an ale simply because of the yeast that is used (right or wrong).

Here is how Schlafly describes their Kolsch:
Our Kölsch is a classic golden ale that uses a centuries old yeast strain sourced from a famous Kölsch brewer in Köln, Germany. Fermented at 62 degrees, then cold conditioned, it has the delicate fruity aroma of an ale with the crisp, clean finish of a lager. It is brewed with lightly roasted malt and 100% German Noble Hops: Perle for bitterness and Hallertau Traditional for flavor and aroma.

In 1918, the term Kölsch was used to describe the ale brewed in Köln, a city on the Rhine River in western Germany. The style began to rise in popularity in the 1960s and now, many American craft brewers brew variations of the style, labeling it a golden ale. Our Kölsch is unique to the Schlafly brewery because Ulrike, a native of Köln and wife of brewery co-founder Tom Schlafly, connected Schlafly Beer with the Gaffel Brewery of Köln. Schlafly Beer won the Gold Medal for Best German-style Kölsch in the World Beer Cup in 2010.

Sierra Nevada's description of their Kolsch:
Our Left Coast take on a crisp, classic German-style ale is hopped up with zesty American and European hops for a twist on a traditional light-bodied beer.

From Cologne to California, Kölsch-style beers are a favorite around the world, prized for their incredible drinkability while maintaining a depth of flavor. As our stamp on this style, this Kölsch style has a punch of bright, citrusy American whole-cone hops to add West Coast character to this well-traveled ale.

 

I agree with everyone who called "Clickbait"

 

I thought the list was good. Would love to try some of them. Some I have. Comments here, there, everywhere. Choose for yourself. Kolsch, ale, lager, stout. In my circles that doesn't matter, except me. To those I drink with it's beer. And they're BMC fans. Drink up and cheers to you all.

 

Here is what the BJCP says in 2015 guidelines.
"Characterized in Germany as a top-fermented, lagered beer."

No mention of altbier? Altbier is top fermented at cool temperatures and then lagered. Koelsch is not unique in the process, even in Germany.

 

The only thing about the article that rankles me is the title. I don't really understand what is "weird" about any of those beers.

 

It also has a lovely breadiness like a lager and a beautifully restrained yeast such that confusing it with a lager is understandable.