A Kolsch seems to be one of the most loosely defined styles of beer. I've seen all kinds of different ale yeasts used (not necessarily Kolsch yeasts), lots of different ingredients, many different fermentation temperatures, and suggestions that a Kolsch does not even need to be lagered! So what actually makes a Kolsch a "Kolsch"? What are the basic things common to ALL Kolsch's? What actually gives it that unique Kolsch, lager-like taste?