 | Kolsch is an appellation for a beer originally brewed in the Kolin area before the lagering revolution. Again, like an Altbier or Steam beer, it is warm fermented and then aged at cold temperatures. Kolsch is characterized by a golden color and slightly dry, winey and subtly sweet palate. This style should have light body, with a low hop flavor and aroma with medium bitterness. Goes well with lightly smoked sausages. Best served cold at 48 degrees F. |
Kölsch, also written Koelsch, is a local beer speciality brewed in Cologne, Germany. It is a clear beer with a bright straw-yellow hue, and it has a prominent, but not extreme, hoppiness. It is less bitter than the standard German pale lager. Furthermore, Kölsch is warm fermented at a temperature around 13 to 21°C (55 to 70°F) and then cold-conditioned, or lagered.[1] This manner of fermentation links Kölsch with some other beer styles of central northern Europe, such as the Altbiers of northern Germany and the Netherlands.
Kölsch is strictly defined by the Kölsch Konvention, an agreement between the members of the Cologne Brewery Association. It is a pale, highly attenuated, hoppy, clear, top-fermenting beer with an original gravity of between 11 and 16 degrees Plato (1.044—1.065). In practice almost all Kölsch brands have a very similar gravity near the middle of this range. |
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