What the Hell Is a Kölsch?

Hey even though we act like it, we admit, we don’t know everything. And one thing that’s cool to know more about is the kind of beer that you’re drinking. Each beer style has a back-story – a reason why it came about – and from time to time, we’ll be sharing with you some of what we know.

So welcome to the latest in our ongoing series…”What the Hell Is aKölsch?”

, What the Hell Is a Kölsch?The Basics:

Kölsch is a classic beer style that was first brewed along the Rhine, in Cologne, Germany. The style was originally brewed as competition to Dusseldorf’s very similar Altbier. Kölsch was then seen as a milder option to the standard German pale lager.

Traditionally a Kölsch is warm-fermented at a temperature around 13 to 21°C (55 to 70°F),  then cold-conditioned, or lagered.

The Kölsch, at it’s most Europeon, has been described as “a clear beer with a bright, straw-yellow hue,” with a vaque “breadiness” and a prominent, but not extreme, hoppiness.”

American varieties might vary some in color and the degree of head but they all share that trademark balance of dryness and sweetness that defines the classic Kölsch.

Kölsch beers are generally sessionable, low-gravity affairs and many in the states are released as summer brews.

 

, What the Hell Is a Kölsch?Kölsch Brews That We Like and You Might Want to Try:

Schlafly Kölsch (Saint Louis, MO) – Brewed using a centuries-old yeast strain sourced from a brewer in Köln, Schlafly Beer has delivered a brilliant take on the German classic.

Saint Arnolds Fancy Lawnmower Ale (Houston, TX) – Saint Arnold Brewing understands classic styles and this 4.8% ABV “lawnmower beer” is bright and perfectly balanced.

Harpoon Summer Beer(Boston, MA) – Harpoon’s take on the Kölsch was inspired by a trip that the brewery’s founders, Dan Kenary and Rich Doyle, once took to Cologne. Their Summer Beer is a hot weather refresher – crisp and lightly sweet with just a hint of lemon.

 

Our Take:

There’s no question that the Kölsch style has always been more popular in Germany than it’s been in America, but things are changing. Many craft beer fans are finding themselves moving away from higher-alcohol beers and at the same time, interest in “sessionable” brews is without a doubt growing.

Concurrently, American brewers seem to be rethinking their summer releases lately and are showing a renewed interest in this classic style as an alternative to the pilsners or the lightly hopped summer lagers.

Bottom line – The Kölsch style has “re-arrived” in the states – and its popularity is growing considerably, especially as a summer “alternative.”

 

For more in our ongoing “What the Hell Is?” series, check out:

What the Hell is a Kölsch

What the Hell is a Rauchbier

What the Hell is a Gruit Ale

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