1.5 oz Spalt hops (4% AA bittering for 60 minutes).The beer uses very soft water and is often lagered for a month after fermentation. Most Kölsch recipes use Spalt hops, but other German noble hops can be used. Wheat malt is not common in the commercial versions of the beer, but shows up in many homebrew recipes. Some recipes use wheat malt or Vienna malt, but it is less common. Kölsch typically uses German pilsner malt and/or pale malt. Like any German beer, the ingredients for this beer follow Reinheitsgebot. The American versions are “Kölsch-style” since they cannot be called “Kölsch”. Some commercial examples of the beer are Reissdorf, Gaffel, Alaska Summer Ale, Harpoon Summer Beer, or Sünner Kölsch. Kölsch is similar to an American Blonde Ale, but finishes much cleaner and crisper. The color of the beer is straw-like (3.5-7 SRM). The Brewer Style guidelines list the beer’s alcohol content at 4.4 – 5.2% ABV, but I would error on the lower end of the spectrum. These beers typically are between 4% to 4.5% ABV. It is very low in esters, and has no diacetyl. There is no hop aroma and little hop flavor. Any fruitiness in the beer should be very subtle. Some Kölschbiers have some fruity flavor, but it is very slight. It can be slightly sweet, but has no malty aroma and finishes very dry. If you handed a Kölsch to an unaware beer drinker, it is very common to mistake the beer as a lager.
The beer is so anti-class that the breweries all agreed that no Kölsch would be sold with “special”, “extra” or any other add-on. Karl Marx remarked that his revolution could never take hold in Köln, because the workers drink with their bosses.
People from all economic classes enjoy the beer. In short, the beer is a pale ale from Köln. The Kölsch Convention states that Kölsch must be brewed in Köln, pale in color, top-fermented (ale), hop accentuated, and filtered. This restriction is an extension of the Kölsch Convention of 1986. Since the European Union gave special protection to Kölsch in 1997 (geschützte Herkunftsbezeichnung), only 14 breweries legally produce Kölsch. Unfortunately the World War decimated the German Kölsch industry and only 2 breweries remained. In the 1930s, at least 40 breweries made Kölsch. The beer style has been around for several centuries, but was never called Kölsch until the Sünner brewery labeled it as such in 1918. Kölsch (pronounced “koelsch”) is a beer brewed exclusively by the breweries in Köln (or Cologne to the English speaking countries).
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Follow want a good lager, but you can’t make one because you do not have refrigeration? Try a making a Kölschbier! Today, guest blogger DJ provides an excellent summary of how to brew Kölsch.
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