One of Germany's summer session beers, Kölsch is a fairly recent development by beer-historical standards. The style has no exact birthday, but instead emerged gradually as a beer style in Colgne shortly after World War I. Frequent contributor Horst Dornbusch provides BYO readers with a recipe for this style of beer.
One of Germany’s summer session beers, Kölsch is a fairly recent development by beer-historical standards. The style has no exact birthday, but instead emerged gradually as a beer style in Colgne shortly after World War I. Frequent contributor Horst Dornbusch provides BYO readers with a recipe for this style of beer.
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Recipe
One of Germany's summer session beers, Kölsch is a fairly recent development by beer-historical standards. The style has no exact birthday, but instead emerged gradually as a beer style in Colgne shortly
Recipe
The grain bill of the classic copper-colored altbier — which is internationally also known as a German Brown Ale — is almost Munich-like, but with a slightly less “caramelly” character than a Märzen, and less dark than a dunkel. It differs from a Munich brew, however, in its much more pronounced hoppiness. This creates a wonderful blend of malt-and-hop aromas in the finish, which is often described as bitter-sweet. The uniqueness of this beer — an ale after all — comes from the clean fermentation of a relatively cold-tolerant, top-fermenting specialty yeast.