Friday, February 15, 2008


Fever For The Flavor Friday
(from BJCP)

6C. Kolsch style ale

Very low to no malt aroma. A pleasant, very subtle fruit aroma from fermentation (apple, cherry or pear) is desireable, but not always present. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Some yeasts may give a slight winy or sulfury character (this characteristic is also optional, but not a fault).

Appearance: Very pale to light gold. Authentic versions are filtered to a brilliant clarity. Has a delicate white head that may not persist.

Flavor: Soft, rounded palate compromising of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh afterstaste). One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Some versions can have a slightly sulfury yeast character that accentuates the dryness and flavor balance. Some versions may have a slight wheat taste, although this is quite rare. Otherwise very clean with no diacetyl or fusels.

Mouthfeel: Smooth and crisp. Light body, although a few versions may be medium-light. Medium carbonation. Highly attenuated.

Overall Impression: A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle pilsner, or perhaps a blonde ale.

History: Kolsch is an appellation protected by the Kolsch Konvention, and is restricted to the 20 or so breweries in and around Cologne (Koln). The Konvention simply defines the beer as a "light, highly attenuated, hop -accentuated, clear top-fermenting Vollbier"

Comments: Served in tall, narrow 200ml glass called a "Stange". Each Cologne brewery produces beer of different character, and each interprets the Konvention slightly differently. Alloow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kolsch tends to have a relatively short shelf-life; older examples can show some oxidation defects. Some Colgone breweries (e.g. Dom, Hellers) are now producing young, unfiltered versions known as Weiss ( which should not be entered in this catergory).

Ingredients: German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Extremely soft water. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149F. Fermented at cool temperatures (59-65F, although many Cologne brewers ferment at 70F) and lagered for at least a month.

Vital Stats: OG: 1.044-1.050
IBU's: 20-30 FG: 1.007-1.011
SRM: 3.5-5 ABV: 4.4-5.2%

Commercial Examples: Available only in Cologne only: PJ Fruh, Hellers, Malzmuehle, Paeffgen, Sion, Peters, Dom; import version available in the N. America: Reissdorf, Gaffel; US versions: Goose Island Summertime, Crooked River Kolsch, Harpoon Summer Beer, Capitol City Capitol Kolsch

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