How To Brew Kolsch Beer: Mastering the Minutiae of German Purity

Kölsch beer was first brewed in the city of Cologne, Germany. Beer in Germany is extremely intriguing in that regional specialties reign supreme;

• Altbier from Düsseldorf
• German Helles Exportbier from Dortmund
• Rauchbier in Bamberg
• Kölsch from Cologne

Each region brings about a uniquely brewed beer that has distinctive characteristics specific to that beer style, Kölsch is certainly no different.

A blonde colored beer that is approachably hopped with wisps of fruity aroma. It is top fermented, cold-conditioned and is palatable for a wide variety of beer drinkers.

The town of Cologne is situated along the heavily trafficked Rhine River and perfectly positioned between both Munich and London.

It was because of their location along the shores of the Rhine River that the town of Cologne became the impetus for the brewing industry during the Middle Ages.

In 1396, twenty-two breweries formed a union or guild as it’s called, in order to protect themselves and their craft. This guild gave a voice to those fighting against taxation, labor, and trade practices bestowed upon them by the ruling class. This persistence and attention to brewer’s rights is still relevant today.

Hops Come into the Picture

Hops were first mentioned in Cologne in 1408. Up to now, brewers were usually brewing gruit beers. A gruit beer uses a herb mixture that is used for bittering and flavoring the beer instead of hops.

Keutebier was a wheat and barley beer with hops that became popular in northern Germany.

At first keutebier was seen as a threat to the development of kölsch, even the guild was against admitting these brewers. By 1495, gruit beers were outlawed. This laid the groundwork for the future of kölsch beers.

Surviving the Test of Time

Only brewers in Cologne and Düsseldorf were brewing top-fermenting ales in the nineteenth century. Since refrigeration was now a possibility, altbier and kölsch brewers adopted cold-conditioning their beers.

Both of these styles became known as obergaerige laberbier or top fermented, cold-conditioned beer.

Nobody is exactly sure why the brewers in Cologne decided on top-fermenting and cold-conditioning their beers. Some have argued this was done just to be different and to stand out. Whatever the reason, this beer has survived the test of time.

Beer and War – War and Beer

As Kölsch was gaining its popularity and identity, World War I was about to begin. Strict rationing took place at this time and this hit the Cologne brewers hard. Heavy taxation followed and prohibited brewers from seeing their previous prosperity.

World War II had an even more devastating effect on the Cologne brewers.

With a city leveled, population reduced by 90%, and many brewers now soldiers. By 1946, there were only three breweries remaining in Cologne. Within time things grew for the better.

Within a couple decades, there were the same numbers of breweries in the guild when it started 650 years earlier.

The Birth of “Kölsch style”

In 1985 as many breweries were trying to mimic these Kölsch beers, The Kölsch Konvention formed. Twenty-two brewers signed contracts stating only brewers in and around the city of Cologne could define their beers as a true Kölsch.

This is why whenever American brewers have a Kölsch on tap, it is labeled as a Kölsch “style” beer.

Kölsch Beer Style Profile

Appearance

Beer should appear light gold, almost straw color. High clarity and low to medium white head which usually is not long lasting.

Aroma

Delicate fruit aroma on the nose, a product of fermentation. Pilsner malt aroma should be quite low. A low noble hop character is present and acceptable, but not found in those beers brewed in Cologne.

Yeast can have a low winy or sulfury note, along with apple, cherry, or pear.

Mouthfeel

Medium – light bodied with good carbonation. Attenuation is good which indicates little residual sweetness. A smooth, crisp mouthfeel across the palate.

Taste

Flavor is soft, highly attenuated malt, low fermentation sweetness, and notes of bitterness. Dry finish, with no overly harsh aftertaste.

There may be a mineral or sulfur character from either water or yeast, which can add dryness. Hop flavors are usually medium-low to medium.

Food Pairing

An apple or pear salad compliments that slight fruit aromas coming from a Kölsch. To mimic the bread like character from the malt, a flatbread or pizza would pair nicely.

Bratwurst can be a nice contrast to the light crispiness of the beer. It will cut through the fat very well. Nutty cheeses can be a nice pairing as well.

Numbers for a Kölsch

• Color Range: 3.5 – 5 SRM
• Original Gravity: 1.044 – 1.050 OG
• Final Gravity: 1.007 – 1.011 FG
• IBU Range: 28-30
• ABV Range: 3.5 – 5.0%

Tips for Brewing your own Kölsch Beer

Grain

Usually authentic examples these days can have either Pilsner malt or a Pale malt as the base malt. Vienna malt or Munich may be added as a specialty malt in this case.

Hops

German noble hops are the hops or choice with a good Kölsch. Hallertau, Tettnang, Spalt. Some brewers like Willamette, Liberty, and Fuggles. Stay away from the American citrusy hops.

Yeast

• Wyeast 1007 German Ale, Wyeast 2565 Kölsch, and Wyeast 2575 Kölsch II
• White Labs WLP 029 German Ale/Kölsch, WLP 036 Dusseldorf Alt
• Imperial Yeast G03 Dieter
• Dry Yeast Mangrove Jack Workhorse Beer Yeast, Safale K-97

Kölsch Homebrew Recipe

Malt

• 60% 6 lbs Pilsner German
• 40% 4 lbs Vienna Malt

Hops

• 2.00 oz Hallertauer Pellets – Boil 60.0 min
• 0.50 oz Hallertauer Pellet – Boil 15.0 min

Yeast

• 1.0 pkg German Ale (Wyeast #1007)

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Frequently Asked Questions

What is Kölsch Beer?

Kölsch beer is a unique style of beer originating from Cologne, Germany. It’s known for its pale, clear appearance with a bright, straw-yellow hue. This beer style is warm fermented at around 13 to 21°C (55 to 70°F), then conditioned by lagering at cold temperatures.

This hybrid brewing process gives Kölsch its characteristic clean, crisp taste, akin to light lagers, yet with a subtle fruitiness of ales.

How to Brew a Kölsch?

Brewing a Kölsch involves a multi-step process, starting with gathering your ingredients and equipment. A typical Kölsch recipe would require an all-grain blend of primarily Pilsner malt, with some Vienna or Munich malts for added complexity.

The hops used are usually of the noble variety, like Hallertauer or Tettnanger. Following the mashing, lautering, and boiling processes, the wort is then fermented at warmer temperatures before being lagered at colder temperatures to condition.

Throughout this process, maintaining a clean brewing environment is crucial to achieve the desired clarity and taste.

What Makes a Kölsch a Kölsch?

The unique identity of a Kölsch is rooted in its geographical origin, brewing process, and the ingredients used. The Kölsch Konvention, a treaty signed in 1986, stipulates that only breweries located within the city of Cologne can legally label their beer as Kölsch.

Furthermore, the hybrid fermentation and lagering process, along with the use of specific malt and hops varieties, contribute to its distinctive taste profile.

How to Achieve the Best Kölsch Recipe for Homebrewing?

To make your best Kölsch, adherence to traditional brewing methods is advisable. Utilizing a Kölsch recipe with an all-grain blend and noble hops will get you closer to the authentic taste.

Additionally, paying careful attention to the fermentation temperatures and ensuring a clean brewing environment will significantly impact the outcome.

Some homebrewers also suggest experimenting with the ratio of malts or trying different hops varieties to achieve a personal touch while maintaining the classic Kölsch characteristics.

What are the Ideal Hops for Kölsch?

The ideal hops for Kölsch are the noble hops varieties such as Hallertauer and Tettnanger. These hops contribute a mild bitterness and a subtle herbal or spicy aroma, complementing the clean, malt-forward profile of Kölsch without overpowering it.

However, some brewers might experiment with other hops varieties to create a unique twist to the traditional Kölsch flavor.