Kölsch

Ken Bazley takes us through a brief history of the Kölsch style...

Transcript

1. KÖLSCH
   by Ken Bazley
   

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2. Pre-Konvention History
   • Brewing tradition in Köln goes back 1000
   years.
   
   
   • Kolsch relatively new style - as a term used to
   describe beer only used in the last 100 or so
   years.
   
   
   • Developed from wiess, an unfiltered bitter
   lager beer - not to be confused with weiss.
   

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3. Pre-Konvention History
   • The name Kölsch is also the name of the local dialect.
   
   
   • It began to surface as the name for this top-fermenting
   style of beer in the latter half of C19th
   
   
   • First used in an official capacity after WW1
   
   
   • 1920’s - the first distinction was made between echt Kolsch
   which was filtered and Kolsch wiess, which was not.
   
   
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4. Kölsch Konvention
   • 700 year tradition of Cologne brewers organising themselves to
   protect their rights and their craft
   
   
   • The Kölsch Konvention regulates which beers can be called Kölsch.
   The rules of this were approved by Federal Cartel Office in 1985
   
   
   • Hans Sion in 1945 recognised the need for rules governing
   production and distribution of the various Kölsch brands.
   
   
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5. Kölsch Konvention
   • 24 breweries signed Kölsch Konvention in 1986. Some disappeared or
   taken over. Newer breweries have also opened, including Hellers in
   1991 and Bischoff in 2001
   
   
   • 16 brands of Kölsch are produced currently by 9 breweries
   
   
   • In 1997 Kolsch received a protected appellation from the EU – the
   only beer style in the World to be protected like this.
   
   
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6. KÖLSCH BRANDS
   

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7. Konvention Description
   • A full beer (11-14 plato / 1.044-1.056 OG)
   
   
   • Top fermented
   
   
   • Filtered bright
   
   
   • Dry
   
   
   • Hoppy
   
   
   • “Produced in Cologne, with the exceptions as per section1 para 2. The designation
   "Kölsch" may only be used for light, highly fermented, hoppy, clear, top-fermented full-
   bodied beer produced in accordance with the Reinheitsgebot, which is produced within
   the "Kölsch" area of
   ​ ​
   origin and which is produced there conventionally and under the
   designation "Kölsch" and corresponds to the top-fermented beer sold. The area of
   ​​
   origin
   of Kölsch is the urban area of
   ​ ​
   Cologne. The area of
   ​​
   origin also includes those breweries
   outside of the city of Cologne that had already acquired valuable ownership of the
   designation "Kölsch" before these competition rules came into force.”
   
   
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8. BJCP Description
   • ABV 4.4% -5.2%
   
   
   • FG 1.007-1.011
   
   
   • IBU 18-30
   
   
   • OG 1.044 – 1.050
   
   
   • EBC 7.0 – 10.0 (3.5 – 5.0 SRM)
   
   
   • A subtle, brilliantly clear, pale beer with a delicate balance of malt, fruit, and hop character, moderate
   bitterness, and a well-attenuated but soft finish. Freshness makes a huge difference with this beer,
   as the delicate character can fade quickly with age.
   
   
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9. THE TASTING…
   

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10. Recipe Discussion
    • According to Eric Warner (author of Kölsch - History, Brewing, Techniques, Recipes)this is the recipe if you want to make the perfect
    Kölsch
    
    
    • For a 5 gallon batch
    
    
    • OG 1.045
    
    
    • IBU 22
    
    
    • Soft water
    
    
    • Triple-step infusion mash – 62C, 71C, 78C mashout.
    
    
    • Malt
    
    
    • 3.18kg Pils malt
    
    
    • 0.34kg Wheat malt
    
    
    • Hops
    
    
    • Perle @ 60min
    
    
    • Perle @ 20min
    
    
    • Hersbrucker @ 10min
    
    
    • Kölsch yeast
    
    
    • Then lager @ 0C for 21 days
    
    
    • Carbonate to 2.3 vols (2.65 for bottled)
    
    
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11. Recipe Discussion
    • Mark Sanderson’s award-winning recipe
    
    
    • OG 1.048
    
    
    • IBU 25
    
    
    • Single-step infusion @66C plus mashout @ 75C.
    
    
    • Malt
    
    
    • 97% Heidelberg (Bestmalz)
    
    
    • 3% Acidulated malt
    
    
    • Hops
    
    
    • Perle @ 60min – 15.1 IBU
    
    
    • Perle @ 10min – 6.6 IBU
    
    
    • Perle @ FO – 3.5
    
    
    • Kölsch yeast @ 14C + diacetyl rest
    
    
    • Then lager @ 4C for 52 days
    
    
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12. Find out more…
    Buy this book:
    
    
    

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13. Acknowledgements
    • Eric Warner’s book
    
    
    • Kölsch Konvention website
    
    
    • https://www.koelner-brauerei-verband.de/k%C3%B6lsch-konvention
    
    
    • Wikipedia
    
    
    • Also I stole loads of images from the internet, (especially these lovely ones which have formed the
    background to my presentation) so if they’re yours, then thanks.
    
    
    • Danke schön unt prost!
    
    
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