Upgrade to Pro — share decks privately, control downloads, hide ads and more …

Kölsch

 Kölsch

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

Avatar for London Amateur Brewers

London Amateur Brewers

September 11, 2023
Tweet

More Decks by London Amateur Brewers

Other Decks in Education

Transcript

  1. 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.
  2. 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. • 
 • 

  3. 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. • 
 

  4. 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. • 
 

  5. 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.” • 
 

  6. 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. • 
 • 
 • 
 

  7. 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) • 
 • 
 • 
 

  8. 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 • 
 • 
 • 
 

  9. 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! • 
 • 
 •