Kölsch

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

Transcript

1. KÖLSCH by Ken Bazley
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.
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. • 
 

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. • 
 

6. KÖLSCH BRANDS
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.” • 
 

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…
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:
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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