I love the stuff, I brew 20-30 gallons of it toward the end of the winter so I can have it when the weather warms up. I hope to brew it year-round once I get my brew room insulated/cooled. Getting it to clear up properly can be an issue, though.
I love Kolsch, but it’s hard to find on tap around the city; and when you do it’s usually expensive for a session beer. If you buy it as an imported bottle, you’re also paying the same price as you would for other good German imports. I haven’t tried brewing it yet, I usually stick to brewing wheat beers for summer. Maybe once I get a kegging set-up finished, and can filter it, I’ll brew a bunch of it for the summer. As the above poster mentions, it’s tough to clear it properly.
I love the stuff, I never know how to describe it to people when they ask what it tastes like though.
I started enjoying it when I tried it in Köln, and I drink imported stuff every now and again, but I haven’t really found one brewed in the U.S. that tastes as good as the stuff I had in Germany.
I had a Canadian Style Kolsch once; went well with a Canadian Style Bacon Pizza.
Just in case anyone else is lost, Kolsch is an appellation–it has to be brewed in Koln, Germany. Thus, you could have a Kolsch-style beer. Think of it like Champagne.
Ryan-are you going to spill the beans, or shall we just assume you were searching TTB label approvals…
May 29, 2009, 12:35am :: Posted by ryan in general beer 
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I’ve got a batch brewing at my house right now.
I love the stuff, I brew 20-30 gallons of it toward the end of the winter so I can have it when the weather warms up. I hope to brew it year-round once I get my brew room insulated/cooled. Getting it to clear up properly can be an issue, though.
I’m getting verklempt just thinking about it.
I love Kolsch, but it’s hard to find on tap around the city; and when you do it’s usually expensive for a session beer. If you buy it as an imported bottle, you’re also paying the same price as you would for other good German imports. I haven’t tried brewing it yet, I usually stick to brewing wheat beers for summer. Maybe once I get a kegging set-up finished, and can filter it, I’ll brew a bunch of it for the summer. As the above poster mentions, it’s tough to clear it properly.
The Herk has one on tap right now. Good deal during happy hour, too!
I love the stuff, I never know how to describe it to people when they ask what it tastes like though.
I started enjoying it when I tried it in Köln, and I drink imported stuff every now and again, but I haven’t really found one brewed in the U.S. that tastes as good as the stuff I had in Germany.
pronounced “kelsh”
….correct or incorrect?
I have a “Kölsch” on tap in my basement right now. It isn’t clear, but rather yummy. A nice tall glass after mowing the lawn is awesome.
As opposed to “French-Style Kolsch?”
It wasn’t my wording.
Didn’t Rock Bottom use to make Hoochie Koochie Kolsch? I recall it being pretty good stuff.
The first beer I made as a home brewer, look where that got me.
I only like the German Kolsch bier,not that French style.
I had a Canadian Style Kolsch once; went well with a Canadian Style Bacon Pizza.
Just in case anyone else is lost, Kolsch is an appellation–it has to be brewed in Koln, Germany. Thus, you could have a Kolsch-style beer. Think of it like Champagne.
Ryan-are you going to spill the beans, or shall we just assume you were searching TTB label approvals…
*cough* Summit *cough*
*cough* just waiting for a certain marketing person to give me complete details… *cough*
…er she did… see new post soon…