23 replies to this topic

[HVB]

A higher attenuator so the finish is drier and not sweeter... makes sense if someone prefers a dry beer.  Not sure if their beers suffer from cloudiness but most kolsch yeasts will eventually drop out.  

These beers are all hazy hoppy ones so the cloudiness does not matter.  In reality, with the modern hops having a sweetness of their own the high attenuation would help the beer be less cloying... IMO.

[positiveContact]

No. Texas only I think. Kolsch yeast has always sounded good to me for a ipa or hoppy beer. Carton Boat beer uses it too. One of these days I will have time to test it out.

 

I've always found kolsch to almost be a blend of lager and maybe slightly belgian like flavors.  never made one myself so maybe I've just had commercial examples that weren't true to style.

[Big Nake]

"American kolsch" gets a little confusing because it's often not kolsch-like at all... American hops, yeast that is not kolsch yeast, etc.  A good German Kolsch is clean & clear and the yeast is neutral but with a slight wine-like tartness to it that can be more or less pronounced depending on temp.  It usually has a pretty firm bitterness too.  Many American "gold ales" are labeled as a kolsch but they don't seem to be very kolsch-like to me.  I had one from a brewery in Chicago and I thought it was a nice beer so I asked them for the recipe.  They used Nugget and Santiam hops, American 2-row and he told me that the yeast was US05/1056.  A nice recipe but not really a kolsch.  

[positiveContact]

A good German Kolsch is clean & clear and the yeast is neutral but with a slight wine-like tartness to it that can be more or less pronounced depending on temp.

 

maybe this is it.