Kolsch History Brewing Techniques Recipes – Eric Warner

Kölsch is even available in cans. Interestingly enough, there is an ongoing debate in Germany, and particularly in Bavaria, regarding the increasing use of cans as a beer package. The small- and medium-sized brewers claim the can is an environmental threat, because breweries in Germany typically rewash their bottles, collected through an extensive deposit system. The large breweries feel it is their duty to provide their customers with a convenient package, and because cans are lighter than bottles, shipping costs are less for canned beer.

Cans also offer more protection from light. The debate has escalated to the point that there has even been a suggestion of legislation regulating the use of cans in breweries; however, canning beer is kosher with the Biersteuergesetz. Whereas the majority of all beer sold in America is in cans, it is the opposite in Germany. So despite the increased presence of cans on the store shelf in Germany, you are still more likely to find your Kölsch in a bottle.

That is, unless you are enjoying a draft Kölsch. OceanofPDF.com The Fun Part: Drinking Kölsch and Enjoying Cologne Fearing God makes one blessed Drinking beer makes one happy Therefore, fear God and drink beer and you will stay blessed and happy —Anonymous The Stange of Kölsch What separates the bona fide beer styles of the world from the impostors or wanna-bes is the glass. Insipid swill can be served in the most generic glassware, but this classic beer style has its own distinctive glass. Weizen beer has its vase-shaped glass with a narrow bottom, real ales have the queen’s pint, and Kölsch has the two-centiliter Stange.

In fact, according to the Kölsch Konvention, “the producers of Kölsch will to the best of their abilities see that Kölsch will only be poured in the so-called ‘Kölsch Stange’ (Kölner Stange).” The prevailing theory is that the unique size and shape of the Stange prevents the beer from becoming too warm or going flat too soon after it is poured. The Stange holds a net volume of approximately seven ounces and is made of very thin glass. Net volume is to be differentiated from gross volume, because in Germany all glassware has a calibration mark below the rim of the glass, designed to protect the interests of the consumer.

The Classic Beer Style Series is devoted to offering in-depth information on world-class styles by exploring their history, flavor profiles, brewing methods, recipes, and ingredients. OTHER BOOKS IN THE CLASSIC BEER STYLE SERIES Brown Ale Altbier Barley Wine Stout Bock Scotch Ale German Wheat Beer Belgian Ale Porter Oktoberfest, Vienna, Märzen Lambic Continental Pilsener Pale Ale OceanofPDF.com KÖLSCH History, Brewing Techniques, Recipes Eric Warner Classic Beer Style Series no. 13 A Division of the Brewers Association Boulder, Colorado OceanofPDF.com Brewers Publications, Division of the Brewers Association PO Box 1679, Boulder, CO 80306-1679 (303) 447-0816; Fax (303) 447-2825 BrewersAssociation.org © 1998 by Eric Warner All rights reserved.

Except for use in a review, no portion of this book may be reproduced in any form without written permission of the publisher. Neither the author, editors, nor the publisher assumes any responsibility for the use or misuse of information contained in this book. ISBN-13: 978-0-937381-58-8 ISBN-10: 0-937381-58-6 EISBN: 978-1-938469-29-9 Please direct all inquiries or orders to the above address. Library of Congress Cataloging-in-Publication Data Warner, Eric Kölsch : history, brewing techniques, recipes / Eric Warner.

p. cm. — (Classic beer style series ; 13) Includes bibliographical references and index. ISBN 0-937381-58-6 (alk. paper) 1. Beer—Germany—Cologne—History. 2. Brewing industry—Germany—Cologne—History. I. Title. II. Series. TP577.W283 1998 641.2´3—dc21 98-28044 CIP OceanofPDF.com To the small and regional brewers in Europe and North America. Be smarter, communicate your point of difference better, and, above all, always make the next batch your best. OceanofPDF.com Contents Acknowledgments Introduction Chapter 1. The Beer That Made Cologne Famous Chapter 2.

Sensory Profile and Chemical Composition Chapter 3. Brewing Kölsch Chapter 4. Fermentation, Maturation, and Packaging of Kölsch Chapter 5. The Fun Part: Drinking Kölsch and Enjoying Cologne Chapter 6. Recipes for the Hobby Brewer and the Professional Appendix A. The Breweries of Cologne Appendix B. Cologne’s Classic Cuisine Appendix C. Unit Conversion Chart Glossary Bibliography Index About the Author OceanofPDF.com Acknowledgments Thanks to Horst Dornbusch for providing technical assistance on this project, both in the form of direct input on the manuscript and lending me hard-to-find, out-of-print books written in German on the subject of Kölsch.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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