We’re getting near the end of actually completing our Style of Beers series. A lot of terrain has been covered, but a few styles had to wait on being written. It’s getting to be the time of year that many people prefer a lighter bodied beer that doesn’t fill them up. Even avid beer drinkers will sometimes switch gears during the warm weather. For me, I can drink a heavy stout no matter the time of the year. However, since Kolsch is lighter, I’ve decided to wait on the warmer weather to post about it. By the way, the rest of our styles series articles are here.

Kolsch, as a style, was initially made in Cologne, Germany. The official name wasn’t given until the early half of the 20th century, and much attempt has been made to protect it, such as only calling a Kolsch from Cologne by that name. Some non-Cologne breweries skirt the issue by simply calling their versions Kolsch-style beers. Whatever works!

As far as what a Kolsch actually is, it is technically considered an ale because it uses top fermenting yeast and is kept warmer during primary fermentation temperatures. Subsequently, it undergoes lagering for a period of time after primary fermentation. Because of the specific yeasts used and the lagering time, Kolsch beers are about the closest ales get to the cleanness and character of lager beers. This is why many people consider Kolsch a good summer beer.

In comparison to traditional (read “authentic”) versions of Pilsners, Kolsch is just shy on the bitterness level and has what some people describe as champagne-type qualities. It is a refreshing and semi-dry style of beer that is worth giving a try, especially on a hot spring or summer day. Enjoy a Kolsch, ladies and germs.