Beer Forum

I've tried a few, but nothing has really impressed me.

Reading the description of the style on the interwebs it seems like somewhat a wide open style? i.e. any pale lager?

1. what is your favorite?
2. what do you look for in a good kolsch?
3. any good american versions out there?

If you can get it, try the Schlafly from St. Louis. Its the best I've tried this side of the pond. As far as "what I look for", I think of a Pils but with that signature Kolsch yeast flavor, which I would describe as slightly fruity.

Full Circle from New Holland is also a decent kolsch, and JZ's recipe is really good...brewed it twice

dirtbikejunkie wrote:I've tried a few, but nothing has really impressed me.

Reading the description of the style on the interwebs it seems like somewhat a wide open style? i.e. any pale lager?

1. what is your favorite?
2. what do you look for in a good kolsch?
3. any good american versions out there?

1. Päffgen
2. Freshness
3. None of them are close to the real deal. We seem hung up in the US on the idea that these are really clean beers that are lagered a really long time. That is not the case at all. Most of the are sulfury and/or fruity and reflect the fact that they are served very soon after brewing.

iceclimber wrote:...JZ's recipe is really good...brewed it twice

+1000

Drink it young and fresh; brew and ferment it as clean as possible using the Kolsch yeast; and drink it unfiltered. That will put you right on target.

JohnF wrote:

dirtbikejunkie wrote:I've tried a few, but nothing has really impressed me.

Reading the description of the style on the interwebs it seems like somewhat a wide open style? i.e. any pale lager?

1. what is your favorite?
2. what do you look for in a good kolsch?
3. any good american versions out there?

1. Päffgen
2. Freshness
3. None of them are close to the real deal. We seem hung up in the US on the idea that these are really clean beers that are lagered a really long time. That is not the case at all. Most of the are sulfury and/or fruity and reflect the fact that they are served very soon after brewing.

I couldn't agree more. Having studied in Cologne for a semester, I got to try about 15 different varieties. Occasionally, I'll find Reissdorf around, which I order strictly for nostalgia... it wasn't even close to my favorite. I haven't tried JZ's recipe, but I've yet to find a commercial example suitable.

Quin wrote:

iceclimber wrote:...JZ's recipe is really good...brewed it twice

+1000

Drink it young and fresh; brew and ferment it as clean as possible using the Kolsch yeast; and drink it unfiltered. That will put you right on target.

Should also add my +1000--took a Best of Show with it.

1. Stoudt's Karnival Kolsch
2. Freshness and that round pils malt taste
3. See no.1. Great kolsch style beer. Maybe not a classic example, but one of my favorites (and it's fresh for me).

+1 on JZ's recipe too.