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==History of Kölsch== | ==History of Kölsch== | ||
− | Beer has been brewed in Cologne since 874. The term '''Kölsch''' was officially used for the first time in 1918 to describe the type of beer that had been brewed by the Sünner brewery since 1906. This type of beer developed from the similar, but cloudier [[ | + | Beer has been brewed in Cologne since 874. The term '''Kölsch''' was officially used for the first time in 1918 to describe the type of beer that had been brewed by the Sünner brewery since 1906. This type of beer developed from the similar, but cloudier [[Weiss]]. It never became particularly popular in the first half of the twentieth century, when the most popular beer was [[bottom-fermented]], just as in the rest of Germany. Before World War II, there were over 40 breweries in Cologne, but in the aftermath of the devastations wrought by the war, that number was reduced to two. |
In 1946, however, many of the breweries managed to re-establish themselves. During the 1940s and 1950s Kölsch still could not match the sales of bottom-fermented beer, but beginning in the 1960s it rose in popularity and achieved hegemony in the Cologne beer market. From a production of merely 500,000 hectoliters in 1960, Cologne's beer production peaked in 1980, when 3.7 million hectoliters were produced. Due to recent increases in price and changed habits of alcohol consumption, the sale has decreased causing economic hardship for many of the traditional corner bars (Kölschkneipen) and for smaller breweries. In 2005, 2.4 million hectolitres of Kölsch were brewed. | In 1946, however, many of the breweries managed to re-establish themselves. During the 1940s and 1950s Kölsch still could not match the sales of bottom-fermented beer, but beginning in the 1960s it rose in popularity and achieved hegemony in the Cologne beer market. From a production of merely 500,000 hectoliters in 1960, Cologne's beer production peaked in 1980, when 3.7 million hectoliters were produced. Due to recent increases in price and changed habits of alcohol consumption, the sale has decreased causing economic hardship for many of the traditional corner bars (Kölschkneipen) and for smaller breweries. In 2005, 2.4 million hectolitres of Kölsch were brewed. |
Revision as of 01:47, 17 November 2008
Technically, Kölsch is not just a style of beer; it is an appelation, a designation of origin which grants the breweries of Köln (Cologne), Germany, legally protected status within the European Union.
Contents
History of Kölsch
Beer has been brewed in Cologne since 874. The term Kölsch was officially used for the first time in 1918 to describe the type of beer that had been brewed by the Sünner brewery since 1906. This type of beer developed from the similar, but cloudier Weiss. It never became particularly popular in the first half of the twentieth century, when the most popular beer was bottom-fermented, just as in the rest of Germany. Before World War II, there were over 40 breweries in Cologne, but in the aftermath of the devastations wrought by the war, that number was reduced to two.
In 1946, however, many of the breweries managed to re-establish themselves. During the 1940s and 1950s Kölsch still could not match the sales of bottom-fermented beer, but beginning in the 1960s it rose in popularity and achieved hegemony in the Cologne beer market. From a production of merely 500,000 hectoliters in 1960, Cologne's beer production peaked in 1980, when 3.7 million hectoliters were produced. Due to recent increases in price and changed habits of alcohol consumption, the sale has decreased causing economic hardship for many of the traditional corner bars (Kölschkneipen) and for smaller breweries. In 2005, 2.4 million hectolitres of Kölsch were brewed.
Types of Kölsch
Authentic Kölsch
Modern Kölsch is defined by the Kölsch Konvention, signed in March of 1986 by the 24 breweries in and around Kölsch who brew in the traditional Kölsch style. The Konvention defines "Kölsch" as a pale, hop-accented, top-fermented, filtered vollbier. Within these guidelines, the beers tend to be subtly, delicately flavored with a mild fruitiness.
American "Kölsch"
While true Kölsch is limited to the area around Cologne, in the United States, brewers not bound by European trade laws can and do market beers in the Kölsch style as "Kölsch". For the most part, these beers follow the true Cologne style rather than representing an American "reinterpretation".
Brewing Kölsch
This section is a stub.
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Competition Styles
Both the BJCP and the GABF recognize a Kölsch style that is not limited to beers brewed in Cologne.
BJCP Style Guidelines
Kölsch
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GABF Style Listings
German Style Kölsch/Köln Style Kölsch
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Kölsch is warm fermented and aged at cold temperatures (German ale or alt-style beer). Kölsch is characterized by a golden to straw color and a slightly dry, subtly sweet softness on the palate, yet crisp. Good, dense head retention is desirable. A light fruitiness may be apparent, but is not necessary for this style. Caramel character should not be evident. The body is light to medium-light. This beer has low hop flavor and aroma with medium bitterness. Wheat can be used in brewing this beer. Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold conditioning process. Fruity esters should be minimally perceived, if at all. Chill haze should be absent. |
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