Fruh - Fruh Kolsch - Germany - Cologne - 4.8%

Product Information

The breweries comprising the Brewers association in Köln are signatories to the Kölsch Konvention which aims to protect the style and specifies what goes and what does not.

This type of beer was first called Kölsch in 1918 to describe the beer that had been brewed by the Sünner brewery since 1906, developed from the similar but cloudier variant Weiß (for "white" in the Kölsch dialect). By the start of World War II Cologne had more than forty breweries; only two were left by the end of the war. Kolsch beer. Meet the style that easily converts those unfamiliar with it into raging fans. The more you drink it, the more you’ll like it.

Die Früh Werbung

There are twenty-four breweries signatories to the Kölsch Konvention delighting their patrons with the highly carbonated, clear and dry signature beer. They used to be brewery apprentices who were asked to help with serving in tap rooms to gain real world experience with handling people. They wore a uniform of a blue waistcoat, blue linen apron and a leather money pouch. Many of the large tap rooms still employ Köbesse and keep the tradition alive. Here is the recipe for this Kolsch style attempt. I will follow up shortly with some tasting note and pictures. edit: Here are the tasting notes. Kölsch is warm fermented with top-fermenting yeast, then conditioned at cold temperatures like a lager. [2] This brewing process is similar to that used for Düsseldorf's altbier.

Malt Profile: It’s simple and subtle, primarily Pilsner malt with a touch of Vienna and Wheat for the bright white head. There is nothing brash or bold about these malts. We are aiming for smooth, crisp and clean flavours. Since 1997, the term "Kölsch" has had a protected geographical indication (PGI) within the European Union, indicating a beer that is made within 50km (31mi) of the city of Cologne and brewed according to the Kölsch Konvention as defined by the members of the Cologne Brewery Association (Kölner Brauerei-Verband). Kölsch is one of the most strictly defined beer styles in Germany: according to the Konvention, it is a pale, highly attenuated, hoppy, bright (i.e. filtered and not cloudy) top-fermenting beer, and must be brewed according to the Reinheitsgebot. [1]The name of the beer comes from the German city of Köln(Cologne). It is not simply a name for the style of beer. Translated from German it means fromKöln / withKöln origins. Just like Deutsch (German) means from Deutschland (Germany). It is also a dialect spoken in the region of the city. Hence it is frequently said that Kölsch is the only beer in the world that has it’s own language. Kölsch Beer Taste Ihr Kontakt zu uns: Des Weiteren können Sie sich bei Fragen zur Verarbeitung Ihrer personenbezogenen Daten, Ihren Betroffenenrechten und einer etwaigen erteilten Einwilligung unentgeltlich mit uns in Verbindung setzen. Wenden Sie sich zur Ausübung aller Ihrer zuvor genannten Rechte bitte an [email protected] oder postalisch an die oben unter Ziffer 1. angegebene Anschrift. Bitte stellen Sie dabei sicher, dass uns eine eindeutige Identifizierung Ihrer Person möglich ist. Porter, Erin (6 February 2018). "Beer of Cologne: Koelsch". TripSavvy . Retrieved 27 September 2018.

Kölsch ( German pronunciation: [kœlʃ]) is a style of beer originating in Cologne (Köln), Germany. It has an original gravity between 11 and 14 degrees Plato (specific gravity of 1.044 to 1.056). In appearance, it is bright and clear with a straw-yellow hue. Opening hours: 11.00 am to midnight (Sun – Thurs) 11.00 am to 12.30 am (Fri & Sat) A few more breweries that are further afield, but worth the walk: It is all about the yeast when it comes to genuine Kölsch beer. Several strains of high-attenuation top-fermenting Saccharomyces cerevisiaesuch as the widely used German 177 strain are preferred to ferment the iconic brew. SomeKölsch brewers use their own proprietary strains. Früh brew a style distinct to Cologne, the dangerously drinkable kölsch, a clear and crisp beer similar to lager, but with nuanced brewing methods protected by the weighty-sounding Kölsch-Konvention, a historic agreement between brewers in the city that ensures quality and consistency.Bottom-fermented beer started to appear in the Cologne region in the early 17th century and its popularity threatened the business interest of the brewers of Cologne, who only produced top-fermented beers. In response, the town council of Cologne in 1603 forced young brewers to swear an oath "that you prepare your beer, as of old, from good malt, good cereals, and good hops, well-boiled, and that you pitch it with top-yeast, and by no means with bottom yeast." [3] :305 In 1676 and again in 1698, the council again tried to legislate against bottom-fermented beer by forbidding its sale within the city walls. [3] :305 However, by 1750, Cologne brewers were competing against bottom-fermented beers by using a hybridized brewing process, first brewing their beer using top-fermenting yeast but then aging the beer in cold cellars like bottom-fermented beer. [3] :306