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Kolsch is a style that has taken me a long time to understand. The versions we get here are so widely varied that it’s understandable for Kolsch to be confusing. I spent a good two years thinking that a good kolsch was basically a clean light lager. Eventually I was educated on some of the nuances and fruity flavors that should be in there as well and that was when I started to really enjoy the style. It finally made sense to me after having a version from KC Bier Co and watching a batch of Halfway Crooks’s Farina get brewed and then go through its full fermentation process.

Once it started making more sense to me, I decided that I really enjoy a good kolsch. Especially the hop aroma and thought I should try to make one. This is the first beer that I have ever made which hit my ph targets. I only have one major issue and it was the brew kettle clogging for knock out…but that didn’t end up mattering to be honest.

This is definitely the best beer I have ever made hands down. I think it stands up well with some of my favorite local kolsch’s. I really do.

My Recipe.

My Notes.

My Readings.

My Water Profile.

What would I do differently if I make this beer again?
*Nothing. It’s great. I would make it exactly the same.