Kölsch — Cologne's Protected Ale

Kölsch's hybrid fermentation has roots in the transition between traditional ale fermentation and lager fermentation in Germany in the 19th century. Cologne's brewers developed their own local style to compete with Bavarian lagers. The Kölsch Konvention was signed in 1986 between Cologne breweries to legally protect the name and style.

Kölsch is one of the world's most precisely defined regional beer styles — a light, golden, delicately fruity top-fermented ale (not a lager) from Cologne, Germany, that is then cold-conditioned (lagered) like a lager to achieve unusual clarity and a crisp, clean character. The Kölsch Konvention (1986) restricts the use of the name 'Kölsch' to beers brewed within the greater Cologne area — only beers from approximately 20 Cologne breweries may legally bear the name. Kölsch is served exclusively in tall, cylindrical 0.2L glasses called Stangen (poles), which concentrate the delicate hop aromatics and allow the Kölschbringers (waiters) to continuously refresh glasses — placing mats on top when you want to stop. The style is characterised by delicate hop bitterness from Hallertau hops, very soft malt flavour, subtle fruity esters from the ale yeast, and a dry, clean finish at 4.4–4.8% ABV. Früh, Reissdorf, Gaffel, and Dom are the leading Cologne producers.

FOOD PAIRING: Kölsch's delicate, clean character makes it universally food-compatible from the Provenance 1000 recipes: Classic Cologne: Halve Hahn (rye bread with Dutch cheese — the traditional Cologne pub snack), Himmel un Ääd (Black Pudding with Apple Sauce and Mashed Potato — Cologne comfort food), Grilled Sausages. International: Sushi, Grilled Fish, Light Salads, Sandwiches, Grilled Chicken, Any light lunch.