The temperatures are rising. It’s about to be summer. Your basement fermenting area is creeping out of the lager temperature range. You need a beer that can be fermented cool (but not cold), has some ester character (but not too much), and is both refreshing and meant to be consumed fresh. It’s time for ... KÖLSCH! Brew your Kölsch tomorrow and you can enjoy it in a few short weeks when it starts to get really hot out there. A better “lawnmower beer” doesn’t exist.
Style
Kölsch refers to the signature beers that are produced in and around Cologne (Köln), Germany. They are generally pale in color, delicate in flavor, low in alcohol, and refreshing. They are probably the best example of a “gateway” beer you can strive for. If you have a friend who’s considering taking the leap from macro lager to craft beer, Kölsch is a great style to test drive. The flavors are restrained, and you’re not at risk of burning anyone out on the bitterness or alcohol.
Kölsches have a light honey and grainy malt flavor, appropriately balanced bittering, and the aroma and flavor of good old German noble hops: flowers and herbs accented by some light apple or pear esters. This is a style that is characterized a bit by what it’s not—which is to say it isn’t the “Pils malt showcase” that Helles is, nor is it the liquid breadbox and spice cabinet that Weizen is, nor is it the fruity fireworks display that some American and Belgian pale styles are. You should have something that’s hoppier than a Helles, less malty and spicy than a Weizen, less bitter than an APA, and less complicated than a saison. Kölsch is the quiet person in the corner who doesn’t say much, but makes small and essential contributions to the conversation.