8. KOELSCH AND ALTBIER
8A. Koelsch-Style Ale
Note: The "e" substitutes for an umlaut. In German, this is written "Kölsch"
Aroma:
Light hop aroma, German noble or Czech Saaz hops, giving a light fruitiness. Maltiness none to low. No diacetyl, as this is a lagered beer resulting in a clean finish with just a hint of fruitiness from primary fermentation at ale temperatures. Low sulfur aroma, similar to that of pale continental lagers, is acceptable, particularly in a young Koelsch.
Appearance:
Very pale to light gold. Very clear/brilliant. White head lingers as Belgian lace on the sides of the glass.
Flavor:
Soft, rounded palate; light hop fruitiness and a delicate dryness to slight sweetness in the finish. Clean fermentation with just a little residual fruitiness from ale fermentation temperatures. No diacetyl. Medium-low bitterness. Balanced toward bitterness but malt character should not be completely overshadowed.
Mouthfeel:
Light side of medium body. Medium carbonation. Smooth, crisp mouthfeel.
Overall Impression:
A delicately balanced beer with just a hint of flavor/aroma hops and fruitiness that finishes dry to slightly sweet with a crisply refreshing bitterness over a base of smooth, rounded Pils malt flavor.
History:
As an appellation, the Koelsch name can only be used for beers brewed in Koeln (Cologne), Germany, where it is a native style.
Comments:
Brewed at ale temperatures, then cold conditioned to reduce fermentation byproducts.
Ingredients:
European hops only. Pils malt; small amounts of wheat may be used (<25%).
Vital Statistics:
OG: 1.040-1.048
IBUs: 16-30 FG: 1.008-1.013
SRM: 3.5-5 ABV: 4.0-5.0%
Commercial Examples:
Available in Koeln only: Malzmuehle, Hellers, PJFrueh, Paeffgen, Sion, Kueppers. In the US: Hollywood Blonde.
8B. Duesseldorf Altbier
Aroma:
Munich malt aroma, with a restrained fruitiness. Hop aroma may vary from low to moderate.
Appearance:
Orange-copper to brown color, with brilliant clarity. Thick, persistent head.
Flavor:
Assertively bitter, with intense Munich malt-derived flavor to support. Fruity esters should be restrained; some chocolatey notes are often present. Hop flavor should be low to medium.
Mouthfeel:
Medium-bodied, with moderate carbonation. Some commercial examples have a dry finish resulting from a combination of high bitterness, higher attenuation, and moderate sulfate in the water.
Overall Impression: Bitterness is very high, especially in relation to the (moderate) gravity. Munich malt character lends balance, resulting in a bittersweet character. Very smooth from fermentation at the lower end of the temperature range for ales, followed by a period of lagering.
History/Comments:
A very bitter beer with a pronounced Munich malt character. Ingredients, fermentation at low temperature (for an ale), and a lagering period combine to lend a cleaner palate than for most ales. Predates the isolation of bottom fermenting yeast strains, though it approximates many characteristics of lager beers. Many Northern German Altbiers are lagers.
Ingredients:
German Munich malt is essential to obtaining the necessary depth of malt character. Hops are traditionally Spalt, though other German varieties are often used.
Vital Statistics:
OG: 1.040-1.055
IBUs: 40-60 FG: 1.012- 1.019
SRM: 11-19 ABV: 5-5.5%
Commercial Examples:
Zum Uerige, Zum Schluessel, Im Fuchschen, Widmer Ur-Alt, Schumacher.
8C. Northern German Altbier
Aroma:
Little aroma; malt should dominate to the extent that any aroma is discernible.
Appearance:
Copper to brown color; very clear. Good head retention.
Flavor:
Assertively bitter yet balanced. Munich malt-derived flavor, along with a chocolate-like malt aspect, supports the bitterness. Esters are restrained, and hop flavor should be low to medium.
Mouthfeel:
Medium body, with an overall balanced impression.
Overall Impression:
A very clean and relatively bitter beer, balanced by Munich malt character. Less intense than the Duesseldorf version of Altbier.
Comments:
Most Altbiers produced outside of Duesseldorf are of the Northern German style. Many are simply moderately bitter brown lagers.
Ingredients:
Typically made with a Pils base and colored with roasted malt or some dark color syrup. May include Munich malt. Hops are traditionally Spalt, though other German varieties may be substituted.
Vital Statistics:
OG: 1.040-1.055
IBUs: 25-40 FG: 1.012-1.019
SRM: 11-19 ABV: 5-5.5%
Commercial Examples:
DAB Dark, Diebels Alt, Alaskan Amber, Grolsch Autumn Amber.
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