Four varieties of Kölsch
My sister recently visited us together with her husband and their daughter for a few days.
Bjørn’s mum is originally from Cologne, so he was very interested when he heard I had brewed a Kölsch clone, given that Kölsch is Cologne’s own type of beer.
They therefore brought me a bottle and a can of real Kölsch, and together with a bottle that Phyllis’s old friend Shona brought back from Cologne recently, we were able to conduct a scientific tasting of four varieties of Kölsch:
The winner was the Küppers, but my ?? gave it a run for its money, whereas both Bjørn and I agreed that the Reissdorf and especially the Gaffel were much worse.
Technically speaking, mine is a “Wieß”, i.e., a cloudy Kölsch, so it was easy to recognise it from the way it looked, but otherwise the main difference between it and the Küppers was a slight hint of banana on the nose.
For a first attempt at brewing Kölsch, I must say I’m very happy to have beaten two out of three real ones.
http://www.phylsblog.com/2013/01/beer-tasting.html
Intrigued by the banana flavoured one.
I normally associate a banana aroma only with cloudy wheat beers…going to have to re-evaluate now.
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Well, there was a bit of wheat in mine, but banana is normally created by the yeast at specific temperatures, so it’s more likely to do with the fermentation temperature, I’d say. Anyway, it’s not the reason it lost out to the Küppers, which just had a more intense taste.
I fully expect you and Thomas to repeat this experiment with one of his other beers Linda, now you know it can be called science!