Specific guidelines are followed as to brewing the style with the end goal of producing the best possible brew. If you are interested in granular detail that at the same time is not over the top, I recommend this book. On Kölsch Beer History

Opening hours: 11.00 am to midnight (Sun – Thurs) 11.00 am to 12.30 am (Fri & Sat) A few more breweries that are further afield, but worth the walk: Exports of Kölsch to the United States, Russia, Korea, China and Brazil are increasing. [7] Exported Kölsch does not need to strictly comply with the Provisional German Beer Law, the current implementation of the Reinheitsgebot. Datenübertragbarkeit: Sollten Sie uns Daten auf Basis eines Vertrages oder einer Einwilligung bereitgestellt haben, so können Sie bei Vorliegen der gesetzlichen Voraussetzungen verlangen, dass Sie die von Ihnen bereitgestellten Daten in einem strukturierten, gängigen und maschinenlesbaren Format erhalten oder dass wir diese an einen anderen Verantwortlichen übermitteln. Zahlungsinformationen (Kreditkartennummer, Kartentyp, Gültigkeitsdatum der Kreditkarte, Name des Karteninhabers, Kartenprüfnummer) The style is subject to relatively tight parameters in terms of how it should look, taste and how it is made.Originally, before the development of pale malts, Kölsch-style beer was dark in color. It evolved into a crystal-clear, bright-golden beer in the years leading up to the 20th century, in part due to the growing popularity of the Pilsner style and lager production in Germany. Generally warm-fermented with an ale yeast, yet lagered, or matured, at a cold temperature, Kölsch possesses both ale and lager characteristics. (In nearby Düsseldorf, Germany, brewers use the same process with the Altbier style.) Kölsch-style beer exhibits aromas of mild biscuit-y pale malts, subtle fruity ale yeast esters and moderate Noble hops. The flavors of most Kölsch beer brands are quite balanced on the palate, mirroring the aromas with varying degrees of malt, ester and hop character. Kölsch is quite refreshing served cold, but you’ll taste its flavors evolve as the beer warms. Some aficionados, including many Cologne natives, prefer a serving temperature near 50°. Only two breweries later produce beer according to the Kölsch Konvention, Hellers from Cologne (opened 1991) and the Bischoff-Brauerei from Brühl (opened 1961, reopened 2001). Most of the brand on the list are still available, because another brewery took over the brand. [5] What’s great about them is that they are all located in a 2 kilometre radius, making it easy to visit (and stumble) between them. We often think of going between them as one of the best walking tours of Cologne. But do make sure you make a full day of your tour, as hoping between these brauhaus is not going to be a short affair. Maybe set aside 5 hrs for the duration of the tour…

Fruh Kolsch is the most widely available example and it’s different to differentiate from any bottled Pilsner. This may be the way it’s filtered and pasteurised for bottling. It means though that I only have other peoples romanticized descriptions of Kolsch to go by.Since you cannot brew a real Kölsch beer unless you adhere to the strict ingredients and process guidelines and do so in the Cologne area you can try your hand at a Kolsch style ale. There are so many wonderful recipes out there. The trouble is, I have never been to Cologne or even to Germany. Sadly I have only had bottled versions of Kolsch and those examples I have tried are kind of . . . bland? Früh brew a style distinct to Cologne, the dangerously drinkable kölsch, a clear and crisp beer similar to lager, but with nuanced brewing methods protected by the weighty-sounding Kölsch-Konvention, a historic agreement between brewers in the city that ensures quality and consistency.