Category 56: German Kölsch

Straw to gold
Chill haze should not be present.
Perceived Malt Aroma and Flavor:
Malt character is very low to low with soft sweetness. Caramel character should not be evident.
Perceived Hop Aroma and Flavor:
Hop aroma and flavor is low, and if evident, should express noble hop character.
Fermentation Characteristics:
Fruity-estery aromas and flavors should be absent or present at very low levels. Light pear-apple-Riesling wine-like fruitiness may be apparent, but is not required for this style. Diacetyl should not be perceived.
Low to medium-low. Dry and crisp.
Additional Notes:
Traditional examples often display persistent head retention. Small amounts of wheat can be used in brewing beers of this style. Koelsch-style beers are fermented at warmer temperatures than is typical for lagers, but at lower temperatures than most English and Belgian-style ales. They are aged cold. Ale yeast is used for fermentation. Lager yeast is sometimes used for bottle conditioning or final cold conditioning.
Alcohol by Volume:
4.80% – 5.30%
SRM Color: