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Kolsch: History, Brewing Techniques, Recipes Paperback – Oct 13 1998
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From the Back Cover
"What is significant about Kolsch is that it is the most recent iteration of 1,000 years of brewing tradition in Cologne. What is unique to Kolsch is that all of the brewers in Cologne, its suburbs, and adjacent towns have unified to stand behind one style of beer . . . the one beer style on which 22 brewers are betting their futures." --From chapter 1
Eric Warner, one of America's foremost brewers of German beer, unravels the story behind Kolsch and shares tried-and-true recipes and brewing techniques. He also reveals his favorite places in Cologne to experience hearty German fare with an authentic Stange of Kolsch. It has been said that: Kolsch is the only language one can drink (Anon.).
The Classic Beer Style Series is devoted to offering in-depth information on world-class beer styles by exploring their history, flavor profiles, brewing methods, recipes, and ingredients.
About the Author
Eric Warner co-founded Tabernash Brewing Company, a microbrewery specializing in Germany-style beers, including his award-winning Kolsch. Today he is vice president of operations at Broadway Brewing Company in Denver, Colorado.
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Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
This is a nice style beer to brew if you want to let people try a homebrew that would move them away from a commercial brewed brand without overwhelming them.
It is well written and not overly scientific.
But the book isn't perfect. More text (and photographs) could have been devoted to the unique style which Kölsch is served in Cologne, Germany.
Most articles do not stress enough the non-flocculating nature of authentic Kölsch yeasts (like WLP029, WY2575 (this is a new one) and WY2565 -- my personal preference is 2565). To obtain an authentic Kölsch, you MUST filter your beer! Most homebrewers feel that filtering is evilness wrought from big, commercial breweries (and you need the proper equipment and time); but it is an absolute necessity for this style. BUT I don't filter my Kölsch. Un-filtered Kölsch is properly referred to as a Wiess (sic) which is what I end up with. I guess someone could describe it as a Hefekölsch, but that term is not used. On the labels of unfiltered Kölsch in Germany, the word "Naturtrüb" is included on the label.
I would give this book 4.5 stars if I could.