Cologne, Germany: Home Of The Original Beer

Cologne, Germany, is known for its beer, Kölsch, a light ale with a straw-yellow hue. The name comes from the local dialect, Kölsch, meaning of Cologne. The beer is brewed according to the Kölsch Konvention, which was signed by 24 breweries in 1986. It is a top-fermenting beer, warm fermented with top-fermenting yeast, then conditioned at cold temperatures like a lager. It is served in a 200ml glass called a Stange, and is traditionally served by a Köbes, who will continue to serve you one after another unless you place a coaster on top of your glass.

The Kölsch Konvention

The Kölsch beer has a long history of association with the city of Cologne, Germany. In 1986, the brewers of Cologne came together to form an association called the "Kölsch Konvention" to protect and promote the traditional brewing methods and quality standards of this beloved local beer.

The "Kölsch Konvention" consists of a group of brewers who are committed to preserving the unique character and taste of Kölsch beer. They have agreed to adhere to strict guidelines that define the ingredients, brewing processes, and geographical origin of Kölsch. This ensures that only beers brewed within the Cologne region according to these traditional methods can be labelled and sold as "Kölsch".

The members of the "Kölsch Konvention" recognise the importance of Kölsch as a cultural asset and are dedicated to maintaining its high standards. They work closely with local authorities and beer sommeliers to ensure the consistent quality of their product. The association also promotes the responsible consumption of Kölsch and supports various cultural and social initiatives in the region.

The "Kölsch Konvention" has been instrumental in safeguarding the reputation of Kölsch beer, both locally and internationally. It has helped to establish Kölsch as a protected geographical indication, ensuring that only beers brewed within the designated region can bear the name. This protection has allowed the brewers to maintain their traditional methods and distinct flavour profiles, setting Kölsch apart from other beer styles.

In addition to its role in preserving the heritage of Kölsch, the "Kölsch Konvention" also contributes to the economic vitality of the region. By promoting Kölsch as a unique and authentic product, the association has helped to attract tourists and beer enthusiasts to Cologne, boosting the local economy and supporting the city's vibrant beer culture.

The "Kölsch Konvention" continues to be a guardian of the traditional Kölsch beer, ensuring that drinkers around the world can enjoy a taste of Cologne's rich brewing history.

The history of Cologne's beer

The origins of Kölsch beer can be traced back to the early 17th century when bottom-fermented beer began to appear in the region, threatening the business interests of Cologne's brewers, who only produced top-fermented beers. In response, the town council of Cologne forced young brewers to swear an oath to continue using top-fermenting yeast. Despite these efforts, by 1750, Cologne brewers had begun using a hybridized brewing process, combining both top and bottom-fermenting techniques.

The beer that would become known as Kölsch was first brewed by the Sünner brewery in 1906. However, it was not until 1918 that it was officially given the name "Kölsch". By the start of World War II, Cologne was home to over 40 breweries, but only two remained by the end of the war. Many breweries managed to re-establish themselves after the war, and in the 1960s, Kölsch began to rise in popularity, with Cologne's beer production peaking at 3.7 million hectolitres in 1980.

In 1986, 24 brewers from Cologne and the surrounding area agreed upon the "Kölsch Konvention", which set out the specific brewing process that had to be used and restricted the use of the name "Kölsch" to breweries in and around the city. Today, only two breweries produce beer according to the original Kölsch Konvention: Hellers from Cologne and the Bischoff-Brauerei from Brühl. However, many other breweries in Cologne continue to produce their own versions of Kölsch, and it remains an integral part of the city's culture and identity.

The brewing process

Malt Preparation

The first step in brewing Kölsch beer is to prepare the malt. The malt, usually made from barley, is crushed or milled to break it down into smaller pieces. This process helps to expose the starches in the malt, which will eventually be converted into sugars during the mashing process.

Mashing

Mashing is a crucial step in the brewing process. The crushed malt is soaked in warm water, typically between 60-70°C, in a mash tun. During this process, the natural enzymes in the malt break down the starches into sugars, creating a sugar solution known as wort. The temperature and duration of the mashing process can vary depending on the desired flavour profile of the beer.

Lautering

Once the mashing process is complete, the sweet wort is separated from the grain husks in a process called lautering. This is typically done using a lauter tun, which allows the wort to flow through a false bottom while retaining the grain husks. The wort collected from this process is then ready for boiling.

Boiling

The wort is then transferred to a large kettle or pot and boiled. During boiling, hops are added, which contribute bitterness, flavour, and aroma to the beer. Boiling also helps to sterilize the wort and stop any further enzymatic activity. The duration of the boil can vary but typically lasts around 60-90 minutes.

Cooling and Fermentation

After boiling, the wort is quickly cooled to a temperature suitable for fermentation, typically around 20-25°C. Kölsch beer is then fermented with top-fermenting yeast, which works at higher temperatures than bottom-fermenting yeast. This fermentation process can take several days to weeks, depending on the specific recipe and yeast strain used.

Conditioning

Following fermentation, the young beer undergoes a conditioning process. For Kölsch beer, this involves cold conditioning at lager-like temperatures. The beer is stored in cold cellars or conditioning tanks for several weeks to months, allowing it to mature and develop a smoother, cleaner flavour profile.

Filtration and Packaging

Finally, the beer is filtered to remove any remaining yeast or sediment, giving it a bright, clear appearance. It is then packaged into kegs, bottles, or cans, ready for distribution and consumption.

Kölsch beer is known for its refreshing, crisp, and well-balanced flavour profile, combining the best elements of ales and lagers. It has a straw-yellow hue and is typically served in small, cylindrical 200-millilitre glasses called Stange.

Where to drink Kölsch in Cologne

• Gaffel am Dom
• Peters Brauhaus
• Brauerei zur Malzmühle
• Früh am Dom
• Brauhaus Sion
• Reissdorf am Hahnentor
• Brauhaus Sünner im Walfisch
• Brauhaus Schreckenskammer
• Gilden im Zims
• Brauhaus Em Kölsche Boor
• HELLERS Volksgarten
• Brauhaus Sion

What to eat with Kölsch

The beer associated with Cologne, Germany, is called Kölsch. It is a refreshing, golden-coloured beer, often enjoyed during the warm weather months. In Cologne, dark beer is considered to be "bad beer".

Kölsch is typically served in a small glass, about a fifth of a litre, or 7 to 8 ounces. This way, the beer is always fresh. It is also customary to clink glasses at the bottom, not the top, to avoid seven years of bad luck.

When it comes to food pairings, there are several options that can complement the crisp, refreshing taste of Kölsch. Here are some suggestions:

• Traditional German Cuisine: Kölsch is often served with traditional German dishes such as bratwurst, pretzels, and schnitzel. The salty and savoury flavours of these dishes can go well with the beer's crispness.
• Cheeses: Mild cheeses such as young cheddar, Gouda, or Havarti can be a good match for Kölsch. The creaminess of the cheese can balance the beer's refreshing quality.
• Seafood: Light and delicate seafood dishes like grilled shrimp, crab cakes, or fish tacos can pair well with Kölsch. The beer's crispness can complement the flavours of the seafood without overwhelming them.
• Salads: Kölsch can go well with light and refreshing salads, especially those with a citrus vinaigrette or fruit elements such as a spinach and strawberry salad.
• Spicy Dishes: The crisp and refreshing nature of Kölsch can help balance spicy foods. Dishes like jalapeño poppers, buffalo wings, or spicy tacos can be paired with the beer to cool down the palate.
• Bar Snacks: Kölsch is often served with bar snacks such as nuts, crisps, or pretzels. These salty and crunchy snacks can enhance the drinking experience and provide a contrast to the beer's refreshing taste.

Remember, these are just a few suggestions, and personal preference plays a significant role in food and beverage pairings. Feel free to experiment and find the combinations that suit your taste!

Frequently asked questions