57. Köln-Style Kölsch (Koeln-Style Koelsch)

Kölschs (Koelschs) are straw to gold. Chill haze is not acceptable. Dense head retention is desirable. Fruity esters are absent to low, expressed as pear, apple or Riesling wine-like attributes when present. Hop aroma and flavor are low, and should express noble-type hop character. Hop bitterness is medium. Roasted malt-derived caramel character should not be evident. Kölsch (Koelsch) is characterized by a slightly dry, subtly sweet softness on the palate, yet crisp. Wheat malt can be used up to 20% for generating affluent foam and soft mouthfeel. These beers are fermented at lower temperatures than most English and Belgian ales, then aged at cold temperatures (common procedure to all top-fermenting beers of Germany). Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold conditioning process. Diacetyl should not be present. The body is light to medium-light.

Original Gravity (°Plato) : 1.044-1.057 (11.0-14.0 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.006-1.010 (1.6-2.6 °Plato)
Alcohol by Weight (Volume) : 3.8-4.2% (4.8-5.3%)
Bitterness (IBU) : 16-34
Color SRM (EBC) : 3-7 (6-14 EBC)

57. ケルンスタイル・ケルシュ


初期比重 (プラート度) : 1.044-1.057 (11.0-14.0)
最終比重 (プラート度) : 1.006-1.010 (1.6-2.6)
アルコール度数 : 4.8-5.3% ABV
ビタネス・ユニット : 16-34 IBU
色度数 : 3-7 SRM (6-14 EBC)
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