Beer style · Kölsch

Kölsch: an ale fermented cool, conditioned cold and built for subtlety.

Kölsch comes from Cologne and sits in an interesting middle ground: top-fermented with ale yeast, then cold-conditioned for a clean, crisp finish.

It is an ale by fermentation

Traditional Kölsch uses ale yeast rather than lager yeast for primary fermentation.

Maturation at low temperature helps the beer finish crisp and refined.

Soft malt, restrained noble hops and only low fruitiness keep the beer delicate.

Its pale colour, clarity, dryness and restrained fermentation character resemble lager, but the primary fermentation traditionally uses ale yeast.

Expect pale malt, a light bread or grain impression, restrained herbal or floral hops and sometimes a very faint pear or apple-like fruitiness.

Kölsch is inseparable from the city’s beer culture, including the tall narrow Stange glass and rapid table service in traditional brewhouses.

The name is closely tied to Cologne and its brewing tradition. Outside the region, breweries often describe similar beers as Kölsch-style.

Keep exploring

Put Kölsch beside altbier, helles and other German styles.

Compare Cologne with Düsseldorf’s darker top-fermented tradition.

See how Kölsch differs from true lager fermentation.

Put it to work

If this page has done its job, the next glass should make a little more sense.