a) Kolsch
Kolsch is warm-fermented and aged at cold temperatures (German ale or alt-style beer).
Kolsch is characterized by a golden color and a slightly dry, winy and subtly sweet palate.
Caramel character should not be evident.
The body is light.
This beer has low hop flavor and aroma with medium bitterness.
Wheat can be used in brewing this beer which is fermented using ale or lager yeasts.
Fruity esters should be minimally perceived, if at all.
Chill haze should be absent or minimal.
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b) Dusseldorf-Style Altbier
Copper to brown in color, this German ale may be highly hopped (though the 25 to 35 IBU range is more normal for the majority of altbiers from Dusseldorf) and has a medium body and malty flavor.
A variety of malts, including wheat, may be used.
Hop character may be evident in the flavor.
The overall impression is clean, crisp and flavorful.
Fruity esters should be low.
No diacetyl or chill haze should be perceived.
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