I’ve Kolsch in Cologne, Germany a few times, and it’s been fresh and delicious. Most of the Kolsch I’ve had in the US has not been very good, other than rare exceptions. I’ve tried many times myself to brew one and they never come out to my expectations, with the unique yeast flavor overpowering my palate. This time I tried a recipe that seemed close before, but fermented under pressure, which is a technique used to suppress yeast flavors. Didn’t work. I’d say it even accentuated the flavors I was trying to subdue. Tasting notes below are after lagering in keg for 61 days, but the flavor wasn’t calming down.
Strong sweet aroma somewhere in between a fruit and a wine. Taste is slightly tart with minor hop flavor in background, then finishes fairly clean, with lingering sweetness.
Brewed: 9/27/2021. Distributed: 12/10/2021.
ABV: 4.5%, IBU: 20
Malts: Brewer’s 2-row, White wheat, Vienna.
Hops: Magnum, Saaz.
Yeast: White Labs WLP029 German Ale/Kolsch.