The kolsch is light in color and has a bouquet of lemon and wheat. The style is clean and has light, bready malt tones. A laid back bitterness finishes the beer, making it a refreshing and affable pint.
Pilsner Malt, White Wheat
Summer salads, grilled meats, and lighter picnic fair.
Let’s get moody, Minneapolis. We’re all looking outside, or maybe not. Maybe we’re trying to ignore as best as possible the light, nearly invisible, flurries of snow dancing through the air as I write this.
We want pints, I suppose. Pints and pints and pints.
Dangerous Man is happy to present our Kolsch! It’s been a little over six months since we’ve brewed this beer and had it on tap, so it’s return is welcomed with some warmth.
The Kolsch styling originally derives from Koln, currently named Cologne, of Germany. The Germans have been renowned for their lagers, and that region basically pioneered the lager-ale hybrid beers that helped to isolate lager strains. The Kolsch is an ale yeast that ferments at lager temperatures, creating a smoother, less ester-oriented beer that you would typically find when fermenting at higher temperatures.
Rob and Keigan’s Kolsch features both Briess and Dingeman’s Pilsen malt. By adding both pilsen malts, the Kolsch has a brighter body and a more complex flavor, though subtle. Briess’ white wheat was also added to give a wider draw, smoother flavor with a hint of sour. Lightly hopped with Crystal hops.
This beer is worthy of a pint, or several. It’s perfect for these gloomy afternoons as you sit and glower out the windows, pint in hand, beer in mind.
Drink on, Minneapolis. Drink local, drink Dangerous.