Quote:
Originally Posted by malkore
Make Kolsch! it ages to peak flavor quickly, and likes a cooler fermentation (pseudo-lager yeast basically).
Kolsch vs. Altbier...its a hot debate if you're in Germany...depending on what part of the country you're in  |
I 100% percent intend to do a kolsch - but i think that's more of a warm-weather beer, so i'm saving that for march. I read the description of it and was intrigued, then someone happened to hand me a harpoon summer beer. I thought it was delicious. Lo and behold, it's a kolsch! (don't know how authentic it is, but I was sold.)
In the meantime, I'm trying to find a good winter beer. I like the idea of the crispness of a german pilsener mixed with a little toasty malt flavor, which is what drew me to the Alt.
I'll figure something out - i can always come back to it later!
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