McCall St. Brewer
Well-Known Member
I went today to get the stuff to make a batch of Kolsch and the store was out of Kolsch yeast. I got German Ale Yeast (Wyeast 1007) instead. Now, most recipes I've seen for Kolsch beers do say that 1007 can be used, so I'm not worried about that. But it got me to wondering, if the yeast is not the determining factor, was is it exactly that makes a Kolsch a Kolsch?