I have been trying more and more Lagers, Kolschs and Wheat Beers, etc. and am finding that I enjoy them a lot more than I have in the past.
Heavy dark beers were the only thing I thought I should spend my time and money on. But recently I tried some excellent Lagers and Kolschs that had a lot of flavor but were not overpowering in anyway. I really like a beer to have a lot of complex flavor, be it from the hops or malt, but to also be crisp and refreshing and to make you come back for more. I use to be the guy who always read the Alc% first and if it wasnt up to snuff I didnt buy it. Now I am much more into the refined delicate flavorful light beers. But dont get me wrong, a good Barley Wine, Imperial Stout, IPA or Belgian are still my first lovers.
I dont know where I saw it but I read somewhere that a light beer is a lot harder to make well than a dark beer because you are dealing with more delicate flavors.
So anyhow, after all that, my real question is:
How much more is involved in making a Kolsch or a Lager? What are the basic differences from regular Ales? I know Lagers use a different yeast but what about Kolschs?
And if someone could provide a good Kolsch or Lager recipe (that has a lot of flavor but is also crisp and refreshing) that they have tried I would be most grateful (AG or Mash-Extract). Thanks!
Grandpa Joe: The man was a genius. Did you know he invented a new way of making chocolate stout so that it stays cold for hours without a refrigerator. You can even leave it sitting in the sun on a hot day and it wont go warm.
Charlie: But thats impossible.
Grandpa Joe: Willy Wonka did it.