Blonde ale = Kölsch ?

[An Ankoù]

English lost its combined letters like
View attachment 875028




By the time of Shakespeare

Shakespeare went missing shortly after,

 

[Miraculix]

Shakespeare went missing shortly after,

So he became Shookspear.

 

[An Ankoù]

Even devout pagans like me know the Lord's Prayer in English and Latin.
Here it is in Old English:
Fæder ure
ðu ðe eart on heofenum
si ðin nama gehalgod
to-becume ðin rice
geweorþe ðin willa on eorðan swa swa on heofenum.
Urne ge dæghwamlican hlaf syle us to-deag
and forgyf us ure gyltas
swa swa we forgifaþ urum gyltendum
ane ne gelæde ðu us on costnunge
ac alys us of yfle.

Old English was spoken until about the 12th Century, when it became more and more redundant in favour of Norman French which was brought over by Willy the Conk during the Norman Conquest in 1066.
The Normans are the decendants of vikings who conquered and settled in Northern Europe about 100 years earlier. Over this time they adopted the local language Old French and, in due course so did the English. Normandy means "the place of the North men".
Modern English is a mixture of two languages: Anglo Saxon and latinised French. It is, in fact possible to separate them in modern English, although many of the AS words exist more in country dialects than modern usage. The poet William Barnes of Dorchester would sometimes write in an English where every latinised word was expunged. Let's see if i can find an example.

 

[An Ankoù]

Found it.
This is a beautiful poem and worth persevering with. Its easier to understand if you read it aloud.

He wrote this under the influence of 20 pints of kölsch. (just to stay on topic).

My Orcha'd in Linden Lea (1859)​

Ithin the woodlands, flow'ry gleaded,
By the woak tree's mossy moot,
The sheenen grass-bleades, timber-sheaded,
Now do quiver under voot ;
An' birds do whissle over head,
An' water's bubblen in its bed,
An' there vor me the apple tree
Do lean down low in Linden Lea.

When leaves that leately wer a-springen
Now do feade 'ithin the copse,
An' painted birds do hush their zingen
Up upon the timber's tops;
An' brown-leav'd fruit's a turnen red,
In cloudless zunsheen, over head,
Wi' fruit vor me, the apple tree
Do lean down low in Linden Lea.

Let other vo'k meake money vaster
In the air o' dark-room'd towns,
I don't dread a peevish measter;
Though noo man do heed my frowns,
I be free to goo abrode,
Or teake agean my hwomeward road
To where, vor me, the apple tree
Do lean down low in Linden Lea.

 

[Cheshire Cat]

American English is interesting as it’s a combination of Tudor English (Bill Bryson’s Made in America) and de-latinisation (or de-latinization).

 

[Miraculix]

Found it.
This is a beautiful poem and worth persevering with. Its easier to understand if you read it aloud.

He wrote this under the influence of 20 pints of kölsch. (just to stay on topic).

My Orcha'd in Linden Lea (1859)​

Ithin the woodlands, flow'ry gleaded,
By the woak tree's mossy moot,
The sheenen grass-bleades, timber-sheaded,
Now do quiver under voot ;
An' birds do whissle over head,
An' water's bubblen in its bed,
An' there vor me the apple tree
Do lean down low in Linden Lea.

When leaves that leately wer a-springen
Now do feade 'ithin the copse,
An' painted birds do hush their zingen
Up upon the timber's tops;
An' brown-leav'd fruit's a turnen red,
In cloudless zunsheen, over head,
Wi' fruit vor me, the apple tree
Do lean down low in Linden Lea.

Let other vo'k meake money vaster
In the air o' dark-room'd towns,
I don't dread a peevish measter;
Though noo man do heed my frowns,
I be free to goo abrode,
Or teake agean my hwomeward road
To where, vor me, the apple tree
Do lean down low in Linden Lea.

Featuring some modern German words as well. Language truly is an interesting thing.

 

[An Ankoù]

Featuring some modern German words as well. Language truly is an interesting thing.

Not surprising if it came out of Saxony, no matter how long ago.
Language is fascinating. What we don't study in school history is the migrating of peoples. It would serve us much better than listing the fates of the wives of Henry VIII!

I think we've managed to derail this thread even more effectively than the legendary @Peebee!

 

[Broothru]

I'm going to call it "That light-colored beer you make that's a blonde but NOT a BLONDE, and uses mostly Pils Malt and certain top-fermenting yeasts that has a crisp, slightly hoppy, and a light fruity taste that is very clean"... or maybe just "beer". Someone might not want to talk to me about that style anymore, though...

Or as Shakespeare might have put it, “A rose by any other name is still a rose.” Ergo: a beer is still a BEER. Make mine a Kolsch, bitte!

 

[Broothru]

View attachment 875086My Kolsch from yesterday evening, good carbonation but poor head. Tastes good.

That’ll buff right out!

Just needs a little wheat or chit malt. Everybody needs some protein in their diet.

 

[OakIslandBrewery]

That’ll buff right out!

Just needs a little wheat or chit malt. Everybody needs some protein in their diet.

Best served with bratwurst.

 

[OakIslandBrewery]

Featuring some modern German words as well. Language truly is an interesting thing.

An interesting thing, I landed here to read about Kolsch beer . . .

 

[worlddivides]

An interesting thing, I landed here to read about Kolsch beer . . .

An interesting thing, just enjoyed a Kolsch myself. Not brewed in Cologne or even Germany for that matter. Yes, a Kolsch from Japan! Shocker that.

 

[Cheshire Cat]

Best served with bratwurst.

German sausage is the wurst

 

[Miraculix]

Found it.
This is a beautiful poem and worth persevering with. Its easier to understand if you read it aloud.

He wrote this under the influence of 20 pints of kölsch. (just to stay on topic).

My Orcha'd in Linden Lea (1859)​

Ithin the woodlands, flow'ry gleaded,
By the woak tree's mossy moot,
The sheenen grass-bleades, timber-sheaded,
Now do quiver under voot ;
An' birds do whissle over head,
An' water's bubblen in its bed,
An' there vor me the apple tree
Do lean down low in Linden Lea.

When leaves that leately wer a-springen
Now do feade 'ithin the copse,
An' painted birds do hush their zingen
Up upon the timber's tops;
An' brown-leav'd fruit's a turnen red,
In cloudless zunsheen, over head,
Wi' fruit vor me, the apple tree
Do lean down low in Linden Lea.

Let other vo'k meake money vaster
In the air o' dark-room'd towns,
I don't dread a peevish measter;
Though noo man do heed my frowns,
I be free to goo abrode,
Or teake agean my hwomeward road
To where, vor me, the apple tree
Do lean down low in Linden Lea.

This actually is a really beautiful poem, now that I'm reading it for the content and not only to check the words.

I can 100% identify with his thoughts although I can't call an orchard my own and do work in the dark roomed town. That's probably why I can identify with that...

 

[VTMongoose]

I was always wondering why especially homebrewers from overseas are so fascinated by this particular blonde ale.

Most of the Germans compare it to a certain liquid excretion of the human body or best treat it like "meh.. it's a beer". The small minority that somehow does not reject it instantly does not drink beer or is actually from cologne.

I for myself think it is a pretty boring brew and nothing special at all. It is a relatively clean blonde ale with a moderate to quite bitter and dry finish. Nothing special in my book.

I can actually explain the exact reasons for this.

Firstly our macro lagers over here equivalent to Fruh are all made with adjuncts and the vast majority are either using yeast strains particularly chosen because they leave a small amount of acetaldehyde in the beer, or in the case of most of the largest macro producers, they are actually deliberately adding acetaldehyde to the beer after fermentation and removal of yeast. Acetaldehyde is an off-flavor that comes across as slightly sweet and solvent-like. Some perceive it as a "green apple" aroma. Other than acetaldehyde, these beers are practically devoid of any hop character, in a way that even Fruh is not. Consumers of "lawnmower" macro beer over here have come to expect this flavor to be present just as how the ester is expected to be in Fruh et al.

We brew whatever you want to call it, that ale beer that starts with "K" and ends with "lsch", totally differently than you guys. Over here, local regional examples are hopped to the high heavens, much moreso than even Radeberger Pils. If you put Fruh in front of the average certified BJCP judge in the USA and had them score it, they would score it poorly, even though the BJCP says it, Gaffel, Reissdorf, and others, embody what the style is supposed to be. Over here Kölsch is literally a German Pils recipe with a hint of wheat added and fermented with Kölsch yeast.

So when you compare what's more or less German Pils with some pear esters to off-flavored carbonated water containing alcohol, that you can produce in half or less the time as proper lager using lager yeast, it's very easy to see why the style would be popular among both brewers and consumers.

 

[Miraculix]

I can actually explain the exact reasons for this.

Firstly our macro lagers over here equivalent to Fruh are all made with adjuncts and the vast majority are either using yeast strains particularly chosen because they leave a small amount of acetaldehyde in the beer, or in the case of most of the largest macro producers, they are actually deliberately adding acetaldehyde to the beer after fermentation and removal of yeast. Acetaldehyde is an off-flavor that comes across as slightly sweet and solvent-like. Some perceive it as a "green apple" aroma. Other than acetaldehyde, these beers are practically devoid of any hop character, in a way that even Fruh is not. Consumers of "lawnmower" macro beer over here have come to expect this flavor to be present just as how the ester is expected to be in Fruh et al.

We brew whatever you want to call it, that ale beer that starts with "K" and ends with "lsch", totally differently than you guys. Over here, local regional examples are hopped to the high heavens, much moreso than even Radeberger Pils. If you put Fruh in front of the average certified BJCP judge in the USA and had them score it, they would score it poorly, even though the BJCP says it, Gaffel, Reissdorf, and others, embody what the style is supposed to be. Over here Kölsch is literally a German Pils recipe with a hint of wheat added and fermented with Kölsch yeast.

So when you compare what's more or less German Pils with some pear esters to off-flavored carbonated water containing alcohol, that you can produce in half or less the time as proper lager using lager yeast, it's very easy to see why the style would be popular among both brewers and consumers.

Wow, thanks for removing that white spot off my beer map! I really didn't know that. That actually makes a lot of sense.

 

[mac_1103]

these beers are practically devoid of any hop character

These days, PBR has 10 IBU. BMC are all in the 10-15 range. And they sure as hell aren't doing any big late additions or dry hopping. The PBR I drank too much of in my misspent youth probably had around 25 IBU, maybe a touch more. Most American beer drinkers don't actually like beer.

 

[Bassman2003]

If you want to do it the easy AND “correct” way, just set it up in “ text replacement” setting under keyboard in general settings. If I type k-o-l-s-c-h, it automatically changes to Kölsch. (No hyphens) Same with c-o-2 to CO₂ . Saves me a lot of effort here.

On windows 11 here. I can't find anything about "text replacement". A search did not find that term. Any ideas?

 

[OakIslandBrewery]

An interesting thing, just enjoyed a Kolsch myself. Not brewed in Cologne or even Germany for that matter. Yes, a Kolsch from Japan! Shocker that.

I'm still drinking coffee here.

 

[OakIslandBrewery]

This actually is a really beautiful poem, now that I'm reading it for the content and not only to check the words.

I can 100% identify with his thoughts although I can't call an orchard my own and do work in the dark roomed town. That's probably why I can identify with that...

We learn so much here!

 

[Miraculix]

Can you guys explain me how you pronounce the beer "Yuengling"?

"Yuengling" is basically "Yüngling", which might be seen as an old way of writing "Jüngling" which means something along the lines of young man. J and Y can have the same pronunciation in German.

There you go, some brewers know their writing!

 

[OakIslandBrewery]

I can actually explain the exact reasons for this.

Firstly our macro lagers over here equivalent to Fruh are all made with adjuncts and the vast majority are either using yeast strains particularly chosen because they leave a small amount of acetaldehyde in the beer, or in the case of most of the largest macro producers, they are actually deliberately adding acetaldehyde to the beer after fermentation and removal of yeast. Acetaldehyde is an off-flavor that comes across as slightly sweet and solvent-like. Some perceive it as a "green apple" aroma. Other than acetaldehyde, these beers are practically devoid of any hop character, in a way that even Fruh is not. Consumers of "lawnmower" macro beer over here have come to expect this flavor to be present just as how the ester is expected to be in Fruh et al.

We brew whatever you want to call it, that ale beer that starts with "K" and ends with "lsch", totally differently than you guys. Over here, local regional examples are hopped to the high heavens, much moreso than even Radeberger Pils. If you put Fruh in front of the average certified BJCP judge in the USA and had them score it, they would score it poorly, even though the BJCP says it, Gaffel, Reissdorf, and others, embody what the style is supposed to be. Over here Kölsch is literally a German Pils recipe with a hint of wheat added and fermented with Kölsch yeast.

So when you compare what's more or less German Pils with some pear esters to off-flavored carbonated water containing alcohol, that you can produce in half or less the time as proper lager using lager yeast, it's very easy to see why the style would be popular among both brewers and consumers.

I'm surprised, I have never heard of brewers adding Acetaldehyde to finished beer. Point me to where I can read more on that?

It's is formed naturally by yeast during fermentation and although some can remain as an off flavor most is cleaned up by the yeast itself.

 

[Broothru]

Best served with bratwurst.

Oh, my gosh! I just flashed back to the '90s and the '00s, strolling down the straße in Dusseldorf, Koln, Frankfurt, and (of course) München, brat & a beer in hand, loving every minute. Looking for the nearest dining establishment where I could find the most delicious Schweinshaxe and Kartoffelklöße. (spoiler alert: it was in Zurich, not in Germany. Though southern Switzerland is a lot like Deutchland). I sure do miss those days.

"Those were the days, my friend, we thought they'd never end..."

 

[Broothru]

Can you guys explain me how you pronounce the beer "Yuengling"?

"Yuengling" is basically "Yüngling", which might be seen as an old way of writing "Jüngling" which means something along the lines of young man. J and Y can have the same pronunciation in German.

There you go, some brewers know their writing!

Most would say,"Ying Ling", as if it were a Giant Panda Bear at its former residence at the National Zoo in D.C.

 

[OakIslandBrewery]

Oh, my gosh! I just flashed back to the '90s and the '00s, strolling down the straße Dusseldorf, Koln, Frankfurt, and (of course) München, brat & a beer in hand, loving every minute. Looking for the nearest dining establishment where I could find the most delicious Schweinshaxe and Kartoffelklöße. (spoiler alert: it was in Zurich, not in Germany. Though southern Switzerland is a lot like Deutchland). I sure do miss those days.

"Those were the days, my friend, we thought they'd never end..."

Here in Wisconsin there's a lot a great bratwurst made. I've never had it outside the US but considering the German (and other neighboring countries) immigrants that settled here it's probably not much different.

 

[Miraculix]

Most would say,"Ying Ling", as if it were a Giant Panda Bear at its former residence at the National Zoo in D.C.

Thanks, makes sense, it is pretty close to the pronunciation of the German Jüngling.

 

[Broothru]

Once while stationed in South Texas, a bunch of us took a weekend trip to New Braunfels, TX, which is a German ancestry community just outside the Texas Hill Country, where every year the hold the annual Wurst Fest, where they advertise that "the Wurst is the Best!"

Lederhosen and cowboy boots. You gotta' see it to believe it.

 

[Broothru]

Here in Wisconsin there's a lot a great bratwurst made. I've never had it outside the US but considering the German (and other neighboring countries) immigrants that settled here it's probably not much different.

Where 'bouts for the best wurst? Wait, WHAT? Isn't that a contradiction?

We're heading up that way in a few weeks, northwest of Eau Claire, near Menomonie, for a family gathering and to grab some Cady cheese.

 

[Closet Fermenter]

On windows 11 here. I can't find anything about "text replacement". A search did not find that term. Any ideas?

Not really. I quit messing with my computer when I retired and most of my computer work was number crunching and charts & letters. I do most of my online stuff with iPhone. It’s an easy setting on the phone under Settings/Keyboard/Text replacement.

Sorry I’m no help.

 

[Miraculix]

Once while stationed in South Texas, a bunch of us took a weekend trip to New Braunfels, TX, which is a German ancestry community just outside the Texas Hill Country, where every year the hold the annual Wurst Fest, where they advertise that "the Wurst is the Best!"

Lederhosen and cowboy boots. You gotta' see it to believe it.

Count me in!