It’s hot. I like this.
Dan points out I have the wrong style identified and he is right! (see comments) But, it doesn’t change the fact that I still like it! Alt’s are a bit darker, a bit maltier, and a bit hoppy’er. I added the true definitions below. They both are traditional German-Style beers. Goose Island suggests serving in a Kolsch style glass.
Alt’s German-Style Kölsch’s are becoming a favorite of mine as just a nice, simple, beer that hits the spot anytime. I remember visiting Brewer’s Alley with Al and the gang at Octoberfest and they had the “Wedding Alt” on tap and that was the day that I remember saying to myself that I had better give these more attention when I see them. Since then, I’ve had the CTRL-ALT-DEL at Davidson Brother’s Brewery in Glens Falls, NY and now Goose Island has made a wonderful Summertine ale that is distributed to many. Try one! (Please comment on your favorite German-Style Kölsch’s OR Alt’s!)
German-Style Kölsch/Köln-Style Kölsch
Kölsch is warm fermented and aged at cold temperatures (German ale or alt-style beer). Kölsch is characterized by a golden to straw color and a slightly dry, subtly sweet softness on the palate, yet crisp. Good, dense head retention is desirable. A light fruitiness may be apparent, but is not necessary for this style. Caramel character should not be evident. The body is light to medium-light. This beer has low hop flavor and aroma with medium bitterness. Wheat can be used in brewing this beer. Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold conditioning process. Fruity esters should be minimally perceived, if at all. Chill haze should be absent.
German-Style Brown Ale/Düsseldorf-Style Altbier
Copper to brown in color, this German ale may be highly hopped and intensely bitter (although the 25 to 35 IBU range is more normal for the majority of Altbiers from Düsseldorf) and has a medium body and malty flavor. A variety of malts, including wheat, may be used. Hop character may be medium to high in the flavor and aroma. The overall impression is clean, crisp, and flavorful often with a dry finish. Fruity esters can be low to medium-low. No diacetyl or chill haze should be perceived.
