The strong malty bready flavor and the well balanced noble hop aromas and flavors. But what surprised me the most was the manner of dispense, side pulls using beer gas. Gave a softer carbonation that really showcased the malt and hops.
While I only brew and serve ales, my (new) favorite beer style is Czech lagers served on draught
I know I will never brew one so I just will have to wait to go back to the Czech Republic
One PU milk pour top
“The Specials” 4 hop Czech Lager
I’m really glad you posted this!
I’ve been in strong disagreement with the American descriptions of Kolsch ever since I read the first one some 20 years ago.
On the up side, most descriptions do share the idea that Kolsch is intended to be served fresh. This doesn’t really happen so much when served from a bottle or even an imported keg. The ‘fresh’ is lost with the time and temperature swings in shipping.
You went to the source. Where you had a good chance at being served ‘fresh’. I don’t travel much, so I rely on local sources such as Chuckanut Brewing, Kulshan Brewing, and Icicle Brewing in Northwest Washington State. That said, my favorite ever is from Occidental Brewing in NW Portland OR.
