Devils Backbone Brewing Company

So it's a new year and I started out the new year like I did last year by brewing our double GABF Gold medal winning Gold Leaf Lager.  It's our best selling beer.  It's a delicate easy drinking lager and one of my go to beers.  Before I brewed lager I brewed a lot of ales and one of my favorites is next in line.  The kolsch.

I am excited to brew kolsch tomorrow.  I have brewed that style since 1998, I starting brewing it at my second brewing job at Virginia Beverage Company (VBC) which was in Old Town Alexandria.  I have brewed the style of kolsch at three breweries now (VBC, Ellicott Mills brewing Co (EMBC), and Gordon Biersch (GB)) and have been itching to brew it here at Devils Backbone.  I won a bronze medal at the 2007 Great American Beer Festival with the Gordon Biersch Sommer Gold kolsch. Kolsch's are golden ales that originated in Cologne Germany which share some aspects of both ale and lager.  I like to say kolschs blend the best aspects of ale and lager together.  On an opposite note I think steam beers blend the worst aspects of ale & lager together.  Back to kolsch.  The kolsch yeast can ferment a little cooler than most ales strains and as a result provides a restrained fruitiness that is pleasant but not overwhelming.  These beers are often matured like lagers with extended cold conditioning which makes for a smooth lager like finish. 

 Expect our kolsch to be around 4.7% alcohol with 21 IBU's.  It is made with Weyermann Bohemian Pilsner malt, Canadian Malting Superior Pilsen malt, Weyermann Pale Wheat, Weyermann Cara-foam, and Weyermann Acidulated malt.  It will be hopped with German Northern Brewer for bittering, and Hallertuaer Tradition for flavor.

When I was was brewing kolsch at VBC I was always yearning to brew lager.  When I brewed primarily lager at GB and EMBC I always looked forward to brewing kolsch.  I guess the grass is always greener...  Now that I am brewing a huge range of styles I still want to brew kolsch.  Being a delicate golden beer perhaps I should wait to spring or summer, but the urge is too great, and thus tomorrows brew.  I have no doubt that I will brew kolsch again this spring and summer.  Expect to see DBBC's first ever kolsch on tap late February.

Prost,

Jason