When you are in the Cologne region, the drink to try is Kölsch. It is a clear, top-fermented beer with a bright, straw-yellow hue similar to other beers brewed from mainly Pilsener malt.
Kölsch is warm fermented at around 13 to 21 °C, then conditioned by lagering at cold temperatures. This style of fermentation links Kölsch with some other central northern European beers such as the Altbiers of western Germany and the Netherlands. The term Kölsch was first officially used in 1918 to describe the beer that had been brewed by the Sünner brewery since 1906. Prior to World War II Cologne had more than 40 breweries; this number was reduced to 2 in the devastation and its aftermath.
In 1946, many of the breweries managed to re-establish themselves. In the 1940s and 1950s, Kölsch still could not match the sales of bottom-fermented beer, but in the 1960s it began to rise in popularity in the Cologne beer market. From a production of merely 50 million liters in 1960, Cologne's beer production peaked at 370 million liters in 1980. Recent price increases and changing drinking habits have caused economic hardship for many of the traditional corner bars (Kölschkneipen) and smaller breweries. By 2005 output had declined to 240 million liters. Thirteen breweries produce Kölsch in and around Cologne, anchored by Früh, Gaffel, Reissdorf and Kölner Verbund. There are also smaller brewers, such as Mühlen-Kölsch or Bischoff-Kölsch. In adherence to the Kölsch Konvention of 1986 Kölsch may not be brewed outside the Cologne region #germany #northrhinewestphalia #aachen #cologne #köln #kölsch #gaffelkölsch #onlyincologne #beer #lighterthannormal #teddybear #bff #ducky #heissoyellow #historical #amknipp #traditional #familyrestaurant #traditionalbar #latergram #throwback #lastweekend #weekendtravelproject #AtoZinGermany