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When I travel, I like to “patio” hop outdoor bar and bite spots, and my go to beer is a Kolsh. Recently adopted by American brewers, this sudsy drink’s birthplace is 1608 in Cologne, the city on the banks of Germany’s Rhine River. The straw-colored ale uses a top-fermenting yeast, brew-speak for yeasts that work from the surface of the liquid downward, rather than from the bottom up (like the yeast used in well-known lagers like Budweiser and Stella Artois). After fermentation, Kölsch is treated like a lager in a process called conditioning, yielding a quaffable pint, lightly hopped. On to the next patio bar!
A traditional German ale, originating from Cologne "Koln" in Germany. A pale ale, crisp and slightly fruit and dry.