Initially brewed in Cologne, Germany, the Kolsch was originally a dark beer until the late 19th century, when the rise of the German Pilsner caused a big jump in the popularity of lighter colored beers.
Brewed using both ale and lager techniques (warm fermented with ale yeast, then matured at colder (lager)temperatures), this beer contains characteristics from both styles. Generally a very balanced style, with pale biscuity malts, fruity yeast esters, and moderate hop bitterness from earthy and floral Noble hops.
Best served cold, 39-45 degrees, in a stange, pint, or pilsner glass.