Hey from South Dakota

[Barley]

I've been lurking for quite a while and decided I really should register. This site has answered many questions for me over the last several months. I have been brewing since 2000 and started out with all grain. Is any one else out there from SD? Also I have my first Kolsch on tap. I have read what it is supposed to taste like but have never tasted a commercial version. Does anyone have a suggestion for a Kolsch to compare it to? Thanks.

[codewritinfool]

Welcome Barley!

[Thirsty Mallard]

Welcome!

I find that a kolsch is like a cream ale, but with more crispness and a somewhat bready flavor (if that makes sense). It's summer... prime time to find some Kolsch out there!

[Barley]

Thanks Thirsty Mallard. Have you had a german Kolsch? I have read that it is difficult to get here in the US. I was looking into some of the web based beer sellers but apparently SD has a law about shipping beer into the state. I will try a creme ale and check it out. Any suggestions?

[Bugeater]

Thanks Thirsty Mallard. Have you had a german Kolsch? I have read that it is difficult to get here in the US. I was looking into some of the web based beer sellers but apparently SD has a law about shipping beer into the state. I will try a creme ale and check it out. Any suggestions?

Some of those state laws about shipping beer really suck. If you can find any try some Genesee Cream Ale. It's the only one out there that is anywhere near as good as mine.

What part of South Dakota are you in? I used to live up there for a while. Worked on the Pine Ridge Reservation for a while then moved up to Rapid City and then Pierre.

Welcome to the forum!

Wayne
Bugeater Brewing Company

[Barley]

Wayne,
Thanks for the info. I am up in Sioux Falls. I havent heard of the brand you suggested but will check it out. This may open up a can of worms but if you would be willing to give me some feed back I wouldnt mind sending a couple of bottles. If your interested let me know. The kolsch I made is a little green as it has only cold conditioned for about 3 weeks, but thats why I do 10 gal batches. When I get the first 5 gal drank the second 5 is just about right.

[Thirsty Mallard]

I will admit that all my kolsch experience comes from domestic breweries (namely Saint Arnold Fancy Lawnmower) and my own homebrewed one.

For a complete analysis of real Kolsch, drop a line to Jamil.