Hudson River Valley Wineries

This blog is dedicated to news, events, profiles and reviews of fine food and wine in the Hudson River Valley. We especially feature and spotlight the burgeoning wineries of the Hudson River Region. We accept and will relay information about releases, events, festivals and any toher happening related to food and wine in the Hudson River Valley. Send pertitnent information to hudsonriverwine@yahoo.com

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Carlo DeVito is a long time wine lover, and author of books and magazine articles. He is the author of Wineries of the East Coast. He has traveled to wine regions in California, Canada, up and down the east coast, France, Spain and Chile. He has been a published executive for more than 20 years. He shepherded the wine book program of Wine Spectator as well as worked with Kevin Zraly, Oz Clarke, Matt Kramer, Tom Stevenson, Evan Dawson, Greg Moore, Howard Goldberg, and many other wine writers. He has also published Salvatore Calabrese, Jim Meehan, Clay Risen, and Paul Knorr. Mr. DeVito is the inventor of the mini-kit which has sold more than 100,000,000 copies world wide. He has also publisher such writers as Stephen Hawking, E. O Wilson, Philip Caputo, Gilbert King, James McPherson, John and Mary Gribbin, Thomas Hoving, David Margolick, Arthur M. Schlesinger Jr., John Edgar Wideman, Stanley Crouch, Dan Rather, Dee Brown, Susie Bright, and Eleanor Clift. He is also the owner of Hudson-Chatham Winery, co-founder of the Hudson Berkshire Beverage Trail, and president of the Hudson Valley Wine Country. https://carlodevito.wordpress.com/

Sunday, January 13, 2013

Captain Lawrence Captain's Kolsch


Not sure what the hell Kolsch is? Kölsch is a local beer specialty that is brewed in Cologne, Germany. It is a clear beer with a bright, straw-yellow hue, and has a prominent, but not extreme, hoppiness. It is less bitter than the standard German pale lager.
According to Wikipedia: Kölsch is warm-fermented at a temperature around 13 to 21°C (55 to 70°F) and then cold-conditioned, or lagered.  This manner of fermentation links Kölsch with some other beer styles of central northern Europe, such as the Altbiers of northern Germany and the Netherlands. In Europe, Kölsch is strictly defined by the Kölsch Konvention, an agreement between the members of the Cologne Brewery Association. It is a pale, highly attenuated, hoppy, clear, top-fermenting beer with an original gravity of between 11 and 16 degrees Plato (1.044—1.065). In practice almost all Kölsch brands have a very similar gravity near the middle of this range.

Of course, many breweries in America make Kolsch-styled beers.
Recently I had the opportunity to try a Captain Lawrence Captain’s Kolsch. The color was a light yellow clear beer. Nice head, but it doesn’t linger too long. Which is stylistically correct.

Kolsch of course has some hops in it, but this version is a lot hoppier than most. Since I like hops,I was down with it. But for those who are initiated with hops, it will strike you at first. Just relax and drink. It’s great!
Grassy and fragrant hops come out of the glass. Nice bready smell as well.  Good carbonation.

Went incredibly well with food…but you could drink a six pack of these puppies without thinking.
Wonderful!

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