I used to do a Honey Lemon Kolsch and added a bit of Carapils in it to bring back some of the body that the honey sapped out of it....otherwise, a regular Kolsch with 100% pils is a thing to admire. I had some Fruh on tap at a German restaurant about a month ago and I thought I had died and gone to heaven. The bar maid said the Kolsch shipment had just come in from the distributor - so fresh and good. I could have sat there all night, but I had to judge the next day. The next day the judging was at the same restaurant. Needless to say, the judges all went for the Kolsch.