I refuse to call my light German ales brewed with yeast that has an origin in Cologne Germany, but fermented in my Illinois fermenter anything but "light German Kölsch-like, but not really Kölsch beers, because they were brewed beyond the steeple view" Kölsch clones. BTW, most Kölsch beers I have tasted in the states taste every bit as good as the Fruh and Reissdorf Kölsch beers that have been drank within 48 hours of purchase in Cologne and flown back here by a friend (UA flight attendant). Just sayin.