[homoeccentricus]

Better than your average pilsner because of the absence of the hated sulphur but far from world class.

[majorvices]

I wouldn't expect to find a world class mass produced Kolsch.

[homoeccentricus]

I wouldn't expect anything. This was my first kolsch ever

[homoeccentricus]

Will be in Cologne the day after tomorrow. I assume Paffgen is the place to go?

[homoeccentricus]

And five seconds later:

[homoeccentricus]

Paffgen. More addictive than crack.

[tommymorris]

That looks great. I need to go to Cologne.

[homoeccentricus]

Yes, and now people are asking me to describe the beer and explain why it is so good. They find it strange because I'm known to be a beer hater.  Put ten beers on a table. The average beer person will like six, I will like one or two. Something wrong with my taste buds. But this one blew me away. You can buy Paeffgen only by the 20 liter barrel. Maybe I need to organize a party and drive the 2.5 hours to Cologne to get and bring back the barrel...

[HoosierBrew]

Yes, and now people are asking me to describe the beer and explain why it is so good.

Sounds like a great one. Given that most Belgian beers start with a pils malt, I'll rule that out since you could easily describe that. It has to be the yeast character. To me, WY2565 has a sort of white grape/pear character that I find addictive. My kegs of kolsch probably go faster than anything I make.

[homoeccentricus]

It IS the yeast. I'm a reluctant lager drinker, and I didn't taste the sulphur. But it's something else as well, as I have drunk some mediocre Kolsch as well, that missed all the complexity I tasted in the Paeffgen.