Mad Props Mata!

Replies to This Discussion

Permalink Reply by Reviled on April 15, 2009 at 12:35pm

Hmmm, I tried the Artesian at the Beer festival purely because of your comments about it being Koelsch like Stu and I must admit I was highly disappointed, it was my first beer of the day also, it just seemed excessively bland to me! Just my opinion tho of course..

My partner liked the Feijoa beer but said it still tasted too much like beer :oP Go figure.. lol

• ▶ Reply

Permalink Reply by jt on April 15, 2009 at 1:08pm

it just seemed excessively bland to me!

I also tried it recently and was initially underwhelmed by it.
But as I read the label and cast my memory back the same comment from Stu and to the style guide and interpret what I was tasting and adjusting my expectations of what the beer was meant to be, I was quite impressed.

A case of being more open minded.

• ▶ Reply

Permalink Reply by Stu McKinlay on April 15, 2009 at 2:04pm

I tried brewing one a couple of years ago for a friends wedding. The beer was good but it wasn't a patch on Mata Artesian (which really drinks to style to my palate).

I've bolded the bits that I think apply to Mata Artesian....


6C. Kölsch
Aroma: Very low to no Pils malt aroma. A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Some yeasts may give a slight winy or sulfury character (this characteristic is also optional, but not a fault).

Appearance: Very pale gold to light gold. Authentic versions are filtered to a brilliant clarity. Has a delicate white head that may not persist.

Flavor: Soft, rounded palate comprising of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). The noble hop flavor is variable, and can range from low to moderately high; most are medium-low to medium. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. Some versions may have a slight wheat taste, although this is quite rare. Otherwise very clean with no diacetyl or fusels.

Mouthfeel: Smooth and crisp. Medium-light body, although a few versions may be medium. Medium to medium-high carbonation. Generally well-attenuated.

Overall Impression: A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle Pilsner, or perhaps a blonde ale.

Comments: Served in a tall, narrow 200ml glass called a “Stange.” Each Köln brewery produces a beer of different character, and each interprets the Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples can show some oxidation defects. Some Köln breweries (e.g., Dom, Hellers) are now producing young, unfiltered versions known as Wiess (which should not be entered in this category).

History: Kölsch is an appellation protected by the Kölsch Konvention, and is restricted to the 20 or so breweries in and around Cologne (Köln). The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear top-fermenting Vollbier.”

Ingredients: German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Water can vary from extremely soft to moderately hard. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149?F. Fermented at cool ale temperatures (59-65?F) and lagered for at least a month, although many Cologne brewers ferment at 70?F and lager for no more than two weeks.

Vital Statistics:
OG: 1.044 – 1.050
FG: 1.007 – 1.011
IBUs: 20 – 30
SRM: 3.5 – 5
ABV: 4.4 – 5.2%


But I can see why some people say "bland". It's like people who love curries but don't like stews or casseroles (my Yeastie business partner is one of these!!).

• ▶ Reply

Permalink Reply by kier on April 16, 2009 at 10:10pm

We had The Artesian at the pub - was very popular and also was a great beer to get mainstream beer drinkers to try. A "gateway beer" into the world of craft brewing :-)

Also we had two visitors from Cologne at the pub - they tried it and described it as "very drinkable" (high praise from a German) as well as "authentic".

• ▶ Reply

Permalink Reply by Stu McKinlay on April 17, 2009 at 2:18am

That is very nice to hear Kier. Thank you for passing that on. I really do believe that a lot of craft beer lovers get lost in the BIG character of them all.

I'm not immune. Ten years ago I would have said, without much thought, that "sugar is bad".

• ▶ Reply