A classic, true top cropping yeast from a traditional brewery in Cologne, Germany, the Kolsch strain exhibits some of the fruity character of an ale, with a clean lager type profile. With low or no detectable levels of diacetyl, the Kolsch yeast may also be used for the fermentation of quick-conditioning pseudo-lager beers and ferments well at temperatures in the range of 55-60°F (13-16°C). Requiring filtration or additional settling time to produce bright beers, the strain proves powdery, with yeast remaining in suspension post fermentation.
Temperature Range: 56-70° F (13-21° C)
Alcohol Tolerance: Approximately 10% ABV
Styles: American Wheat or Rye Beer, Berliner Weisse, Bière de Garde, Cream Ale, Düsseldorf Altbier, Fruit Beer, Kölsch, Northern German Altbier, Spice, Herb, or Vegetable Beer
For fruit beers, the 2565 matches well with tangy fruits such as strawberry and peach.
In the upper temperatures of the yeast fermentation range, the Kolsch yeast will create esters especially banana notes.
The yeast complements earthy hops such as Tettnanger or Hersbrucker hops.
For Blond Ales, the 2565 ferments clean at about 60F, allowing the citrus lemon lime notes of NZ Motueka hops to shine through a malt back bone including 15% wheat in the grist.