Would you try this style of beer service?
Every Wednesday this summer, trays with glasses of fresh, pale beer will be served continuously from 5 to 7 p.m. atin Niwot as the brewery introduces a different way to drink beer with a traditional German Kölsch service.
Despite the history and tradition behind this style of service, Fritz's approach to Kölsch was inspired by a brewery much closer than those in Cologne. Fritz co-founder Kelly Buening spearheaded the project after experiencing a similar Kölsch service with her husband, co-founder and brewer Cory Buening, at a bar in Louisville, Kentucky, called Holy Grale. The small pours meant that the beer was always cold, and it was a great way to hang out with friends, Kelly recalls.
The resulting beer at Fritz, which is pretty close to Cory’s Snake River recipe, is a wonderful ode to Cologne. The brewery used a majority German pilsner malt for the grain, with a little bit of wheat malt. The grain is mashed in steps, helping to create a very well-attenuated, crisp beer that still has an excellent mouthfeel and a heap of foam.The yeast is a German strain, W177 from Weihenstephan, sourced by Woodland Park-based yeast company Brewers Science Institute.
The accolades for the one-year-old Fritz come as no surprise: Cory has a long history of winning beer awards, primarily over his nearly two decades as the brewer at Snake River. He also had a hand in award-winning brews at Kentucky’s Gravely Brewing, which he helped start with his brother-in-law prior to founding Fritz. In fact, Cory is one of the winningest brewers in the history of the Great American Beer Festival.
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