Category 6 – Light Hybrid

Overview There’s no single unifying theme to this category except for color. It’s kind of a catch-all category for several lighter styles of beer. Several sub-styles are considered ‘hybrids” because they traditionally were a blend of and (Cream Ale), use a theoretical blend of lager and ale brewing (Koelsch), or are a hybrid of traditional with a non-traditional (American Wheat). Where does Blonde Ale fit? Why is it a hybrid? Good questions and not one that seems to be answered by the guidelines.

Specifications

Style OG TG ABV% IBU SRM 6A Cream Ale 1.042-55 1.006-12 4.2-5.6 15-20 2.5-5 6B Blonde 1.038-54 1.008-13 3.8-5.5 15-28 3-6 Ale 6C Koelsch 1.044-50 1.007-11 4.4-5.2 20-30 3.5-5 6D American 1.040-55 1.008-13 4-5.5 15-30 3-6 Wheat or Rye

Historical Notes Cream Ale: Originally a light ale brewed to compete with Light . Some versions were reputed to be actual blends of light ale and lager, although the BJCP Guidelines no longer mention that.

American Blonde Ale: As described by the Guidelines, this is essentially a newer style of beer produced by American craft brewers as a lighter, less aggressive style that would be palatable to the drinker of mass produced American Light Lager. In that sense, it’s a gateway beer (ie a stepping stone to “real” craft beer. At their best, they’re incredibly refreshing and easy drinking; at their worst, kind of boring.

Koelsch: Another newer style (it only dates back to post-World War II). Considered an “ale that’s lagered” in many American beer circles, but in Germany it is classified as a Obergäriges Lagerbier, or top fermenting lager beer. It is not considered an ale in Germany. The Koelsch Convention, adapted in 1948, prohibits bottom fermented beer in Cologne. Interestingly, the BJCP Guidelines now say that American style Koelsch (ie, those brewed as an ale), shouid be entered in 6B American Blonde Ale. Go figure.

American Wheat: Made famous by Widmer, and other NW brewers (like Pyramid) and is a newer style essentially invented by craft brewers in the last 20+ years.

Brewing Technique for These Styles All styles, except for Koelsch, use pretty traditional ale brewing methods. Koelsch is brewed more like a lager, although the primary fermentation temperature is not as cold as (they are fermented anywhere from 55-68 degrees depending on who you read). Most authentic examples are made using a step mash. The primary fermentation is followed by a period of lagering.

Ingredients Cream : Two row or six row malt often with up to 20% corn or other added to lighten the body. Neutral ale yeast and any variety of

American Blonde Ale: Most are 100% malt , but some may use sugars or honey. Some use up to 25% wheat malt. Yeast can be neutral American, lightly fruity English ale, or even Koelsch yeast. Any hop variety.

Koelsch: Generally 100% malt, some US craft and homebrewed versions use up to 25% wheat, but no authentic versions in Cologne use wheat malt. German noble hops.

American Wheat or Rye: Generally 50% or more wheat malt, although, unlike Germany, there’s no legal requirement for a minimum. Clean/neutral American ale yeast. American or noble hops.

Characteristics of Classic Examples: • Cream Ale: Clean, crisp and refreshing. More body and flavor than American Lager, but shares American Lager’s refreshing character. • American Blonde Ale: Good drinkability. Good malt flavors without being overwhelming. Generally a low to medium hop flavor and aroma. The best versions show great balance and drinkability. • Koelsch: Crisp, clean, and refreshing with a lager-like quality. Subtle malt notes and a very faint fruitiness in the aroma. Well balanced and often with a slightly tart finish. • American Wheat or Rye: Refreshing and thirst quenching. Most have subtle citrus notes form the high percentage of wheat.

Common Flaws in Homebrewed Examples • Cream Ale: Too heavy, too heavily hopped. Under attenuated. • American Blonde Ale: Too much body and too heavily hopped (crosses over to ). Uninteresting and insipid. • Koelsch: Lacks lager-like quality and resembles and American Blonde Ale. Under attenuated. • American Wheat or Rye: Too heavily hopped. Uninteresting and insipid. Lacks noticeable wheat character.

Example Recipe and Why It Fits the Guidelines American Cream Ale (assumes 75% mash efficiency: OG: 1.047 TG: 1.007 IBUs: 18

7 lbs American Two Row Malt 1.5 lbs Flaked Corn .75 oz of Liberty Hops (4%) for 60 minutes .50 oz of Liberty Hops (4%) for 30 minutes

Wyeast 1056 or other neutral ale yeast in a starter

Single infusion mash at 148 for 60 minutes. Mash out at 168. Sparge with 168 degree water. Collect 6.5 gallons of wort to boil down to 5 gallons during 90 minute boil. Cool to 65 and pitch yeast. Ferment at 65 degrees.

Why this recipe fits the guidelines: • OG, TG and IBU’s are in range for style • Lower temperature mash leads to higher attenuation. • Use of flaked corn, will lighten body, but use of 2 row malt will ensure slight malt aroma. (^ row malt would be grainier). • Slightly cooler fermentation will keep esters subdued.

What the BJCP Doesn’t Tell You The info on Koelsch has improved and it’s good that they say that “American style” Koelsch should be entered as American Blonde ale now (they didn’t always). Although wheat is permissible, most of the Cologne don’t use wheat malt. I’ve seen a single reference that Dom Brauerei uses a small amount of wheat (although they closed in 2006), but can’t find any verifiable evidence that it’s used by other Cologne brewers. However, the homebrew literature is filled with Koelsch recipes that use wheat (and often Vienna malt). It seems that most older Koeslch homebrew recipes use wheat and that may be the reason that many people think it’s commonly used in Cologne. Again, in Germany this is classified as a top fermented lager beer, not an ale, but this fact seems lost on most American beer experts who divide between everything into ale or lager based solely upon the yeast strain and not the production method.