Cologne Archbishop prefers Altbier to Kölsch
Scandal! The Archbishop of Cologne admits that he prefers the rival Altbier of Dusseldorf over his native Kölsch of Cologne.
26 October 2015.
▶ "Whether Cardinal Rainer Woelki prefer sipping wine or measuring at Stein, he did not reveal. However, on his favorite type of beer, the Archbishop of Cologne sets: Altbier is better than Kölsch.
A beer is a beer is a beer is a beer. Or not? The Cologne Cardinal Rainer Woelki (59) is in any case certain that Dusseldorf Altbier tastes better than Kölsch.
'I like the Alt actually something rather than Kölsch, because it is bitter,' confessed the churchman the 'Bild' newspaper. Would he tell the difference blindfolded? The taste of dark beer it is in any case usual: When he left in 2011 as archbishop to Berlin, Düsseldorf him priests had a 'Altbier subscription' paid a farewell. For one year, every month, he was sent on a box Altbier. 'Because I have always been well taken care of.'
However, a possible loss of sympathy for the people of Cologne know the Cologne archbishop avoid: In football, his heart beat very clear for 1. FC Köln. He had never been to a game of Fortuna Düsseldorf."
▶ Translation by Google. See article in its original, untranslated German: here.
▶ "Kölsch is a top-fermented local beer from Köln (Cologne), Germany. Kölsch beers are characterized by a lightly fruity yeast note in aroma and taste, as well as a hoppy bitterness.
Since 1998, Kölsch may be labelled with a European logo, thereby joining the ranks of such illustrious regional European specialties as Bordeaux, Chianti, and Champagne.
Altbier is one of the few indigenous German ale styles, along with the blond kölsch from Cologne and the hefeweizens of Bavaria. It is a crisp, clean-tasting, full-bodied beer of usually 4.7% to 4.9% alcohol by volume, with a copper-brown color, firm, lacey white crown of foam, and a malty to nutty bittersweet finish. [...]
Altbier is a unique beer style because it requires an unorthodox, 'cool' fermentation by a specialty yeast that works best in a temperature range between 55 °F and 66 °F."
— The Oxford Companion to Beer: Oxford University Press, 2012.
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