Mermaids, Centaurs, and Griffins, Oh My!

What really is a hybrid beer?

In mythology, hybrids could be found as creatures which were half human and half animal or a combination of two animals. The idea was to take the best character of each species. In biology, the purpose of combining species was to create a super breed. A breed, which was much stronger and more desirable than each on its own.

In zymurgy hybridization is a result of taking the yeast critter (because it is alive) and putting it under different temperatures. This makes the yeast behave differently and creates a different style of beer.

Three classic examples of hybrid beer are; Kolsch, Düsseldorf Alt, and California Common
The Kolsch and Alt beers are ales, which have been fermented at cool temperatures, typically lower than 55F. The California Common is a lager beer that has been fermented at a higher temperature, typically higher than 55F. All three beers are completely different beers.

First of all you need to know that the Kolsch and Alt beers are appellation protected. This means that no other brewery can brew that beer in that country and call it a Kolsch or an Alt unless they are in that city (Cologne and Düsseldorf respectively) and have specific permission to brew that style. The term in the U.S is used broadly to describe style much like the word champagne is used to describe and sparkling wine.

These styles came about because in 1553 there was a ban against brewing beer in Germany during the warmer months. Due to lack of refrigeration it was not uncommon to have beers go sour. The city, which these beers are associated with, continued to brew their beers. If, you go to that city and ask for a beer that is the style you are going to get.

The Kolsch is a fun little beer. It was redesigned to compete with the popular Pilsner, which was sweeping the country during that time. There fore when you order a “Kolsch” you can expect to find a very pale straw yellow, brilliantly clear, with a delicate head. Due to the ale yeast some fruitiness in the aroma may be perceived, along with a slight sulfur or wine-like note. A good traditional style Kolsch will be brewed with high quality noble hops which may not be noticeable in the aroma but will be noticeable in the flavor to balance the delicate sweet malt and provide a firm, crisp flavor and mouth feel. Traditionally, these beers are served in 200ml cylindrical glasses called “stanges”. This is the equivalent of 6 oz of beer. It was not uncommon for these beers to be accompanied by food and you never ate or drank by yourself. Michael Jackson referred to this beer as a “sociable beer”. You would never find yourself alone when enjoying these beers. The Kolsch style is a favorite among brewers. It may be the closest to a light style beer that they may brew.

Good California examples of the style can be found at Greenhouse Brewing Co. in Roseville and Fifty -Fifty Brewing Co. in Truckee.

Staying in Germany but moving over to Düsseldorf, we find a similar but different beer.
This beer is probably a very good example of what beers in Germany were like before the development of the pilsner malt. This is a much richer darker beer than it’s cousin the Kolsch.
The word Alt in this particular style means old. In Düsseldorf, every brewer makes a truly different beer. In the U.S what you can expect to find is a complex aroma of rich malt and fruity esters. This style uses a lower contribution of pale and pilsner malt and an extra amount of crystal and Vienna malts and balances the sweetness with the same fine noble hops used in Kolsch, only a lot more. Don’t go looking for an imported Alt style. It really is a city beer. But if you want something like it, a good alternative is a “Northern German Altbier”.

You can find a good California example of the style at Bear Republic called El Oso.

I have talked about how if you want to get the best examples of style then go to the source. Well thanks to Fritz Maytag for preserving this beer, California has it’s own style. Steam beer or California Common is a style that is indigenous to our state. Again this beer style is a trademarked name. Developed by Fritz Maytag, the beer was based on the steam beers produced during the Gold Rush era. Lager beers were fermented in shallow vats. Because the lack of refrigeration or cooler temperatures, the phenomenon of the beer was result of the vigorous yeast and high rate of multiplication which caused the fermenting beer to blow off steam.
Another signature of this beer style is the use of Northern Brewer Hops, which contribute a woody, or mint attribute to the aroma and flavor. This is a flavorful beer with firm toasty malt flavors and which finishes dry and crisp.

The brewery, which exemplifies this style best, is….. Anchor Brewing Co.

The best thing about these beers is that they all have a wealth of history. Each beer is different yet the same. The best similarity is the low alcohol content. These beers are typically around 4.5-50 % ABV. Great for lunch with friends or sharing with company. Because these beers are so well liked, it would be a good idea to stock up on them for parties. Keep them cold! The fermenting temperatures have already done the job. No need to feel like you has to help out the yeasties. The Kolsch is better served at a cooler temperature. It is very delicate and can fade out when poured into American pint glasses. The Amber hybrids will be a great complement to almost any food. The Kolsch will be a great contrast to food served.