Definition of "kölsch"

kölsch

noun
countable and uncountable, plural kölsches or kölschs
1. Alternative letter-case form of Kölsch (“style of beer”)
  Quotations
  Top-fermenting ales are still brewed, notably the alts of Düsseldorf and kölsches of Cologne.
  1999, Brian Glover, The Complete Guide to Beer, Barnes & Noble, page 146
  More kölschs and Pilseners: Pale in color? Yes! Light in flavor? No! Craft brewers launched kölschs, Pilseners and so-called “Pre-Prohibition” lagers by the dozen in 1998 and early 1999. […] As kölsch is still a foreign word to the average beer drinker, new kölschs on the market Contract brewing company Great Beer carry different names, […].
  1999, The New Brewer, pages 21–22
  On average, the mash temperatures used in the NHC second-round alts and kölschs were higher, at 153 °F (67 °C) and 151 °F (66 °C) respectively.
  2000, Ray Daniels, Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles, Brewers Publications
  It compares well to Shiner Summer Stock, one of the best American kölsches out there.
  2003, Lew Bryson, New York Breweries, Stackpole Books
  Then they all got back to banging on about triples, and pale ales and kölsches and whatever.
  2016, William McInnes, Full Bore, Hachette Australia
  With several takes on traditional German styles like dunkels, pilsners, weizenbachs, and kölsches, plus some great domestic and craft beer, this place gives you that community feel you want in a Biergarten.
  2016, Jason Frye, Moon North Carolina
  Ale yeasts are often described as top fermenting, but top cropping would probably be a better description: the yeast ferments at all levels throughout the liquid, but once its work is done it collects at the top of the fermenting vessel (traditionally these vessels would have been open at the top). Family members include bitters, porters, stouts, alts and kölschs.
  2016, Tim Hampson, The 50 Greatest Beers of the World, Icon Books
  TOP FIVE LAGERED ALES/KÖLSCHS […] A style of beer from Cologne in Germany, kölsch is a hybrid style of beer fermented at ale temperatures and then lagered.
  2017, Robin LeBlanc, Jordan St. John, The Ontario Craft Beer Guide, 2nd edition, Dundurn Press
  Largely grounded in European classics, the ever-changing roster of taps cycles through grisettes, altbiers, kölsches, and saisons, but also trots out “beastly” concoctions like Imperial IPAs as well.
  2019, Douglas Trattner, Moon Cleveland, Avalon Travel