Description
Since 1858, beer has been brewed in the brewery to Malzmühle in the heart of the old town of Cologne. Then as today in manual work and according to the German Purity Law. Using its own well water and only natural raw materials of the highest quality, Mühlen Kölsch is created according to an old family recipe. In the brewhouse, the malt is crushed. The shell, the so-called husks, are preserved during this crushing and grinding process. The meal is mixed in a pre-mixer with 60 degrees of warm water and becomes the mash, which in turn is heated. In this process, the enzymes work at their optimum temperature and can thus form fermentable sugar from the starch extracted from the malt. After mashing, the first wort is separated from the solid components, the yeasts in the lauter tun. The seasoning is now cooked under the three gifts of the aroma hop from the Hallertau to give the Kölsch its natural tart. Shortly before the end of cooking, the last hops are added to intensify once again the fresh fruity aroma, which rises to our nose when we first enjoy a glass of Kölsch. During the following three-day main fermentation, the top-fermented yeast converts the sugar that has been obtained in the brewhouse to alcohol and carbon dioxide. After that, the beer is stored at a temperature of 0 degrees for at least 21 days, in order to break down the base alcohols that form during fermentation, to bind the resulting CO2 and to develop its typical taste. The final filtration removes the last yeast remaining in the beer and any residual suspended matter. Our brewmaster's goal is to preserve as many flavoring ingredients as possible in the beer. During the careful clarification of the beer, the beer is only filtered and not tortured. This limits the longevity of our Kölsch to 120 days - but creates the unique and unmistakable Mühlen Kölsch strong, malty and full flavor.
