Kottbusser

Overall Impression Supposedly named after the town Kötbuss in Germany, Kottbusser is a golden-colored ale brewed with wheat, oats and barley, a healthy addition of noble hops to create a floral bouquet in the aroma and honey and molasses to add more fermentable sugar and a bit of subtle complexity

Aroma

The aroma is medium-low floral like (jasmine, chamomile), rich of honey and vanilla, sometimes could show some molasses tones in deep golden versions. Esters are low to medium, showing some pomme fruit (golden apple, pear). Low to none hoppy notes. Spiciness could be present (white pepper, black pepper), and herbaceous could be low to medium due to the kind of honey that could be added. Maltiness could also show like white bread for the unmalted cereals mashed.

Appearance

Pale gold to deep gold in color. Long-lasting, dense, rocky white to ivory head. Unfiltered, so clarity is variable (poor to good) and may be hazy. Effervescent.

Flavor

A medium-high sweet maltiness, sustained by bready and honey sensations, balanced by a medium-low bitterness. Honey-like and other-grain notes (bready, cereal, nutty) are the main flavour, and aftertaste is the same as aroma, with some herbaceous notes that could be low to medium.

Mouthfeel

Medium body but thick viscosity, medium carbonation, no astringency, high creaminess.

Comments

The description could differ depending on which unmalted cereal is added, which honey and/or molasses and about the quantity of adjuncts.

History

The beer of Cottbuss (Kötbuss in some dialects) in the German State of Brandeburg is described similar to Broyhan but different because hops are employed in Kottbusser (alternative name is also Kottwitzer, medieval). The original recipes based on 19th century include air-dried barley malts, wheat and oats, cane sugar, honey, molasses. The beer maybe was sour as well, as Berliner Weisse received regular shippings of yeast from Cottbus.

Characteristic Ingredients

Usually brewed with Pils as base malt (20-50%), some wheat malt (20-50%), oatmeal (up to 10%) and honey or molasses (up to 10%). Continental hops, German ale yeast fermenting or similar. Lactobacillus delbruekii are intended only in sour versions (enter experimental category).

Style Comparison

More neutral than a Kuyt, no clove and banana spiciness like in Weissbier, more honey-like and herbaceous than a Seefbier, not a hoppy and spicy wheat beer like a Grisette.

Vital Statistics

IBUs 18 – 25 SRM 4 – 9 OG         1.055 – 1.068 FG         1.009 – 1.013 ABV 6.0 – 7.5%

Commercial Examples

Grimm Brothers Brewhouse Snowdrop, Lieviteria Krebs

Contributor

Angelo Ruggiero

Additional Sources

Historic German and Austrian Beers for the Home Brewer (book), Shut up about Barclay Perkins (website)