Yeastly Experimentation - Kolsch vs Trappist - Tasting

The fermentation of these beers went off without a hitch. I was able to keep them both at temperatures that made them happy, and when you keep yeast happy they make you happy. With such a delicate grain bill any off flavors should be easily detectable, and I think both are very clean tasting.

Kölsch (WLP029): The kölsch, on the right, seems to be slightly paler and clearer than its trappist counterpart. The hop flavors are very front and center in this beer, and just as quickly as the taste appears it is gone. Its amazingly crisp and clean finish makes you wonder if you even took a sip.

Trappist (WLP500): Unlike the kölsch, the trappist yeast imparted lingering estery flavors to the beer. The taste of bananas and spices are definitely present, but because it wasn't fermented at the upper limit of its temperature range these flavors are a little subdued. This is a very good thing, because the light grain bill and low ABV wouldn't have been able to balance out a heavier ester profile.These flavors really linger on your tongue (and in your burps), and created a much more complex beer.


This experiment turned out exactly the way I expected, and in the brewing world that is a win. Now that I have predictability down, I'll have to start working on repeatability. Until then...I have a lot of beer to drink, and any help would be appreciated!