Beer Forum

I discovered this beer at the end of last summer and loved it. I asked about it at my beer store today and they said the distributor has discontinued all Gordon Biersch products except for the Marzen. I guess they only have room on their trucks for fucking bud products. Anyway I was hoping someone who has tried this beer might have a recipe suggestion. Its a kolsch style beer but It has a certain flavor that I haven't found any in other kolsch's. Not really sweet but maybe just a touch of crystal malt. Anybody have any ideas?

I had this beer last year at one of Gordon Biersch restaurants here in Atlanta. I talked to the brewer and he gave me a few hints about the recipe. I will have to check my notes. one thing I remember is the yeast came from Weihenstephan instead of one of the Wyeast or Whitelab products.

I was wondering if the flavor I was detecting was yeast derived. I've brewed a kolsch with white labs kolsch yeast and it was a good beer, but the sommerbrau just has a little something extra. It just really pisses me off that it won't be distributed in my area this summer. When I tried it last summer it was late august and I got the last two six packs the store had. It is a great summer beer. Been dreaming about it all winter.

I would say the flavor is derived from the yeast. I also make Kolsh style beers using WLP029 and the beer tastes nothing like Gordon Biersch Summerbrau. The grainbill for Kolsch recipes that I have only slight varations. They range from 100% pilsner malt or ~ 95% pilsner malt with a little wheat or Munich malt thrown in.

When I use WLP029, it puts off a very slight Chardonay flavor. The yeast from Gordon Biersch Summerbrau has a different character. I will attempt to score some yeast from them this summer.

They now have info about this beer on their wesite. They list the grain bill as 80% pale malt, 20 % wheat malt. Weihenstephan kolsch yeast. Hops- hallerau and tettnang aroma. Abv 4.8 %, 25 ibus, residual sugar 1.7%. I will actually have a chance to visit one of their restaraunts this weekend, so I'm looking forward to trying this beer on tap.