I chat about Kulmbacher, one of my favourite extinct Lager styles. Strong and heavily hopped - why haven't modern brewers jumped all over this style?
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Pearl Metzelthin. Part III.
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[First appeared on this site December 4, 2025, edited and expanded July 25,
2026]. The Flying Dietician In this, the third part of my canvass of Pearl
Metz...
9 hours ago
2 comments:
In the early 70s in southern California, we would occasionally pick up a six pack of Kulmbacher Monchshof Klosterbock as a treat. A few years ago, my wife and I stopped for lunch while we were driving toward Frankfurt. We ordered a Monchshof Schwartzbier that I thought was reminiscent of the bock I had 30+ years before. I think the Kulmbacher style isn't popular because it is too heavy for modern drinkers -- they like the alcohol but want higher attenuation for "drinkability".
You find the spelling Culmbach in old German sources of the eighteenth and nineteenth century too, along with other place names like Cöln and Crefeld. Cottbus is one that has survived until the present day.
It is very odd that you can’t get a real Kulmbacher in Kulmbach, although they brew loads of Schwarzbier there.
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