Kölsch is a tough style to reproduce, that is why I was impressed with the one in the Bahamas. Fermentation temp is crucial and then the ale is 'lagered' like other traditional German beers providing the clarity since all of the yeast drops out of suspension. Some how the Bahamian's pulled off something that is not well done here Stateside and good luck finding a 'fresh' German beer here either.Don’t think I’ve ever had an impressive Kolsch. Not my style. The stout sounds like the winner.