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"The Wiess or Wijss beers are the ancestors of Kölsch. But how did this beer style originate and what then led to Kölsch?"

The origins of Kölsch can be traced back to Keutebier, which we've already discussed and which enjoyed popularity from the Middle Ages through the Renaissance. From this Keutebier, Cologne's Wiess developed in the 19th century, derived from Wijss beer, or wheat beer. Yes, that's right, wheat beer comes from Cologne and was drunk there unfiltered. It got its white appearance from the wheat, and unlike today's Kölsch, it was rather milky and cloudy.

It tasted particularly raw and cloudy, which is why it had to be drunk very quickly. Because it was unfiltered, it didn't keep for long and the yeast quickly made it go flat. The shelf life of a Wiess could be extended to up to two weeks by aging it in barrels. It was even tapped from the brewing vats while the yeast was still present. The final transformation into Kölsch took place in 1918, shortly before the end of the First World War. Since 1985, this Cologne beer specialty has been protected as the only German beer innovation, and only about 24 breweries in and around Cologne are allowed to call their beer Kölsch.

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