This is simply one of the smoothest beers brewed. Technically an ale, Koelsch is an odd ball. There are about 30 or so varieties of Koelsch in the world, all brewed–with no preservatives–from the exquisite medieval city of Cologne (Koeln).

In my earlier twenties, I always called Koelsch a “baseball beer”. You could always have more than one, which is required during a decent baseball game, but it can be enjoyed a tad bit more than, say, an American light lager. Brewing this ale at a bottom-fermenting temperature with ale yeast is especially challenging, which is perhaps why its precious secrets are nestled within the city walls.

Reissdorf, like its cousins, is a light-bodied brew, but has a wonderous bread-like flavor you would not find in a garden-variety Pilsner. My favorite of them remains Dom Koelsch for its nostalgia–it is the first beer I got a decent buzz on while studying in Germany. However, Reissdorf is one of the few which makes its way beyond the seemingly-impenetrable limits of this medieval city.

While drinking this at my local pub in Old Town Alexandria on a humid August afternoon, one barmonger who knows a little about beer argued an interesting fact: we Americans are sadly devoted to hops. I argued back that this beer was far different, as it behaves much like a typical, patient German.

With a mere 15-20 IBU’s, compared with, say, 50 or so for Sam Adams, this is a beer to enjoy for what it is. Enjoy its smoothness, its body, its color, and its drinkable nature. Have two. Have three, or four (don’t drive). The natural, “I love you because you drank me” buzz is a terrific reward.

Indeed, nestled within this city’s limits lies a wonderful brewing secret. Try it.