Kolsch: History, Brewing Techniques, Recipes (Classic Beer Style Series) by Eric Warner & Eric Warner

Author:Eric Warner & Eric Warner [Warner, Eric]
Language: eng
Format: azw3
Tags: CKB007000 Cooking / Beverages / Beer
ISBN: 9781938469299
Publisher: Brewers Publications
Published: 1998-10-12T16:00:00+00:00

Stange.

For the waiter, or Köbes, in Cologne, the two-centiliter glass is a blessing and a curse. Smaller glassware translates to greater per ounce price that the customer pays. Assuming a customer will come into a pub and drink a certain amount of beer, regardless of the size of the pour, this translates to higher revenue. (Bavarian beer garden owners argue that it’s better to sell an entire liter mug full of beer as opposed to five two-centiliter beers). On the other hand, the Köbesse in Cologne work harder to sell these higher priced beers, making two and one-half trips to the bar to serve the same amount of beer that a waiter or waitress in Bavaria could serve in one trip. The glass is also much thinner than even a Pils glass, let alone a sturdy Bavarian glass or mug, so increased breakage is common in pubs in Cologne. Also, more glasses have to be washed to serve the same amount of beer than in Bavaria. Nonetheless, the Stange is what Kölsch is served in, no matter which pub in Cologne you visit.

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