You just need pale two-row or pilsner malt to hit a starting gravity of 1.045–1.050, a couple of additions of Noble German hops to get 18–24 IBUs, and a top fermenting Kölsch yeast.
Malty, but attenuated, with a light kiss of hops, Kölsch is simple and refreshing, but it’s still flavorful enough to satisfy your inner beer geek. The one problem is that it can be hard to find a good commercial example of Kölsch outside of Cologne, Germany.
Chill the wort to 65°F (18°C), pitch the yeast, and place the wort in a 60°F (15°C) fermentation chamber for 5–7 days. Raise the temperature to 65°F (18°C) for 1 day for a diacetyl rest. Rack the beer and age at 35°F (2°C) for 21–30 days, then keg or bottle. For another perspective on brewing Kölsches, see “Make Your Best Kölsch.”
Since you should drink Kölsch fresh and at a temperature of 38 to 45 F (3.3 – 7.2 C), such small servings are essential since your brew won’t have time to become warm and stale. Never order any other beer type in such pubs since you won’t get it.