The brewing process for Kölsch involves boiling the wort for 60 minutes, following a hop schedule. After cooling the wort to around 65°F, the yeast is pitched, and the beer is fermented in a 60°F fermentation chamber for seven days. The beer is then racked into secondary and aged at 45-50°F for 21 days, allowing for the crisp, clean flavors typical of a traditional Kölsch.