Berlinetta Brewing Head Brewer Rich Ruggiero Talks Westphal Kölsch

We spoke with Berlinetta Brewing Head Brewer Rich Ruggiero about Westphal Kölsch.

BC: Who came up with this beer’s recipe?
I created the recipe. Its grain bill is very simple - German malted barley and a touch of Munich malt, balanced by Noble hops.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
My favorite aspect of this beer is its flavor and finish. It has a wholesome grainy flavor while still being light and extremely easy to drink. Its finish is very dry and refreshing, which ultimately leads you to taking another sip right away.

BC: Where does this beer’s name come from?
This beer was named after our beloved grandfather, Sylvester Westphal. He liked lighter beer styles. Our favorite photo of him is hanging outside our cold room; it’s a shot of him in the 1960s sitting on the beach in Brooklyn with a sandwich in one hand and a can of Schaefer in the other. 

BC: Is this your “desert island beer?”
I have to say this may be the quintessential desert island beer. It has all the things I love about beer - solid malt flavor, balanced bitterness, a dry finish, and a hefty amount of carbonation, which makes it so refreshing on a hot day. Assuming this island is going to be a hot one, I’d definitely want a lower-ABV beer like this that’s going to keep me hydrated and I could drink all day long. 

BC: Can you describe this beer in 10 words or less?
Beer-flavored beer that showcases the highest-quality ingredients. 

BC: Do you know a story – or have a personal story – that revolves around this beer?
I was homebrewing for many years before opening Berlinetta with my brother Chris. My goal was always to make high-quality, clean lagers as our core beers. And to this day our pilsner is one of our best sellers. But as a homebrewer, early on before I threw down cash on a fancy temperature-controlled fermenter, I decided to brew a Kölsch because I wanted something like a lager, but could ferment at ale temperatures. Enter the Kölsch. You could ferment it in the 60s (my basement was perfect for this), bottle it and keep the bottles in the fridge a few weeks, and you have a beer that’s getting pretty close to lager. A couple years into my homebrewing I started brewing true lagers, but the nuanced flavor of the Kölsch set it apart and gave it a permanent spot in my beer fridge. 

BC: What's a good food pairing for this beer?
This beer is very refreshing, so it goes well with most foods. Being that it’s low in alcohol and lends itself to daytime summer drinking, I especially like to pair it with the grilling staples: sausage, hot dogs, burgers, ribs and grilled vegetables. 

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