One thing I hate about kegging is that it is difficult to really know how much of a beer you have left. With bottles it's easy (I'm down to my last six-pack of Sour Squash for example), but with a keg sometimes you go to pour a beer to review and the tap starts sputtering while the glass is still only half full... sorry for the ugly picture of what was a beautifully clear Kolsch as of yesterday.
Smell – Light herbal hops, with a crisp crackery background malt character. There is a mild yeastiness, but that is a new addition.
Taste – Flavor is still great. Nice rounded bready pils malt character. Some fruitness from the yeast (like white wine with a hint of fresh apple). The firm hop bitterness and touch of sulfate mineraliness come through in the finish giving it a wonderful crispness.
Mouthfeel – Light body without being watery. Moderate carbonation.
Drinkability & Notes – It has much more character than a traditional Kolsch should, but is that really such a bad thing? Sorry to see this one kick so soon, but luckily the Biere de Garde I brewed with the yeast from this batch is ready to keg after 6 weeks of lagering.