Berliner Kolsch?

[Afterlab]

Also, fermenting a lager yeast warm is the opposite of a Kolsch

Yeah if what they're saying is true there are a lot of oxymorons in the description of the beer. A Berliner Kolsch doesn't make sense, a Kolsch with a lager yeast doesn't make sense and a strain of saccharomyces that produces a large amounts of lactic acid doesn't make sense.

[Ozwald]

All in all, sounds like he just doesn't know what he's talking about. Sadly that's more often the case than not with microbreweries these days.

I think the BN gives us an unrealistic look at the state of breweries - there are some very intelligent brewers out there, masters of their craft, but I think it's a gross minority. There are a ton of crappy breweries out there, or perhaps they can turn out an alright product either by luck or just without knowing more than the very basics of the craft.

[NHbeerscene]

While I agree with many of the comments above, I think this combo has potential.

Sour Mash, Boil, Ferment with Wyeast 2565 or the analogous White Labs product.

I just did a Berliner with the sour mash and it turned out clean and tart with a hint of apple (not green apple/Diacetyl). I used US-05 but I think the kolsch yeast would work great here as well. I was going to try putting part of it on watermelon just to see how that would turn out.

YEAST STRAIN: 2565 | Kölsch™
This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.

Flocculation: low
Attenuation: 73-77%
Temperature Range: 56-70° F (13-21° C)
Alcohol Tolerance: approximately 10% ABV
Styles:
American Wheat or Rye Beer
Berliner Weisse
Bière de Garde
Cream Ale
Düsseldorf Altbier
Fruit Beer
Kölsch
Northern German Altbier
Spice, Herb, or Vegetable Beer

So maybe a ten gallon batch.....

[Ozwald]

You can use a Kolsch yeast for a lot of things - it makes a great substitute for 001 in pale ales. It actually makes the hops pop. Doesn't mean I'd call it a Kolsch though. I could see fermenting a Berliner with a Kolsch strain, but it's still going to need bacteria & it's still not going to be a Kolsch.