The first Polish-Spanish collaboration with the top Spanish brewery, Naparbier. You can tell their Spanish temperament not only by the beers they brew but also by the labels they create. Our friends from Pamplona and Barcelona love challenge! So this time it was a real one! We’ve combined Polish specialties: cherry-wood smoked malts and wild cherries (grown on a large scale both in Poland and Spain) and full-bodied, classic wheat bock. The effect is astounding! Such beer is brewed once in a year. Double Cherry Rauchweizenbock – czyli moc wiśni i dymu czereśni w wędzonym koźlaku pszenicznym!

Double Cherry Rauchweizenbock stands for the powerful aroma of cherries and smoked wheat bock!

	ART.+11 Double Cherry Rauchweizenbock Polish specialties: cherry-wood smoked malts and wild cherries (grown on a large scale both in Poland and Spain) in full-bodied, classic wheat bock. The effect is astounding! Such beer is brewed once in a year.

Style

Rauchweizenbock is a unique style of strong top-fermented wheat beer brewed from smoked malts. Weizenbock itself originated in the early 20th century as an equivalent to the lager bock, or bottom-fermented Kozel. With time, the style has been brewed with smoked malts.

Rauchweizenbock is filled with aromas typical for wheat bock: melanoidin and bread, fruits (bananas, plums, raisins) and phenol (cloves and vanilla). What smoked malts add is a unique flavour depending on the smoked wood. The most commonly used are oak-smoked or beech- smoked malts, while other types of wood are a rarity.

As for its flavour, it’s a full-bodied bock with a thrifty portion of melanoidins, low in phenols and high in esters in the fruity form. At the finish, the beer is slightly acidic and intense, which contributes to higher drinkability of a strong, full-bodied beer. Hoppiness is nearly imperceptible. Long-aged versions of the beer may have traces of oxidation, so typical of sherry.

Malts/extract:

The foundation of the beer is certainly wheat malt balanced with cherry-smoked barley malt. Cherry-smoked malts produce astounding effects and multilayered aromas: beginning with smoked goat cheese, through bonfire and fruits, to dry-fruit compote. Add to it plenty of Munich, melanoidin and caramel malts mashed in a classic decoction method and a full- bodied wheat bock is brewed.

Hops:

Hoppiness is nearly imperceptible in this style. Thanks to traditional German hops of low bitterness levels, the beer maintains its clear malty profile.

Extra ingredients:

The full-bodied flavours of this style may be quite demanding at times. For this reason, we’ve added cherry puree, which has enriched the beer’s profile. The slightly harsh tasting of cherries plays an important role in rounding the taste. By topping it off with slight acidity, cherries invite to take one more sip.

• Style: Fruit (cherry) Rauchweizenbock
• Parameters:
  • Ekstrakt: 18,5%
  • Alcohol: 6,5% obj.
  • IBU: 20
• Ingredients:
  • malts: barley: cherry-wood smoked, Munich, melanoidin; caramel 100-130 EBC; Pilsner; caramel 40-60 EBC; wheat malt; chocolate wheat malt
  • Hops:
    • Bitter: Magnum (DE)
    • Aromatic: Tettnanger (DE)
  • Yeast: Mauribrew Weiss
  • Extra Ingredients: cherry puree
• Look: dark red;
• Aromas: smoked cheese, slight ash flavour and dry-fruit compote; cherries, wild-cherries; bananas; cloves; peaches; cereal; vanilla
• Mouthfeel:
  • malty; cereal
  • smoked,
  • fruity; cherry acid
• Serving temperature: 9-12⁰C
• Glass: Sniffter, Sensoric
• Foodpairing:-
  • Dishes: sea trout fried with cabbage; grilled turkey breast with
  • Cheeses: smoked goat cheese; smoked
  • Desserts: slightly acidic vanilla panna cotta with cherry-chocolate