{"id":5386,"date":"2020-07-16T09:56:56","date_gmt":"2020-07-16T07:56:56","guid":{"rendered":"http:\/\/100mostow.pl\/en\/?page_id=5386"},"modified":"2020-07-31T11:01:04","modified_gmt":"2020-07-31T09:01:04","slug":"salamander-neipa-mosaic-idaho-7-simcoe","status":"publish","type":"page","link":"http:\/\/100mostow.pl\/en\/salamander-neipa-mosaic-idaho-7-simcoe\/","title":{"rendered":"NEIPA Mosaic, Idaho 7, Simcoe"},"content":{"rendered":"

The new design of SALAMANDER labels carries a hidden value. Discover it below and don’t hesitate to talk about it.<\/p>\n

How does the freedom tastes alike?<\/strong><\/p>\n

The taste of freedom tastes similar to a carefree, hot summer in childhood, gusts of love tangling youthful hair, a spontaneous journey with the newly met person and, perhaps, for some of you – a sip of a first-class, juicy IPA after a hard day’s work. I am convinced of one thing – taste of freedom rocks! And it is the taste that is very hard to get rid of.<\/p>\n

Fence at the border <\/strong><\/p>\n

If my freedom ends where your freedom begins, then along the fence at their border we casually tread wild paths. Every time I walk there, I look half heartily, half nosy over the fence – how are you there? Do you also hear such a strange, muffled murmur? It is said that the ancestors are moaning from the afterlife that tampering with the limits of freedom usually ends in enslavement.<\/p>\n

Let us react while it is possible. <\/strong><\/p>\n

I am convinced that since our freedom is more and more willingly formatted in some way, it is definitely worth observing its limits and reacting when they are violated. I know all too well that to overcome indifference is how to win freedom. Let us give ourselves a chance to raise the well-known gesture of victory and freedom. Victoria! SALAMANDER!<\/p>\n

Let`s make a toast – for the meeting, for FREEDOM!<\/strong><\/p>\n

#Salamander #Toast #Meeting #Freedom #LetsTalk<\/strong><\/p>\n

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We have prepared for you another variation of the New England IPA style, hopped with the Mosaic, Idaho 7 and Simcoe varieties!<\/p>\n

An even brighter malty base with a huge share of oat flakes and the same deep, velvety and cereal taste. Extremely abundantly hopped with a combination of Mosaic, Idaho 7 and Simcoe varieties, which have returned with intense fruity notes. Fresh, delicious and super hazy!<\/p>\n\n

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Salamander New England IPA Mosaic, Idaho 7, Simcoe<\/h3>\n

New England IPA is a hazy and velvety beer with a deep orange color and distinct taste. Intense, double dry hopping with the aromatic: Mosaic, Idaho 7 and Simcoe hops gave the aroma of mango, pineapple, peach, green tea, tropical fruit and spruce notes in the finish. Perfect for summer – juicy, tropical, fresh and at the same time highly drinkable – enjoy your first sip!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Malts \/ extract: <\/strong><\/p>\n

New England IPA should be juicy! <\/span><\/p>\n

This time we decided to use a simple mix of malts, consisting of a combination of a bit of barley malts with a small share of oat malt & flakes<\/span>. Light, but at the same time full base and the ideal background for an intense hopping.<\/p>\n

Hops:<\/strong><\/p>\n

This is one of the latest styles in the India Pale Ale family, which was created in Vermont, US. Brewers from this region, against all known rules, added hops during\u2026 fermentation. Hopping at this stage does not usually have a positive effect on the process, but in the right conditions yeast can biotransform hop oils into slightly different compounds, giving an even more intense hoppy aroma reminiscent of ripe, freshly picked from the tree fruits!<\/p>\n

During dry-hopping process we added 3 types of hops: Mosaic, Idaho 7 and Simcoe.<\/p>\n

But let’s start from the beginning:<\/p>\n

The first significant dose of hops appeared at the hot sediment centrifugation stage in the whirlpool. For this purpose we used huge amounts of Mosaic (US), Idaho 7 (US) and Simcoe (US) hops. Then we added two doses of hops during dry-hopping process: Mosaic and Simcoe, which together with fermenting yeast introduced the notes of pineapple, mango, peach and passion fruit. Mosaic, Simcoe and Idaho7 in the second dose, complemented the aroma with notes of grapefruit, spruce and more of tropical fruits. In total, we used 15 g of hops per liter of obtained beer!<\/p>\n

Best when it`s fresh!<\/span><\/b><\/p>\n

Such intensely hopped beer tastes insanely, especially fresh! Hop aroma decreases over time. Therefore, treat this beer with particular care, keep it in a dark and very cool place (the fridge will be a good solution) and do not wait \u2013 drink fresh!<\/p>\n