{"id":5585,"date":"2020-08-27T13:04:07","date_gmt":"2020-08-27T11:04:07","guid":{"rendered":"http:\/\/100mostow.pl\/en\/?page_id=5585"},"modified":"2020-08-28T14:32:25","modified_gmt":"2020-08-28T12:32:25","slug":"salamander-pastry-sour-rbl","status":"publish","type":"page","link":"http:\/\/100mostow.pl\/en\/salamander-pastry-sour-rbl\/","title":{"rendered":"Pastry Sour Ale Raspberry, Blackberry"},"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

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Crazy train of feelings<\/strong><\/div>\n<\/blockquote>\n
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We’re standing with a line drawn in the sand in front of us. How hard will it be to cross it? It’s all about the feelings of attraction – just listen in. Love is a train, standing on the station, waiting to take off into the unknown. It stands and gasps, gasps and blows, the heat of it starting can be felt from afar, albeit in but an intangible way… Let’s cross that line together and step into the unknown! But how do we fit our feelings into the speeding train that our lives are? They won’t fit in, not into just one compartment, not into a whole carriage even! Suddenly – the whistle blows, then again, and yet again…<\/div>\n
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Public intimacy<\/strong><\/div>\n<\/blockquote>\n
Why is talking about love so uncomfortable, more so even when we’re doing that in public? Yeah, I know, the thing is it speeds right into our comfort zone, rolls over our most intimate feelings and leaves us dizzy, but hey, let’s face it – in the end, love is THE thing the vast majority of us want to experience. I don’t know if anyone ever told you this, but falling in love is the best and longest lasting hype ever, and it’s right here, on this here spot – and totally free!<\/div>\n
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The second half<\/strong><\/div>\n<\/blockquote>\n
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If you’re looking for someone to share your intimacy with, what is a good place that, if any? Is there any proper way to do that outside of the Internet? Can you even imagine how those poor people were doing it before swiping left and right on Tinder became a thing? Come on man, 25 years ago we didn’t even have cell phones, let alone the “you’ve got a Match!” notification! And somehow we all know a lot of well-matched couples in a relationship longer than the history of Tinder, Google and Facebook combined…<\/p>\n<\/div>\n

#Salamander #Toast #ForTheMeeting #Love #LetsTalk<\/strong><\/div>\n\n

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Let’s explore the world of lime, guava and nectarine aromas with our new Pastry Sour Ale!<\/span>\u00a0<\/span><\/p>\n

It was made from super soft, sweet ‘n sour base, brewed with a bunch of oats, wheat and milk sugar – lactose, that created the perfect canva for fruit and adjunt addition.<\/span>\u00a0<\/span><\/p>\n

We also added a huge amounts of juicy raspberries and blackberries as well as “just enough” lime to make it all even more refreshing. Aged on vanilla beans and coconut flakes to round it all up.<\/span>\u00a0<\/span><\/p>\n

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SALAMANDER Pastry Sour Ale Raspberry, Blackberry & Lime<\/strong><\/h3>\n

In the foreground you will find a berry & tropical fruit composition accompanied by aromatic additives: sour lime, vanilla and roasted coconut flakes, which enriched the delicate and cloudy malt base with notes of berry and tropical fruits, which, in combination with lactose and subtle acidity, make for an extremely refreshing and comprehensive composition!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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

Simple, but complex malt bill composed with barley and wheat malts with addition of oat flakes to make the texture\u00a0<\/span>more velvety<\/span>. We have also enriched this beer with lactose \u2013 milk sugar, which is not taking part in the fermentation process, to balance the acidity of lactic acid bacteria and tropical fruits.<\/span><\/span>\u00a0<\/span><\/p>\n

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

Brewed with “just enough” quantity of the german, Mandarina Bavaria variety.<\/span><\/span><\/p>\n

Bacteria:<\/span><\/b>\u00a0<\/span><\/p>\n

This beer was kettle\u202fsouered\u202fwith our house\u202fLactobacilus strain. We let the bacteria work overnight to low they final pH of the beer just before boiling.\u202f<\/span>\u00a0<\/span><\/p>\n

Additives:<\/span><\/b>\u202f<\/span>\u00a0<\/span><\/p>\n

Raspberries and Blackberries are s<\/span>ome of our\u00a0<\/span>favourite<\/span>\u00a0fruits to work with. Both of them complement each other\u00a0<\/span>flavours<\/span>, the first being more tart, sour and slightly sweet and the second adding tons of juiciness and soft\u00a0<\/span>dark fruit notes.<\/span>\u00a0<\/span><\/p>\n

Lime juice playing a refreshing role here, making it a bit lighter and fresher to drink.<\/span>\u00a0<\/span><\/p>\n

Vanilla<\/span><\/b><\/p>\n

Aging with best quality Madagascar vanilla\u00a0<\/span>beans<\/span>\u00a0complements the dessert character of this beer, increasing a bit the perception of sweetness and combines<\/span>\u00a0<\/span><\/b>well with its fruity character.<\/span>\u00a0<\/span><\/p>\n

Coconut <\/span><\/b><\/p>\n

Home toasted coconut flakes, to make it all even more tropical.<\/span>\u00a0<\/span><\/p>\n