The basis for the style is Berliner Weisse, or light, cloudy and sour wheat-malt beer with low alcohol contents. Yet, thanks to the abundance of oatflakes and American and Australian hops, the beer has earned an incredible oat-sour-bitter taste profile – Oatmeal Hop Tart!
Very low extract of 9%; grist made of light malts only, Pilsner and wheat, which allow for maximum lightness so typical for this style. By adding 30% oatflakes, the beer has gained velvety texture. It is light but not watery.
The amount of hops used is comparable to our strongest beers. In spite of very low extract, the beer is of mild bitterness achieved thanks to the late hopping method, or adding hops in small doses at the very end of brewing, which gives the beer excellent citric and tropical aromas. What’s more, the abundance of the Australian hop Topaz added while ageing in cold temperatures releases tropical aromas, mostly lichi.
Lactic acid bacteria are a signature of this style – they account for the noticeable acidity. Lactobacillus lactis, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. Bulgaricus bacteria that can be found in sourdough, kefirs or yoghurts, produce lactic acid intensifying beer acidity and result in refreshing power.
- Styl: Oatmeal HopTart
- Ekstract: 9,0%
- Alcohol: 3,7%
- IBU: 22
- Malts: Pilsner; wheat; oatflakes (30%)
- Aromatic: Citra (US), Galaxy (AU)
- Cold hopping: Topaz (AU)
- Yeast: US-05
- Bacteria: Lactobacillus lactis, Lactococcus lactis, Lactobacillus Lactobacillus delbrueckii ssp. bulgaricus
- Look: very light; slightly
- Aromas: citric; tropical fruit; kiwi;
- Fizzy; clear; refreshing
- Sour; citric
- Sour; tropical fruit; slightly bitter
- Serving temperature: 5-8⁰C
- Glass: Tulip, goblet,
- Foodpairing: Chicken-gooseberries salad; grapefruit penne in white sauce; citric risotto Cheeses: red ripened cheese from sour milk; Bauer-Hendkase; Harceński-type, Ołomuniecki-type, Desserts: citrus strudel;