Hallertauer IPL is the first beer brewed outside Browar Stu Mostów in cooperation with the brewery we already collaborated with – the Camba Bavaria team. The bridge between tradition and modernity stands strong. This time we have decided to work on the Heller Bock style refining it with a handful of interesting new-wave Bavarian hops.
Hallertauer IPL Collab
Based on the Heller Bock style, which is lighter than its “regular” Bock counterpart, this beer style is of golden colour, malty character, higher alcohol contents, and very clear yeast profile.
Based on the Heller Bock style, which is lighter than its “regular” Bock counterpart, this beer style is of golden colour, malty character, higher alcohol contents, and very clear yeast profile. Brewed in winter months to boost your mood at cold nights, the beer is moderately hopped with traditional Bavarian hop varieties. We have decided to add quite an amount of new-wave hops exclusively from the Hallertau hop growing region: Huell Melon and Blanc.
Typical light grist with small amounts of light caramel and acidifying malts to achieve a dry finish with a lager-like character. Traditionally, a German bock needs to have more than 15.5% extract and be brewed in the decoction method to release its full flavour.
These are the Hallertau hops that account for our interpretation of the style. The final flavour is slightly more bitter than the traditional version but still very pleasant. The new- wave Hallertau Blanc hops account for the surprising and intense aroma of white wine balanced with a subtle melon flavour from the Hallertau Huell Melon hops.
- Styl: Helles Bock
- Extract: 16,0 %
- Alcohol: 7,4 %
- IBU: 42
- malts: barley malts: Pilsner; carahell;
- Bitter: Hallertau Blanc (DE)
- Aromatic: Hallertau Blanc (DE) and Hallertau Huell Melon
- Yeast: W-34/ 70
- Look: golden; cloudy
- Aromas: white wine; honeydew; brandy; mirabelles
- Dry; clear
- vinous, slightly astringent
- slight, mild, soft bitterness; warming, then dry again
- Serving temperature: 5-8⁰C
- Glass: Pokal, pils glass –
- Dishes: curry sausages, pork knuckle roasted in bread oven
- Cheeses: breadcrumbs coated fried cheeses; Adelegg (cheese brined in white
- Desserts: zabaglione with raspberries in white wine; Crème Brûlée with ice-cream wine