Another highly drinkable beer to be consumed in every season! It’s a mix of the traditional German school of brewing, i.e. a historic style of Berliner Weisse, light, sour, and refreshing beer fermented with the use of lactic acid bacteria, and a fruity taste produced by puree from blueberries cooled down right after harvest. Having such fresh fruit gives us the possibility to brew such beer in the middle of winter.

	Salamander Blueberry Berliner Weisse Berliner Weisse, a historic light and sour style revived by craft brewing with Chandler-type blueberries cooled down right after harvest to preserve their nutrition values and fresh taste. It’s the effect of combining two revolutions: creative thinking of craft brewers and blueberry farmers.

Style

Cloudy, sour, wheat style with low alcohol contents, Berliner Weisse is a historic beer from the northern regions of Germany, specifically Berlin, where it has been brewed since 16 th century. By the end of the 19 th century it was the most popular alcohol drink in Berlin produced by as many as 50 different breweries. Today the number has gone down to 2 but craft brewing has revived this style.

Malts/extract:

Very low extract of 9%; grist from Pilsner and wheat malts only to produce the maximum lightness typical for this style.

Hops:

The noble variety of Tettnanger has produced nearly undetectable bitterness. There is a slight herbal tone. High level of bitterness is not wanted in sour beers as hops inhibit lactic acid bacteria, including acidification of beer.

Bacteria

Lactic acid bacteria are typical for this style. They are responsible for the unique sourness. Found in bread starters, kefirs, or yoghurts, Lactobacillus lactis, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. Bulgaricus bacteria produce lactic acid which intensifies the already sour taste of the beer and produces refreshing qualities.

Extra ingredients:

In the middle of winter we have decided to use a truly seasonal and fresh ingredient: Chandler-type blueberry puree. As blueberries have been cooled down right after they were harvested, they are super fresh! It’s a revolution to produce such fruity and refreshing beers all year long. The puree includes fruit, peels, and seeds so that the most nutritious ingredients have been preserved. Our HopGun has allowed us to bring about the colour, flavour and aroma.

• Style: Blueberry Berliner Weisse
• Parameters
  • Extract: 9,0 %
  • Alcohol: 3,5 %
  • IBU: 5
• Ingredients:
  • Malts: Pilsner; wheat
  • Hops: Tettnanger (DE)
  • Yeasts: US-05
  • Bacteria: Lactobacillus lactis, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus delbrueckii ssp. Bulgaricus
  • Extra ingredients: Chandler-type blueberry puree
• Look: light purple; cloudy
• Aromas: blueberry; lemons; slightly milky
• Flavours:
  • sparkling, clear, refreshing
  • sour; lemon;
  • blueberry

• Serving temperature: 5-8 ⁰C
• Glasses: Tulip, goblet
• Foodpairing:
  

  Dishes: curry wurst, pork chop with sauerkraut;

  Cheeses: sour milk cheeses – red interior-ripened cheese; Bauer-Hendkase, Harceński-type, Ołomuniecki-type,

  Desserts: blueberry panna cotta; blueberry crumble with whipped cream.