Salamander Lemon Blueberry Muffin Ale NITRO
The beer’s slight caramel colour is produced by Caramel malts 300EBC, whose presence intensifies the flavour.
It’s an exceptionally fruity beer. The foundation is the Best Bitter style, a classic top-fermenting British beer known to be highly refreshing, with a malty profile, caramel tones, and bitterness produced by continental hop varieties to balance pleasantly yeasty ester profile. To enhance the blueberry muffin flavour, we have increased the beer’s fullness by adding maltodextrin, vanilla sticks and dry lemon. Thanks to nitrogen infusion, everyone may enjoy a pint just like from a British pub.
The beer’s slight caramel colour is produced by Caramel malts 300EBC, whose presence intensifies the flavour. Melanoid malts produce some bready flavours. Maltodextrin, or non-fermenting sugar, adds to the beer’s fullness without affect its sesionability.
We have used continental varieties of hops related to the East Kent Golding hops, Styrian Goldings, grown in Slovenia. Styrian Goldings suits a light top-fermentation beer like no other. Its tobacco-herbal profile is very clear and goes well with extra ingredients of sesionability beers.
n the middle of the winter season, we have added a truly refreshing ingredient, NFC blueberry juice pressed from whole fruit, peels and seeds. This is the best way to preserve what’s best from the fruit including intense blueberry colour, flavour, and aroma. English blueberry muffins bring to mind intense vanilla aromas.
Thanks to freshly ground Mexican vanilla sticks (a variety which contains more vanillin than it Madagascar equivalent).
To produce the lemon finish, we have added dry lemons. We have used whole fruit rather than lemon peels. Dwarf lemons that are dried and ground right after drying as whole fruit preserve the taste and aroma of whole, juicy fruit. We have extracted ether oils from dry lemons with the use of HopGun for several hours. Then, we separated the oils from the beer so that they do not release too much bitterness.
Nitrogen infused beers:
It is typical of British pubs to infuse Ale beers with the use of a pomp, which mixes beer and air as well as infuses the beer with its main ingredient, nitrogen.
The idea behind infusing beers with nitrogen rather than carbon dioxide is to increase its drinkability and change its structure into a more velvety one.
Nitrogen’s ability to dissolve in liquids is several times lower than that of carbon dioxide. What we have used at Browar Stu Mostów is advanced technological solutions that allow us to dissolve as much nitrogen as possible in beer. Right after opening and pouring the beer into a glass, nitrogen escapes as quickly as possible creating a cascade effect of a huge amount of tiny bubbles. After a while, nitrogen moves up whisking protein dissolved in beer. As a result of this process creamy and long-lasting beer head of tiny bubbles is produced, which is not available in carbonated beers.
To fully enjoy the nitro beer, serve it right:
– cool the bottle down to 7 ⁰C; don’t shake it;
– open the bottle quickly and pour the beer into a glass holding the bottle vertically;
– now you can enjoy the cascade effect, which produces a beautiful beer head of tiny bubbles.
- Style: Fruit Ale
- Extract: 12,0 %
- Alcohol: 5,0 %
- IBU: 30
- Malts: barley malts: Pilsner, Caramel 300 EBC, melanoid
- Bitter: Styrian Goldings (SL)
- Extra ingredients: NFC blueberry juice, maltodextrin, dry lemon, vanilla sticks
- Yeast: London Ale III
- Look: red with white and pink head made of tiny bubbles produced in a cascade effect
- Aromas: English blueberry and lemon muffin: blueberries, lemons, vanilla, caramel
- light, velvety, smooth
- slightly acid, lemon finish
- Serving temperature: Pouring nitrogen-infused beers should be done quickly in the temperature of <7 ⁰C. Then, it is recommended to warm the beer up in your hands to 10-14⁰C.
- Glass: nonic lub shaker
Dishes: Shepherd’s Pie, Toad in the hole, bubble and squeak
Cheese: Lancashire, Leicester
Desserts: Blueberry-lemon muffin; blueberry rolls