NEPA Comet & Centennial - 100 Bridges Brewery

New England Pale Ale Centennial & Comet

The new design of SALAMANDER labels carries a hidden value. Discover it below and don’t hesitate to talk about it.

See what I can do!

I used to think that talent is something special, something you are born with and that’s enough. But wasn’t your childhood a real talent field, discovering which equaled to having fun? The more fun, the more enthusiasm there was for improving skills. Ball, hula hoop, drawing, singing – let the whole world see what I can do!

Return of talents

Now I think differently. Talent is something special, something you can give yourself and others. Inborn or not – it doesn`t really matter, it’s important that it evokes joy. So let’s check out what’s left of our children’s talents. I promise, that you will have a lot of fun 🙂

Like a child

Seriously – get out, dust off old talents and smile at the inner child. We were told that you had to work on your own imperfections, pull up your weaknesses – screw it! Invest time in something where you feel good and enjoy yourself like a child.

#Salamander #Toast #ForTheMeeting #Talent #LetsTalk

Meet our next arrangement of intensely hopped Pale Ale in hazy, New England version!

Velvety, hazy, intensely hopped beer in a lighter Pale Ale version! We present New England Pale Ale, brewed with a very high share of oat flakes and intensely dry-hopped with Centennial and Comet varieties. Extremely dank, juicy and intense in taste.

SALAMANDER New England Pale Ale Comet & Centennial

This is our next edition of the Pale Ale style in the juicy and foggy New England version. Extremely crisp, juicy and intense in taste – all thanks to the hops used in the production process: Centennial and Comet, which gave the beer a unique, fruity character!

Malts/extract:

New England Pale Ale should be juicy! Not only due to the hops, but also malts. Therefore, a large amount of oat flakes went to the mashing kettle, and the process was carried out so as to maintain the maximum body, juiciness and turbidity.

Hops:

New England Pale Ale is one of the latest styles in the American Pale Ale beers family. It is also the type of beer that has changed a lot in the technology of intensly hopped beers. It was created in the state of Vermonth in US, where brewers (against all rules) added hops during the fermentation process. Usually yeasts can get harmed by hops added at this stage, but under the right conditions they can biotransform hop oils into slightly different compounds, which are characterized by an insane aroma!

We used two types of hops:

Centennial – known as a super Cascade, full of grapefruit, earthy and bit grassy notes.

Comet – introduced aromas of citrus melon and wet juicy hemp (Dank, Danknes).

Tastes best when it`s fresh!

Such intensely hopped beers taste insanely – especially immediately after the filling! Hop aroma undergoes oxidation processes with time, so treat this beer with special care – store it in a dark and cool place (the fridge will be the best solution) and … don’t wait – drink fresh!

Style: New England Pale Ale
Parameters:
- Extract: 11,0%
- Alcohol: 4,2%
- IBU: 25
Ingredients:
- Malts: barley malt: Pilsner; wheat; Oatmeal; toasted hulled oats
- Hops:
- Aromatic: Centennial (US) 
- Dry hopping: Centennial, Comet (US)
- Yeasts: House ale yeasts
Appearance: yellow, cloudy, with white foam
Aromas: red orange, ripe melon and mango
Mouthfeel:
- 1 – full, hoppy
- 2 – smooth
- 3 – fruity, mineral finish
Serving temperature: 8-12⁰C
Glass: IPA glass, sensoric, sniffter, tulip
Foodpairing:
- Dishes: Penne in spicy cheese sauce, chicken wings in malt coating with mango-chilli sauce, butter roll with halloumi and chimichurri
- Cheese: Bleu de Bresse, Camembert with green pepper
- Dessert: Orange sorbet with lemon balm, mango cold cheesecake

More information about the idea behind the new design of the SALAMANDER brand can be found here and the assumptions of the CAN 2.0 campaign, as a result of which the SALAMANDER beers will appear in this packaging – here.