The new design of SALAMANDER labels carries a hidden value. Discover it below and don’t hesitate to talk about it.
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Like a child
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.
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.
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
- Extract: 11,0%
- Alcohol: 4,2%
- IBU: 25
- Malts: barley malt: Pilsner; wheat; Oatmeal; toasted hulled oats
- 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
- 1 – full, hoppy
- 2 – smooth
- 3 – fruity, mineral finish
- Serving temperature: 8-12⁰C
- Glass: IPA glass, sensoric, sniffter, tulip
- 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.