The new design of SALAMANDER labels carries a hidden value. Discover it below and don’t hesitate to talk about it.
I worked my fingers to the bone and finally… it is done. Text about craft. Artisanal from A to Z – at every decimal and to the last dot. Doing something by yourself and doing it right is a thing that will make you a craftsman. And it doesn’t matter if you write, brew, carve or knit. Your handcraft has a chance to outlive you, so roll up your sleeves and… do it!
Is that correct?
Mass, commerce production is a crap. Exceptional craft quality will fetch you a pretty penny. If something is wrong in here… you know what. But take it easy, barter stays strong in craftsmanship! You will give something to me, and I will give something back to you. It is the avant-garde party with alternative rules. Hold my beer and watch.
Cut it down.
And then I took at my hand the only sharp object – it suddenly appear to be just a pair of scissors. I came closer to you opening the blades. “Now I will show you!” – it is the last thing you hear. Hack, hack. All the fragments fall to the floor. And in front of your eyes appear … a piece of craft!
#LetsTalk #Craftsmanship #Toast #ForTheMeeting #SALAMANDER!
Opaque black, sweet stout often called a “Cream stout”. Malty notes of chocolate, caramel and coffee are dominant and the addition of milk sugar (lactose) gives it more body and sweetness. The addition of roasted barley, apart from the color, introduces the characteristic bitterness, which, together with the hoppy bitterness, balances the taste of the whole composition. Saturation with nitrogen using a special technology gave the beer a creamy texture and finished it with a beautiful fine bubble head.
The unique combination of caramel and roasted malts produces strong flavours typical for the Stout-type of beers. There is intense aroma of bitter chocolate and roasted coffee, as well as subtle tones of ashes. Another extra ingredient typical for Stout is roasted, unsweetened barley, which brings about roasted tones, slight acidity and bitterness to balance the sweet flavour.
To obtain the necessary bitterness in such a sweet beer, we used the traditional, bitter Columbus variety. It gave balance and made the whole thing more drinkable.
Milk sugar (lactose) is not assimilated by yeast in the fermentation process, therefore it remains in the beer and gives it a pleasant sweetness and fullness.
Saturation of beer with nitrogen, instead of carbon dioxide, is aimed at increasing its drinkability and changing its texture to a more velvety. The solubility of nitrogen in liquids is several dozen times lower than that of carbon dioxide. We use a special technology to dissolve as much nitrogen in the beer as possible, but once the beer is opened and the beer is suddenly poured into the glass, the nitrogen tries to escape from it as quickly as possible. During this time, it creates an innumerable number of very small bubbles that form the so-called cascade effect. After a while, the nitrogen flows upwards, frothing the proteins dissolved in the beer. This process produces a fine bubble, creamy and extremely durable foam that is not achievable with 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: Oatmeal Milk Stout
- Extract: 17,0 %
- Alcohol: 5,7 %
- IBU: 40
- Malts: barley malts, oatmeal
- Hops: Columbus (USA)
- Yeast: House Ale strain
- Extra ingredients: chocolate flavor, lactose, saturated with nitrogen
- Appearance: black with ruby highlights
- Aromas: cocoa; milk chocolate; cappuccino; waffles
- full, smooth
- chocolate; slightly sweet
- roasted finish with hoppy bitterness to balance sweetness
- Serving temperature: pouring nitro beers into a glass should be done quickly in the temperature of <7 ⁰C; warm up the beer glass in our hands up to 10-14⁰C
- Glass: Nonic or Shaker
Dishes: chilli con carne
Cheese: ricotta, spaliatella cheese
Desserts: chocolate tart with vanilla cream and orange peel, panna-cotta
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.