The new design of SALAMANDER labels carries a hidden value. Discover it below and don’t hesitate to talk about it.
Do you remember this feeling?
That was the first time I felt that I have a friend. We were reaching ourselves like a walkie-talkie: compatible, especially when we were not too far apart. Shortwaves carried perfectly coded messages, the key of which no one else would ever known. Do you remember your first friendship?
We count on ourselves
If you can rely on someone, you won’t fall. A helping hand with a firm grip overpowers your fears. If there is someone you regard as a close friend, you know that he will always answer your call. Whether it’s a call for help or a beer.
Friendship obliges. So take this man, give a hug and let him know how important he is. And raise a toast to each meeting that becomes a kind of celebration of this relationship. This is exactly why the SALAMANDER toast was created!
Pale Ale, is a beer style “native” to the UK, where it simply means plae, top-fermented beer. In the American version, this style is associated primarily with intensive hopping, both for bitterness and aroma, and thanks to the use of new varieties of this hop, the aroma in this beer can be extraordinary.
The malts used are the background for intensive hopping. We used only light malts, with a small addition of light caramel malt, which in a very subtle way builds up the fullness of this beer.
Hops make this beer special. We used only American hops – only new wave. Clear bitterness comes from Chinook hops, slightly spicy in profile, with a distinct pine notes. At the end of boiling, as well as when separating hot sediments, we add a considerable amount of Simcoe hops – known for its intense citrus and pine aroma. After fermentation, during aging, Pale Ale gets a very distinct, fresh aroma of pine notes and tropical fruit, provided by a mixture of Mosaic and Simcoe.
If we treat this beer as a daily beer, the recommended dishes will be the lighter ones, such as fish, poultry dishes or pasta with light sauces. Also cheeses can change the feelings during foodparing – young, more dairy cheeses, such as Gouda or Cheddar, will tone this beer. If we combine the tasting with blue, spicy cheese, we will raise the bitterness and hoppy character of it. The fruitiness of the aroma will be intensified by strongly fruity desserts, such as cold cheesecakes or sorbets. Cakes with mint, on the other hand, will highlight the pine flavor of Simcoe hops
- Style: American Pale Ale
- Extract: 12,5 %
- Alcohol: 5,1 %
- IBU: 37
- Malts: Pilsner, caramel 30-50 EBC, wheat
- Bitter: Chinook (US)
- Aromatic Simcoe, Mosaic (US)
- Dry-hopping: Simcoe, Mosaic (US)
- Yeasts: US-05
- Appearance: golden, slightly cloudy
- Aromas: Resinous with tropical fruit (mango, papaya) citrus
- fresh, mild, slightly fruity and malty
- citrus notes along with light resin hoppy aromas
- marked bitterness, fruity aftertaste
- Serving temperature: 10⁰C
- Glass: Shaker, Nonic or Sensoric
- Dishes: salads with fresh herbs and citrus vinaigrette, poultry, fish, seafood, burgers
- Cheese: English young Cheddar or Derby cheese
- Desserts: fruit ice cream (sorbets), cold cheesecakes
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.