The new design of SALAMANDER labels carries a hidden value. Discover it below and don’t hesitate to talk about it.
Crazy train of feelings
The second half
If you’re looking for someone to share your intimacy with, what is a good place that, if any? Is there any proper way to do that outside of the Internet? Can you even imagine how those poor people were doing it before swiping left and right on Tinder became a thing? Come on man, 25 years ago we didn’t even have cell phones, let alone the “you’ve got a Match!” notification! And somehow we all know a lot of well-matched couples in a relationship longer than the history of Tinder, Google and Facebook combined…
Let’s explore the world of lime, guava and nectarine aromas with our new Pastry Sour Ale!
It was made from super soft, sweet ‘n sour base, brewed with a bunch of oats, wheat and milk sugar – lactose, that created the perfect canva for fruit and adjunt addition.
We also added a huge amounts of juicy raspberries and blackberries as well as “just enough” lime to make it all even more refreshing. Aged on vanilla beans and coconut flakes to round it all up.
Simple, but complex malt bill composed with barley and wheat malts with addition of oat flakes to make the texture more velvety. We have also enriched this beer with lactose – milk sugar, which is not taking part in the fermentation process, to balance the acidity of lactic acid bacteria and tropical fruits.
Brewed with “just enough” quantity of the german, Mandarina Bavaria variety.
This beer was kettle souered with our house Lactobacilus strain. We let the bacteria work overnight to low they final pH of the beer just before boiling.
Raspberries and Blackberries are some of our favourite fruits to work with. Both of them complement each other flavours, the first being more tart, sour and slightly sweet and the second adding tons of juiciness and soft dark fruit notes.
Lime juice playing a refreshing role here, making it a bit lighter and fresher to drink.
Aging with best quality Madagascar vanilla beans complements the dessert character of this beer, increasing a bit the perception of sweetness and combines well with its fruity character.
Home toasted coconut flakes, to make it all even more tropical.
- Style: Pastry Fruit Sour
- Extract: 18,0%
- Alcohol: 6,1%
- IBU: 8
- Ingredients: water, barley malt, wheat malt, oatmeal, hops, yeast
- Malts: barley, wheat; oat flakes
- Aromatic: Mandarina Bavaria
- Yeasts: House Ale strain
- Bacteria: Lactobacillus
- Additives: lactose, nectarines, guava, vanilla beans, coconut flakes
- Appearance: deep, hazy, yellow pale
- Aromas: first punch of coconut followed by a fruity tropical punch
- 1 – full
- 2 – clean, acidity
- 3 – sweet/malty finish
- Serving temperature: 9-12⁰C
- Glass: Shaker, Ale Glass
- Dishes: poultry livers with blackberries
- Cheese: ricotta, mascarpone
- Dessert: cold cheesecake with blackberries, white chocolate panna cotta with raspberries
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.