Co-financed by the European Union

18 LAT?

OF 18?






Salamander Session IPA

Are you looking for a beer that you will be able to enjoy during the long evenings together with friends or family in the amount of 1+ can? The answer is simple: Session IPA! The intense hoppyness combined with the low alcohol content and dry finish means that you will never get bored of her company. Perfectly drinkable from the first to the last sip – enjoy!

Malts / extract:

Brewed with light barley malts and oatmeal, resulting in a clean and subtle malt with a soft and cloudy texture.


The fore here is the hops. We used Bruce’s blend, which includes specially selected varieties of New Zealand hops: Nelson Sauvin, Motueka, Pacific and Southern Cross. An interesting fact is that this mixture was created in honor of a farmer who has been running a hop farm in New Zealand for years. We did not spare it during the process by adding large amounts of hops both at the stage of whirlpool and dry hopping. The high hop rate combined with the relatively low extract reflects the truly juicy, hop-fruity power of this mix. Get ready for the intense hit of citrus, gooseberries, white and tropical fruits notes.

We also add a bit of the Australian variety Galaxy, which gave back the aroma of passion fruit and peaches. It all together makes the impression of freshly squeezed grapefruit juice.

Best when it`s fresh!

Such intensely hopped beers tastes insanely, especially fresh! Hop aroma decreases over time. Therefore, treat this beer with particular care, keep it in a dark and very cool place (the fridge will be a good solution) and do not wait – drink fresh!

  • Style: Session IPA
  • Parameters:
    • Extract: 13,0%
    • Alcohol: 5,5%
    • IBU: 25
  • Ingredients:
  • Malts: selection of German light malts and oat flakes
  • Hops: Bruce blend & Galaxy
  • Yeasts: House Ale Strain
  • Appearance: pale straw, hazy, topped with thick white foam
  • Aromas: citrus peel, passion flower, grass
  • Mouthfeel:
    • 1 – fruity, hoppy
    • 2 – fleshy, good malt base
    • 3 – bitter finish
  • Serving temperature: 8-12⁰C
  • Glass: Sensoric, tulip, snifter
  • Foodpairing:
    • Dishes: prawns in beer tempura with mango-chilli salsa and coriander, risotto with pumpkin, gorgonzola, rosemary
    • Cheese: Brique de Brebis, Roquefort, Brie, Stilton
    • Dessert: cold cheesecake with coconut panna cotta, mango & jelly, lemon-coconut sponge cake with passion fruit

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.