12th beer from this series is a blend of our barrel aged Saison base enriched with the huge amounts of local peaches and cherries.
Brewed in January 2020 – bottle conditioned and unpasteurized beer.
A multigrain base of barley and wheat malts with a touch of flaked oats.
This is a really low hopped beer, and we only used our very best Herbsucker variety for it.
Fermented primary in steel tanks with a blend of our 2 favourite saison strains, then, secondary fermented in wine barrels with our blend of wild yeast and bacteria.
Refermented with natural wild yeast coming from the fruits and bottle conditioned.
We only work with the best quality and as local as possible whole fruits in our Bière de soif series. These beers are a true agricultural products celebrating locality and temporality.
This time we used: “Inka” peaches from the Owocowe Zacisze Rogoz farm and “Łutówka” Cherries from Gospodarstwo Rolne Ireneusz Rudnicki farm.
Changes over time:
Time is extremely important for these kind of beers, because the microorganisms that take part in their production ferment slowly. That is why we leave them in barrels for several months so that they take on their extraordinary character.
This beer remains alive – it is not pasteurized, but refermented in a bottle. This means that even after filling, microbes ferment – saturating, protecting and changing beer character all the time.
We recommend drinking this beers fresh, but stored in the right conditions (cool and dark) they can be consumed in 5 years from the bottling date. Note that this beer is probably going to be different consumed fresh or aged – it develop and constantly changes with the time!
We poured Biere de soif into transparent “Champenoise” thick glass bottles with a capacity of 375 ml, which are used in the production of champagne. This choice was not accidental – bottles of this type best match the Bierre De Soif style, emphasizing their champagne character! Under normal conditions, beers should not be stored in transparent or green glass packaging, cause they let in too much UV light, which damages hop compounds. This beer, however, is hopped to a minimal extent, and the addition of fruits must naturally protect it from the effects of UV light. Thanks to this fact, we can enjoy beautiful color visible from a distance, as well as the natural opalescent effect created, among others, by bacteria and yeast that were used during fermentation.
Beers of this type are highly saturated, therefore they should be served in the right way:
1. Serve well chilled
Like sparkling wines and champagne, our Biere de soif beers taste best when cooled properly before opening – we recommend storing them vertically at 4 to 6 degrees for about 24 hours before opening!
2. Be careful
The pressure inside the bottle caused by refermantation is definitely higher than in beers not subjected to this process and can be comparable to champagne – so be careful when opening!
3. Hold and pour at an angle
Holding the bottle at an angle when opening increases the surface of the liquid in the neck of the bottle, thanks to which the pressure releases more freely minimizing foaming. Transfer to glass should also be at an angle to reduce the loss of dissolved carbon dioxide and prevent excessive foaming. Beer should be poured without any natural yeast precipitate that can accumulate at the bottom of the bottle.
- Style: Bière de soif refermented with Peaches and Cherries
- Extract: 12,0 %
- Alcohol: 6,0 %
- IBU: 5
- Ingredients: malt, hops, yeast, water, peaches, cherries
- Malts: barley: Pils, wheat, oat flakes
- Hops: aromatic: Hersbrucker (DE)
- Yeasts: House blend of saison yeast, wild yeast and bacteria.
- Additives: freshly picked, local Inka Peaches and “Łutówka” cherries.
- Appearance: Rose color, clear with a bit of natural sediment.
- Aromas: Grown up funky fruit lemonade, fresh cutted peaches, cherry gummy bears.
- Medium up to full-bodied, yet dry. High carbonated.
- Serving temperature: 5-7⁰C
- Glass: Stu Mostow Wild glass.
- Dishes: Deer sirloin steak with cherry sauce / grilled halloumi cheese with cherry sauce
- Cheese: manchego cheese, matured cheddar
- Dessert: brownie with dark chocolate coating, panna cotta with cherries