- Combination of German traditional brewing school with new wave German hops Comet and Huell Melon and seasonal Polish accent - aromatic strawberries.
In a set
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ART+8 is a Berliner Weisse, which is the result of joining forces of the Stu Mostów Brewery with the BRŁO brewery from Berlin. It is a mix of the traditional German brewing school, i.e. the historical style of the light, extremely light and refreshing German beer - Berliner Weisse, fermented with the use of lactic acid bacteria, with new-wave German hops - Comet and Huell Melon and a seasonal Polish accent - aromatic strawberries.
Berliner Weisse is a hazy, sour, wheat beer style with low alcohol content. It is a regional, historic beer from northern Germany, especially Berlin, where it has been brewed since the 16th century. Until the end of the 19th century, it was the most popular alcoholic beverage in Berlin - as many as 50 different breweries produced it! Today that number has dwindled to just 2, but thanks to craft brewing the style is experiencing a renaissance.
This beer is characterized by a very low extract, at 9%. The mash has been made only of light malts - Pilsner and wheat, which allows for maximum lightness characteristic of this style.
Although hops play a secondary role in this style, the German, new-wave ones were chosen anyway - Comet, giving light citruses and grassiness, and Huell Melon which results in a mixture of fruit, with a prevailing note of honey melon. The late-hopping technique minimizes bitterness without compromising aroma.
The hallmark of this style is lactic acid bacteria - they are responsible for imparting a particular acidity in this beer. The bacteria Lactobacillus lactis, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. bulgaricus can be found in sourdough, kefir and yoghurt. They produce lactic acid which intensifies the sour taste of the beer and intensifies the refreshing power of the drink.
The seasonality of the beer and its Polish accent was emphasized here by adding a large amount of ripe strawberries at a late stage of fermentation and lagering, which gave a pleasant taste and aroma and further emphasized the sour profile of the beer.