- A light top-fermented beer, slightly broken by caramel malts. An everyday beer, but one that provides many pleasant-tasting experiences. Unusual resinous and fruity aroma.
In a set
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Pale ale is a broadly defined style originating in the UK, where it simply meant top-fermenting beer, and despite the adjective "Pale", these were not always exclusively pale beers. In the American version, this style is mainly associated with intensive hopping, both for bitterness and aroma, and thanks to the use of new varieties of these hops, the aroma in this beer can be extraordinary!
The malts used to provide a background for the intense hopping. The mash is primarily pale malts, with a small addition of a light caramel malt, which builds up the fullness of this beer in a very subtle way.
It is the hops that make this beer unique. Only American hops were used here, and only the new wave ones. The pronounced bitterness comes from Chinook hops, slightly spicy in profile, with a distinct pine profile. At the very end of the boiling process, as well as during the separation of hot sediments, a considerable amount of Simco hops was added - known for its intense citrus and pine aroma. After fermentation, the Pale Ale gets a very distinct fresh aroma of pine and tropical fruit notes during lagering, provided by a blend of Mosaic and Simco.
Salamander Pale Ale is a dual character beer. Drunk from a Nonic or Shaker glass, it is an everyday beer that is highly aromatic but also highly drinkable. However, when you want to focus more clearly on the hoppy motifs, it's a good idea to use a Sensoric, Tulip, or IPA Glass to enhance the hop character of the style.
If we treat this beer as an everyday beer, the recommended dishes would be those lighter ones, like fish, poultry dishes or pasta with light sauces. On the other hand, the hop character is intensified by spicy dishes, the classic of which is a spicy beef burger. Also, cheeses can change the feel of food pairings - young, more milky cheeses like Gouda or Cheddar will tone down this beer. If the tasting is paired with mouldy, sharp cheeses then the bitterness and hop character of the Pale Ale is conquered. The fruitiness of the aroma will be intensified with strongly fruity desserts, such as cold cheesecakes or sorbets. On the other hand, pies with mint will highlight the piney aroma of Simcoe hops.