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- A combination of the traditional German brewing school with new-wave German hops Comet and Huell Melon and a seasonal Polish accent - aromatic strawberries.
Strawberry Berliner Weisse is the result of joining the forces of Browr Stu Mostów with the BRŁO brewery from Berlin. It is a mix of the traditional German brewing school, i.e. a historical style of light, extremely light and refreshing German beer - Berliner Weisse, fermented with 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, wheaten style of low alcohol beer. It is a regional, historical 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 drink in Berlin - it was produced by as many as 50 different breweries! Today, this number has dropped to just 2, but thanks to the craft brewing, this style is experiencing its renaissance.
This beer is characterized by a very low extract, at the level of 9%. The mash was composed only of light Pils and wheat malts, which allows for the maximum lightness that characterizes this style.
Although hops play a supporting role in this style, the German new wave ones were selected here - Comet, which gives a slight citrus and grassy character, and Huell Melon, which results in a blend of fruit with a predominant hint of honey melon. The "late-hopping" technique allows to minimize the bitterness without reducing the aromatic value.
The hallmark of this style are lactic acid bacteria - they are responsible for giving this beer a specific acidity. Lactobacillus lactis, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. bulgaricus can be found on a daily basis, among others in sourdoughs, kefirs or yoghurts. They produce lactic acid, which intensifies the sour taste of beer and intensely influences its refreshing power.
The seasonality of the beer and its Polish accent were emphasized here by adding a large amount of ripe strawberries at the late stage of fermentation and aging, which gave a pleasant taste and aroma and emphasized even more the sour profile of the beer.