Summer time is raspberry time and we can’t wait for the harvest season of the deep red berries. The first half a kilo goes straight from the bush into our mouths, the rest is diligently collected and processed into heavenly delicacies. Jelly or jam made from raspberries is an exquisite delicacy that makes every bread a highlight. Juice or wine from the berries enchants with summery sweetness and an impressive color. Swiss roll with slightly sweetened vanilla cream and fresh raspberries attracts friends from near and far to the coffee table. An unusual addition to salad dressing, raspberry vinegar delivers a fruity acidity that pairs beautifully with summer greens and leafy salads. There are probably a thousand other ways to get the most out of raspberries, but our favorite is without a doubt beer.
Anyone who now turns up their nose critically has certainly not tried a raspberry beer. The cheeky fruit harmonizes perfectly with the tartness and bitterness of the beer and enriches every brew with freshness and summery flair.
A favorite, for example, is the raspberry gose from Mücke: the brewery from the Ruhr area has given the classic gose a fruity kick and hits the bull’s eye. The sweet and sour berry pairs well with the natural acidity of the beer style and complements the salt, coriander and citrus notes of the hops perfectly.
MückeWater, barley malt, yeast, raspberries, hops, coriander, lactic acid, salt
