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There’s news from Bamberg! Benedikt Steger did not spend the Corona year pouting. Instead, the creative brewer from Franconia has come up with a few new recipes. Also included is Resilence, a Double NEIPA with a powerful 8.1% alcohol content and a five-fold hop slap.
There is also a newcomer among the hop varieties used: Talus is a dewy variety that is derived from the American aroma hop Sabro. Talus is bred in the Yakima Valley and enriches the beer world with a range of aromas that range from pink grapefruit to fragrant rose blossoms and pine resin to juicy tropical fruits and sage.
Resilence presents itself in a cloudy amber tone in the glass. A stately crown of snow-white foam sits enthroned on the naturally cloudy beer and smells heavenly of tropical fruits and spicy yeast. The initial taste follows the olfactory first impression and laps the tongue with a tidal wave of juicy fruit. Pineapple, apricot, mango and passion fruit combine with a pleasant, clean bitterness to create a hop symphony.
Thanks to its full-bodied fruit flavors, Resilence goes wonderfully with mature cheeses. Homemade cheese spaetzle with hand-scraped spaetzle, strong mountain cheese and crispy roasted onions, for example, are a companion that would bring out the notes of the beer and present them optimally.
Blech.BrutWater, barley malt, wheat malt, oat malt, hops, yeast
