Sweet and sour are culinary opposites that complement each other excellently. We love gummy bears that are covered in sour sugar crystals, we like to eat sweet and sour chicken, we are fans of grandma's rhubarb cake, which combines the crunchy sourness of the red sticks with the crumbly, buttery sweetness of the dough, we order three scoops of lemon ice cream when the sun is shining and like a squeeze of lime in our fruit salad.
Also Dr. Thomas Tyrell is not averse to the contrasting duo. However, the creative master brewer does not channel his enthusiasm into sweets or pastries, but rather uses it to brew delicious beer. His latest creation is the perfect symbiosis of sweet and sour: Cassisweisse is a straightforward sour beer that has been enriched with the fruity acidity and summery sweetness of freshly harvested currants. The choice fell on black currants, which not only give the beer its wonderful burgundy color, but also an incomparably fresh and complex aroma.
The sparkling, magenta-colored beer specialty is crowned with a cap of dense-pored, delicate pink foam and smells of pure summer happiness and forays through grandma's garden. The pleasure continues on the palate: sweetness and acidity intertwine playfully and ensnare the palate with juicy currant notes and a touch of malt. The hibiscus flowers included round off the composition with a floral undertone.
Tyrell BrauKunstAtelierWater, barley malt*, black currant, wheat malt*, glucose* (fermented), wild/natural hops*, hibiscus blossom, yeast and lactic acid cultures
*organic farming
