Lithuania is a country full of surprises. This includes the finest malt. A whole range of different types of grain thrive on the extensive fields and are kiln-dried in Lithuanian roasting plants to produce the best brewing malt. The Sakiškių alus brewery made use of this rich treasure for its Lithuanian Pilsner. All the grain that goes into beer grew in Lithuania.
And in order to process the noble ingredient with the necessary devotion, the brewers have decided on a very special brewing technique. The process is called Keptinis and elicits the entire flavor spectrum from the grain. To increase the aroma, part of the mash is taken and baked in a wood-fired oven. This process creates a dark, intense roasted aroma that makes every beer a treat for the palate. For their Pilsner, the brewers roasted 20% of the mash and then reunited it with the brew.
The result of this elaborate brewing process is an unconventional Pilsner: deep malt aromas combine with the facets of different hop varieties to create a tasty brew. Delicate roasted aromas meet spicy yeast on the palate, hints of freshly mown grass, soft fruit notes and a hint of smoke. The team has balanced grain and green gold in the perfect measure, creating a beer that is refreshing and round.
Water, G first malt, hops, yeast