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After beer eked an unadorned existence as a simple, unspectacular drink for a long time, it has experienced a tasty upswing since the advent of craft beer. Countless creative brewers are committed to the production of sophisticated beer specialties and are causing a sensation with their aroma-intensive brewing products.
A pioneer in the "fine beers" category is Dr. Thomas Tyrell, who polished up the image of beer with fine wines in champagne bottles. The Tyrell BrauKunstAtelier develops opulent beers that you don't just hiss at the end of the day. Kokosporter , Kaiser Weisse , Amburana and Co. require attention and dedication and develop their complex aroma best when they are enjoyed at the right temperature from suitable glasses.
One of these delicately composed specialties is Tyrell's kaffirweisse, a triple Berliner Weisse that was breathed into life with ginger and kaffir lime leaves. The inspiration for the creation was the classic ginger beer of the 19th century, which impressed with strong ginger and floral citrus notes. The 9.8% strong beer from the BrauKunstAtelier was double fermented with yeast and lactic acid bacteria and then matured in the fermentation cellar for weeks. While the ginger brings a lemony freshness and the unmistakable spicy spiciness to the beer, the leaves of the kaffir lime provide liveliness and a touch of the exotic. The kaffirweiss is a harmonious and demanding symphony of soft malt, fruity acidity, skillfully used ginger heat and large citrus notes.
Water, barley malt, wheat malt, grape sugar, wild hops, yeast and lactic acid cultures, kaffir lime leaves, ginger root