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Smoothies didn’t have a very good reputation outside of the health-conscious raw food community in their early days. Too healthy. Too thick. The freshly squeezed or pureed cocktail made from various types of fruit and vegetables quickly conquered the rest of the culinary world after the initial teething problems: smoothie bars sprung up like mushrooms and you could buy the vitamin bombs in cafés, restaurants, in the gym and even in the find supermarket. Nowadays, our relationship with it has settled down to a normal level and many use the drink to consume their daily fruit and vegetable units in a condensed and uncomplicated form.
We thought smoothies were okay until the first beery samples got us all excited. Resourceful brewers combined hops, malt and yeast with fresh fruit and turned their brews into smoothies for health-conscious hopheads. One of our favorite smoothies comes from Maryensztadt. The Polish brewery brews a beery fruit cocktail with 25% fruit.
Mango, pear and yuzu are responsible for the fruit kick and vitamins. The fresh fruits are brewed in puree form and combined with lactic acid bacteria and natural vanilla flavoring to create a special kind of smoothie. The result has a hefty 7.0% alcohol content, is velvety soft, has a wonderful grip and is so fruity that you almost think you are actually drinking pressed fruit juice.
Water, Barley Malt, Fruit Puree (25%): Pear, Mango, Naturally Pressed Yuzu Juice; Lactose , maltodextrin, hops, natural vanilla flavor, yeast, lactobacilli