Tipopils® is a light beer produced by way of infusion, with approximately 5.2% alcohol by volume (15.8 Plato degrees). It has a rather dry, hoppy flavor. After a rather long primary fermentation, it undergoes a short maturation phase of about 2 weeks.
Ingredients:
Water, with a total hardness of approximately 30 French degrees;
Hops: four types are used. A very bitter Hallertauer Magnum is used for the first addition, then a Hallertauer Perle of average aromaticity and bitterness is used for the second addition. Hallertauer Hersbrücker and Hallertauer Saaz (rich in essential oils), which are used for the third and last addition, have the important task of releasing the finer aromas of the hops to the wort. More Saaz hops are added before maturation and when the liquid has cooled, which releases a subtle grassy aroma of hops;
Pilsener malt and a hint of caramel malt (for color) from Germany and France;
Saccharomyces carlsbergensis brewer's yeast from the laboratories of the Brewery University of Baviera (Weihenstephan).
Tasting Notes:
Golden beer with a thick, persistent white head and light perlage. Average level of carbonic saturation.
Distinguishing characteristics: bitter flavor and aftertaste, aroma and fragrance of Pilsener malt and fresh hops.
Medium intense characteristics: a bittersweet, refreshing, full flavor of malt.
Weak characteristics: acidulous taste (citric) and licorice flavor, aroma and flavor of fruit (banana), flowers (rose) and fresh yeast .
