sourbit: apfelstrudel

Thin, crispy dough, delicately dusted with powdered sugar, a steaming and fragrant filling of aromatic Boskop apples, a hint of cinnamon and a generous ladle of homemade vanilla sauce that complements the fine acidity of the fruit with velvety sweetness - apple strudel is one of the dishes that are so delicious are that they can convert even the most stubborn of desserts.

Another argument in favor of the apple strudel comes from a completely unexpected corner: The resourceful craft brewers from Hopalaa! and the Totenhopfen Brauhaus have created a beer that accurately captures the essence of a good apple strudel and convinces both sweet bills and everyone else. To transport the strudel into the beer, the brewers resorted to delicious apple puree and the classic spices for apple strudel and used them to flavor their Berliner Weisse. Your Sourbit: Apple Strudel is an unusual beer composition that combines the fruity acidity of the apple with the natural acidity of the Berliner Weissen and balances it with warm spices and the autumn aroma of ripe apples.

The beer specialty flows into the glass in the color of the late summer sun and is adorned with a fleeting crown of white foam. The unmistakable smell of oven-fresh apple strudel rises in the nose and is a harbinger of the wonderful taste: pointed acidity, fresh apple, wintery spices, a hint of malt and a fine fruity sweetness.