We were talking, looking at old pictures and we were missing those old times IPAs, you know? That hopping that made us like bitterness a lot, to understand what resinous and piney means, and wanting to travel to a certain side of the American Coast. We recommend you to do the same: #tbt your mind, and who knows, maybe all those sensations may arise?
The scenario couldn’t be better. End of the 2017 Blumenau Festival. From a simple nightcap outside of the event pavillion, the project of a collaborative beer was born. We wanted to make an impact not just on its flavor, but also on its aroma and appearance. The result was a Catharina Sour with acai, strawberry and a generous Dry Hopping.
Overhop entered Salvador’s Bunker gates and created an unique recipe in a four hands effort: malt, lots of hops, lactose and organic boysenberries from the Serra Gaucha. With an acidity in the right level and balanced with a velvety body! In an allusion to the prayer found in the pocket of a paratrooper that was killed in combat, we asked: Give me a glass of this Sour IPA! Give me this hop load! Give me this boysenberry nectar! Give me more of this Salvador / Overhop partnership! Give me Skydive Sour Juicy IPA Boysenberry!
Pastry Stout is a beer that has its inspiration on classic desserts or pastries. Who doesn’t loves a really chocolatty Donuts, right? This popular United States pastry is the inspiration for this sweet “Chocolate Donuts”. Its flavor and aroma are unmistakable, a perfect combination filled with flavor and softness.
Say “auf Wiedersehen” to your german lagers! Sour with lactose, passion fruit, mango and guava. Ooh, that’s a bingo!
Say “auf Wiedersehen” to your german lagers! Sour with lactose, lemon, orange and siracusa lemon. Ooh, that’s a bingo!
Say “auf Wiedersehen” to your german lagers! Sour with lactose, strawberry and raspberry. Ooh, that’s a bingo!
Mk2 was a grenade that was used a lot during World War II. With its characteristic shape, it received the “pineapple” nickname during the confrontations. Making an allusion to the Piña Colada cocktail, we incorporated the already traditional New England IPA to the power of the pineapple and the coconut in an explosion of tastes and aromas.
A cup of coffee with a chocolate cookie? The harmony between these two flavors can be perceived in each sip of Cookie de Chocolate Pastry Stout. For the brewing of this recipe, coffee, cacao, vanilla and hazelnut were used to achieve the characteristic cookie aroma. A dessert that, certainly, replaces with mastery the inspiration combo: coffee and cookie.
The start of our wood barrel mixed-fermentation project. And when I say that’s the start, I mean it: the primary fermentation is done 100% in the wood barrel. Refreshment balance, light acidity and aromas that are coming from our Brettanomyces. The version #2 of this beer went through a Port Wine barrel. The version #1 went through a turfed whisky barrel.