Esters are chemical compounds that provide a ‘fruity’ aroma to beer. In 1960, John E. Hodge reported for the first time a very specific type of ester: HDMF. This compound is produced during brewing through the Maillard reaction (see our beer Bromium for more info on this reaction). HDMF is the main contributor to the sweet aroma in mangoes.We combined mango nectar with the tartaric acid in tamarind pulp to create a perfect balance of sweet, tangy, and sour. A Berliner Weisse with mango as the element of focus makes the latest addition to our periodic table of beer.
Contains: Water, malt, hops, yeast, mangoes and tamarind.
Pale, Wheat
Hallertau
Mangoes, Tamarind, Lactose
Us-05, Lactobacillus
Our Process
First discovered in India around 5000 years ago, Mango is one of the most popular fruits in the world and one of our favorites! We combined buckets of fresh mango puree and a helping of ripe tamarind pulp to create a sweet and sour interplay of bright fruity flavors. The beer pours a deep yellow with an oozing aroma of sweet fruit, tangy acid, terpene skunk and floral hints which carry through the entire drinking experience. Mangonium is the latest addition to our elemental series.
The Zythologist supports the Responsible Service of Alcohol. WARNING: Under the Liquor Control Reform Act 1998: It is an offence to supply alcohol to a person under the age of 18 years (Penalty exceeds $17,000), for a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $700). Liquor License Number 36162779 | ABN 63649529868
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