Brasserie Pietra - Pietra Amber
- Alcohol by Volume: 6.00%
- Serving Temperature: 45-50° F
- Suggested Glassware: Pint Glass
This old saying illustrates perfectly the Corsicans’ fondness for this splendid tree. Corsica has even been called “the civilization of the chestnut tree.” The island is one of the last regions in Europe where the dried fruit of the chestnut tree is still made into flour, which is then used in many different dishes. Pietra Amber, the brewery’s first beer, is made with chestnuts picked by hand and brought down from the mountains of Corsica. Some, picked from trees located in rough terrain, are transported on the backs of donkeys. The chestnuts are crushed to make a flour which is introduced to the brewing process during the mashing and boiling of the grains, instead of later as a flavoring or sweetener. This means that the beer itself is in part derived from the chestnuts, not just supplemented by them. The result is a bouquet that is unlike any other beer on the planet. Expect rich malty notes, but don’t be surprised if the beer doesn’t smell quite like chestnuts. A consequence of using this key ingredient so early in the brewing process, the chestnut character is transformed by fermentation into the very makeup of this beer, alcohol and all. Instead, look for notes of marzipan, a slight woody zestiness, minor notes of overripened (soft) dark cherries, the faintest suggestion of bubblegum, a bit of citrus fruit, and a delicate nutty character. The beer crosses the palate with an initial earthy bitterness, leaving an impression of smoked wood, followed by notes of sweet oak, nougat, caramel, wood, and fruit. Bitterness is long lasting and assertive, but not at all abrasive as it coats the tongue with a leafy hop character. This beer is best enjoyed on the warmer side. If you taste it right after pulling it from the fridge, the coldness will inhibit the full development of flavors and sensations that this beer has to offer. Enjoy at least one on its own to fully experience this unique brew. Later, try pairing with lemon-pepper chicken, steamed mussels, or smoked BBQ beef brisket.
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