“Perhaps the most common urban bird in southeastern Brazil.” The beer is made in in a municipality adjacent to an ecological reserve!
The can is very pretty for a ”fulöl” (translates as ugly beer). I haven’t had proper strong ”fulöl” in a while, does it still taste like carbonated and hard bread flavored vodka?
Naah better then carbonated hard bread vodka. Does the trick and ok for human consumption
Of course, I just remember when the stronger beer were introduced and some really did taste like they had been topped up with spirits. I’ll try it if I get the chance.
1 Like
I remember the shitty Arboga 10% beer when i young. Horrible memories 
1 Like
I was in Poland recently (Warsaw and Kraków) and I was surprised to find that they had a thriving craft beer scene. I have been trying craft beers throughout Europe and a lot of places are stuck in “kitchen sink” mode, where they just try adding whatever is in the cupboard to the mash. Sometimes works, mostly doesn’t. Also, everyone tries to make IPAs, but they usually can’t quite get it right. The Poles have nailed it, somehow.
So I won’t post all the good IPAs I had, because you know what IPAs look like, and if you’re in the US, you know what they taste like. But on our last evening in Warsaw, we went to a branch of Pinta, a craft brewer that has a lot of guest taps at the pubs they run. This was our first round. My partner is not much of a drinker, and doesn’t like conventional ales or lagers, but likes stouts and porters. Unfortunately, they had none (except for an imperial stout, with too high a ABV for her). So she went with a fairly standard Lindeman’s cherry kriek (which even she thinks is pandering), and I tried Pinta’s Atak Chmielu, which apparently launched their success. That was pretty good.
Pretty good, but nothing unusual. We ordered a pizza, and it arrived, and I finished my beer while we were still eating, and decided to take a chance on this.
Once the head had subsided (which it did about five seconds after I took the photo), this was a dead ringer, in look and consistency, for a mango lassi. In taste, it wasn’t as sweet (thankfully, though I like mango lassi, I’m not sure I want that level of sugar in anything called a beer) but otherwise pretty much dead on. I can’t imagine how they got the lines clean after this. It was leaving mango purée residue all over the top half of the glass. I don’t know if I’d call it a success, but I’m not going to forget it in a hurry.
Next trip is to Budapest and Vienna (in less than a week). Budapest apparently has a thriving craft beer culture; Vienna, not so much. But we’ll see.
7 Likes
