Black Aurora

Beer style: dark ale
Alcohol content: 6.2%
Packaging: 500 ml
Full carton: 24 x 500 ml
Unfiltered and unpasteurized.
Ingredients: Spring water, barley malt (gluten), Slovenian hops Styrian Aurora, yeast. Black Aurora is a dark beer with chocolate tones, complemented by the aroma of the legendary Slovenian hop Aurora. The dark ale represents a culmination of all our knowledge so far, which is most evident in the balance, drinkability, and roundness of this dark, chocolate-coffee brew. The name Black Aurora is derived from barley malt and hops. In addition to pale barley malts, it contains 10% of various dark and specialty barley malts, including Black Patent Malt, after which it is named. The selection of barley malts gives the beer its color and all the flavors of bread, coffee, cocoa, and chocolate that we discover with each sip. Black Aurora received the prestigious accolade for 'BEST IN SHOW' at the European Beer Evaluation CEBC 2019 in Budapest. AJDOVŠČINA, BUDAPEST, January 28, 2019 – Last weekend in Budapest, we won two significant awards for the dark beer Black Aurora at the Central European Brewers Conference (CEBC), the main event for craft brewing across Central Europe. The beer Black Aurora swept the entire competition of craft beers from all over Europe and received the award for the best beer entered in the entire event (Best in Show) and a bronze medal in the English Porter category, where no gold or silver medals were awarded. What made this award special was the prestigious list of judges who evaluated the beers: Evan Rail: New York Times journalist and international judge (International Beer Challenge London, World Beer Idol, Stockholm Beer, Birra dell’Anno Italy) Tim Webb: Author of numerous books on beer and international judge. Michael Kiser: Director of the Good Beer Hunting portal, journalist, and international judge. Phil Lowry: Representative of Simply Hops, brewer, and international judge. Shane McNamara: Advanced Cicerone® and Accredited Beer Sommelier. Lana Svitankova: Brewer, BJCP judge, Cicerone Beer Server, Apprentice Beercierge, member of the British Guild of Beer Writers and Pink Boots Society. Vásárhelyi István: Beer judge. Baranyai Zsolt: Long-time beer judge and beer blogger. Tibor Bajkai: Founder of the Hungarian Homebrewers Association and beer judge. Peter Takacs: Owner of a distribution center for brewing raw materials and long-time beer judge. We are extremely pleased with the international awards and accolades from renowned names in the brewing industry. Above all, we are grateful to you, who support us and give us the opportunity every day to brew such dark craft beers in Slovenia. In addition to our two awards, nine more trophies were awarded to breweries from the region; we sincerely congratulate our colleagues. What does it mean if beers are top or bottom fermented? Top fermentation is most often associated with ales. It is a method of alcoholic fermentation that occurs in beer when active yeast rises to the surface of the wort and forms a crown (a type of yeast foam). It mainly involves the yeast Saccharomyces Cerevisiae, commonly referred to as ale yeast. Such yeasts prefer higher fermentation temperatures, approximately from 15 to 25 degrees. Conversely, bottom-fermenting yeasts are associated with lagers. This fermentation occurs at the bottom of the vessel. It mainly involves the yeasts Saccharomyces Pastorianus, or colloquially, lager yeast. Such yeasts prefer lower fermentation temperatures, approximately from 5 to 10 degrees. “The Minister of Health warns: Consuming alcohol can be harmful to health!”

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