# 72. VOLL-DAMM
S. A. Damm - Spain (Est.1876 )
First Brewed - 1953
ABV - 7.2% - Marzen
IBU's - 18/22
Ingredients:
IBU's - 18/22
Ingredients:
Malts: Vienna or Munich malts, Maize, Rice
Hops: Noble hops are most common
Tasting Notes:
Hops: Noble hops are most common
Tasting Notes:
E: Amber in colour with a thick foamy head, clear with a brilliant clarity.
N: On the nose there is a toffee, caramel malt sweetness that combines with a slight bread/yeasty aroma. No pronounced hop aromas, but a little grassy notes.
P: The caramel malty sweetness is found on the palate too, although not as intense as one would assume from the aroma. The hop's do their work here and bring a balance in the way of a little spice and bitterness.
M: The mouth is left with an alcohol warming and a little astringency, slight chewy from the double malt used.
Other comments:
Other comments:
In 1872 August Kuntzmann Damm left his native Alsace to escape the Franco-Prussian war he set up home in Barcelona and started doing what he knew best, brewing beer. He used his German brewing roots to great avail and the S.A.Damm brewery was born. Today the word damm is best associated with Estrella Damm the popular lager that is known the world over, but unknown to a lot of people there are a few hidden gems brewed by the Damm brewery that don't get much publication or credit. Voll-Damm is one of those beers, first brewed in 1952 it was made to celebrate the Marzen style. Voll meaning full or complete in German refers to the full body and intense flavours. Like the typical German Marzen style, it has a medium caramel sweetness with a subtle hop note, and a bold intense abv of 7.2%.
Voll-Damm is greeted with mixed response in Spain. In its birth town of Barcelona it is a hugely popular beer but outside the region of Catalonia the popularity declines and it is rare to find. Outside of Spain it has won numerous awards including best strong lager at the 2007 WBA. Voll-damm is a great beer and their is a sense of pride and passion when drinking inside the walls of Barcelona.
Food Pairings:
Marzen beers with their malty characters and low bitterness provide an exciting opportunity when pairing with food. The archetypal German style should have a medium caramel sweetness a touch of spicy hop profile and a subtle biscuity/yeasty character. These beers generally have moderate abv of between 4-4.7% but Voll-Damm is different with an abv of 7.2%, so you can be a lot more bold with your food choices.
Hearty pork dishes and rich sausages work wonders with Marzen's, the fats in the meats caramelise complementing the malt character in the beer. The alcohol strength will stand up to rich flavours in the sausage, and even contrast against spice to balance out the dish and beer.
With spice in mind then you cant go wrong with Mexican, a rich chilli with its paprika spice contrasts against the sweetness whilst the subtle hop bitterness will help to cut through the fats and oils in the dish allowing the alcohol to balance the mouth. Other Mexican dishes would work well such as Enchiladas or Burritos. Naturally spanish tapas would work a treat and that is my recipe suggestion.
Merguez Sausage with Halloumi and Flame Roasted Peppers
http://www.foodnetwork.com/recipes/nigella-express/merguez-with-halloumi-and-flame-roasted-peppers-recipe/index.html
Marzen beers with their malty characters and low bitterness provide an exciting opportunity when pairing with food. The archetypal German style should have a medium caramel sweetness a touch of spicy hop profile and a subtle biscuity/yeasty character. These beers generally have moderate abv of between 4-4.7% but Voll-Damm is different with an abv of 7.2%, so you can be a lot more bold with your food choices.
Hearty pork dishes and rich sausages work wonders with Marzen's, the fats in the meats caramelise complementing the malt character in the beer. The alcohol strength will stand up to rich flavours in the sausage, and even contrast against spice to balance out the dish and beer.
With spice in mind then you cant go wrong with Mexican, a rich chilli with its paprika spice contrasts against the sweetness whilst the subtle hop bitterness will help to cut through the fats and oils in the dish allowing the alcohol to balance the mouth. Other Mexican dishes would work well such as Enchiladas or Burritos. Naturally spanish tapas would work a treat and that is my recipe suggestion.
Merguez Sausage with Halloumi and Flame Roasted Peppers
http://www.foodnetwork.com/recipes/nigella-express/merguez-with-halloumi-and-flame-roasted-peppers-recipe/index.html
SCORE: 3.35/5
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