Mama beer
Mama beer is an experimental project of an artisan lager beer made with surplus sourdough bread.
The recipe was created by chef Marco Carboni together with beer maker Luis Enrique de la Reguera from Cerveceria Cru Cru.
The idea was to create a simple, light beer that would include leftover sourdough bread from the bakery of Bottega.
The flavor profile is reminiscent of that of a sourdough, or levain, with a slight acidity from the natural fermentation and a pleasant sweetness from the toasted grains.
Mama beer is a light drink with only 3.5% alcohol. The idea behind it is that artisan beer mustn’t be too complex, and can be fun and easygoing in style and flavor.
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