Ambar 0,0% – بيرة تريبل زيرو خالية من الغلوتين

المكونات:
ماء، شعير مملّح، إيزومالتولوز (Palatinose®) — كربوهيدرات بطيئة الامتصاص ثبتت فوائدها في تحسين مقاومة الإنسولين لدى مرضى السكري النوع الثاني في دراسة أجراها مركز أبحاث الشبكة للأمراض القلبية الوعائية (CIBERCV) التابع لمعهد كارلوس الثالث للصحة، مستشفى ميغيل سيرفيت الجامعي، جامعة Zaragoza ومؤسسة أبحاث وتنمية أراغون (ARAID)، أرز، ألياف غذائية، قفزات، نكهات طبيعية

المسببات المحتملة للحساسية: يحتوي على شعير مملّح

القيم الغذائية لكل 100 مل
الطاقة: 77 كيلوجول / 18 سعرة حرارية
الدهون: 0غ (منها المشبعة 0غ)
الكربوهيدرات: 4غ (منها سكريات 2.5غ)
البروتين: 0غ
الألياف الغذائية: 1غ
الملح: 0غ
الغلوتين: أقل من 6 جزء في المليون
درجة بلاتو: 5.0% (قبل إزالة الكحول)

العناية والتخزين: يُحفظ بعيداً عن أشعة الشمس المباشرة ومصادر الروائح الخارجية

طريقة الاستخدام: يُقدم بارداً، لا يُرج قبل الفتح

مواصفات العبوة:
الحجم: ‎0.33 لتر
الأبعاد (العرض × الارتفاع): ‎6 × ‎23 سم
نوع العبوة: زجاج بني داكن
الإغلاق: غطاء معدني (كراون كاب)

اقتراحات تذوق راقية مع Ambar 0.0% Triple Zero

🥗 مقبلات متوسطية أنيقة: سلطة كينوا مع جبنة فيتا ونعناع 🍃، توست بجبنة الماعز والتين المجفف 🧀🌸
🍣 نكهات آسيوية خفيفة: سوشي نباتي مع الزنجبيل المخلل 🍣، لفائف ورق الأرز بالخضار الطازجة 🥬
🍗 أطباق دافئة راقية: دجاج مشوي متبّل بالأعشاب 🌿، سالمون مشوي مع صلصة الليمون 🍋🐟
🧁 لمسة حلوة خفيفة: تارت فواكه موسمية 🥭، بسكويت اللوز الناعم 🌰

🍺 فقاعاتها الخفيفة تنظف الحنك وتبرز النكهات الرفيعة — خيار مثالي لكل من يسعى للأناقة والصحة معاً.

👁️ الفحص البصري
لون أصفر باهت متلألئ، صافٍ وكريستالي مع انعكاسات ذهبية تذكّر بشمس Spain ☀️. رغوة بيضاء متماسكة ومتوسطة الكثافة تدوم طويلاً، مع فقاعات دقيقة ومنتظمة 🫧.

👃 الملاحظات العطرية
عبير نظيف ومنعش تهيمن عليه نغمات الشعير المحمّص 🌾. لمسات عشبية وحبوب خفيفة مع إشارات قفزات تضيف انتعاشًا لطيفًا 🌿، تتكامل مع رائحة خبز طازج وزهور رقيقة 🌸.

👅 الطعم والنكهة
لمسة أولى منعشة وسلسة بجسم خفيف-متوسط 🍺. نكهة متوازنة بمرارة لطيفة (17 IBU) دون أن تطغى، مع حضور واضح للشعير ونفحات حبوب ولمسة قفزات خفيفة. Palatinose® تضيف حلاوة طبيعية خفيفة توازن المرارة.

✨ النهايات
نهاية متوسطة الطول، نظيفة وجافة، مع عودة لنكهات الحبوب المحمصة ولمسة مرّة شهية تدعوك لرشفة جديدة.

During the first years of the history of Ambar , this renowned beer brand was given a variety of awards, among which the following stand out:

1902

• Diploma of Honour with Grand Gold Medal (London)
• Gold Medal in Paris
• Gold Medal in Madrid

1908

• Gold Medal at the Spanish-French exhibition

Ambar has been the best Spanish brewer with greater recognition in the World Beer Challenge 2019, a total of 11 medals, of the 29 obtained by our country’s breweries. For the fifth consecutive year, Ambar Export revalidates the gold medal; Ambar 1900 is positioned as one of the 12 best beers presented at this year’s World Beer Challenge; and something that makes us very excited, Ambar Especial takes first place among the Lager. In addition, Ambar Negra, gets gold after silver in 2018.

With the silver medal has been made Ambar IPA, Ambar Caesaraugusta, and Ambar Gluten Free, but if something deserves special mention is our most ambitious collection of beers.

Ambiciosas Ambar, the most personal collection of Antonio, Ambar’s brewmaster, takes three awards. Ambar Mari Castaña, made with smoked malts and chestnut flour has been made with a medal gold and Ambar Monte Perdido obtains the silver. Two limited editions already sold out!

The one you can still try and also has a gold medal, is Ambar Imperial Citrus. The last addition of the family, uses the exotic black lemon to transport is to Persia.

Malting plant
The Ambar malting plant dates back to the 1930s and is divided into four floors. It allows us to preserve the traditional brewing process in its entirety. From the time the grain comes from the field until the beer is bottled. The malting plant has original wooden machines from the beginning of the last century that work at full capacity. It is a process in which the grain is germinated, dried and roasted. This is an essential step for the barley to acquire the necessary characteristics for its subsequent brewing. Once the barley has been malted, it is cleaned, removing the roots and leaving the grains clean and ready to go to the boiling room. The brewhouse is the brewmaster's (Antonio Fumanal) kitchen. This is where he sets the recipes in motion, combining the different ingredients. Ours, the original one with copper boilers, no longer in use, and the new one, made of stainless steel, can be found facing each other. Each one looks at the other, mirrors of the work of the eleven generations of masters who have kept the essence of Cervezas Ambar alive. In the kettles, the clean malted barley grains are boiled to obtain the broth to which the hops are added. The addition of hops serves to increase the aroma, flavour and especially the bitterness of the beer.

Fermentation
This is where the magic happens, thanks to the work of the yeast, the wort is transformed into beer. We can ferment in the open vat room or in the closed vertical fermentation tanks. Our open vat room is a real jewel of the brewery. There is no other like it in our country. It is the only place where you can see how the yeast works. Our open vats allow us to experiment and work on new varieties and proposals, such as those in our Ambiciosas collection.

Brewery
Once the yeast has done its work transforming the wort into beer, we will have a liquid that we brewers call green beer. Then it goes to the cellars, where, at zero degrees and in complete darkness, the maturation of our beers takes about a month. And it is here, just by allowing time to pass, that it is clarified, attenuated, and the taste and aroma are refined.

Packaging
The bottling plant is located in the Ambar brewery outside of our historical facilities. Moving from one to the other is like taking a trip back in time. If the beer is brewed slowly, respecting the most traditional times and processes, in the bottling plant there is a vertiginous pace captained by agile mechanical arms and modern conveyor belts that transport our beers.

In conclusion, our production process starts with complete fermentations where the yeast transforms all the sugars in the must into alcohol. This alcohol is then removed by distillation at high vacuum and low temperature. All in the absence of oxygen and light. In this way, the beer retains the properties of the fermentation process. This beer concentrate, free of sugars and alcohol, is the basis of our new AMBAR 000 beer, which is supplemented with water, gas and the aromas lost in the distillation process to restore its aromatic essence. The slow-absorption carbohydrates contained in the recipe and their prebiotic effects allow us to round off its composition, adding benefits associated with its high fibre content.

1898 - The company began to take shape in 1898, when a group of influential friends from Aragon, including the mayor of Zaragoza, Ladislao Goizueta, found an outlet for the abundant barley grown in Aragon in the brewing process. 1900 - In Ambar, La Zaragozana was founded, a brewery of the highest quality. At that time it was called Fábrica de Cerveza, Malta y Hielo (Beer, Malt and Ice Factory). Since 10 July 1900, when its first brewmaster Charles Schlaffer arrived from Germany, the purity of its original recipe has been preserved by brewing the beers in the traditional way. 1902 - At Ambar we decided to send our beer on a trip to make it known in Madrid, London and Paris, which would return from each of its trips with a medal on the label. 1908 - At Ambar we received the Gold Medal for quality at the Spanish-French competition in Zaragoza. Who said there was no prophet in his own land? 1968 - At Ambar technology left behind the wooden barrels for aluminium ones, which would later be replaced by stainless steel ones. 1976 - And at Ambar, faced with so much chaos, we put our heads together and launched the first non-alcoholic beer in Spain, Ambar Sin. Either that, or we caught the phenomenon and decided we had to get rid of something. 2008 - At Ambar we were still committed to being different and opening up the market with Ambar Sin gluten-free and Ambar manzana, the first with fibre and 40% apple juice. 2011 - At Ambar we made the world's first gluten-free and alcohol-free beer. Some people wondered why and we wondered why not. 2015 - At Ambar we prefer to continue making the same as in the past, good beers. Maybe that's why Ambar Export won a gold medal at the World Beer Challenge, which recognised it as one of the best toasts in the world. 2016 - It was a great year for Ambar, because we revalidated the World Beer Challenge and won four medals at the World Beer Award, we changed our image and we prepared for everything that was to come... as we do today. La Zaragozana maintains traditional brewing processes such as an early 20th century malt house and the only open vat fermentation room in our country. The gluten contained in this beer comes from the barley malt, which has been treated to guarantee a content of less than 6ppm. The process used maintains the flavour and respects the properties of the beer.

Ambar launched Spain's first non-alcoholic beer on the market in 1976. In 2015 it reformulated it as the only beer brewed with palatinose, a slowly absorbed sugar that aids the digestive process and gradually releases energy. Its smooth taste makes it the perfect ally to quench thirst and replenish nutrients after physical activity.

Restless brewers will find in Ambar 0.0 a great companion !

• in 1998 it obtained ISO 9001 Quality Certification, becoming the first Spanish brewery to do so

• English standard BRC, making it the first Spanish brewer with such demanding certifications

• 2011, the Government of Aragon (ES) gave the QUALIMEN Award to the best agrifood company

• 2015, Ambar received the European ELS Certification, which in Spain is granted by the Federation of Celiac Associations of Spain (FACE - Federación de Asociaciones de Celíacos de España), making it the only gluten-free beer on the Spanish market with this registration. This new certification "arises from the need to guarantee total food safety for the growing celiac population at European level,"

• 2023, Cerveza Ambar has just obtained the "ResiduoZero" environmental seal. The new seal confirms that more than 95% of the waste generated in the manufacture of Ambar beer has a new opportunity to be used and less than 5% ends up in landfill. Through joint work with Saica Natur, a division specialized in waste management and environmental services of the Aragonese multinational, the brewery has achieved the seal “From waste to resources: zero to landfill” endorsed by the German International Certification Company TÜV SÜD