|
|
Country |
Norway |
|
Style |
Sour Ale |
|
ratebeer.com
|
97 |
|
beeradvocate.com
|
A |
|
Stock
|
In-stock |
|
Available in 22oz bottles |
|
The gentlemen at Haandbryggeriet have gone where no Norwegian brewer has gone for over a century: they've gone wild.
Wild yeast, that is. For the first time in more than a hundred years, a sour beer using wild yeast and lactic acid bacteria has come to life in Norway. It all started back in 2006 when oak barrels arrived from a vineyard in Burgundy. Although they arrived empty, they didn't arrive empty-handed. These vessels had been maturing red wine for five seasons and were brimming with wild, lactic, life. The time that they spent in contact with wine left loads of wild bacteria and yeast in the wood, ready to impart sourness to whatever entered the barrels. |
|
We want to go above and beyond what you expect from a traditional liquor store.