Description
ABV: 8% IBU: 20
BREWERY DESCRIPTION:
The brewers at Haandbryggeriet have been making this sour beer using wild yeast and lactic acid bacteria since 2006 when the oak barrels arrived from a vineyard in Burgundy. Although empty of wine, these vessels had been maturing red wine for five seasons and were brimming with wild, lactic life. The wild bacteria and yeast in the wood imparts a sourness to the beer in barrels.
Batch 469 was brewed on April of 2012 and aged in oak barrels until bottled in October 2014. This interaction with oak barrels lent a complexity that can’t be reproduced in industrial brewing. The beauty of wild yeasts, and what also makes these brewers so brave, is that they are uncontrollable: you never know what you are going to get.
SUGGESTED PARINGS:
Because of the sourness, this is a great beer to cook with. The acidity tenderizes meat and is ideal for braising. Salads, Pickled Vegetables, Smoked Fish, Shellfish, Steak and Ale Stew, Sole Meunière, Ham Endive Gratin, Toast Kannibaal, Carbonade Flamande, Frites with Tartar, Oud Bruin Steamed Mussels
REVIEWS: | RATINGS NOTE: These linked ratings should be used as a guideline, but not taken as 'fact', especially for beers that have not had many reviews. |
Alcohol Information
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Ingredients
Note: Ingredients and labels may change without notice and translation and/or typographical errors are possible. Therefore consumers are advised to check the ingredient lists on the package for substances that might be incompatible with them BEFORE ingestion. The European Parliament directives and amendments pertaining to compulsory food labeling can vary depending on the item in question and producers are not always required to provide a detailed and complete listing of all ingredients. When in doubt contact the manufacturer before consuming this item.