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This is our new Haandbakk (our sour ale) and its
been bottled today 22 march 2008.
This is an historic moment for us as this is the first time
for several hundred years that a brewery in Norway has
made a sour beer using wild yeast and lactic acid
bacteria.
This beer was brewed in sept. 06 and has since then
been aged in oak barrels until today.
The beer is blended for roundness but is still very sour
and a little bit acetic. We think our first attempt has
been a great success and we will definitely try this again.
8.5% alc. 20 ibu
Serve at 8-12C
been bottled today 22 march 2008.
This is an historic moment for us as this is the first time
for several hundred years that a brewery in Norway has
made a sour beer using wild yeast and lactic acid
bacteria.
This beer was brewed in sept. 06 and has since then
been aged in oak barrels until today.
The beer is blended for roundness but is still very sour
and a little bit acetic. We think our first attempt has
been a great success and we will definitely try this again.
8.5% alc. 20 ibu
Serve at 8-12C