To Øl from Denmark are what people called a gypsy brewery (or Pyrate/Nomad/Contract/Gold Digger Brewery). This means that they don’t own their own brewing equipment, but brew at others instead. They do this because it is the absolute best way to ensure the highest quality, the widest variety and continually being able to reinvent themselves and the beers they brew. At the same time it is a way to make brewing social. Instead of turning grey by the fermenters, they want to meet and talk to people all around the world. They are gypsies and they are proud of it.
To Øl wishes to make potent beers, packed with flavour and character. Beer, which you do not forget easily (unless you just had too many). They make beers with an edge and with a drive and prefers quality way before quantity. They love session beers, they love complex beasty beers.
In short, they want to make the best beers in the world. Period.
“What’s round, festive and omits no light? Why, it’s a “Black Bauble” of course! Yes we have decided that Christmas isn’t Christmas without a spiced dark ale, and have whipped up a festive 8% beer just for you! A rich dark ale with orange peel and cardamom, with a touch of smoked malt to remind you of chestnuts roasting on an open fire. For those unsure a ‘bauble’ is the (usually) colourful balls you hang on your Christmas trees!”
Style: Spiced Porter
We bring to you a black thick milk stout called By Udder Means. We wanted to do a stout, that had a thick mouth feel and still a low alcohol percentage. We obtained this by adding a solid amount of lactose in the beer. The yeast strain we used is not capable of fermenting lactose, so when the beer stops fermenting all lactose still remains in the beer. At the same time lactose doesn’t leave this sweet touch to the beer, so you can obtain a thick mouth feel without having an overly sweet or overly strong stout. We hope you enjoy.
Style: Milk Stout
Size: 330 ml
We always like to imagine that all food and drinks could be beer, and especially that most precious and revered of substances, wine. So, we decided to produce a Belgian Tripel style beer that is aimed at replicating a crisp wine, using a “melody” of wine yeasts to ferment the beer. On top of this we chose to use Hallertauer Blanc hops for both kettle and dry hopping to produce the grape, pear like flavours we desired. A touch of Flaked Rye gives a spice kick, with the Pilsner malt base giving a clean finish that helps to balance the flavours
Style: Wine Style Ale
In Denmark we are very fond of Christmas beers. In fact, most of December goes with drinking Christmas beers while chewing on fat duck, pork roast, red cabbage and herrings left in vinegar for months.
Jule Mælk. Our so far strongest beer, bumped up to 15% ABV and loaded and loaded and loaded with lactose, just until it couldn’t get any more heavy. You could say this is the Foie Gras force-feeding edition of a beer. But then again, it is Christmas after all…
Style: Imperial Sweet Stout