Tief in der Wildnis liegt einer unserer größten Gletscher. Vor über 6000 Jahren begann es zu schmelzen. Das kristallklare Wasser wird auf natürliche Weise gefiltert und endet seine Reise in einer artesischen Quelle. Dies ist ein wichtiger Bestandteil der Zutaten, die Glacier zum Bier machen. Das Bier wird langsam und schonend gefiltert, um das Gleichgewicht zu halten. Stellen Sie es in Ihren kältesten Kühlschrank und servieren Sie es gefroren!
Rogalandspils is a classic Norwegian pilsner with low bitternes and a balanced but clear malt sweetness. Serve it with any food of your liking, or use it in sauces or marinades to give the dish a new and exciting dimension. Inspired by Czech pilsners, and enjoyed best at 4-6 degrees C.
Rich in malt and flavour, this beer is a perfect refreshing thirst quencher. We’ve brewed it using three types of malt, and traditional pilsner hops. It pairs pefectly to and in food. Because of it’s touch of sweetness we can highly recommend it to the autumns richer dishes with hints of bitterness and acidity
Belgian Wit brewed according to tradition with wheat malt, coriander seeds and bitter orange peel. The beer has a pronounced aroma and flavour of coriander and the Belgian yeast. Enjoy this beer with seafood, asian and indian food, or simply as a refreshment. Served chilled at 6-8° C.
Trollpikken er en amerikansk amber ale med en vri. I tillegg til at de
mørke malttypene gir mer kompleksitet og smak, har vi tilsatt litt sjokolade og vanilj. Dette gjør det til en ny vri av en klassisk stil.
Ølet har endel bitterhet, men vil ikke være like bitter som en India Pale Ale. Ølet passer godt å nytes for seg selv, eller til kraftige og smaksrike retter, f.eks. gryteretter.
Kettle soured Gose with handpicked Cloudberries, hand harvested sea salt form the Norwegian sea, 5000 years old, naturally filtered glacier water, and a pinch of coriander. Serve at 6-8° C – and try it with a sweet dessert with citrus peel!
Light, refreshing Berliner Weise with norwegian raspberries! This balances on the line between cider and beer for many, but you’ll have trouble finding a more cooling beer for hot days. Lower ABV makes it extra pleasant. Use it for your vanilla ice cream and fores berries dessert!
Our twist on a otherwise traditonal Belgian Tripel. We’ve added rye and a «fistful» of oak smoked wheat malt to increase complexity. Enjoy it at 10-12° C in a tulip glass. We can highly recommend serving it with sharp and matured cheeses, as well as blue cheese.
A traditional American IPA with loads of Cascade hops. This IPA is «old school» and has a heavier body with more residual sweetness from the malt, to balance out the bitterness. IBU at 80. The IPA was born as a result of the British Pale Ales not making the long journey to India during the colonial times. Serve at 8- 10° C.
Black IPA with «new world» hops like Equinox and Mosaic. Dry hopped with a crisp and pronounced bitterness. It also has a touch of character from the black malts and is dark in color. With its light body it borders to a «Sessison IPA».. Serve it at 8-10° C for increased complexity
A dark and flavourful stout, while still being light and refreshing. Medium bitterness and a pronounced character from the dark malt. Pair with rich dishes, or use it in an ice cream! Replace some of the water in a stew with Sorte Får for extra flavour. Serve at 10- 12° C in a tulip glass.
Amber ale with crisp bitterness. It’s a bit lighter than Skumringsale in color, and should be enjoyed with fattier and rich dishes and stews. It has a hint of coffee and caramelized malt, and is a great match with lamb and porkchops and knuckle. Best served at 6-8° C.
Our typical brown ale. Well blanaced with a light body, and flavour from the caramellized and dark malts. Hand in hand with a juicy burger or spiced hot dogs, as well as red meat, game, and many other dishes. Great with and in stews! Serve it at 8-10° C.
Sesongøl. Even though Easter is a short season, we think it deserves its own seasonal beer. Påskeøl is an easily drinkable pilsner, with a balanced sweetness and low bitterness. Loosen your skies, place your staves firmly in the powdery snow, and take a well deserved break in the sun with a cold Påskeøl.
Sesongøl. Hot days require cold beer, and preferably a light one! Our summer beer is brewed to be cooling and refreshing, as long as it’s served at 4° C. It will go well with any typical summer meal. Brewed with pilsner malt and noble hops for that classic pilsner taste
Sesongøl. We’re following up on the German tradition and brewing our own Octoberfest beer. This is a Märzen, and it’s made to be light yet tasty, without too much body. It’s a perfect match with weisswurst, bratwurst, sauerkraut and lederhosen! Serve at 4-6° C in a big seidel glass.
Sesongøl. Delicious and typical Norwegian Christmas beer. Using five types of malt it gets a hint of chocolate and caramel. Our Christmas beer is made to go well with the typical Norwegian Christmas food like lamb and pork, but try it to your traditions – we’re sure it will be a success! Serve at 10-12° C.
Sesongøl. A fuller bodied bock beer. Even though it’s made to go well with the food, it’s marvelous to enjoy when the dust settles after a hectic day. With a balanced flavour and aroma of chocolate, coffee, toasted malt and caramel malts, this complex beer has it all. It has also won several tastings in Norwegian medias.
Sesongøl. A different and exciting christmas beer with a twist. In addition to having all the classical notes of chocolate, caramel and coffee, we’ve added our own home made extraction of fresh Bourbon vanilla from Madagascar. A terrific beer to just sip and enjoy, or try it with your classical Christmas desserts!
Sesongøl. Juleavec is one of the classics. It’s won several beer tests over the years with its complexity and richness. At 9% ABV we get new and more complex flavours and aromas from the malt. A big and bold beer, serves as an «avec» at 12-16° C, in a tulip- or wine glass.
Sesongøl. Where do we begin... The strongest Christmas beer in Norway? It’s so much more than just a strong beer, it offers an explosion of tastes, and develops continuously. Dates, caramel, chocolate, coffee, dried fruit, raisins, sigar, hint of vanila – and so on. Serve as a Cognac, 15° C.