Catcher in the Rye is our version of a Belgian tripel. The beer style is often called Trappiste, Abbey or Klosterbier in Norwegian. The style is clearly influenced by the properties of the yeast, with fruity notes and a complex taste.
The raw materials are carefully selected and put together to not only create a surprisingly balanced beer, but also to well conceal the alcohol taste. We used, among other things, rye malt and some oak-aged wheat malt to give the beer complexity, depth and richness.
It is a beer that goes well with cheese and desserts. Feel free to try it with blue cheese or other sharp cheeses.

Catcher in the Rye is our version of a Belgian Tripel. The beer style is often called Trappiste, Abbey, or monastery beer in Norwegian. The style is clearly marked by the characteristics of the yeast, with fruity notes and a complex taste.
The raw materials are carefully selected and put together, not only to create a surprisingly balanced beer, but also to hide the alcohol taste well. We have used, among other things, rye malt and some oak-aged wheat malt to give the beer complexity, depth and fullness.
It is a beer that goes well with cheeses and desserts. Feel free to try it with a blue cheese or other sharp cheeses.