søndag 27. januar 2013

Kissmeyer Smokey Oktober

Søgaards Bryghus, Danmark. ABV:7,5%


"A unique twist to the Oktoberfest. Based on the german bock tradition. This beer has a rich and slightly sweet malty body, but the aroma, flavour and taste of the alder/beech hand smoked malt is the star in this complex play."

Her har Kissmeyer vært på farten igjen, og som mange av dere sikkert vet samarbeider denne karen med mange forskjellige bryggerier. Denne gangen er det Søgaards Bryghus i Ålborg som står for produksjonen.

Smokey October er en røkt Dobbelbock, som oktoberøl er det vel ikke akkurat sjangertypisk, noe dette utklippet fra Wikipedia kan underbygge.

Oktoberfestbier / Märzen
Oktoberfest is a German festival dating from 1810, and Oktoberfestbiers are the beers that have been served at the festival since 1818, and are supplied by six breweries: Spaten, Löwenbräu, Augustiner-Bräu, Hofbräu-München, Paulaner and Hacker-Pschorr.[12] Traditionally Oktoberfestbiers were the lagers of around 5.5 to 6 abv called Marzen - brewed in March and allowed to ferment slowly during the summer months. Originally these would have been dark lagers, but from 1872 a strong March brewed version of an amber-red Vienna lager made by Josef Sedlmayr became the favourite Oktoberfestbier.[12] The colour of Marzen and so Oktoberfestbier has become even lighter since the late 20th century, with all Oktoberfest beers brewed in Munich since 1990 being golden in colour;[12] though some Munich brewers still produce darker versions, mostly for export to the USA.[13]
Oktoberfestbier is a registered trademark of the big six Munich breweries, who call themselves the Club of Munich Brewers. Oktoberfestbier is also known as Munich Beer, and - along with Bavarian beer - is protected by the European Union as a Protected Geographical Indication (PGI).[14]


Dersom du kan forestille deg hvordan det kan være å åpne ei flaske med bacon, kan du sanse litt av lukten som slo imot meg fra denne flasken. Jeg er veldig glad i Rauchbier, men her virket røyken veldig sur. Assosiasjoner til bråtebrann og rå ved gjorde heller ikke smaksopplevelsen optimal. For meg ble dette forholdsvis mislykket. 13

UKE 4, 2013 


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