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With spontaneously fermented cider as the mash liquor, this is an altogether different kind of beer. It’s quirky, curious and interesting in every way and there’s an almost gourmet experience to it, no less than you’d expect from the likes of Põhjala, To Øl and Michelin starred chef Christian Gadient! Using cider, fresh apples and rye from Estonia, it’s tart, salty, spicy and sour all at once. There’s a nice sweetness bringing a zen-like equilibrium to the tart apples and spicy, peppery rye and it’s rounded off with salt and thyme, adding an interesting umami, savoury twist to the finish. The perfect beet to pair with haute cuisine, it’ll bring out your inner gourmet!
After several years of brewing beer in their kitchen and selling it to their friends, Tore Gynther and Tobias Emil Jensen founded To Øl in 2010. Their first beer was a collaboration with Mikkeller and, with such an auspicious start, they were always going to do well.
Coupled with their relentless pursuit of big flavours and perfectly balanced beers, they have garnered a well-deserved reputation for innovation and technical skill. Using ingredients not always associated with beer and, with a particular penchant for using fruit wherever they can, you’re always guaranteed a unique, flavourful and boundary-pushing drinking experience.
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