Showing 9–16 of 25 results
– IPA 4,5%
Humleriket – our Hop Heaven – is a light and sprightly IPA in the West Coast style with a robust, hoppy aroma that varies from batch to batch. Despite the powerful hoppiness, this ale is still gentle by nature due to the open fermentation. This IPA is neither pasteurised nor filtered, which perfectly fits the style. Ideal with spicy food.
Malt: Pale Ale malt, Pale caramel malt and flaked oats
Yeast: Wyeast 1318 London Ale III
– English Barley Wine 10%
Barley wine was brewed from a range of ingredients, but our favourite is the English variant of this beer. Our barley wine is made exclusively from English ingredients. The residual sweetness is high, and with a few years of maturation those noble oxidisation flavours emerge. Sherry and liquorice are desirable characteristics of this fine, well-matured barley wine.
Malt: Pale ale and caramel
Hops: East Kent Golding and Northern Brewer
Yeast: Wyeast 1318 London Ale III
– Pale Lager 4,5%
In terms of style, Kinn Pils is a mix of classic Germanic and Czech summertime pilsners. The malt and hops are German, the yeast Czech. Where light German pilsners are filtered, in Czechia the premium varieties are unfiltered. Our unfiltered Pils is conditioned in the bottle to maximise the fine nuances of the first-rate ingredients and extended, cool fermentation. Lager beers take time, and we make no compromises on quality with Kinn Pils. The first pitch at 10 °C is followed by up to 2 months of near-freezing storage in vats before tapping into bottles. This is the drink for anyone wanting a light, fresh-tasting beer with intriguing character. Ideal for those who have overdone the Triple Indias and sturdy Stouts recently.
Malt: Pilsner and melanoidin malt
Hops: Magnum and Hallertau Mittelfrüh
Yeast: Wyeast 2278 Czech Pils
– Belgian Pale Ale 5,5%
Kveldsbris – Evening Breeze – is offered as a clean, refreshing and not-too-alcoholic Belgian ale. It has a fine balance of Belgian yeastiness with the premier hop varieties from three wildly different districts: East Kent Goldings on England’s south coast, Saaz from Zatec in the Czech Republic, and Amarillo from Yakima Valley in the United States of America. Kveldsbris is a most versatile table ale that can cope with more spiciness and richness than a regular wheat beer.
Malt: Pilsner malt, wheat malt and light caramel malt
Hops: East Kent Goldings, Saaz and Amarillo
Yeast: Wyeast 3787 Trappist High Gravity
– Stout ale 4.5 %
There is only one way to greet our dark brown Landkjenning – with a rousing cry of Land Ahoy! This
dark brown ale boasts a rich roasty taste and excellent body, magically concocted from classic Black
and Amber malts, and East Kent Golding hops. An everyday favourite that many never tire of, and
with a well-earned reputation as the ideal complement to barbeque meats and strong, spicy dishes, a
fine stout is perfect with taco dinners, for instance.
Malt: Pilsner, Dextrin, Amber, Black
Hops: East Kent Golding, Magnum
Yeast: London Fog
– American Pale Ale 5,5%
It’s an easy matter to get caught up in our maelstrom of hoppiness, less easy to put it down. Kinn’s Malstraum is a refreshing, zesty, cloudy amber APA with a tropical, fruity, hoppy aroma and crisp white foam. Lightly malted, but with a touch of bitters for aftertaste and drinkability. We selected Zeus, Cascade, Chinook, Simcoe and Citra for our hop list. Though principally intended to stand alone, Malstraum pairs well with spicy fare and barbecue dishes.
Malt: Pilsner, Munich Malt and Caramel Malt
Hops: Zeus, Chinook, Cascade, Simcoe and Citra
Yeast: WLP066 London Fog
– Belgium blonde 4,5%
The legend of Sancta Sunniva tells of an Irish princess and her loyal courtiers who fled across the sea, finding refuge on the islands of Selja and Kinn. The legend says nothing of drink, but it is a well-known fact that beer brewing was common in the monasteries, and the monks who came to Selja in the 1100s made a brew from hops grown on the island. Our Monk harks back to the Belgian Trappist Monastery and reflects what those pious individuals imbibed on a daily basis. At Kinn Brewery we employ the same yeast and same fermentation vessels as our ancient brothers, combined with bottle conditioning for that explosive taste. Monk is moderately hopped to avoid overpowering the subtle yeast tones. Just a dash of caramel malt generates an intriguing palate for all-round table appeal. The ideal foil for light fish and shellfish dishes, Monk is served best between 6-8 °C.
Malt: Pilsnermalt, Cara blond, Special B
Hops: Cascade, Tettnanger
Yeast: WLP530 Abbey Ale
– Pale Ale glutenfree 4,5%
Pilegrim is a light, refreshing Yorkshire-style regular and the very first beer to come out of Kinn Brewery when we started in 2009. The very best malt in the business is the key: Maris Otter Pale Ale malt from Thomas Fawcett, plus light caramel malt. There is crisp bitterness, and a fresh aroma of hops. Traditional English hops like Target and Fuggles are combined with the right mix of spices, earthy flavours and floral essence. We add an aromatic tang of American citrus from Centennial and Amarillo. A special enzyme digests the gluten in the barley to below 20 ppm, making Pilegrim Bitter a gluten-free option perfect for sensitive pilgrims. Ideal for white meat, pizza, pasta, and lightly spiced dishes.
Malt: Maris Otter Pale Ale malt and light caramel malt
Hops: Target, Fuggles, Centennial and Amarillo
Yeast: Wyeast 1318 London Ale IIII