Showing 17–24 of 25 results

  • Prestesonen

    Kinn Bryggeri

    – Brown Stout 6,0%

    The recipe for Prestesonen, our Parson’s Son stout, is simplicity itself: 40 % Pale Ale malt, 30 % brown malt and 30 % amber malt, copious doses of East Kent Golding at the start of the boil, and English top-yeast. The dry-roasted malt creates an intense aroma and complex flavours. To many this might be too much of a good thing, but for fans of English stout, the blend is perfect. Our 2015 and 2016 vintage Prestesonen is maturing slowly and is now available. Ideal for dark meat dishes and chocolate desserts.

    Malt: Maris Otter Pale Ale, amber and brown malt

    Hops: East Kent Golding

    Yeast: Wyeast 1318 London Ale III

    At Vinmonopolet

  • Pryl

    Kinn Bryggeri

    – Belgian Dubbel glutenfree 7,0%

    Pryl – meaning a jolly good thrashing – is our come-back after placing as runners-up to Ringnes in the Bryggeribråk contest in autumn 2014. Pryl is partly a homage to the winner, partly the table beer we wish we had entered in the Brewery Bash competition. Belgian top-fermentation is recognised as delivering a really good table beer, and Pryl makes a fine partner with most meat dishes. Classic Belgian Dubbel is a dark ale, much of whose depth stems from the dark candi syrup added to the mash. Hops are discreet so the flavour is mainly from the intense fermentation process. We allow the heat to rise unimpeded to 28 °C before chilling. A special enzyme brings the barley gluten below 20 ppm for a gluten-free option.

    Malt: Pilsner malt, dark caramel malt, dehusked chocolate malt, sugar and dark candi syrup

    Hops: Fuggles

    Yeast: Wyeast 3787 Trappist High Gravity

    At Vinmonopolet

  • Rosa Kinn

    Kinn Bryggeri

    – Raspberry Beer 4,5%

    Rosa Kinn really appropriately translates as Rosy Cheeks – perfect for a light, sprightly summer ale resonant with raspberry zest. Starting with a light malt base, acidified with lactic acid culture in the kettle, we add tart local raspberries from Fresvik in Sogn. The result is a refreshing, fruit-filled sour ale, resplendent with raspberries. Rosa Kinn works well as an excellent aperitif or complement to fruit desserts.

    Malt: Pale Ale malt, wheat malt, oats and sour/ acidulated malt

    Hops: Magnum

    Berries: Raspberries from Fresvik in Sogn

    Yeast: Wyeast 3787 Trappist High Gravity

  • Skoddehav

    Kinn Bryggeri

    – White India Pale Ale 6,5%

    Skoddehav – Mist – is our alternative “misty” IPA, lighter in colour than our regular brand. Normally IPAs use English or American indigenous yeasts, but Skoddehav uses our Belgian Trappist High Gravity variant. Its special feature is the dry ale that results, which nevertheless has a touch of sweetness. The recipe features Pilsner, wheat and oat malts. Hops are a blend of two aromatic varieties, Cascade and Citra. Skoddehav emerges as a pale, refreshing ale with light body, balanced yeast imprint and a strong, fresh hoppy aroma. An excellent choice for spicy Asian seafood dishes, chicken and pork.

    Malt: Pilsner malt, wheat malt and oat malt

    Hops: Citra and Cascade

    Yeast: Wyeast 3787 Trappist High Gravity

    At Vinmonopolet

  • Slåtteøl

    Kinn Bryggeri

    – Belgian Farmhouse Ale 6,0%

    Our Slåtteøl Belgian Farmhouse Ale is a light, thirst-quenching, hay-making season favourite in the Belgian Saison tradition. Allowing Trappist yeast to run free to 26 °C, means an attenuated and spicy ale. It is very dry, almost acidic. We use Pilsner malt as the basis, adding small amounts of sour malt, wheat malt, caramel malt and Bayer malt. A hint of chocolate malt produces a deep golden colour. Northern Brewer bitter hops provide an edge, whilst East Kent Goldings impart a classic, balanced aroma with floral and spicy hints.

    Malt: Pilsner malt, wheat malt, light caramel malt, Bayer malt, sour malt and dehusked chocolate malt

    Hops: Hallertau Northern Brewer and East Kent Goldings

    Yeast: Wyeast 3787 Trappist High Gravity

    At Vinmonopolet

  • Sommarøl

    Kinn Bryggeri

    – American Pale Ale 5.5%

    Our Sommarøl is a pale and refreshing seasonal favourite that takes its inspiration from American Pale Ale. A bright summer ale, it is dominated by hops and delightfully refreshing. Ideal by itself or at the barbeque. Available from May – August.

    Malt: Pale ale and light caramel malt

    Hops: Cascade and Amarillo

    Yeast: Wyeast 1318 London Ale III

    At vinmonopolet

  • Stabben

    Kinn Bryggeri

    – Belgian Witbier 5,5%

    Since 1867, the Stabben Lighthouse has guided seafarers on the approach to Florø. The sprawling structure almost entirely covers the rock it stands on, and is a cherished homing beacon for local residents. Kinn’s Stabben beer is a light, refreshing wheat beer in the Belgian tradition which, true to its Belgian roots, features orange zest and coriander seed. Stabben is the ideal companion for light dishes such as seafoods and salads.

    Malt: Pilsner and wheat malt

    Hops: Magnum and Tettnanger

    Yeast: WLP530 Abbey Ale

    Spices: Orange peel and coriander seeds

    At vinmonopolet

  • Svartekunst

    Kinn Bryggeri

    – Foreign Extra Double Imperial Russian Export Stout Porter 10%

    Svartekunst – Black Magic – is a Porter Stout we brewed initially in summer 2011, to celebrate our Batch Number 100. Each year sees a new vintage, and the detailed recipe is adjusted each time, so that later tasting sessions can make some really interesting comparisons. As the label suggests, this is a highly potent and powerful beer. The bitterness, however, will fade in the cellar, and the vinous tones will amplify. Coffee, burnt notes, smoke and leather are the dominant flavours. Residual sweetness is heavy, while the hops are dry with a bitter finish. We believe this stout can improve for 20 years, hence the legend “Best After” rather than “Best Before”.

    Malt: Pale ale, caramel, amber, brown and chocolate malt and roasted barley

    Hops: East Kent Golding and Target

    Yeast: Wyeast 1318 London Ale III

    At Vinmonopolet