Kinn Bryggeri

– Wild beer with Brettanomyces 6,5%

Freshly bottled, Alvor (Serious) is a lively, top-fermented, classic Belgian Trappist. But as the wild yeast propagates, other notes come increasingly into prominence. Allow the bottles to mature in the basement for a year or so, and you will understand what we mean. Have a bottle on hand as you “get serious” with Norwegian fermented “rakfisk”, cured leg of mutton, or goats-milk chèvre.

Malt: Pilsner, Munich, Crystal and Black malt

Hops: Magnum, Mittelfrüh, Fuggles and Bobek

Yeast: Fermentis T-58 + Brettanomyces Bruxellensis

At vinmonopolet