mandag 27. september 2010

Dark Horizon 3

Last week we had our Dark Horizon 3 release at Mikkeller Bar in Copenhagen.  This bar is really a must if you are in Copenhagen.
Mikkel used to be a teacher before he ended up doing beer full time.  I guess that is why the 15 beers on tap are put in chalk on a blackboard!

Click the image for larger picture

Local grains

Recently we have received some comments about that our Wit has changed.  Those who claim so are actually right.  It was not purposely done by us, but happened as we started to use locally grown wheat in this beer.
We would like to claim that the change in flavor has made our Wit more thirst quenching and lighter in body; maybe closer to the historically authentic Wit(?)!
Like it or dislike it?  We are proud to use local grains as it has less of an impact on the environment!

torsdag 16. september 2010

Dark Horizon 3rd edition will be released...

Nøgne Ø is proud to anounce that Dark Horizon 3rd edition will be released for the Danish market on September 20th. The release will take place in Mikkeller Bar at 1800, and there will be a small number of bottles of Dark Horizon 1st edition available as well. In addition there will be a cask of Nøgne Ø Single Hop IPA, which is brewed for an undisclosed customer in Oslo, and will be released there later this fall.

A keg of Two Captains Double IPA will also be available. This beer is the creation of Jan Halvor Fjeld, winner of this years Norwegian Championship for homebrewers.

mandag 13. september 2010

A beer has fermented out of control

For the past couple of years, we have had the routine of brewing and bottling two brews a week. Recently we have done three, and this week we brewed 4 beers and bottled the same amount. This is quite an achievement, and everybody (and in particular our bottling crew) are pretty knackered.

In the middle of all these crazy days, I just had to take a photo of our Imperial Stout getting out of hand.

When we start the fermentation of a beer, we add yeast. The brewer uses a microscope and assesses the yeast he will use, then he calculates how much yeast he needs to add to this specific batch.

In general, our rule is this: Target is to introduce enough yeast cells to give 1 million yeast cells per degree Plato per milliliter. In this case, the imperial Stout is brewed at 22P, so we are talking 22 million yeast cells per milliliter. As there is 45 hectoliters in our fermenting vessels, a substantial number of yeast cells needs to be added(or pitched as we say). But if for some reason the maths did not work out, or maybe the quality of the yeast was not homogeneous or the observation through the microscope was inaccurate, then the beer can get the wrong amount of yeast pitched.
If the beer gets too much yeast, it will ferment too quick and very aggressively with lots of foam. This photo shows what it looks like in the morning, when a beer has fermented out of control during the night.

Rather messy!

Kjetil P. Jikiun

torsdag 9. september 2010