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It seemed like the collaborative brewing trend has lost some of the steam and “cool” factor lately. Thankfully this special brew is here to disprove that….
This version was brewed at Jolly Pumpkin so expect some sour or tart to it to accompany the juniper, chestnuts, sage and caraway. Sounds simialar to the Saison du Buff with the herbs.
One of the breweries that has international cred along with Mikkeller and BrewDog is the unpronouncable Nogne O, from Norway. Their most sought after brews are the Horizon series.
Dark Horizon, the 3rd edition of this epic 15.5% imperial stout.
Red Horizon, a 17% ale fermented at low temps with sake yeast. Redolent of vanilla, caramel, and toffee.
Sweet Horizon, a 14% coffee stout. Intensely sweet; don’t drink it with dessert… it IS dessert!
…I certainly hope not. This is what separates us from most other industries. Do movie studios collaborate? Do car companies collaborate?
Well, here is yet another in what seems like an endless stream of mash-ups
“Just released in the U.S.
Nogne-O Tiger Tripel Norwegian Ale
ABV = 9%
Ingredients: Malted barley, wheat, malted wheat, sugar, hops, yeast and local Grimstad water.
“It is very difficult to brew a complex and balanced Belgian-style tripel ale, but we have made an attempt at brewing one anyway! Our respect and admiration for those who master the skill and art of brewing excellent ale of this style is limitless. Tripels often pair will with cheese,seafood and fresh vegetables.” — Kjetill Jikiun – Head Brewer
Nogne/Mikkeller Tyttebaer Ale
ABV = 8.0%
A collaboration between Nogne and Mikkeller
Ingredients: Malted barley, unmalted wheat, malted wheat, Lingonberries, hops, Brettanomyces yeast, Lactobacillus and Grimstad water.
“Tyttebaer is also known as a lingonberry or mountain cranberry. This ale is full of Tyttebaer, and fermented with wild yeasts and bacteria. Feral at heart, it sat in fermentation tanks for 9 months and in bottles for 6 more months before we felt it was ready to be released. Who knows what it will do before ending up in your glass…It is, and always will be,wild.” — Kjetill Jikiun – Head Brewer”