This evening, I delved into my brewing roots, thanks to my dad picking up a beer from HanndBryggeriet in Norway that Alvey at Four Firkins recommended. Turns out, Norway has a rich brewing history, with each village, or farm, historically brewing their own beer using local ingrediants. The folks at HB have taken this one step further, like aging a porter in aquavit barrels, or tripples fermented with wild yeast. The one I tried was an IPA brewed with wild hops that grow near the brewery, so it has a unique almost wild flower taste. Wild!
I can't wait to explore this line more.
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