Don't fläder yourself!

(You don't have to, you ARE awesome)

This year we were able to pick about 30 kilos of fläder not only at Mälby Säteri, but thanks to my neighbor who has been making fläder-saft for over 20 years and who showed me all her secret spots, we have been picking fläder in and around Gnesta, in the wild and in people's gardens, and the last few kilo's we picked at Lasätter Gård!

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Brettanomyces Bruxellensis

Brettanomyces bruxellensis is a yeast associated with and named after, the Senne valley near Brussels, Belgium and is commonly found in Lambic.
It is, what many call, a 'wild' yeast, which means you can find it anywhere in nature.
Brett. Brux. can produce an acid by metabolizing oxygen and ethanol, but is should be said that Brett. Brux is not what makes a sour-beer real sour, bacteria as lactobaccillus and Pediococcus is mostly responsible for producing acids that makes a real sour beer.
A Brettanomyces can chew on larger sugarchains and therefor we use it as a secondary fermenter.
The flavor a Brettanomyces leaves in the beer is mostly described as 'Funky'.


Historically (more) Correct India Pale Aged Ale

Tobacco smoke and heated debates about religion and politics are filling the air in a London coffee house. A middle class gentleman is showing his novelty wrist watch, he is the owner of a mining company and is getting one of those new steam engines, like many others this gentleman is doing well in a century of rapid growth.

But it's a rainy day for George Hodgson owner and brewer at Bow Brewery in Bow, a district in east London in the Kingdom of Great Britain, one of the most prosperous countries in the world. George is standing in his brewery in Bow overlooking his stock of working class Porter and his pale October beer which he brews for the upper-class. His October beer is still fresh; it needs maturing for two years. The brewery is having a hard time competing with the big breweries in London and George is starting to worry, when on that rainy day there is a knock on the door and thing will change for George. Two East India Company captains from the docks next door walk into his brewery and ask George Hodgson for a beer for them to sell in India.

George is so relieved he gives the captains a one and a half year credit and sells them his stock of unmatured October beer. Afraid for spoilage he stuffs some extra Golding hops straight into the barrels and soon after that they are shipped for a long voyage to India.

Sloshed around in the warm belly of the boat, the beer matured much faster as it would in cold London and when the first Hodgson October ale was drank in India, people were happily surprised with this "Peculiarly pungent and yet invigoratingly fresh" ale, and Hodgson's October ale became wildly popular.

Den Bryggande Holländaren in cooperation with Gnesta Hembryggeri has recreated this Hodgson October ale.

  • 100% traditional British Maris Otter pale malt
  • East Kent Golding hop
  • Primary fermentation with a London Ale yeast
  • Secondary fermentation with a Brettanomyces in a oak barrel
We couldn't find a appropriate ship, but we'll rocked the barrel from time to time ;-).

Brewing with Red Beets

Just beet it, and get this party started, lettuce turnip the beet! Seriously; lets not beet around the bush; this ale will make your heart skip a beet. Why brewing with beet? Beets me.

And that was about all the corny jokes we could come up with about beets.

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