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Traditional Nordic beer
Posted: January 16th, 2010, 2:48pm CET
In the Nordic countries there is a whole style of brewing that has so far almost completely escaped the attention of beer enthusiasts, although some tips of the iceberg are showing above the surface here and there, if you look carefully. I'm referring to the traditional homebrewers, who have just about nothing in common with the new wave of US-inspired home brewers. What makes these brewers so interesting is that the beers they brew belong to styles that are almost completely unknown outside of these communities. -
Brewdog Tactical Nuclear Penguin (32%)
Posted: December 17th, 2009, 8:41am CET
When I saw that Dr. Jekyll's Pub in Oslo was arranging a tasting with Brewdog, featuring their Tactical Nuclear Penguin beer, the world's strongest at 32%, I knew I had to go. Unsurprisingly, so did Knut Albert (his blog posting is here) and Geir Ove. The tasting was given by James Watt, who is responsible for Brewdog's marketing. -
How to find good pubs in London
Posted: October 18th, 2009, 2:26pm CEST
It's hard to find the really good pubs in most places in the world of any size, but London presents special challenges, for a number of reasons. First, there is the sheer size of the city, which has a population larger than many countries. Second, there is the enormous number of pubs (about 4000, according to many sources). And, third, there is the vast difference in quality between the average pubs and the really good ones. -
Innis & Gunn tasting
Posted: June 21st, 2009, 8:23pm CEST
Innis & Gunn has met with a divided reception among beer enthusiasts. Some really like it, some think it's not bad, and some hate it. Personally, I quite like it, and it's one of the very few beers that are oak-aged and fairly widely distributed. So when Dr. Jekyll's pub in Oslo announced a tasting with Dougal Sharp, the creator of Innis & Gunn, I signed up. -
Haandbryggeriet brewery consecration
Posted: February 22nd, 2009, 1:00pm CET
Beer consumption in Norway may be falling, but craft beer production is booming. To cope with increasing demand Haandbryggeriet recently ripped out their old brewing plant, replacing it with a new one. The old one had a capacity of 900 liters per batch, whereas the new one does 2000, more than doubling the batch size. In fact, since the old one could only do 700 liters of strong beers (because of the amount of malts), capacity is close to tripled for these beers. -
BrewDog Paradox whisky beers
Posted: February 15th, 2009, 1:35pm CET
I don't usually do beer reviews on this blog, but I got "reviewer copies" of the BrewDog Paradox Smokehead and Isle of Arran, and thought they were worth writing about. Contrary to what you might think, this doesn't mean breweries have suddenly started to send me their beers, clamouring for me to review them. BrewDog sent them to Knut Albert, who kindly passed them on to me. -
Pub-walking in London
Posted: February 10th, 2009, 12:34pm CET
It's odd that the pub should in one sense be the ultimate English tourist attraction, since all countries have their own bars and cafés, but somehow the English pub has become part of international culture. And deservedly so, because there really is something special about English pubs. A good English pub is almost like a communal living-room; a kind of home away from home. That is, the good English pubs are like this. They are of course outnumbered by the indifferent or even bad pubs, which are just boozers like those you find anywhere in the world. -
Cask beer
Posted: January 25th, 2009, 3:07pm CET
The summer after finishing high school a friend and I set out on an interrail trip through Europe. In England, one of the things we wanted to experience was a proper English beer. So we ordered a Guinness. This was a mistake on many different levels, but I'll limit myself to three here. First, Guinness is of course Irish, and not English. Secondly, we could have had it just about anywhere in Norway. But perhaps the worst mistake was that what's most unique about British beer culture is the cask method of serving beer draft. Guinness, however, even in England, is served from keg, like draft beers in the rest of the world. -
Olympen, Oslo
Posted: January 17th, 2009, 1:08pm CET
Not long ago, my advice to anyone wanting to try Norwegian microbrew in Oslo would have been to buy bottles from the Wine Monopoly stores and drink them in the hotel room. Not very appealing, of course, but the alternative would have been to hit the two or three pubs that carried a couple of such beers each, where you would have had to argue with the waiters in the hopes of perhaps persuading them to sell you one. (To be fair, Bar & Cigar could be relied on to not just have some, but to also sell them.) -
Experiments in blind tasting
Posted: November 20th, 2008, 3:39pm CET
I've written before about my experiences as an uncertified beer judge, and when the Norwegian homebrewer's association offered their beer judge certification course again this year I decided to apply. My goal was to learn more about the beer brewing process, to improve my ability to analyze beer, and to learn about specific flaws in beer and how to detect them. If I'd also have to teach myself the Norwegian beer style guidelines I decided that was a price I'd be willing to pay.