A Norwegian farmhouse ale with the sweetly refreshing aroma of lemon myrtle and juniper berry spice
[Character]A Norwegian beer plucked from the Voss region of Norway, this beer was brewed with juniper berry and lemon myrtle infused water, and underwent a long boil. This resulted in a beer with a rich amber hue and strong malt caramel character, balanced out with the spiced and sweet lemon character of the infused water.[Food Pairing]Rum and raisin butter sandwich, dry-cured hame and strawberries with fresh cheese salad, chocolate nuts with a touch of pepper[Naming]We'll be honest, this name has very little to do with the character of the beer itself. Making the beer with a couple of Aussies, the image of crocodiles is an easy one to conjur, not least thanks to the screen legend that is Paul Hogan. We also had an annecdote about a certain croc that, in the not too distant past, found himself forcibly removed from his workplace. Painfully distanced from such a setting, this hapless chap had little else that he could do but spend time in the water, hunting the passing fish. The poor soul told us his many sob stories about how he wished he could be helping those busy slaving away, but we weren't buying it. This snappy fellow had way too big a grin![Brewer's Voice]When discussing what we'd like to brew with Kyoto Beer Lab, a brew pub in Shimogyo-ku in Kyoto, one of their guys suggested a style we were not familiar with called a Heimabrygg. Originally a style of beer originating in homebrewing in Norway, a Heimabrygg is a juniper-infused malt-forward beer fermented with a Kviek yeast strain. Traditionally, these beers use juniper freshly picked on the day, which they infuse into their brewing water. This infused water is then used for your mash water as well as for the sparge. Given that Tom and Leon from KBL are both Australians, we took this concept and added a touch of Aussie character into the mix using some lemon myrtle sourced from Australia that imparts a candied lemon flavor to work alongside the juniper. A blend of these herbs and spices were used to infuse our brewing water, which we then let soak for 3 hours prior to brewing. We then mashed in using this infused water with a blend of Golden Promise, Vienna, and wheat malts. Once rested, we then sparged the grain with this same infused water before collecting it all in the kettle, keeping the method as true to style as possible. This beer starts off as mostly pale in color, but as is traditionally done for this style, we did an extended boil of 3 hours, not only concentrating the wort, bringing up the concentration of sugars and boosting the ABV, but it also has a "Maillard reaction effect", adding a rich amber color and caramel toffee flavor to the beer. Fermentation control for home brewers is always a tricky thing, so this style calls for a Kviek yeast, specifically native to the Voss region. Kviek yeast is used for its unique ability to handle much higher fermentation temperatures than normal yeast, which allows it to impart strong fruity esters. The final character that results from this very rare and unique beer style is a malt-forward beer that blends sweet caramel notes and tropical yeast esters with a touch of juniper spice and lemony herbal character. While lemon Myrtle is not a traditional ingredient for this style, it imparts a wonderfully sweet citrus character that enhances and builds upon the foundation of flavours created by the other ingredients. We sincerely hope you enjoy this rich full-bodied beer that you can drink next to a fire as the evenings cool off.StyleNorwegian Farmhouse AleSeriesNakamaABV8.5%IBU16Gas Volume2.55OthersNaked oats, Juniper Berry, Lemon MartleCategoryBeerJAN4589718742489Shipping Start2025/04/10Regarding shipping datesPlease note that, when multiple items are ordered together, they will be shipped out after the shipping start date of the latest product in the order.Best Before2026/02/10
