Beery Christmas Day 23: To Øl Gose to the Fyrreskov
To Øl Gose to the Fyrreskov
Flushed with the success of Santa's Hibernation, their contribution to Beery Christmas 2016, and Winter Wonderland in 2017, To Øl are back for the 2018 calendar with a brand-new recipe, but the same exceptional quality we've come to expect the other 364 days of the year!
Based in Copenhagen, To Øl is an itinerant or nomadic brewery, inventing new and exciting recipes to be produced by partner breweries with spare capacity.
With a philosophy based on fresh ideas and fresher flavours, the critically-acclaimed brewery launched its first commercial beer way back in 2010, and the rest, as they say, is history! Proof of their dedication to quality, To Øl have been rated in Ratebeer's prestigious Top 100 breweries worldwide every year since 2012, and it looks like they're set to become a regular fixture for Beery Christmas too…
Gose to the Fyrreskov – A walk in the woods with To Øl
Today’s beer by Denmark’s To Øl is a real taste of the great wide open. Get ready for a walk in the woods with To Øl Gose to the Fyrreskov – a light Gose brewed with pine shoots.
With classic hazy yellow Gose colouring, the nose is classic Gose too, with a sour lemon yoghurt and yeasty champagne aroma backed by subtle spruce and pine notes further down in the mix.
If this is your first Gose, then get ready for an experience! The first impression is a fizzy lemon sherbet sensation, followed by a burst of lactic acid that hits you right at the back of the tongue like crème fraiche. The real surprise is that Gose is brewed with salt, so there's it gives you a burst of savoury saltiness, kind of like the salt-lick with tequila and lemon. This surprisingly salty sparkling sour citrus note subsides to give you imposing views of verdant virgin pine forest – Fyrreskov for non-Danish speakers – with soft pine needles and resin notes that guide you to a long zesty, crisply sour finish.
Gose – beer worth its salt!
Brewed with at least 50% wheat, and characterised by a sharp, zesty acid quality and conspicuous saltiness, the Gose style traces its origins back to the 16th Century and the German city of Goslar. Its fermentation was originally caused by wild airborne yeast, however in the 1880s brewers discovered they could control the process much better with a mix of classic and lactic yeasts.
Common among today's Craft Breweries, the style nearly died out entirely during the 20th Century, but thanks to concerted efforts of Berliner Lothar Goldhahn in the 1980s, it now enjoys renewed popularity among Craft Beer enthusiasts.