Mikkeller To Øl
Mikkeller
Nelson Sauvin Brut Belgian Wild Ale
Mikkeller
Spontanbeetroot Lambic
What an amazing creation. Has everything you want from a lambic...tart stone fruit, light texture, and unbelievable complexity between the two. Now add some earthy notes to the background, just think about it. You want this beverage, it's well worth the price tag. — 8 years ago
To Øl
Mochaccino Messiah
Coffee, light body with creamy carbonation leaving sour finish and nutty smell — 8 years ago
Mikkeller
Beer Geek Breakfast Oatmeal Stout Brewed with Coffee
Ah the joys of breakfast at night! Milk and dark chocolate colorations from crown to base, undulating division as dark forces agitate upwards. Perfumed with Musky coffee, black strap molasses and spiced date filling, burnt toffee, dark brown sugar with vanilla; Turkish and mushroom coffees bicker over malt sugars. Darkest espresso grind and baker’s chocolate overwhelm vanilla bean and licorice, burnt pecan pie filling, burnt phyllo flakes delicately dissolve into mocha and darkly toasted oak. — 5 years ago
Mikkeller
Beer Geek Brunch Weasel Imperial Oatmeal Stout
Treacle, blackstrap molasses, tar, dark chocolate, pipe tobacco, black raisin, medjool dates, myrrh, ganache, opium-coffee, and ginseng scented. Amorphous mouthfeel, runs from thick and round to acid-buoyed on the end of a floral stalk. Dark brown sugar without the sweet, fig, clove, allspice, a little Nuóć Mam, toffee, cinnamon, nutmeg and gingerbread. This is mouthcoating breakfast fare begging for luxardo cherries or lingonberries, spicy sausage, rye toast, and smoky paprika. Gotta give it to the civet! — 5 years ago
De Proefbrouwerij
To Øl Rødgrød Med Fløde Fruit Beer
TO ØL Rødgrød med fløde! Alpenglow colored head with sporadic Dubuffet lacing. Lemon peel, orange pith and carrot cake notes and a biological note that shimmers like salmon eggs full of clean minerals. Crisp mouthfeel with lemon oil bouncing off the roof of your mouth, while berries emerge, dry out, dissipate and repeat with each berry unique in the progression; strawberry, raspberry, cranberry, blueberry. Then enclosed in tangerine, white apricot, lemon, and grapefruit for a refreshingly satisfying finish that must have resembled Eziekiel's vision, but with berry-skulls. #TOØL #belgianbeer #sourale #sourbeer #sourbeers — 7 years ago
Mikkeller
Arh Hvad?! Belgian Ale
Offering a color between iced tea and cream soda and a cottony head with active wellsprings, and adhesion like shaving soap that slowly unravels to spun sugar pile linings. A nose of raspberries, dried and plump, balsamic peppers, a yeasty barnya. rd echo, blood orange entwined with cherries atop a cedar plank. There is a grilled brackish eel skin, pepper and bright citrus keeping it all diurnal. Grape leaves around peeled, ripe, white grapefruit, bing cherry, blood orange, tangerine, lime seeds, bay leaf, lemon verbena and broken orange pekoe. — 5 years ago
To Øl
Goliat Imperial Stout Brewed with Coffee
The Jolly green giant! Ho ho ho. Wow! This heavy chocolate toast head hangs around, stuck like steamed milk. Rich coffee and Belgian chocolate compete for dominance, a lovely harmony to their struggle. Raw chocolate chunks mixed with cacao nibs, and refined dark chips. Pure aromas of chocolate factory meets shop. Sips as rich and delicious as chocolate syrup, mocha coffee, decadent, dark ice cream and caramel, toffee, brittle, chocolate wafer rafting through a subterranean river of Mississippi mud, encompassed by wet espresso grounds, black as basalt. There is an electric streak of hot wire running through the middle to keep it buoyant. Fig purée, dates, black raisins and licorice. Unimagined depth of interplay between the creaminess from barrel and the acidic heart of coffee. Immense. Colossal, Jacked, black as giant squid ink, and twice as thick. If we are going to get stomped, let’s do it together, you Philistines! — 5 years ago
David Kline
French bubbling onion broth, with fungal asymmetry the partnering haberdasher’s cheese motif, and pictographs and hieroglyphic bubble letters the font-lacing. Caramel-orange and yeast with hibiscus and dried lotus slices. There is a peppermint coolness to the backnote and a clean, bok choy sweetness. Tastes of caramel and verdelho-Madeira, and lemon, orange and grapefruit interplay mutating into a cilantro and Vidalia, that ultimately return to the yeast, with marigold petals swimming in a malt and hop extravaganza. #mikkeller #nelsonsauvin #dryhopped #deproefbrouwerij #beer #bier #birra #biere #cerveza — 5 years ago