Category: Doces
Inspirado no famoso Smørrebrod dinamarquês, o objetivo é recriar o pão de centeio dinamarquês num copo. Uma imperial brown ale com malte de bolacha, malte de centeio, malte viena, malte crystal e pão de centeio verdadeiro para um sabor super mastigável, e sumo de cenoura para um toque de doçura autêntica. Uma quantidade moderada de lúpulo equilibra os maltes doces.
Esta cerveja é exclusiva para o nosso To Øl Beer Club.
Poured this into a tulip glass and the aroma of toasted rye bread hit me before I even took a sip—the chewiness really carries through from the actual rye bread in the recipe. The malt profile is deep and biscuity, a perfect sipper for a cold evening.
The mouthfeel is the star here—that actual rye bread in the grain bill gives it a dense, chewy body you don't get from most brown ales. Poured it with dinner and the biscuit and crystal malts balanced the rye's tang perfectly. It's a sipper, not a chugger.
The rye bread really comes through in the aroma before you even sip, and the biscuit malt gives it a toasty, almost bready sweetness that lingers. It's chewy and rich without being heavy, exactly what I hoped for in a brown ale.
