Forfatter: Lars Marius Garshol

Geiranger Bryggeri kommer. De holder til i Geiranger, og er godt kjent med de lokale gårdsbryggetradisjonene, selv om de har fokusert mest på moderne craft-øl. Jakob Torp Årset er bryggmester, og kveik #13 Årset kommer fra hans morfar.

English: Geiranger Bryggeri is coming to the festival. They are located in Geiranger, one of the most scenic and famous of all Norwegian fjords, at the inner end of Sunnmøre. They have focused mostly on making modern craft-style beer, but they are familiar with the local farmhouse brewing tradition, and their brewmaster Jakob Torp Årset collected kveik #13 Årset from his own grandfather.

The beers:

• Geiranger Kønnjøl Sterk 8.7% – a traditional kornøl: raw ale with juniper, alder, #56 Geiranger kveik, and local hops from Geiranger. Filtering the mash through alder wood has been traditional many places in Norway.
• Geiranger Kønnjøl Lett 2.8% – a traditional spissøl (small beer) version of kornøl. A raw ale with juniper, alder, #56 Geiranger kveik, and local hops from Geiranger.
• Sur Sunnmøring 5% – a kettle sour with yarrow (ryllik) and kveik #13 Årset. Yarrow is a traditional Norwegian brewing herb.
• Sur & Snerten 4.7% – a kettle sour with blackcurrant and blueberries.
• Post-Petter Tripel 8.7% – a Belgian strong ale.
• Helvetesgjølet 10% – a quadruppel.
• Store Kniven 5.5% – a brown ale.
• Maxim Gorkiy 8.5% – an imperial stout.
• Vikingstøa 4.7% – a pale ale.
• Florida Escape 6% – a NEIPA.
• Ørnevegen 6.3% – a brut IPA.

Voss Bryggeri ble startet opp midt i et av kraftsentrene for norsk gårdsbrygging av tre venner, hvorav en selv er gårdsbrygger. De var det første norske bryggeriet som brygget med kveik, og har vært langt framme hele tiden siden.

Voss Bryggeri sponset Kornølfestivalens årsmøte på Voss i år, som vi er veldig takknemlige for.

English: Voss Bryggeri was started by three friends in Voss, one of the major centres for Norwegian farmhouse brewing. One of the three founders is a farmhouse brewer himself. They were the first Norwegian brewery to brew with kveik commercially, and have been a leading commercial brewer of farmhouse ales ever since.

Voss Bryggeri also sponsored the festival board’s annual meeting in Voss this year, for which we are very grateful.

The beers:

• Vossaøl 7.5% – a voss-style farmhouse ale with #2 Rivenes kveik and juniper infusion. One long-time farmhouse brewer approved this as being «as close as you can get to vossaøl in a commercial brewery.»
• Kveika Rugøl 7% – a rye-based beer fermented with #2 Rivenes kveik at 40C, using some demerara sugar and smoked malts. In the book «Norges 100 beste øl 2018» expert judges put this beer in 9th place out of 269 beers.
• Jolabrygg 6.5% – another take on vossaøl, boiled in copper kettle, and based on local recipes with juniper infusion and #2 Rivenes kveik. A bit more carbonation than traditional beers have.
• Frankenkveik 7.5% – an India Wee Heavy fermented with a mix of kveiks from Voss, Stordal, Hornindal, Sykkylven, and Stranda.
• Haand i hånd 6.3% – a collaboration with Haandbryggeriet, brewed in a traditional eldhus (brewhouse) in Voss, with 5% stjørdal-style malts, 10% unmalted barley from Voss, boiled for 2.5 hours. Fermented with #2 Rivenes.

Klostergården Bryggeri holder til på øya Tautra utenfor Trondheim, på gården med samme navn. Der driver familien Anderssen pub, restaurant, bryggeri og overnattingssted. Klostergården var veldig tidlig ute med norsk gårdsøl, og har laget flere øl basert på stjørdalsmalt. De har også bygget sitt eget såinnhus i samarbeid med Roar Sandodden.

English: Klostergården Bryggeri is based on the farm with the same name, on the island of Tautra outside Trondheim, near Stjørdal. The family Anderssen runs a pub, restaurant, brewery, and «hotel» in the same spot. Klostergården was one of the first Norwegian breweries to brew Norwegian farmhouse ale commercially, and they’ve brewed several beers showcasing traditional stjørdal-style malts. They have even built their own såinnhus in collaboration with Roar Sandodden.

The beers:

• Såinn #2 8% – a stjørdalsøl based on 100% stjørdal-style malts, #1 Sigmund kveik, and juniper infusion, with no hops. Strong smoke aroma.
• Alstadberger 6.5% – a not quite as traditional stjørdalsøl, with 52% stjørdal-style malts and modern ale yeast. Also powerfully smoked.
• ESBonsak 5% – kind of an English ESB, but with oven-baked mash a la keptinis and 100% Norwegian malts from Bonsak Gårdsmalteri.
• Bonsak Brown 5% – kind of a brown ale, with oven-baked mash a la keptinis and 100% Norwegian malts from Bonsak Gårdsmalteri.
• Stein-ØX-Papir 7% – stone-boiled in an oak vessel. A smash (single malt, single hop) with Bonsak Fairytale malts and English Kent Goldings.
• Island of Stones 8.5% – stone-boiled in an oak vessel. Lightly smoked.

Skifjorden Bryggeri kommer på festivalen! Bryggeriet ble startet på slektsgården til Rolf Risnes i Hyllestad kommune, i Ytre Sogn. De har satset på kveik og tradisjonsøl, og har laget en egen serie øl med kveik, og tilbyr både kurs og smakemiddager rundt kveik. De stiller på festivalen med ikke mindre enn ni øl!

English: Skifjorden Bryggeri is coming! The brewery was started on the family farm of Rolf Risnes, in the outermost part of Sogn, near the sea. They brew a series of kveik-based beers, as well as some traditional beers. At the brewery they even offer courses and tasting dinners around kveik. They’ll be bringing 9 beers to the festival.

Beers:

• Heimatte – farmhouse-like beer with Norwegian malts, juniper, and kveik #8 Tormodgarden.
• Hugleik – farmhouse-like beer with a twist, as it’s brut, with Norwegian malts, juniper, and kveik #8 Tormodgarden.
• Viking Røsslyng – stone beer with heather and kveik.
• Sur Viking – sour beer with raspberries, brewed with hot stones and kveik.
• Svart Viking – brewed with hot stones and kveik.
• Dækelen – a stout with kveik.
• Sur Berliner -a Berliner Weisse with kveik.
• Pikadeg – a kveik IPA.
• Hi Sia – a brut kveik IPA.

Bjørnafjorden Bryggeri kommer på festivalen. Bryggeriet ble startet på Os sør for Bergen av fem kamerater som var ivrige hjemmebryggere. En av dem, Tarjei Skeie, er oppvokst i Dyrvedalen på Voss, selve kraftsenteret for tradisjonsbryggingen på Voss.

English: Bjørnafjorden Bryggeri is coming to the festival. The brewery is located in Os south of Bergen, and was started by five homebrewing friends. One of them, Tarjei Skeie, grew up in Dyrvedalen in Voss, which is the main area for the local farmhouse brewing.

Beers:

• vOSsing 4.7% – a lighter pale beer with Voss kveik, hence the name.
• Oppskåka 6.5% – a kveik-fermented beer with juniper infusion.
• Passion for kveik 4.7% – Wheat beer with passion from and Voss kveik.
• Fumadora 6.66% – Dark, strong smoked beer.
• Kølnial 4.7% – Kölsch.

Bygland Bryggeri kommer på festivalen. Bygland er et ganske annerledes bryggeri, et av de svært få som satser på norsk tradisjonsøl, og bruker kveik i alle sine øl. Det er selvsagt en ganske dristig strategi, så Bygland også er et gjøkebryggeri.

Hovedpersonen bak er Torkjel Austad, som har familiebakgrunn fra Bygland i Setesdal. Torkjel har stilt som hjemmebrygger flere år på festivalen, blant annet med et setesdalsøl han lærte å brygge direkte fra Jon K. Rysstad i Setesdal.

English: Bygland Bryggeri is coming. They are an unusual brewery in that they focus on traditional Norwegian beer and ferment all their beers with kveik. That’s a quite daring strategy, so they are also a contract brewer.

The founder is Torkjel Austad, who has family from Bygland in Setesdal. He’s been at the festival several years as a home brewer, serving among other things a setesdal-style farmhouse ale he learned to brew from Jon K. Rysstad, an old-school farmhouse brewer in Setesdal.

The beers:

• For the Love of Kveik: Framgarden 9% – The first beer in a series titled «For the Love of Kveik», dedicated to different kveiks, where Bygland tries to approximate the original farmhouse ale that the owner of the kveik brews. So this is based on Petter B. Øvrebust’s original recipe from Stordal, not too far from Hornindal, with juniper infusion, no wort boil apart from the humlebeit, and so on. Fermented at 30C.
• For the Love of Kveik: Espe 9% – The second beer in the series, based on Arve Espe’s kveik and recipe. Arve Espe will be at the festival, so it will be possible to compare the two. Fermented at 32C. The festival will, appropriately, be the world premiere of this beer.
• Gofa 6.5% – Described as a «smoked staut» («staut» is the Norwegian equivalent of the English word «stout»), fermented with Sigmund Gjernes’s kveik.
• Sveikadden Sterk 8% – Traditional farmhouse ale with Norwegian malts, juniper and Gjernes kveik. «Sveikadd» is Setesdal dialect for «bachelor» in the sense of «unmarried man».
• Møykjeddingi 6.5% – A NEIPA/raw ale hybrid, fermented with Framgarden.
• Ølgnassen 5.2 5.2% – A stronger version of the normal «Ølgnassen», described as an «unfiltered juniper pilsner», with Norwegian malts.

Nøgne Ø kommer. De er bryggeriet som for alvor dro i gang craft beer-revolusjonen i Norge, da de startet opp i 2004. De har ligget langt framme hele tiden siden, og var blant de første som brygget med kveik i Norge, og også blant de første som prøvde seg på norske øltyper.

Øllisten på engelsk lenger ned.

English: Nøgne Ø will be at the festival. They are the brewery which kickstarted the Norwegian craft beer revolution when they started in 2004. They’ve been at the forefront of Norwegian brewing since, and were among the first commercial breweries in Norway to brew with kveik, and also to try their hand at traditional Norwegian styles.

The beers:

• BØLL 6% – Norwegian farmhouse ale by style, brewed for Bergen Ølfestival. Raw ale fermented with #5 Hornindal. 99% of the ingredients are Norwegian, but there was a little bit of foreign hops in the «humlebeit.»
• Brisk %5 – Norwegian black beer with juniper. Fermented at 9C with Sigmund Gjernes’s kveik.
• Norsk Høst 4.5% – 100% Norwegian ingredients, with spruce tips and sweet gale. Fermented with Sigmund Gjernes’s kveik.
• Shore Leave Romance 7% – Cider reserve. 100% Normandie apples. Spontaneously fermented, sour.
• Safe Haven 8% – Cherry saison. Barrel-aged saison with sweet cherries from Fredriksdal in Denmark.

Brulandselva kommer på festivalen. De er et uvanlig bryggeri. Primus motor er Roger Bruland, som har brygget sammen med tradisjonsbrygger Terje Raftevold fra Hornindal. Alle ølene er gjæret med Terjes kveik, og hovedølene er lagt så nær opptil hans opprinnelige oppskrift som mulig når ølet brygges på De Proef.

Dette er virkelig øl fra en brygger som ikke engang målte sin egen mesketemperatur, overført til et av verdens mest vitenskapelig nøyaktige bryggerier.

Ølliste på engelsk under.

English: Brulandselva brewery will be coming to the festival. They are an unusual brewery. The main person behind it is Roger Bruland, who has brewed kornøl together with Terje Raftevold from Hornindal. All their beers are fermented with Terje’s kveik, and the main beers are brewed as near as possible to Terje’s original recipe for beers brewed at De Proef Brouweri.

This really is beer from a farmhouse brewer who didn’t even measure the mash temperature, transferred to one of the world’s most scientifically careful breweries.

Their beers:

• Kornøl 7.5% – a classic raw ale from Nordfjord/Hornindal («for funerals and weddings») fermented with Terje Raftevold’s kveik.
• Spissøl 4.7% – the small beer version of the kornøl («for everyday use»).
• Gneten julenisse 9% – Christmas beer with oats «to bring out the good stingy flavour (gniarsmak).» There’s a story behind this name, but we don’t have room for it here.
• Hjernevask 5.9% – kornøl doubly dry hopped with Amarillo hops.