Bøgedal naturally fermented is Bøgedal’s version of a hybrid beer. Sour’ish is brewed only on barlye malt with no hops. The beer is fermented halfway with an ale yeast and then transferred to 225-liter French oak barrels, together with approximately 3 liters from a previous vintage of Sour’ish and about 0.75 liters of juice made from fermented blackberries, blackcurrants, rhubarb, apples, passionfruit or grapes. Bøgedal's Sour’ish is bottled around midsummer.
Bøgedal Smash Grape 5,2%
Aged on oak 2022-2023
Smash Grape is a divine drink with a light, fruity, and slightly sour character, reminiscent of natural wine, cider, northern German white wine, or champagne. It is brewed from malt without hops and fermented for 12 months in French oak (OAK F), along with crushed grapes and 3 liters from OakF 2021-2022. The grapes are first fermented and then poured – including the grape skin – into the barrel, where it continues fermenting for about a year. The result is a refreshing and complex drink with a pleasant acidity.
Pairing: Perfect as an aperitif, a mixer for cocktails, or paired with ceviche and fish, where you would typically choose a dry white wine.
Bottles : 75 cl
Bøgedal Rhubarb / Passion
Aged on oak 2022-2023
A light, fruity, and elegantly tart drink with notes of rhubarb, passion fruit, and fermented grapes. Aged for 23 months in French oak barrels along with 3 liters of aged sour, fermented grapes, rhubarb, and passion fruit juice – a wine-like experience without hops, but full of character. Reminiscent of natural wine, cider, and champagne.
Pairing: Perfect as an aperitif, in cocktails, or as a companion to ceviche and fish dishes where you would typically choose a dry white wine.
Bottles: 36.5 cl
Bøgedal Grape Sour'ish
A divine drink of a light Grape soft sour with fruit, fullness and parallels with natural wine, cider, a North German white wine or champagne. Pleasant light acidity.
Fermented 12 months in French oak with crushed grapes & 3l Sour'ish 13. Brewed on malt without the addition of hops. The grapes are fermented with 1% salt for approx. 1 week after which everything incl. rubbish is poured into the dish, where it remains during the entire storage.
Pairing: Aperitif, a mixer for drinks or for Ceviche and fish where you would otherwise drink a dry white wine
Sold in bottles of 36,5 cl
Bøgedal Citrus Sour'ish RomOak
Wheat aged 24 months in Rum cask Guyana Enmore AWM with 3l Sour'ish 8 Nose: Citrus carbonation, the sweetness of Rum & lactic Taste: Like a good Orange wine in the notes. Rum sweetness, with dense bubbles, oxidation and malt flavor at the end.
Pairing: Raw fish, vegetable dishes with something fermented in them. Conferated game.
Sold in bottles of 75 cl
Bøgedal Sour’ish 9 - outlet
Pale soft sour 2020 – barreled 2019
1.Fermented 9 months on French Oak with fermented grapes juice & 3 l Sour’ish 8
Alcohol: 6.8 % Bøgedal No 659-A
Brewed: 5/9 2019 Bottled: 16/6 2020
It's a clear hybrid between wine, cider and beer, you are not really able to assess which is the base, but it is brew on barley. It is Vinose, lots of acid in the nose and a little after Berliner Wiser.
Pairing: Grilled squid, chorizo with apples and onions, fried pikeperch, grilled kidney, Asian spicy food without lime but with coconut, ceviche.
Sold in bottles of 36,5 cl