Bøgedal TripleOak
Triple aged on a Barrel of 250 lt PK Sherry for 4 months
This Ale is aromatic, sweet and powerful with aroma of rum which can from storage on a platter from storage of rum. In addition, Althea sweets, fruity cereals & flowers are tasted. It has great residual sweetness and again in the taste rum & flowers as well as beeswax. It is made to be stored for many years because it only gets better. Bonus: The flavoring substance in Althea comes from the root of the hollyhock.
Pairing: Perfect for North Sea cheese, younger red kits cheeses, ripe solid cow cheeses or for a lemon almond cake with butter and hazelnuts.
Sold in bottles of 75 cl
Bøgedal HipRoseOak
Aged in a 2005 Diamond Distillery Guyana rum cask for 18 months
This beer is brewed without hops and aged in an oak barrel together with rosehip leaves for 18 months.
The taste is round and full-bodied with notes of rosehip, grains, and a hint of beeswax. The high residual sweetness is beautifully balanced by the beer’s depth and warmth, making it excellent for long-term storage – it only gets better with age.
Pairing: Perfect with Vesterhavsost, washed-rind cheeses, mature hard cow’s milk cheeses, goat cheeses, and sourdough bread.
Sold in 75 cl bottles
Bøgedal Triple Oakaged
Aged in Guyana Port Morant casks for 3 years, blended with freshly brewed triple
An aromatic and complex ale with sweetness and depth. Triple Oakaged offers an intense aroma of cane sugar and dried fruits. The taste is round and full-bodied with notes of rum, flowers, grains, and a hint of beeswax. The high residual sweetness is beautifully balanced by the beer’s depth and warmth, making it excellent for long-term storage – it only gets better with age.
Pairing: Perfect with Vesterhavsost, younger washed-rind cheeses, mature hard cow’s milk cheeses, or with a citrus almond cake with butter and hazelnuts.
Sold in 75 cl bottles
Bøgedal Bøgedal - outlet
It is a beer in a category by itself. It is full of life, joy and summer. It is very low hopped and therefore the taste of barley comes out very clearly. One comes to mind field, fresh malt, flowers and nectar. Like attending the hay harvest and getting the feeling in the nose when jumping in the hay on the hayloft in August mixed with flowers and light caramel.
Pairing: Aperitif, bread and butter, veal fricassee, white asparagus, new potatoes with mayonnaise, salad with new green asparagus and new potatoes.
Langelandsbyg is sourced from Nordisk Genebank. After many seasons of propagation, the grain is grown at Bøgedal. The harvest is divided into two. First it has been cut off at the root and left to dry, after which it has been threshed approx. 14 days later. Then the barley is floormalted at Bøgedal. The hops were picked in Bøgedal's hop garden and used as dry hops so all oils come with it.
Bottles 75 cl