Bryggeri: Bjørnafjorden

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.
  • Passion for kveik 4.7% – Wheat beer with passion from and Voss kveik.
  • Fumadora 6.66% – Dark, strong smoked beer.
  • Kølnial 4.7% – Kölsch.

Bryggeri: Bygland Bryggeri

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.

Bryggeri: Nøgne Ø

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.

Bryggeri: Brulandselva

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.