A classical wheat beer, in a local version. The sweetish, almost candy-like, aromas occurring in the wheat beer, plays with all the scents from lime leaves – This beer ended up with a soft sweetness and an aroma like nothing else.
The challenge. Make a beer that tastes like Phở.
Our answer is here.
The umami taste from the broth is imitated by some light roasted malts, and a good sweetness. The five big spices are added, as well as a fast infusion of some hot chilies.
We finally found something useful to so in the autumn heat in Hanoi. Fermenting a Saison, or Farmhouse ale.
Made the traditional way. Just ferment in the shadow, not temperature control, and add some spices, orange zest and some cloves to match it.
A rather dry, malty beer with a lot of dry hops. The malts give a roasted taste, the 62 degree mash a very low sugar level, and the hops an awful lot of taste. Not an easy beer, but a damn good one. Enjoy to the roast, the BBQ, or just in your own company.
A classical wheat beer. We did our best to add bitterness and citrus taste to this beer. Kumquats, in generous quantities, gives this wheat at very characteristic taste of citrus peel, and bitterness that is not often seen in wheat beers.
Brewed for the silver wedding of Madam Tove and Mr. Lars. They lived in Hanoi from 2007 to 2010. Brewed with pepper from Vietnam, coffee from Kenya and Cocoa from Ghana. They lived both places too.
Dark, strong, good for desserts. Try with a scoop of vanilla ice cream in the glass.