More than three years’ hard work has gone into a new range of six barrel-aged beers being launched by Our Brewery, based in Randalstown, Northern Ireland.
Each beer is the result of great care and patience, having been matured in carefully selected former wine and bourbon barrels — including a French limousin oak foeder — for between 17 and 27 months.
The ingredients for each beer were carefully selected from sister company Get ‘Er Brewed’s list of suppliers, including French yeast manufacturer Fermentis, and leading Belgian maltster, Dingemans.
They were brewed using Our Brewery’s natural water source, and in the case of the Untamed Wild Ale, fermented spontaneously via natural inoculation with wild yeast and bacteria.
The range comprises:
- Humble — Wild Lager V1 (5.8% ABV, a collaboration with Modest Beer). A rustic lager aged in Chardonnay barrels for 17 months.
- Low Land — Oud Bruin (8.2% ABV). A tart and complex Flanders-style brown ale aged in Bordeaux barrels for 17 months.
- Razma — Keptinis Beer (8.8% ABV). Inspired by Lithuanian farmhouse ales, mashed using a wood-fired kiln and aged in rum barrels for 18 months.
- Séasúr — Mixed Fermentation Saison (8.5% ABV). A vibrant, fresh, blended saison, aged in white Bordeaux barrels for up to 18 months.
- Terra Nocturne — Imperial Stout (11.4% ABV). Rich, dark, and smooth, aged in bourbon barrels for 20 months.
- Untamed – Wild Ale V1 (7.5% ABV). A complex, spontaneously fermented wild ale, foeder-aged for 27 months.
Low Land, Our Brewery’s oud bruin
“I have never been as excited about any other beer,” said Our Brewery co-founder Jonathan Mitchell. “We’ve spent years researching these recipes, and have tapped into all the resources we have available to us to make something truly special.
“These beers are the best we could possibly make, with no compromise on ingredients, process, time, or packaging. We want people to create experiences with our beers that last, and have meaning.”
The beers were launched earlier this month at the Sleepy Hollow restaurant, in Newtownabbey, Northern Ireland. They formed part of a six-course tasting menu, with each beer paired with a dish designed by chef/patron Paul Dalrymple, and prepared by the restaurant’s expert team of chefs.
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