Ruud Peesch 2020
Mikkeller Baghaven
| ABV 6% | Size 750ml |
| Country Denmark |
Color
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Danish Wild Ale With Red Vineyard Peaches aged for 12 months.
For the 2020 vintage, we sourced red vineyard peaches from a producer in France, as opposed to Germany. This varietal is a bit different than the Mosel varietal grown in Germany, but still delicious nonetheless.
The French crop have lower acidity and and larger fruit. The skin is also thinner, lending less phenolic compounds to the beer. 2020 vintage sees the best balance between the fruit, and the wild ale, which was aged for 12 months in oak prior to fruiting.
Higher in aroma and flavor than previous vintages, 2020 is sure to impress your tastebuds and bend the perception of what peach flavor can be!
Blend 2020
Aged for 12 months
Brewed by Mikkeller Baghaven
Wild Ales & Herring
The funky nature of the wild yeast in wild ales make them some of the most complex beers around. Notes of green apple, chalky minerality and horseblanket funk dominate the beer. Any food pairing needs to allow for the beer to shine. The food cannot overpower the wild ale but rather enhance the nuanced and balanced characters of the beer. A beetroot salad and a herring Smørrebrød are the way to go here. The sweet nature of the beetroot help ease potential tartness of the beer and the salinity in the fish stands up to the funky wild character of the beer.
Wild Ale
Wild ale is a term generally used to classify beers that are brewed using techniques akin to lambic, but that is made outside of the Pajottenland region. This means that spontaneous fermentation and a high reliance on local microflora is quintessential to the flavour components of this type of beer. As such, adding fruits is not uncommon.
Yet another game-changer in the history of Mikkeller, the opening of Baghaven marked the moment when – finally – spontaneously fermented sour beer was made using local terroir. Importing skilled American brewer Ehren Schmidt to head up operations at Baghaven helped establish the foundation for a location that would fuse tradition with cutting-edge innovation.
Baghaven is home to twelve large oak foeders, ranging in size from 3000 to 7000 liters, and over fifty 225-liter California Chardonnay barrels. These oak vessels house beers where wild yeast and bacteria transform the liquid inside into products with incredible depth and complexity. In addition to barrel-aging, the in-house microbiology lab allows us to maintain our yeast and bacteria cultures and also isolate new strains from the air, fruit skins, and various other sources.
