Pantao 2020
Mikkeller Baghaven
| ABV 6% | Size 750ml |
| Country Denmark |
Color
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Danish Wild Ale with White Saturn Peaches aged in Wild Ale Barrels for 18-36 months.
Pántáo 2020 is our beloved Danish Wild Ale with White Saturn Peaches. Due to the incredible 2020 harvest of white Saturn peaches, Pántáo 2020 returns back to a similar flavor and acid profile found in Blend 1 (2018).
Pántáo 2020 is bursting with fresh white peach flavor, with a balanced acidity that brings a unique freshness that can be incredibly challenging to capture in a beer.
For maceration we chose 1-2 year old Danish Wild Ale barrels, with an average age of just over 18 months. The peaches then macerated (with stones) in the beer for 6 weeks. After maceration, we added a bit of 3 year old Danish Wild Ale to round out the complexity, bringing an incredible amount of character that can only be balanced out by over 700 grams of fresh, succulent white Saturn peaches per liter of beer.
Blend 2020
Aged for 12-36 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.
