Mikkeller Baghaven Beer Nordlund's Field Blend #2
Mikkeller Baghaven Beer Nordlund's Field Blend #2

Nordlund's Field Blend #2

Untappd Cap for rating Untappd Cap for rating Untappd Cap for rating Untappd Cap for rating Untappd Cap for rating
(3.97049) 0 Ratings
Data provided by Untappd
ABV 8.8% Size 375ml
Country Denmark
Color
Regular price
135,00
Multi add

 Danish Wild Ale fermented and aged in a French Oak Foeder and then aged on Danish Wine and table grapes. 

Nordlund's Field Blend #2: Our collaboration blend with @nordlund_vingaard . A "field blend" of grapes including Regent, Muscat Bleu, Don Muscat, and Nero are blended together prior to maceration. The whole cluster grapes are then macerated on a blend of wild ales for an extended period of time. This method of blending the grapes picked from the rows prior to maceration is known as "field blending", and yields a very different blend every harvest. The 2018 harvest was very good for Danish grapes, and the resulting crop was very high in sugar and quality, yielding a very fruit forward beer. Nordlund's Field Blend #2 was naturally conditioned in green 37,5 cL bottles for 8 months prior to release.

Brewed & bottled by Mikkeller Baghaven

Sour Ales & Lasagna

As the name suggests sour ales are sour. They show notes of funk, high acidity, some minerality and low bitterness. They are a great choice for heavier pasta dishes such as Lasagna. The acidity cuts easily through the fattiness of the béchamel sauce and the woody character of the beer works well with the slightly burned and crispy top layer.

Sour Ale

Sour ale is a catch-all term for any golden to amber colored beer where the implementation of a microorganism other than traditional brewer’s yeasts ensures a drier, thinner, sour and/or funkier product. Such microorganisms includes Lactobacillus, Pediococcus, Saccharomyces and Brettanomyces. Essentially, its lambic, brewed outside of Belgium.

Logo for Mikkeller Baghaven

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.