100% Alderwood-Smoked Stjørdal-Style Farmhouse Ale

[@donosborn]

This is the year of smoked beer stuff? Perhaps the hidden Norway footage will see the light of day! :) Fingers crossed. I mean, it's sort of related. Smoke for smoke.

[@scottbenson4818]

What sort of smoke are we talking about?????

[@donosborn]

@@scottbenson4818 all kinds.

[@dnureoj]

Great video. So nice to see that you have got a lot of the raw material needed to brew genuine Stjørdalsøl. :) Just wish you could get the same type of juniper that we use. Had the shipping costs not been so high, I would have gladly sent a taste of this year's Christmas brew. Maybe also both juniper and malt. ;)

[@NorthernRoute]

Agreed! 🍺🍻🇳🇴

[@ChopAndBrew]

If you ever want to send a care package of brews (and juniper?) to Minnesota, I'm happy to wire you money to cover the shipping. Would be an honor to sample your beers. Ivar Geithung has shipped boxes many times. They often take some time to arrive, but we haven't lost a bottle yet! Cheers to you Jorund!

[@larsarneskaar1212312]

I just tried the malt from Jørund in a pure stjordalsol - which should be true to style and an alstadberger - a Xmas variant of it. Awesome and mind blowing - stjordalsol had a bit of sour taste which worked well together with the bonfire smell and taste. Alstadberger was great too - more like a regular Belgian style almost with a heavy bonfire taste. Both of these used juniper branch infused mesh water and sparge and threw in some juniper berries also.

[@ChopAndBrew]

@@larsarneskaar1212312 Fantastic brew report. That sounds like a wonderful holiday beer.

[@larsarneskaar1212312]

@@ChopAndBrew thanks! The Stjørdalsøl was actually brewed without hops and is still good. Only ingredients were juniper branch water (einerlåg) in the mesh and sparge, stjordalsmalt, juniper berries (only a few) last 10 mins of boil and Voss kveik; my own house strain, 6.gen from dried flakes from sigmund gjernes. Thus it seems like the juniper berries preserves the beer well enough - at least for the 4 months I have had it so far. The taste is a bit sour, like from sour beer and not infected. Which works well with the smoke.

[@scottbenson4818]

Smoke it up!! Puff puff pass, whoops, wrong feed there, ha. Perfect beer for this cold time of year. Anytime of year in my opinion. Bring on the rauch!! Your red sounds good as well chip. Ok then, cheers from out east!

[@ChopAndBrew]

Keep smoking out East!!!!

[@NorthernRoute]

Stjørdalsøl is so great if made right! Sounds like a good beer you all was having! Going more smoked in the future also. The year of smoke over here also. Having to months dedicated to smokedmalts and smoked ale.

[@ChopAndBrew]

2022 is the Year of the Smoke!

[@NorthernRoute]

@@ChopAndBrew Agreed! And february is all Stjørdalsøl over here!

[@ilovestreetphotography]

We need Ivar Geithung on this review!!!

[@ChopAndBrew]

There are actually some authentic versions of this beer en route right now to MN from Norway as well as some of the malt and juniper infusion! More to come.

[@mandrews5748]

5 or so percent in a Belgian dubbel, or a Scottish wee heavy would be great. Must try some smoked malt soon.

[@ChopAndBrew]

That Belgian dubbel idea is a different approach, but I could see it being lovely. Or a smoked doppelbock?

[@paulaweber1858]

Great video. The ch in in Rauchbier is pronounced hard like you are trying to cough up a loogie. You had it right the first time you said it in the video.

[@ChopAndBrew]

Thanks for that!

[@AlfOfAllTrades]

I was actually in Stjørdal this very afternoon. I forgot to look for Stjørdalsøl though... Dang it.

[@ChopAndBrew]

Good reason to go back? Hahahaha.

[@AlfOfAllTrades]

@@ChopAndBrew It's only 40 minutes one way so... maybe on friday, for my weekend beverages :)