Rafgullinn, skýjaður. Ósætur, þéttur, súr, lítil beiskja. Korn, mysa, sveit, þroskuð epli, appelsínubörkur, greip, brett

Geuze and Lambic

Geuze and Lambic are naturally fermented and acidic beers with complicated odours and taste of the countryside, fruits, etc. that form through exposure to wild yeasts and bacteria found naturally in the production process. Geuze is the name of the product when young and old Lambic beers are mixed together. In addition, the secondary fermentation takes place after the beer has been bottled.

Sour Beer

A wide variety of beers, usually ales, that traditionally include a high proportion of wheat and have undergone a process that makes them sour. The acidity of these beers varies, depending on the origin of the beer and the aims of the brewer. Sour beers can be pure and fresh or include various bacteria and yeast varieties, such as Brettanomyces, which lends the beer an aroma and taste that includes hints of hay, countryside and Band-Aid. Some are fermented along with fruit such as cherries. These beers originated in Belgium and Germany, but they are becoming increasingly popular in other countries, particularly the United States. Alcohol content can be from 3% to 8%.Beers in this category are at their best served at 4-10°C Read less