To Øl
Gypsy, Contract, Pirate, Nomad, Magpie…. Gold Digger!
They have many names, but these types of brewers all do one thing.
Not owning there own brewery they, instead, brew at others.
This allows them an incredible flexibility and an ability to constantly produce unique and exciting, small batch beers, sometimes ground breaking and always rule bending.
To Øl are one of these breweries.
Founders Tobias Emil Jensen and Tore Gynther met at a summer school where they formed a friendship with pre-Mikkeller, Mikkel Borg Bergsø, who was their teacher.
This enabled the three access to the school kitchen after hours, where they began experimenting with brewing.
Along with, Evil Twin founder and brother of Mikkel, Jeppe Bergsø, a beer club was formed.
This group were committed to drinking, discussing and ultimately creating quality beers, rebelling against Carlsberg’s grip on Denmark.
As Mikkeller took off, Jensen and Gynther were continuing to home-brew and perfect their skills. After beginning to brew professionally in 2010 their talent led them to entering Ratebeer’s best breweries in the world in 2012.
Using the Gypsy brewer model, the pair create a multitude of one off beers and collaborate with others world wide. They are renowned for creating unique beers for restaurants and bars the world over.
To Øl is Danish for Two Beers, showing the importance of Jensen and Gynther’s friendship, and history of ordering at the bar together.
Beginning with two people and one beer, as of 2015, To Øl have now produced over 150 beers with a uniquely close knit team of only 8.
What sets Jensen and Gynther apart from others is their view of brewing from an experimental and scientific view point. They aim to never produce a beer that isn’t edgy, with artwork to match from graphic designer and friend, Kasper Lede.
The Beer
Sur Series
Along with some quality IPA’s, American Wheat’s and Bretted Table Beer, here at Brew Cavern we stock the well respected Sur series.
The Sur Series of beers are described as, kettle soured pale ales with additional dry-hopping.
Instead of souring through spontaneous fermentation in open vat’s or using wild yeasts, as with Belgian Lambic, Kettle Sours gain there tartness from the introduction of bacteria into the wort, the boiled malt and water at the base of every beer.
Not open to the variables of natural processes the results can be controlled precisely.
Dry-Hopping is the late addition of Hops in brewing. Rather than boiling the malt, hops and water together, they are added to the wort after it has cooled. The result is a full flavour, low bitterness and strong aromas.
The lower bitterness gives a space in the pallet for the sourness of the base ale complimented by the flavour of the hop variety used.
A light Wheat malt is used to give body and mouthfeel holding in the sourness and hop flavours.
The Sur series is lightly sour and a good introduction to anyone interested in those flavours.
Sur Citra 5.5%
This Pale Ale uses Citra Hops to provide a zingy citrus fruit flavour, always popular with drinkers, with the additional sourness there is a grapefruit like undertone and light acidity.
Sur Amarillo 7.5%
Brewed as an IPA, this hop is used to create tropical fruit flavours, citrus and pine highlighted by a higher ABV and addition of oats for body.
Sur Centennial 5.0%
Heavily hopped with a resinous and piney aroma, slightly more bitter with lemon and floral notes. This time without the wheat for a lighter body.
