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Oppigårds Easter Ale is a seasonal beer to suit easter and spring. The color is dark copper tones like our Winter Ale but not as dark as we use less dark caramel malt and no chocolate malt. In this beer we have focused a little less on bitterness and increased the element of floral and citrus coming from the American hop varieties Cascade and Centennial. Sold in 50cl bottle and 30 liter barrels during the easter season.
Malts: Pale ale malt, light caramel malt, dark caramel malt, melanoidin malt .
Hops: Pacific Gem, Cascade and Centennial.
Our Easter beer that fits the typical Swedish easter smorgasbord. Pickled herring, cured salmon and "Jansson’s Temptation" (potato, onion and pickled anchovies baked in cream). At dinner, people usually eat roast lamb with potato gratin and asparagus, or some other suitable side dish.
EBC is an acronym for "European Brewery Convention" and is a measure of the beer's color. A lower value indicates a lighter beer and a higher value for darker beers. A really light American lager beer might have EBC 4 while a typical Irish stout has EBC 130
FG stands for Final Gravity and is a measure of the finished beer's density compared to water. FG is used together with OG to calculate the alcohol content.
OG stands for Original Gravity and is the wort's density compared to water before fermentation. It can be translated as the sugar content of the wort and is used to calculate the alcohol content.
International Bitterness Units: Is a measure of the beer's bitterness. Most beers are in the 10-110 IBU range, where 10 is a low bitterness and 110 extremely high bitterness. Beers with similar IBU may although taste more or less bitter depending on different alcohol levels or higher residual sweetness wich reduces the perception of bitterness. A bright, low alcoholic beer with IBU 25 can be perceived as more bitter than a dark strong beer with IBU 50. We send our beer for analysis to get a correct IBU-value. Therefore, our values seem low compared to those who only have a theoretical value of their products. Formulas for the IBU has a tendency to grossly overestimate the value. A clear example of this is Thurbo DIPA who has a calculated value of about 150, but measures as 74.
Malt is the main extract giver to the beer, accounts for the sugar that the yeast will break down into alcohol. But malt also contributes with mouth feel, color and gives flavor to the beer.
Alcohol by volume is the official measure of alcohol content in Sweden. We only measure the alcohol content indirectly by the density of the wort before fermentation (OG ) minus the density of the beer after fermentation (FG). That value is then inserted into a formula that gives the alcoholic strength by volume.
Cones from the plant Humulus lupulus which in modern times is the main spice in beer. It adds bitterness, flavor and contributes to the beer's shelf life with its anti-bacterial properties.
Gluten is the protein found in the grains; wheat, rye and barley. Gluten intolerance (celiac disease) is an inflammatory bowel disease in which the sufferer must avoid gluten. Sufferers of Celiac disease must adher to a gluten-free diet for life. Rules for labeling products as "gluten-free" or "very low gluten" is stipulated in EU Regulation (EC) No 41/2009. The limits for products labeled "gluten-free" and "very low gluten " are 20 mg respectively 100 mg gluten / liter.