Nomas øl

Redzepi talks during an interview with Reuters at Noma at Mandarin Oriental Tokyo

På Noma er der et vinkort på 43 sider. Hvis du spørger tjeneren kan hun tilbyde seks forskellige danske semi terroir øl.

 

Du kan få seks forskellige øl på Noma:

1. ’Brinkholm Pale Ale’, Christian Coff/Gavnø Slotsbryggeri
2. ’Bejler’, Kølster
3. ’Fyrrig’, Kølster
4. ’Doppel Op Hop’, Kølster
5. ’Chiller’, Kølster
6 ’Kornmod’, Kølster

Først tillykke til Coff og Kølster.

Brug det big time i markedsføringen, at I som de eneste bryggere leverer øl til en af verdens mest profilerede restauranter.

Og lad os herefter slå fast – med al respekt for Coff og Kølster:

Noma har reelt dømt øllet ude af sit køkken.

Udvalget af øl på Noma er et øjebliksbillede. Ret skal være ret – ikke mindst i tilfældet Noma.

Måske sommelier og køkkenchef påtænker at køre løs med en håndgjort dobbelt bock, en fadlagret skotsk ale, en saison ‘danoise’, et vildgæret hyl med endnu flere vilde bær, en umamimættet barley wine, etc.

Jeg kunne opremse en nærmest uendelig række af øl, øltyper og bryggerier, som er fraværende på Noma.

Der er så meget smag, ikke mindst urnordisk smag i øllet, som Noma (en sammensætning af nordisk mad) og gæsterne hermed går glip af.

Ingen drik klæder mad bedre end øl.

Tidligere har Noma glimtvis gjort øllet ære.

Mikkel Borg Bjergsø og hans tvilling har begge designet øl eksklusivt til Redzepis køkken.

Andre bryggere har været inde over, fx Skovlyst og Husbryggeriet Jacobsen.

Den anerkendte ølskribent Stephen Beaumont, som bl.a. er forfatter til ’The Beer & Food Companion, har nærmest skamrost Noma og deres udvalg af øl.

Men det var tilbage i 2010.

Nu står gæsterne på Noma tilbage med seks forskellige semi terroir øl af stort set samme skole (Christian Coff har stået i lære hos Per Kølster og får sit korn maltet hos ham), og det på et tidspunkt i øllets historie, hvor øl og gastronomi aldrig har stået stærkere.

 

In English

You can get six different beers at Noma, the restaurant in Copenhagen with several number one gradings at the annual rating at Restaurant Magazine:

1. ‘Brink Holm Pale Ale’, Christian Coff / Gavnø Castle Brewery
2. ‘Bejler’, Kølster
3. ‘Fyrrig’, Kølster
4. ‘Doppel Up Hop’, Kølster
5. ‘Chiller’, Kølster
6 ‘Kornmod’, Kølster

First, congratulations to Coff and Kølster.

Please use it big time in your marketing that you are the only brewers to deliver beer to one of the world’s most high-profile restaurants.

Only six beers, only two breweries!

Oh my good, is this the impact the beer revolution has upon one of the best restaurants in the world!

And let us now turn real – with all due respect to Coff and Kølster:

Noma has effectively convicted beer out of its cooking masterry.

The beer selection at Noma is only a snapshot. I have to be fair.

Perhaps the (wine) sommelier and chef is planning to run loose with a hand made double bock, barrel aged Scottish ale, a saison ‘danoise’ new nordic kitchen style, a wild-fermented howl with even more wild berries, one umani full barley wine, etc.

I could list an almost infinite variety of beers, beer types and breweries, which are absent at Noma.

There is so much flavor, not least grounded Nordic flavor of beer, that Noma and the guests hereby miss.

No drink suits food better than beer.

Earlier, Noma in flashes made beer honor.

Mikkel Borg Bjergsø and his twin, both designed beersexclusively for Redzepi’s kitchen.

Other brewers have been involved, for example Skovlyst and Jacobsen.

The recognized beer writer and author Stephen Beaumont, the author of ‘The Beer & Food Companion’, has almost shame acclaimed Noma and their selection of beers.

But that was back in 2010.

These days guests at Noma must be content with six different semi terroir beers, which essentially are of the same school (Christian Coff has been apprenticed Per Kølster and gets its grain malted with him), and that at some point in the history of beer, where the perfect match beer and gastronomy never have been stronger.

About chrcph

Journalist, communications consultant. Beer writer and editor. Beer blogger at Durst -https://durst.nu. Contributor to national and international newspapers, magazines and books about beer. Co-founder of New Nordic Beer (Ny Nordisk Øl), a movement among leading Danish breweries focusing on beer and terroir.
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