To Øl has taken a traditional Belgian Table Beer at 3.6%, and banged around as much Mosaic hops as they possible could in both the kettle and dry hopping, then fermented it with Brettanomyces Custersianus. This yeast together with the Mosaic hop has produced a much ‘fruitier’ characteristic than your traditional ‘funky’ Brett beers, all in all giving a refreshing, tropical fruit table beer fit for breakfast, lunch and dinner! “
To Øl wishes to make potent beers, packed with flavour and character. Beer, which you do not forget easily (unless you just had too many). We make beers with an edge and with a drive and prefers quality way before quantity. In short, we want to make the best beers in the world. Period.
