Sour Ales & Lasagna
As the name suggests sour ales are sour. They show notes of funk, high acidity, some minerality and low bitterness. They are a great choice for heavier pasta dishes such as Lasagna. The acidity cuts easily through the fattiness of the béchamel sauce and the woody character of the beer works well with the slightly burned and crispy top layer.
Sour Ale
Sour ale is a catch-all term for any golden to amber colored beer where the implementation of a microorganism other than traditional brewer’s yeasts ensures a drier, thinner, sour and/or funkier product. Such microorganisms includes Lactobacillus, Pediococcus, Saccharomyces and Brettanomyces. Essentially, its lambic, brewed outside of Belgium.
Omnipollo® is a brewery founded by brewer Henok Fentie and artist Karl Grandin in 2010 with a shared vision of changing the perception of beer — forever.
We brew a plethora of styles to explore what beer has and can become.
As a joint and equal partnership between a brewer and a graphic artist our creative process has come to resemble the work shop of other pop cultural expressions such as music.
Our beers are always a collaborative effort and we brew at breweries
in all corners of the world. This approach means we get to stay curious, grounded and tuned in. Much like that good house guest.