ratebeer

Olvalde The Auroch's Horn

Olvalde Farm and Brewing Company
Rollingstone, Minnesota
Beer style: Traditional Ale - Other
Ref: ratebeer.com Jun2024

Common descriptors are
The Auroch’s Horn is a modern reinterpretation of ancient ale brewed throughout Europe more than two thousand years ago. Ale was a staple of the barbarian diet, with Roman historians documenting a beverage made with barley, wheat, and honey in Britannia, Gaul, and Germania. The ale was consumed from the horn of the auroch (or aurochs), a now extinct wild bull. Tasting Notes: Distinctly honey with complementing yeast, fruit, and alcohol notes. Well balanced. Golden with a brown hue from the honey and caramelization in the kettle. Thick frothy white foam. Serving Suggestions: The Auroch’s Horn is designed to be served at cellar temperatures, 50-55 degrees Fahrenheit. Pour with or without the lees; a good way to distribute the lees is by pouring the first half of the bottle, gently swirling the bottle, and then finishing the pour.



ratebeer

Olvalde The Auroch's Horn

Olvalde Farm and Brewing Company
Rollingstone, Minnesota
Beer style: Traditional Ale - Other
Ref: ratebeer.com Jun2024

Common descriptors are
The Auroch’s Horn is a modern reinterpretation of ancient ale brewed throughout Europe more than two thousand years ago. Ale was a staple of the barbarian diet, with Roman historians documenting a beverage made with barley, wheat, and honey in Britannia, Gaul, and Germania. The ale was consumed from the horn of the auroch (or aurochs), a now extinct wild bull. Tasting Notes: Distinctly honey with complementing yeast, fruit, and alcohol notes. Well balanced. Golden with a brown hue from the honey and caramelization in the kettle. Thick frothy white foam. Serving Suggestions: The Auroch’s Horn is designed to be served at cellar temperatures, 50-55 degrees Fahrenheit. Pour with or without the lees; a good way to distribute the lees is by pouring the first half of the bottle, gently swirling the bottle, and then finishing the pour.



ratebeer

Olvalde The Auroch's Horn

Olvalde Farm and Brewing Company
Rollingstone, Minnesota
Beer style: Traditional Ale - Other
Ref: ratebeer.com Jun2024

Common descriptors are
The Auroch’s Horn is a modern reinterpretation of ancient ale brewed throughout Europe more than two thousand years ago. Ale was a staple of the barbarian diet, with Roman historians documenting a beverage made with barley, wheat, and honey in Britannia, Gaul, and Germania. The ale was consumed from the horn of the auroch (or aurochs), a now extinct wild bull. Tasting Notes: Distinctly honey with complementing yeast, fruit, and alcohol notes. Well balanced. Golden with a brown hue from the honey and caramelization in the kettle. Thick frothy white foam. Serving Suggestions: The Auroch’s Horn is designed to be served at cellar temperatures, 50-55 degrees Fahrenheit. Pour with or without the lees; a good way to distribute the lees is by pouring the first half of the bottle, gently swirling the bottle, and then finishing the pour.




ratebeer

Olvalde The Auroch's Horn

Olvalde Farm and Brewing Company
Rollingstone, Minnesota
Beer style: Traditional Ale - Other
Ref: ratebeer.com Jun2024

Common descriptors are
The Auroch’s Horn is a modern reinterpretation of ancient ale brewed throughout Europe more than two thousand years ago. Ale was a staple of the barbarian diet, with Roman historians documenting a beverage made with barley, wheat, and honey in Britannia, Gaul, and Germania. The ale was consumed from the horn of the auroch (or aurochs), a now extinct wild bull. Tasting Notes: Distinctly honey with complementing yeast, fruit, and alcohol notes. Well balanced. Golden with a brown hue from the honey and caramelization in the kettle. Thick frothy white foam. Serving Suggestions: The Auroch’s Horn is designed to be served at cellar temperatures, 50-55 degrees Fahrenheit. Pour with or without the lees; a good way to distribute the lees is by pouring the first half of the bottle, gently swirling the bottle, and then finishing the pour.



ratebeer

Olvalde The Auroch's Horn

Olvalde Farm and Brewing Company
Rollingstone, Minnesota
Beer style: Traditional Ale - Other
Ref: ratebeer.com Jun2024

Common descriptors are
The Auroch’s Horn is a modern reinterpretation of ancient ale brewed throughout Europe more than two thousand years ago. Ale was a staple of the barbarian diet, with Roman historians documenting a beverage made with barley, wheat, and honey in Britannia, Gaul, and Germania. The ale was consumed from the horn of the auroch (or aurochs), a now extinct wild bull. Tasting Notes: Distinctly honey with complementing yeast, fruit, and alcohol notes. Well balanced. Golden with a brown hue from the honey and caramelization in the kettle. Thick frothy white foam. Serving Suggestions: The Auroch’s Horn is designed to be served at cellar temperatures, 50-55 degrees Fahrenheit. Pour with or without the lees; a good way to distribute the lees is by pouring the first half of the bottle, gently swirling the bottle, and then finishing the pour.



ratebeer

Olvalde The Auroch's Horn

Olvalde Farm and Brewing Company
Rollingstone, Minnesota
Beer style: Traditional Ale - Other
Ref: ratebeer.com Jun2024

Common descriptors are
The Auroch’s Horn is a modern reinterpretation of ancient ale brewed throughout Europe more than two thousand years ago. Ale was a staple of the barbarian diet, with Roman historians documenting a beverage made with barley, wheat, and honey in Britannia, Gaul, and Germania. The ale was consumed from the horn of the auroch (or aurochs), a now extinct wild bull. Tasting Notes: Distinctly honey with complementing yeast, fruit, and alcohol notes. Well balanced. Golden with a brown hue from the honey and caramelization in the kettle. Thick frothy white foam. Serving Suggestions: The Auroch’s Horn is designed to be served at cellar temperatures, 50-55 degrees Fahrenheit. Pour with or without the lees; a good way to distribute the lees is by pouring the first half of the bottle, gently swirling the bottle, and then finishing the pour.