Mikkeller Hôtel Henri

Reviewed by on June 29, 2018 in Gluten-Free Guide

The Details

  • Brewery: Mikkeller ApS

  • Origin: København, Denmark

  • Rated On: June 29, 2018

  • Best Before: N/A

  • ABV: 6.9%

  • Ideal Temperature: cold to cool

  • Style: Saison

  • Rating: GOOD !

The Review

Mikkeller (via De Proef in Belgium) has produced a gluten-free Saison, made by going the enzyme extraction route, I see.

This 330ml bottle pours a hazy, medium copper amber colour, with a teeming tower of puffy, finely foamy, and somewhat creamy off-white head, which leaves some stellar snow rime pattern lace around the glass as it slowly sinks out of sight.

It smells of gritty and grainy pale malt, underripe apples, mixed plain spice, a sort of musty yeastiness, and very tame earthy, leafy, and floral green hop bitters. The taste is grainy and crackery cereal malt, some muddled pome fruitiness, a bit of black pepper spice, subtle earthy yeast, and more understated musty, leafy, and floral hoppiness.  The carbonation is adequate in its palate-pleasing frothiness, the body a so-so middleweight, and mostly smooth, with perhaps a bit of yeasty intransigence taking things down a notch here. It finishes off-dry, the malt and minor frooty essences presiding.

Overall – yup, it is still way more agreeable to make a normal beer, and then remove the gluten, than to try and construct a franken-brew with stuff like sorghum (on average). Anyways, this comes across as a simple, easy-drinking version of the style, especially given the well-integrated extra 2 or so points of the ol’ wowee sauce.

Brady White

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