Recipe Ringnes Imperial Polaris
Recipe Ringnes Imperial Polaris
Recipe Ringnes Imperial Polaris
Imperial Polaris
Ringnes is very proud to announce our collaboration brew between Brooklyn Brewery
and Ringnes; Ringnes Imperial Polaris. Ringnes Imperial Polaris is a winter season beer,
brewed by brewmaster Garrett Oliver from Brooklyn Brewery and Ringnes own Christian
degrd at Ringnes. In brewing, we used Norwegian honey, Simcoe hop, dried orange peel
and coffee. Inspired by Fridtjof Nansen's first expedition to the North Pole, where bock beer
from Ringnes brewery was served to the crew on board the polar ship Fram. The result is an
outstanding and distinctively flavoured double bock, ideal for cold winter evenings. The beer
holds 10% ABV and can withstand storage in your beer cellar for several years.
Imperial
The term imperial was used in the 1800s for beer (usually stout) that was brewed in
England and transported to Russia especially to the imperial court of Russia. US
microbreweries started, about a decade ago, to use the term more generally to indicate their
top-of-the-line luxury beer. Imperial is an indication that the beer is stronger in both taste
and alcoholic strength, regardless of style. These beers are often brewed with extra large
quantities of malt and hops and vary in alcohol content from 8% to 12% ABV.
Pol aris and the Fridtjof Nansen Story
Polaris ( UMi, Ursae Minori, Alpha Ursae Minori) is also called the North Star and the
guiding star, being the brightest star in the constellation Ursa Minor (Little Bear). It is located
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Imperial Polaris
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Imperial Polaris
for the Imperial Polaris. The recipe for Julebokk was adjusted
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W o r t A n a ly s i s
A n a ly s i s i n B r i g h t B e e r Ta n k
Extract: 22.0% P
Colour: 70 EBC
pH: 5.2
Colour: 60 EBC
Bitterness: 72 BU
Bitterness: 49 BU
Imperial Polaris
profile, the coffee was added, and the beer was coarsely filtered. In
the BBT, the beer had the analytical values given in the box on the
and solutions. In summary, the brew day was hard, tough and
opposite page.
at Ringnes from its founding in 1876 and until this day. Thus,
it has been an extremely interesting and fun project for all the
2012) we are getting ready for the first sampling of the barrel-
The recipe for the beer a 310 HL batch of hot wort can be
found in the fact box on this page, and the process involved
mashing in at 60 C, saccahrification at 65 C for 60 minutes
and mashing-off at 78 C for 10 minutes.
Lautering as normal at Ringnes, followed by a 60 minute open
boil. Bittering hops added at the start of the boil, the aroma
hops plus the orange peel added at the transfer of the boiled
wort into the whirlpool. The wort analysis is also shown in a
Recipe
Ri n g n e s / G a r r e t t O l iv e r I m p e r i a l P o l a r i s
Pilsner Malt:
6900 kg
Caramel Malt:
1000 kg
Black Malt:
100 kg
Honey:
1000 kg
Orange Peel:
60 kg
Hop bill
Magnum:
18 kg (bittering)
Simcoe:
60 kg (aroma)
Coffee:
70 kg (Amistad)
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