Amager No Rice & Curry
overall
89
style
 | bottling |  | on tap |  |  |
RATINGS: 205 WEIGHTED AVG: 3.5/5 IBU: 36 EST. CALORIES: 150 ABV: 5%
COMMERCIAL DESCRIPTION
Danish: I starten af 1900-tallet udvandrede Dragør-drengen Didrik Crappe til Trankebar for at etablere koloniens første sildemelsfabrik. Gennem hele sin opvækst i Dragør var Didrik tre gange ugentligt blevet fodret med sin mors Boller i Karry, der var krydret så gevaldigt, at den stakkels dreng ganske fik ødelagt sin fordøjelse. Nogle historikere mener, at sildemelet blot var et påskud for at Didrik kunne flygte fra sin mors bollegryder. Ifølge myten stod Didrik naglet til forstavnen, på den damper, der tog ham bort fra sit ellers elskede Dragør, og her – med en kæk Øresundsbrise i sit hår – skulle han have råbt ordene: ”Aldrig mere skal en karrybolle passere dette svælg”. Hjulpet af det gode lokale Trankebarske Lagerøl fik den unge mand atter styr på sin fordøjelse. Faktisk endte han med selv at etablere et bryggeri, hvis øl var så smagfuldt, at rygtet om det nåede helt tilbage til Danmark. Måske var sildemelet den unikke, hemmelige ingrediens, som alle talte om. Nuvel, snart sejlede dampere i rutefart fra Trankebar til Dragør udelukkende ladet med Didriks gode øl. Således var India Pale Lager født.
English: Didrik Crappe was a Copenhagen lad who set sail to Tranquebar in the early 19th Century to establish a herring meal factory in this exotic Danish colony. He suffered terribly from indigestion because of his mother’s home cooking, esp. her extremely spicy chicken curries that he was forced to eat several times a week. Some historians maintain that the whole business of founding a herring meal factory was just an excuse to get away from his mother’s pots and pans. There is a legend saying that Didrik posted himself in the bow of the clipper carrying him away from his beloved hometown, and exclaimed "No more rice and curry for this fair Dane!" But the story has a happy end. Thanks to the fine lager brewed locally in Tranquebar, Didrik’s indigestion was cured, and in fact he soon established his own brewery out there, creating a beer so tasty that rumors of it flew all the way back to Denmark. Perhaps the herring meal was the secret ingredient that distinguished Didrik’s brew from all others. Anyhow, soon clippers carrying nothing but barrels of his product were leaving Tranquebar for Copenhagen every day of the week. Thus the Indian Pale Lager was born.
A crisp and dry Pale Lager with a base of only pilsener malts. Hopped – and dry-hopped – with Amarillo, Cascade and Citra. No rice or curry was added.
Danish: I starten af 1900-tallet udvandrede Dragør-drengen Didrik Crappe til Trankebar for at etablere koloniens første sildemelsfabrik. Gennem hele sin opvækst i Dragør var Didrik tre gange ugentligt blevet fodret med sin mors Boller i Karry, der var krydret så gevaldigt, at den stakkels dreng ganske fik ødelagt sin fordøjelse. Nogle historikere mener, at sildemelet blot var et påskud for at Didrik kunne flygte fra sin mors bollegryder. Ifølge myten stod Didrik naglet til forstavnen, på den damper, der tog ham bort fra sit ellers elskede Dragør, og her – med en kæk Øresundsbrise i sit hår – skulle han have råbt ordene: ”Aldrig mere skal en karrybolle passere dette svælg”. Hjulpet af det gode lokale Trankebarske Lagerøl fik den unge mand atter styr på sin fordøjelse. Faktisk endte han med selv at etablere et bryggeri, hvis øl var så smagfuldt, at rygtet om det nåede helt tilbage til Danmark. Måske var sildemelet den unikke, hemmelige ingrediens, som alle talte om. Nuvel, snart sejlede dampere i rutefart fra Trankebar til Dragør udelukkende ladet med Didriks gode øl. Således var India Pale Lager født.
English: Didrik Crappe was a Copenhagen lad who set sail to Tranquebar in the early 19th Century to establish a herring meal factory in this exotic Danish colony. He suffered terribly from indigestion because of his mother’s home cooking, esp. her extremely spicy chicken curries that he was forced to eat several times a week. Some historians maintain that the whole business of founding a herring meal factory was just an excuse to get away from his mother’s pots and pans. There is a legend saying that Didrik posted himself in the bow of the clipper carrying him away from his beloved hometown, and exclaimed "No more rice and curry for this fair Dane!" But the story has a happy end. Thanks to the fine lager brewed locally in Tranquebar, Didrik’s indigestion was cured, and in fact he soon established his own brewery out there, creating a beer so tasty that rumors of it flew all the way back to Denmark. Perhaps the herring meal was the secret ingredient that distinguished Didrik’s brew from all others. Anyhow, soon clippers carrying nothing but barrels of his product were leaving Tranquebar for Copenhagen every day of the week. Thus the Indian Pale Lager was born.
A crisp and dry Pale Lager with a base of only pilsener malts. Hopped – and dry-hopped – with Amarillo, Cascade and Citra. No rice or curry was added.
3.1
UPDATED: APR 29, 2021 Aroma; scents of citric hops, mash, wort, caramel, malt, grass, grain. Look; off white big head on veiled to misty warm golden body. Taste; flavours of citric hops, mash, wort, caramel, malt, grass, grain, and finishes balanced. Feel; approved body and co². Overall; okay hopsy beer. [from a bottle, an earlier year's holiday find, T@apartment near PivotekaH7]
3.6
Sweet and lemony aroma. Hazy yellow color with small sized white head. Sweet taste with some bitterness and citrus. Medium body, soft carbonation, creamy. //tap at Fakin
3.4
Rami Rami is drinking a No Rice & Curry by Amager Bryghus at Mikkeller Bar Warsaw
Nijak nie stylowy, bo taki troche mydlano owocowy, troche goryczki, polwytrawny, spoko jest, 3.4?
3.9
Tap at cbc 16, copenhagen. Hazy golden color, white head. Aroma has some spices, malty notes and hint of crispy hops. Nice pure malty and hoppy taste, hint of spiceness. Pretty nice lager.
3.8
Tap at Fakin. Hazy yellow body, white head. The aromahas that "wow" effect that aroma hops can impart, pungent. Tropical fruit, mostly passionfruit, just lovely. More passionfruit/tropical notes in the taste, over some light grainy undertones and a low herbal bitterness. Drinkable, aromatic, extremely well crafted, lighter than one would like, though still more than adequate for the ABV, and after a miss or two, this is again the Amager I know and positively adore!
3.9
Tap at BrewDog Tallinn. Slightly hazy pale yellow, white head stays. Aroma is herbal, earthy, buckwheat. Taste is very dry, herbal, grassy, hoppy. Medium bodied, crisp carbo. I love it! It's simple and nice. Very good lager!
3.6
Tulip on tap at Dutch Trading Co. Perth. Cloudy amber beer with thin film of suds on top. Nose is fresh fruit and a little malt. Taste is zingy and cleansing. Finish is spicy, peppery. There's a lingering herbal intensity which is fantastic, really really good beer.
3.3
Bottle. Light orange, large lasting head. Aroma is a bit herbal, grainy. Taste has clear lager notes, herbs, not much american hops. Lager and not much else.
3.8
Bottle from de Caigny in Essen, Belgium.
The beer is hazy yellow colored and has a large and soapy white head, with livingly CO2.
The aroma is light malty and very fruity, with notes of grass, flowers, spices, citrus, oranges and other tropical fruits.
The taste is light sweet and light to medium bodied with a pleasant hoppiness and fruitiness, in which the notes from the aroma are clearly noticable.
The finish is refreshingly dry and long bitter.
3.9
Bottle at home. Hazy golden body with a small white head. Hops, fruity, citrus, tropical fruit. Dry and crispy.
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tags
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