Insane In The Grain. For this beer we tried playing around with different grain varieties to alter the flavour and mouthfeel.

On paper most grains like barley, wheat, oats and rye look fairly identical. They have a big amount of starch and carbohydrates, alongside some proteins, some fats and varying degree of fibers. However, the dietary fibers in the grains vary, from cellulose, hemi-cellulose, beta-glucans, pentosans, lignin etc. The protein composition for each grain can be very different as well (that’s why the bread you bake can change so much in volume and texture, depending on the flour you use).

These four different grains change the flavour, appearance, texture and aroma of the beer. You get sweet spiciness from the rye, well rounded mouthfeel from the oats, stout foam and aroma from the wheat and well, yes, barley is what makes beer beer! We are most certainly proud of how this rustic multi-grain IPA turned out.

Insane In The Grain, Dry-hopped with Amarillo and Simcoe, this piney-peachy resinous orange zest aroma goes perfect to the grains!

In 2005, Tobias Emil Jenson and Tore Gynther began learning to brew with their college teacher, a certain Mikkel Borg Bjergsø. While Mikkel became a world-wide sensation with his gypsy brewery, Mikkeller, Tobias and Tore continued to learn their craft. In 2010, they started To Øl (Danish for two beers) with the same concept of brewing at different locations for each brew. Their beers have now gained world-wide recognition for their uncompromising, genre-busting flavours that push the boundaries of brewing.

• Rate Beer, Top 50 Breweries in the World 2013