An adventure for all senses
In August 2018 we invited guests to a "Taste of Harvest" feast. A sensual exploration centered around nature, beer and food. Our plan was to use the entire farm, the ravines and the brewery to present to the guest the MOOD of “Bøgedal”. We wanted to share with them this beautiful farm, from 1843 in the middle of Vejle River Valley. For years I had wanted to make a unique local event that celebrated the best the area could offer of craft beers, meats and vegetables. This harvest it came true masterfully composed as a magical dinner, with a long table in the barn, under large bouquets of sunflowers from our field.
We had asked the guests to meet under the beech tree, in the courtyard - A tree with deep local roots and ambitions to reach the sky. Like us, our artisan beers and our approach to all that we do in this world.
Bøgedals entrance
Photo: Kristian Septimius Krogh
We had promised the best beer from our cellar and amazing food made by Thomas Randsø Chef of the house. We had local greens and meat and beers made on Scandinavians only free fall brewery. The meat came from Egon, who had lived on grass vile overlooking the valley's most beautiful view and in addition was fat on nutritious mask. Vegetables came from the region's most magical greenhouses Rødmose Gård. We did our best not to disappoint the guest.
Good beer
From the beech tree, guests were brought to one of the farms 4 buildings - The Brewery. With the boiler, shaped like a bulls head and vessel hanging in chains. Everything but industry. Crafts and methods, with roots in artisan skills. Simple and raw. A processes that gently and safely create the sublime "good beer" Bøgedal is internationally known for. 740 liters at a time. That’s it.
Gitte Holmboe explaining - Casper Vorting smiling
Casper Vorting’s ideals are clear
And as one of the craft brewers' true Pioneer, Casper Vorting shared his vision with the guest. In the middle of the brewery, guests were allowed to taste the brew No 395 as "aperitif". Brewed on grain from the Nordic gene bank, grown at Bøgedal, harvested with binder and separately threshed. Then floormalted on the farm. Stored for 4 years. Vinous and life-affirming.
He gave a clear call: “enjoy it now"
After a good start, tonight's "harvesters" were allowed to walk out into the valley, on the paths of the cows, up and down the beautiful hills. They were encouraged to notice and see the place. Experience the illusion of being "far out in the countryside" as Casper Vorting put it. He gave a clear call: "enjoy it now" you never know when its gone! Both the view and a rich Barley Wine, Bøgedal No 201 from January 2010. The time had only made it more sweet and sublime. The guests enjoyed it all…
Fermenting in Bøgedal Sour’ish #1
The guest went back from the walk and meet Gitte Holmboe under the 110 year Chestnut Tree for a strong dark 10% beer, Bøgedal No 318 from October 2012 and a piece of matching dark sourdough bread dipped in oil. Baked by Simon Clemens denlillebroedfabrik.dk. The local Breadman who bakes as few others!
Bøgedal No. 318 was popped. Stored for 6 years. A beer that, with Gitte’s words, tastefully leads the mind towards Amarone wine. A great taste experience. A part of the taste adventure that was now on the track.
Our barn create a beautiful room for dinning.
A scent of a Hop-garden
The menu at HØST Bøgedal 2018
On the way to the long dinner table, Gitte took the guests to sens and taste fresh hops grown in Bøgedals Hop-garden. Hop is the spice and flavor of the beer and we are so grateful that we have one of our own.
The fruit of years and days of dedication
Next stop was a sensual dinner in the barn. Beer and food. The fruit of years and days of dedication was ready.
Everything was generously set and assembled on a long table in the barn, under bouquets of yellow sunflowers. All arranged by Brewer Casper Vorting.
Everybody could look forward to a meal where unique and extraordinary beers met their match in food. Bøgedal IPA Orange met colorful chard terrine with anchovy. Bøgedal No. 609, Tatar of the meat cattle "Egon". Bøgedal Old Ale with tender beef, chanterelles and beach cabbage seeds. A myriad of magical meetings between beer and food. Many gastronomic hits.
The result of a refined feeling for taste and craftsmanship
The guests were overwhelmed. It was a tasteful adventure that created enthusiasm and great joy. Taken by both the mood and the taste we talked with enthusiasm and reflection vile consuming the food.
"It exceeded all my expectations!”
She emphasize that she loved how the beautiful vegetable dishes had both main roles and supporting roles in this harvest dinner.
Beer paired with food, in beautiful harmony. With exquisite sensation for the detail, Chef Thomas Randsø had created many brilliant dishes with local products. Raw ingredients ‘which according to me exceeded the harvest in southern French markets.
A guest clamed enthusiastic: "It exceeded all my expectations!" She emphasize that she loved how the beautiful vegetable dishes had both main roles and supporting roles in this harvest dinner. It made it a winner for everyone and a way to show that meat can easily step by step give space for greens. The fact that the meat was unique, both when served raw, butter-tendered and flavored made all the meat lovers happy. The pairing with Bøgedal Christmas # 1, expressed no wishes for anything else or more.
Casper Vorting is feeding the cows with organic mash from the production every day during the brewing season. They love it. It’s a bit like candy to them because it’s sweet. And somehow even when lost in the meadow they know when it time to come back to the farm and have a feast. The rest of their food is provided by organic hay and grass from the Valley of Bøgedal. Our cows live their life outdoor with access to a beautiful hut and a stable. Their job, besides being cows, is to keep the ravines free of forest and weed and to provide us with beautiful scenery’s every day. A task that they seem to take very serious!
Photo: Jesper Hilbig
Beef cattle’s living a good life
If you are looking for beef cattle for the freezer, remember 2 criteria:
1. that it has lived with free access to grass all year long and 2. that it has mashed itself in the mask
With that in place, the adventure found a happy ending, that August evening. It was a special class feast where tasteful food met beer. The beer we so dedicated and uncompromising brews - locally out there on Bøgedal.
Because we jump over where the fence is highest. For the sake of taste.
Written by Thomas Munk-Osmundsen and edited by Gitte Holmboe www.boegedal.com