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The Fée Verte Absinthe Forum - The Oldest, Largest, Most Authoritative Absinthe Forum. > General > The Entrance Hall
Hello Fée Verte!

I'm a 24 year old guy from Norway. Absinthe is really hard to get here. Really hard.
Absinthe isn't illegal afaik, but anything over 60 % is, so that obviously create some limits.
I did however manage to get some Jade New Orleans. Please don't tell anyone. ^^

Oh, and I wrote a poem, hope you find it entertaining.

I hold the flask
with trembling arms
Inside she waits
with ample charms

I break
the dark wax
As it whispers,

The green muse escapes
on a mist of aroma
Luring me out
of my self-induced coma

Sheer moments later
the dose is set
Too late for any
elusive regrets

I pour the liquid
into the glass
A ritual of drips
to fit a midnight mass

As the drink
begins to louche
My head it…
starts to swooosh

This fairy is
my new affection
Her promise felt
from every direction

Noone has set
my love on fire
Just my heart
and my desire

~ frykt
Welcome fellow nordbo!
Enjoy your stay!

Bruno Rygseck
Hi, and welcome. The Norwegian alcohol law seems to be incredibly strict, even worse than here in Finland.
True, but at least they've begun to brew some excellent extra-strong ales in the last few years.
And a pretty good sour beer which is way more important.
R3al Caravano
A quick question: what constitutes a sour beer, process wise (assuming the the person has made at least a few batches of beer)? Does this mean acidic in the chemistry sense, tart in the flavoring sense, or what really? Is this an apparently crisp beer? Name one archetypal American or easily found in America example. I hear so many oxymorons for beer styles that I have no doubt that many would get confused on this subject.

ooh nevermind the book reading kicked in: lactic fermentation {or i guess 30 google pages in [pour some salt in (to inhibit the yeast as you Northern Europeans like to do (walk the open container around a block dip a dirty sock in [anything to promote bacteria])]}

Does it taste good. I like sour kraut.
The best sauerkraut is always the product of lacto-fermentation. There may be hope for you.
what constitutes a sour beer

I can only speak to Lambic, but essentially it's naturally fermented, meaning that a vat of wort is left open to the air to be "married" to the microorganisms living in the air. These include bacteria, which are happy to live in sugar just as yeast are, but the resulting product is sour (think vinegar). Obviously in a "normal" beer the sour result is undesirable so yeast are intentionally added but bacteria are actively excluded in a sanitized system. Look at it as beer by ancient method, letting nature take its course.
Thanks for the warm welcome :)
I hope I get around to sampling a few other bottles absinthe eventually.
Oh, and I have to check out that beer, I've tasted a few from Haandbryggeriet, but not that one.
It's pretty good.
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