Amager No Rice & Curry

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.