Pigem Eil
Sour Red Ale - Collab with Hiiumaa Pruulikoda
Tasting Notes
Pouring a vibrant red hue. Subtle sweetness with notes of caramel and toffee. A burst of fruity citrus and cherry aromas, layered with vanilla, oak, and a whisper of dry red wine. Well rounded, vinous, softly acidic.
The Lore
Hiiumaa Pruulikoda's Master Brewer Tim and Eternal Night Founder Bob share quite a long history brewing in Estonia. In 2016, within only a month of each other, Tim and Bob began working at Sori Brewing in Tallinn, where they would serve as Master Brewer and Senior Brewer respectively for over six years. During this time the two would become close friends, travelling together to beer festivals throughout Estonia and Europe.
As the years went by, Tim would move to the quiet town of Kärdla on the island of Hiiumaa and take the role of Master Brewer, bringing with him his own brewing style. Meanwhile, Bob would start work on the Nomad brewing project Eternal Night, and brew the first batch of beer in Tallinn in early 2026.
It of course wouldn't take long for Tim and Bob to once again come together for a collaboration between their new projects. So Bob and Eternal Night Co-founder Michael took the perilous journey to cross the Väinameri Sea. (Well, they drank a few beers on the ferry, but it was pretty windy that day.)
Heavily inspired by Tim and Bob's travels through Belgium and their shared love of sour beers, Pigem Eil is a Sour Red Ale aged on oak. The name, translating roughly as “Rather Late” in Estonian, is a knowing wink at the years it took for these two brewers to finally reunite over the kettle.
The Process
The malt bill was built for a deep, vibrant red hue with just enough body to carry the acidity. Specialty malts lend a subtle sweetness and flavours of caramel and toffee, balanced by a short souring process that brightens the ale with clean, lactic acidity.
A blend of fruity citrus and cherry aromas emerges from the interplay of fermentation and the chosen hop profile. Once primary fermentation is complete, Pigem Eil is transferred to rest on oak, where it develops a complex character of vanilla, toasted wood, and a hint of dry red wine tannin.
At 7% abv, Pigem Eil is a well rounded, vinous, softly acidic drop. It was debuted at the 10 year anniversary of Tallinn Craft Beer Weekend - a fitting stage for two old friends and a beer that was well worth the wait.
Brewing Pigem Eil
Tasting Notes
Pouring a vibrant red hue. Subtle sweetness with notes of caramel and toffee. A burst of fruity citrus and cherry aromas, layered with vanilla, oak, and a whisper of dry red wine. Well rounded, vinous, softly acidic.
The Lore
Hiiumaa Pruulikoda's Master Brewer Tim and Eternal Night Founder Bob share quite a long history brewing in Estonia. In 2016, within only a month of each other, Tim and Bob began working at Sori Brewing in Tallinn, where they would serve as Master Brewer and Senior Brewer respectively for over six years. During this time the two would become close friends, travelling together to beer festivals throughout Estonia and Europe.
As the years went by, Tim would move to the quiet town of Kärdla on the island of Hiiumaa and take the role of Master Brewer, bringing with him his own brewing style. Meanwhile, Bob would start work on the Nomad brewing project Eternal Night, and brew the first batch of beer in Tallinn in early 2026.
It of course wouldn't take long for Tim and Bob to once again come together for a collaboration between their new projects. So Bob and Eternal Night Co-founder Michael took the perilous journey to cross the Väinameri Sea. (Well, they drank a few beers on the ferry, but it was pretty windy that day.)
Heavily inspired by Tim and Bob's travels through Belgium and their shared love of sour beers, Pigem Eil is a Sour Red Ale aged on oak. The name, translating roughly as “Rather Late” in Estonian, is a knowing wink at the years it took for these two brewers to finally reunite over the kettle.
The Process
The malt bill was built for a deep, vibrant red hue with just enough body to carry the acidity. Specialty malts lend a subtle sweetness and flavours of caramel and toffee, balanced by a short souring process that brightens the ale with clean, lactic acidity.
A blend of fruity citrus and cherry aromas emerges from the interplay of fermentation and the chosen hop profile. Once primary fermentation is complete, Pigem Eil is transferred to rest on oak, where it develops a complex character of vanilla, toasted wood, and a hint of dry red wine tannin.
At 7% abv, Pigem Eil is a well rounded, vinous, softly acidic drop. It was debuted at the 10 year anniversary of Tallinn Craft Beer Weekend - a fitting stage for two old friends and a beer that was well worth the wait.
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