At Christmas in Norway, it is common to eat sheep ribs that have been dried and salted for preservation through in the winter, just as was done in the old days. The dried ribs are steamed for several hours before serving them as part of a traditional yuletide meal, and are known as Pinnekjøt, or literally, “stick-meat.” Gymre Pinnekjøtøl is a perfect match, with the character of peat-smoked malt and a full body to balance the salt and savory character of Christmas food. Recommended serving temp. 8-10˚C.