• 50 CL.
  • FinAle


50 CL.
Can be served with shellfish, spicy dishes, BBQ, braised dishes, sausages and cheese.

American Pale Ale
6,5% VOL.
Reddish-golden colour and thick cream-coloured foam.
The admixture of American aroma hops very late in the process gives FinAle a fruity note. Refreshing and spicy with strong bitterness and lingering aftertaste.
Recommended for ultimate enjoyment: 7° C. Store in a cool, dark place.
Water, malted barlet, carbon dioxide and hops.
GB introduced FineAle in 2005 as a classic west coast Pale Ale in Denmark. This beer type’s popularity has been steadily increasing in the US since the early 1980s. The dark ale is brewed on the basis of a pale malt and three kinds of coloured and speciality malts which together add body, aroma and colour to the ale.

Award winner 2016

During the summer 2016 Harboe competed with premium global beer brands in the International Beer Challenge. We are incredibly proud to have been awarded a silver medal for our GB FinAle. The award proves the quality and distincition of especially our beers.

Nutritional content per 100 ml

Energy 231 kJ / 55 kcal

Total fat 0 g

- where of saturated 0 g

Total carbohydrate 5.2 g

- where of sugars 0 g

Protein 0.7 g

Salt 0.04 g


With spice marinated veal, little spanish sausages, mushrooms, asparagous and grilled new potatoes

For 4 persons


300 gr. sirloin of veal in pieces

1 1⁄2 dl. GB beer

1 bunch sage

50 gr. sugar

10 pieces of whole white pebbercorns

2 pieces of lime in slices

8 pieces of Chorizo sausages

12 pieces of field mushrooms

400 gr. little new potatoes


Blend sage, sugar and beer together. Add lime and whole pebber into the marinade and pour it over the veal. Put the meat in the fridge for a minimum of 4 hours - gladly to the next day.


Scrub the new potatoes and wrap them in aluminium foil with 100 gr. of salt. Bake the potatoes on the grill for approximately 1 hour. Arrange the kebab with sausage, meat, mushrooms after your wishes. The kebabs for the veal are rosa. Brush the marinade on the kebab while grilling. The kebabs are served with salty baked potates with aioli as dipping.