When your expectations are low, the potential is better for nice surprises. Great beaches, a lovely house, good food.
And the supermarket up the road has more than just pale Portugese lagers.
When your expectations are low, the potential is better for nice surprises. Great beaches, a lovely house, good food.
And the supermarket up the road has more than just pale Portugese lagers.
Vi kjenner historien fra før – en gjeng med entusiaster som ønsker å starte bryggeri, som finner et gammelt industrilokale pog setter igang. Dette gjelder også Nøisom Craft Beer i Fredrikstad. Men her har det faktisk gått mye raskere å få etablert seg enn man trodde på forhånd.
Da Nøisom etablerte seg i et gammelt industriområde – faktisk i det som en gang var et tapperi for matolje – i 2013, var håpet at de skulle holde på i disse lokalene i to år, forteller Stig, en av gründerne. Etterspørselen har langt overgått forventningene, så nå etablerer de seg på nytt noen hundre meter unna. Denne gang er det Haandbryggeriets gamle utstyr de overtar. Skjønt gamle utstyr, det er jo ikke mer enn et par år siden Handbryggeriet flyttet til Sundland heller, så det går raskt i svingene.
To årsverk foreløpig, mye skjer fremdeles på dugnad. Pål er den eneste heltidsansatte, man leier også inn noe hjelp til flasking. Av det som virkelig vil gjøre utslag i de nye lokalene er en flaskelinje, i dag skjer alt pr. hånd.
Fokus er i stor grad på butikkøl, det er det som gir penger i kassen. Hvete (med lite hvetepreg), ulike PA og IPA-typer. Hvete og blond er bestsellerne. Men det er også et par mer avanserte øl som modnes på flaske – en stout og en imperial stout som begge lover bra.
Det nye anlegget skal settes opp i september, og man håper å være klare til brygging i oktober. Da går kapasiteten opp fra knapt 3000 liter i uken til 9000 liter i uken.
Nøisom is the name of an old farm in Fredrikstad – but it also means prudent. They were anticicating leaner times whent they started brewing last year – but the growth has been far better then they planned for. They thought they would use their current setup for two years, but they have already bought new equipment and will move to biger facitilties during september.
This is another bunch of friends with a vision. Most of them have kept teir dey jobs, Per is the only one currently working full time.
The focus right now is to supply supermarkets, mostly in the Fredrikstad area, but also a number of shops in Oslo. This means beers 4.7%ABV and below. A wheat beer and a blond are the best sellers – also the beers with the lowest treshold for lager drinkers lokking for an alternative. There are more hoppy APAs, IPAs and a porter, too. This is where the money is right now. But there are also plans for stornger beers, for the pub/restaunnat market and for sale through the Vinmonopolet stores.
Last Saturday, I gathered a few beer geeks and set out on a field trip in Østfold, the Norwegian county furthest to the southeast, on the Swedish border. My friend Henrik was generously our designated driver for the day and picked us up at the railway station in Fredrikstad.
We managed to visit four breweries during the day, and they show the range of activities on the Norwegian beer scene. We have to remember that ten years ago, there were just a few men in a garage producing craft beer in Norway.
Fredrikstad has a long industrial heritage, situated along the Glomma river, which has given electric power and transported timber from the inland forests. The industrial heydays are over, but this means there are buildings available for new activities. Both Nøisom Craft Beer and Ego Brygghus.
The old traditions of farm brewing have died out in this region, but that hasn’t stopped the farmer at Gjerstad gård from running brewery courses and other events at his farm.
We ended up at Halden Mikrobryggeri, which I also visited last year.
I’ll do presentations of these breweries as soon as I get around to it. It was a warm and sunny day, with generous hosts along the way.
(English summary at the end)
Bak St. Olavs kirke, inn i en bakgård i Akersveien, ligger hovedstadens minste bryggeri. Mens andre har ambisjoner om å brygge én million liter øl i året, har Little Brother bryggeri ambisjoner om 7000 liter det første året. Men de har ikke tenkt å gi seg med det.
Hver onsdag i sommer er det åpent hus i nanobryggeriet. Skinnende rent og ryddig er det, der Cameron Manson viser frem utstyret der det produseres 80 liters batcher med øl. Cameron, som opprinnelig kommer fra Australia, har ikke noen formell bakgrunn fra bransjen, men har holdt på som hjemmebrygger i nesten ti år. Dette er godt dokumentert, slik at de øltypene som nå settes i produksjon er finpusset. Den IPAen som nå er i salg er for eksempel brygget åtte ganger og justert for å få den slik han ville ha den.
Little Brother har altså valgt å starte i det små – og ikke investere penger de ikke har. Anlegget er kjøpt og betalt, og ikke finansiert med banklån. Planen er å kjøpe et større anlegg etter hvert, men det er det salg av øl som skal finansiere. Da kan det nåværende utstyret brukes til test og utvikling, mens produksjonen gjøres i større volum. En mulighet er også å kontraktbrygge øl i større skala, for eksempel for flaskedistribusjon.
Av det som står til gjæring under mitt besøk er en ny runde med IPAen Epic Venture, som slo godt an under Oslo Beer Week tidligere i sommer. Det kommer også en hveteøl brygget med tysk gjær, men som brygges med humlen Sorachi Ace, som vil gjøre at den skiller seg ut.
Det meste av det som er brygget så langt gikk med under Oslo Beer Week, nå satses det på salg til cafeer og barer i Oslo. Forkus vil være på salg i nærområdet, særlig på fat, men også noe håndtappet på flaske. Neste skritt er å tappe på key kegs, et format som mange barer nå foretrekker.
Hvis alt går i orden med kommunale tillatelser, satses det på et utsalg i lokalene deres fra høsten, de håper å kunne tilby fersktappet øl i growlers – store flerbruksflasker etter amerikansk mønster.
Her starter det i det små, uten mye egenkapital eller ekstern finansiering. Jeg håper motivasjonen holder seg til det er penger til å øke kapasiteten. Og ta turen innom i sommer, så kan du fortelle om hvordan det var hos Little Brother mens det ennå var en lillebror!
Tucked in behind St. Olav Catholic church. A few minutes walk from downtown Oslo, Little Brother bryggeri is the newest additon to the Oslo brewery scene. The newest and the smallest. A true one barrel brewery, they brew 80 liter batches – but the ambition is to expand, slowly. Their flagship beer is the Epic Venture IPA, but there is also a German wheat beer fermenting when I visit.
The beer was the most popular duing Oslo Beer Week this summer. The ambition now is to sell the beer to local bars and restaurants, there are no plans for distribution outside Oslo. If the local authorities give their permission, there will also be the possibility to buy beer in growlers to take home leater this year.
The little brother is Cameron Manson. His partner, the big brother, lives in Australia. This means he does not do the hard work in the brewery, but he does design for labels and glasses and other stuff that can be done online.
Sooner or later, there was bound to be a Portugese beer blog.
There seems to be a fair number of micro breweries being established. Let us see if I’m able to find some good brews for my holidays in Algarve, although the most interesting beer places seem to be to the north of Lisbon.
Visting Stockholm a few weeks ago, I had a long list of places on my “maybe” list. It was an oval weekend for many, as it included Ascension day, meaning that some places were closed. I managed, however, to try two bars very close to each other. Together they mirror the diversity of today’s beer scene. Ten years ago, I was overjoyed with a diverse beer list and would overlook everything else. Now there is the option of finding the place that suits you most.
We arrived at the Man in the Moon in Vasastan, to the North of the city center, in the late afternoon. This establishment has the decor of an upmarket English pub, or, rather, gentleman’s club. Leather and wood, lots of lamps in different styles. A large room with plenty of space between the tables. Quiet conversation, polite service.
The menu included a numberof aspargus dishes, as they were in season, we both went for the entrecote with asparagus. Not cheap, but a great meal, cooked to perfection.
The beer list was staggering, the bottled list would have been plenty. But, additionally, they are marking their twentieth anniversary this year. This means a special list of draft beers brewed especially for them from the best of the Scandinavian craft breweries:
Dugges Ale- och Porterbryggeri
I had to limit myself to a glass each of the Beerbliotek Double IPA and the Nøgne Ø Barrel Aged Imperial Brown Ale, no less. The double IPA was good, the Nøgne Ø beer was great.
Across the street: Mikkeller & Friends Stockholm. Welcome to Hipsterville. True to the original concept in squeezing everything into what must have been a tobacconist or another type of shop with a modest need for space. Afternoon was giving way to early evening. the front room was filling up, but there was still seating in the back , where you feel like you are a part of a art installation and graying beer geeks struggle to . The usual blackboard with Mikkeller beers and a few of their collaborators. The house geuze is rebranded as Vasastan Spontanale. The beer is served in small glasses – encouraging the customers to go for quality rather than quantity. Their crowd is young and beautiful.
I have to say that this does not appeal much to me – but then I’m not in their target group, either. That does not mean there is anything wrong with the bar or the concept. This is the flavor of the month, where people in their twenties can brag with their newly acquired knowledge about beer styles. But I don’t think anyone has any illusions about this becoming an institution on the Stockholm beer scene. This is a place that will stay open and popular for a year or two, there is no big investment involved. No kitchen, barely a fridge. They did not even have ice cubes when I asked for a glass of tap water. But the gueze was fine, so was the Omnipollo double IPA.
I think the Man in the Moon will be there for its thirtieth anniversary, too. But for craft beer to continue to grow, there has to be beer spots that appeal to other groups than the grumpy men past fifty. Concepts will come and go. I will look in, have a (small, if that’s the only option) glass of their most interesting beer before I walk on to somewhere else.
But we adapt. London pubs that were gutted and redecorated in Scandinavian pine and large windows seem almost cozy now. We’ll get used to the bare brick, steel and concrete, too. If we don’t get too grumpy.
The long-expected news came a few days ago. Ringnes/Carlsberg are scaling down their brewery in Trondheim. E.C. Dahls bryggeri was one of the big regional players, enjoying a cozy government sanctioned monopoly situation for decades. They were gobbled up by Ringnes a long time ago. And Ringnes was gobbled up by Carlsberg after an attempt of a merger.
The Norwegian system of deposit glass bottles meant that it was sensible to have regional breweries, or at least bottling lines, but things have changed. Nowadays most of our home consumption of pale lagers consist of canned beer.
Ringnes state that they will continue to brew E.C. Dahls pils in Trondheim, but will cut the number of employees involved in actual production of beer and soft drinks from 134 to 14. It does not take much of a crystal bowl to guess that the number will be zero in a few years.
What is happening when you scale down a production plant like this? You have a very valuable, centrally located piece of real estate just waiting for development. It does not make sense to keep on brewing in a small corner of this area. Storage and distribution of Carlsberg products made elsewhere takes some space, but it makes more sense to build a logistics center somewhere close to a transport terminal out of town.
I do not feel much nostalgia over the death of E.C. Dahls. I am very happy to say that the Trondheim based Austmann Bryggeri, launched just a year ago, is filling up the shelves of shops and bars across the land. And they make more inventive and tasteful beers than E.C. Dahls (or the rest of the Ringnes group) have made in my drinking life. Which is approaching four decades. There are also small breweries popping up in the region – and the supermarkets have changed their attitude, they are happy to have real local products.
Keeping a tiny presence for the time being is probably a PR move to avoid local consumer outrage over beer brewed elsewhere and passed off as local. I am sure there are men in suits who have calculated the risks. The establishment of Lervig in Stavanger some years ago was a result of Ringnes closing down their local operation.
I am joining in for a brewery walk this afternoon, starting at Grünerløkka Brygghus, led by John Hudson from Nydalen Bryggeri, formerly at Schouskjelleren. The weather is splendid, so this could be a real success. If I could give one piece of advice, I’d offer standard size beer samples at 50 kroner each to avoid wasting time.
There are collaboration beers, tap takeovers, brewmasters dinners and the launch of two new breweriers – Little Brother and Dronebrygg.
The week culminates at Grünerløkka Brygghus with at least 20 beers from Oslo on tap.’
I miss Schouskjelleren Mikrobryggeri and Oslo Mikrobryggeri from the list, hope they will join in next year.
And I think the new brewery at Kolonihagen Grünerløkka has entered under the radar of the organisers. Their first beer is a Mosaic single hop IPA. For a first brew from a newcomer, it passes the test very well. I’ll be there for a refreshement before the walk.
Though I’ve visited Stockholm many times over the years, my knowledge is to a large extent limited to the central areas, the most renown beer bars and the tourist attractions. When I was in the southern commuter town Södertälje, I managed to find a micro brewer. This time around I stayed mostly in the northern suburbs, but there is local beer to be found there as well.
I found a reference to Sundbyberg Köksbryggeri in a web discussion. Köksbryggeri means kitchen brewery, so the name suggested that this was just a hobby. A quick search told me that they had indeed started out as a amateur outfit, but that they had gone professional earlier this year. As I was spending an oval weekend in a hotel just a few minutes away, I sent off an e-mail inviting myself for a visit and received a positive reply.
When I arrived at Friday lunchtime, it turned out to be a rather busy day, as they were delivering their first consignment to Systembolaget, the governmental retail monopoly shops for alcohol. I am greeted by Thomas, one of the three brewers. He shows me the setup of the brewery. I later sit down with Per for a chat about the brewery and the Swedish beer scene.
While they are taking a big step these days in delivering to the Systembolaget shops, they have been available in local bars and restaurants for some months. Sundbyberg today is a commuter town just a few minutes from central Stockholm by train or Underground. It has, however, its own identity, to a large extent linked to its industrial heritage. A century ago, the breweries and distilleries of this town supplied the Stockholm are with much of its beer and aquavit.
The new brewery tries to be a part of this heritage, and the ambition is to stay local, to cooperate with local companies and associations. The local market is big enough, they already have problems keeping ut with demand.
They also plan to open a pub on the first floor of the brewery, where there is already exhibition space for local artists. And the building is of particular interest. Because this is also a part of the Sundbyberg heritage. But it does not have an industrial pedigree. The brewery is located in an old church. For marketing purposes, they should have named themselves Church Brewery, not Kitchen Brewery.
The building had been abandoned for years before it was refurbished. All religious elements have been removed. There are stained glass windows, but these are abstract, so they do not carry any Christian message. The new inhabitants have been in touch with the congregation when they stared up, and they even have had the pastor coming in to taste the beers.
As for the refurbishment of the building, there were a number of challenges. There is a blog about this for those particularly interested.
The three friends who run the brewery – Per, Peter and Thomas – do not have any formal qualifications in the field, but they are experienced home brewers. Two of them share a flat, the kitchen in the name is the kitchen of their flat, where they have brewed lots of beers.
The aim, now that they have gone professional, is to brew balanced beers, often in a British style, but also with nods to Belgium and Germany. The beers being distributed now are an English bitter, a Kölsh and a Saison. These are beers with moderate amounts of alcohol – and moderate amounts of hops. Everyone else brews American style IPAs, they prefer to go for something else.
The Kölsch – Halvlager – has become very popular for those who want an all-round alternative to lager to serve with food. Fruity, with a pleasant dry mouth feel. The saison is brewed with a fair amount of coriander, and wehat malt and passion fruit is also added. The saison yeast makes it a saison rather than a wit, but it blurs the distinctions between the two styles.
The Sumpen (slang for Sundbyberg) ale is closely related to an English bitter, a fine session beer.
Their beers are, as I said, widely available in the area, there is a map on their web site showing where to find them. The bottles can be delivered to any Systembolaget shop, I don’t know if you have to order a minimum number of bottles.
Hop-a-billy coming soon, said the poster on the stand your slightly bewildered correspondent happened to stop at. The event was the Zythos beer festival, the biggest national event of its kind in Belgium. They don’t claim to have all the breweries in Belgium present, but there is a fair chance you’ll find something to your liking among the endless row of stands.
But back to the Hop-a-billy. I asked for a sample, and a polite young man barely out of his teens filled my glass. A boy who looked even younger shared the stand with him.
- Are you a new brewery? I asked.
- No, we have been around for about ten years
- Have the two of you you been running a brewery for ten years? You must have been very young?
They explain that ‘t Hofbrouwerijke is a family business, and that they were helping out doing the bashing and bottling from the early days.
The beer is a 6% saison, but with some lovely South Pacific hops added in. Crisp and refreshing. Nice to see that when others are playing around with their styles, the Belgians can think out of the box as well.
I also try the Flowersour. As the name implies, it is both sour and flowery, with an aroma of rose petals, sour fruit and balsamico. Maybe a bit too flowery, but I am very happy to have some beers that are not true to their style at this point.
I buy some of their bottled beers to take home, despite the fact that my baggage allowance is way too low.
The festival as such is a pleasant surprise. This is a Sunday afternoon, there is plenty of beer available, and it is nice, clean and tidy. Not too crowded, either. Convenient free shuttle bus from Leuven station, which again has direct trains to Brussels airport. A day trip is doable, at least from Northwestern Europe.
I have a feeling that the Saturday session is more crowded, but I could be mistaken. And a beer festival without enough customers would not be much of a success, would it?
So Zythos is definitely a festival to come back to – next time for a full day session. Some of these breweries and beers are hard to find, and, while I recommend a round trip of Beligum, you are not likely to cover all the ones you’d like to try.
I travelled to Belgium as a guest of VisitFlanders.