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Archive for the ‘brewing’ Category

Talas

Jeremy presents his beers

 

Last weekend I invited myself to a beer festival. Talas is the house brewery at Basarene, the beautifully restored old covered market in Hamar, now an organic cafe/restaurant.

I knew about the brewery, they are in my book, but they don’t have any distribution ousdie their home town, so I found this a good opportunity. As Jonas from Eiker Ølfabrikk was driving, I even managed to hitch a ride.

The festival was a low key affair, with a few selected guest breweries. Some of them were local, all of them from Southern Norway.

The beers from Talas are not made for the beer geek market, aiming instead for a more broad appeal. The one I enjoyed most was the American style lager. Incredibly fruity and inviting aroma, yet light and easy to drink. In the basemanet there are a few wooden barrels with imperial stout – hope to get an opportunity to try it!

Saloon

Beer from the saloon

Other local breweries were Saloon 7null4 from Follebu. I visited them a few years ago, they have invested in New equipemnt and og for a broader distribution in the near future. I did not get to sample their beers, but as they now do bottling, I hope to fix that later.

Tingnes Spiseri is located in an island in lake Mjøsa, the easiest way to get there from Hamar is by boat. The brewery is a part of their family-owned and -run restaurant. My favourite of their beers was the IPA.

Tingnes

Try a beer from Tingnes!

Cervisiam brought their Jungle Juice and Toxic ALEvenger, and they seemed to be very popular – they sold out fast!

Hegg Ølkompani is the new name of the brewery at Svenkefjøset in Lier. They brought two New beers, a Vienna lager and a blonde ale, both a 4.7% ABV. We are talking about beers for a broad Public here, I would say they should aim for something with more caracter to stand out from the big players.

Eiker Ølfabrikk brought a colloboration with Cervisiam, a raspberry saison. Lovely berry flavour that blends in with the beer, will be out in bottles soon. I also enjoyed the linganberry wit, brewed with saison yeast. Lots of tart/sour character, would be nice to pair with food!

Hamar is perhaps not the epicenter of the Norwegian beer scene, but events like this really contribute to expose people the wide range of flavors available. It was sold out, so I hope there will be more festivals in the future!

Eiker

Why not try our lingonberry beer?

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Ten minutes walk from the centre of Horten you cross a Canal and enter the old fortress Karljohansvern. Next time I’ll spend some time exploring the area, which is now a museum, now I went straight for a large wooden building, home to Sjømilitære Samfund. This is a building belonging to a voluntary organisation, freely translated as The Naval Society, built in 1883 and retaining the old charm.

The house is now run as a hotel/restaurant by Stig Thorsen and his wife Torill. They do a lot of business functions, and they are now expanding, there is a side building under construction with more hotel rooms and conference facilities. With a central location surrounded by a beautiful park, this should have a great potential. The main building is to a large part restored to its former splendor, well worth a visit in itself.

But Stig also brews beers to be enjoyed by his guests. He only has a municipal licence, and the restaurant does not have regular opening hours for the public, this means that his beers  have been under the radar, even for most beer geeks.

The beer is brewed on a Speidel in 50 liter batches, then bottled. I was happy to be presented with a broad spectrum of brews, all with a consistent high quality.

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I particularly enjoyed two of his beers:

Biblioteks, a Belgian Dubbel With oak chips in the boil. It has lots of sweetness, yet, there is enough hops to keep this in check.

Tordenskiolds Porter is well hopped, giving a complex beer. Asphalt, liquorice, molasses – and bitterness.

But the most interesting was the Vestfold Ale, brewed with floor malted grain grown in the area. This is discreetly hopped, letting the delicate maltiness be in focus. Elegant. I am very happy to see small-scale malting in Norway, I think there is a great potential that taps right into the current interest in real local food.

The overall quality of Stig’s beers impressed me, they should be available to more serious beer drinkers. Perhaps an annual beer and food event during a quiet period with advance ticket sales could be an idea? A beer festival is not a serious option with the present capacity of the operation.

Local malt

 

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I am still an optimist. I think there is room for more breweries in Norway. But most of the should be brewpubs. Like the one in Horten.

On Saturday, I was home alone, except for the cat. Nothing wrong with the cat, but as I have ambitions about visiting a fair number of Norwegian micro breweries this year, I looked at my list. One town stood out, with two breweries, and as they both responded positively to my e-mails, I set out.

The old naval town Horten is not far from Oslo as the crow flies. There is no railway station in town, but a short ferry ride from Moss gets you there comfortably.

Horten is no metropolis, it has around 25 000 inhabitants, including the rural areas and smaller towns in the municipality.

Horten Mikrobryggeri is a newcomer, it opened in October 2015. The story is fairly typical – some home brewing friends deciding to go professional. This is done in close cooperation with BorreBrygg, a homebrewing supplier that’s been around for some years.

Horten Mikrobryggeri is a brewpub. I met up with Elisabeth, who is the Manager of the place, who found time for a chat, despite this being her day off.

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This place has become very popular over its six months of operation. There were the usual startup challenges of having the right amount of beer at the right time, but the timing must have been just right. When I visited, they had eight of their own beers on tap at the same time, a first, they usually have one or two guest beers. They have a kitchen, although it’s not a full scale restaurant – excpect upmarket pub Food with ingredients from small  local producers.

This is no replica of a British pub, there is a modern interior playing on the maritime history of the town with a lot of wood and brass.

The beers on tap were a wheat beer, two pale ales (one of which I’d call a bitter), a pils, an IPA, an amber, a blonde and a stout. The overall quality was fine. Of course there are low treshold beers to appeal to a broad public, and there is nothing wrong with that.But there were Three beers that stood out. The Torpedo Stout, with fine notes of coffee and roasted grain. The Løs Kanon Pale Ale, with liberal amounts of Citra hops. And my favourite, the Fulle Seil Amber, with a nice malty body and sweetness properly balanced by a piney bitterness.

They have applied for a national licence, meaning that there will be a few bottled beers available in the shop they run in cooperation with BorreBrygg just around the corner. But to get the full range, you’ll have to go to the brewpub. Which is well worth the effort. If you plan to go on a Friday or Saturday evening, you should probably book a table. Best of all, go when the weather gets warmer and get a table on the pavement outside.

But, as readers of my book will know, there is another brewery in town as well. More about that next time.

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Borg Brygghus brweres

Oli Runar and Valgeir from Borg Brugghus presenting their beers

 

The Icelandic brewery Borg Brugghus is looking for export markets, and they had an event at Haandverkerstuene here in Oslo just before Easter. Hans,  the manager of the restaurant, is also Icelandic, so he had them bring along some traditional Icelandic food to go with the beer.

Borg Brygghus har been around since 2010, and have brewed around 50 beer since then, of which six or seven are regulars. They have very decent IPAs of various strenght, but I’d like to pick out some of their more excotic stuff.

Leifur is what they call a Nordic Saison at 6.8% ABV. This is brewet With local heather and thyme, which blend well in without getting in the way. Fruity, Rich aroma, a little funk that should be present in all saisons. Fine beer.

Smugan is a 10% Wheat Wine, brewed with kaffir lime leaves, Norwegian salted and dried cod and juniper berries. Despite all this, it’s a very drinkable beer, the amount of fish involved must be very moderate.

The highlight was the Surtur, a 9% smoked imperial stout. It’s not just smoked. Iceland is a country withou any forests, so wood was hard to find. You could smoke your food over peat – or you could use sheep droppings as fuel. The beer has a smoky character, all right, but the shit does not give any pronounced flavor.

To go with these beverages, we were also served Icelandic food. Lovely tender smoked lamb. Ram testicles pickled in sour milk. And their famous raw shark, buried in the sand for months to be slightly more edible. I thought someone at my table had problems with their personal hygiene. I was wrong. It was the shark. Luckily we got a shot of Icelandic aquavit, affectionally called Black Death, to go with that.

Haikjøtt

The lamb and the shark.

 

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I had planned to visit 50 Norwegian micro breweries in 2016. I havent’t told you before now, and I’ve decided to modify the aim slightly.

Because there are people brewing without having the bricks, mortar and brewing vessels. And talking to these breweries is also important. I’ll come back to Cerivisam later, today I look at Kolonihagen.

Kolonihagen is a brand that includes home delivery of organic food, a bakery, cafes/restaurants and beer. And we are talking serious food here, the three-Michelin-star Maaemo has the partly the same ownership.

They use to have a very small brewery in their restaurant at Grünerløkka in Oslo, which has later closed down. The beers, however, live on.

Brewer Arnt Ove Dalebø has moved the production to Færder Mikrobryggeri in Tønsberg, but he is still in charge of the beers. What’s new is that he has secured national distribution of the beers through the Meny supermarket chain.

 

There are so far two beers available, an IPA and a Hefeweissen, both at 4.7% ABV.

The IPA is a Cascade single hop. The aroma has apricots, blood oranges and grapefruit. The body is light. A little malt, tones of mango. The finish is dry and refreshing without going to extremes. A great session beer.

The Weissbier is also a single hop beer with Bavarian Tetnanger. It is soft and sweet, with a lot of banana. Proper soft mouth fee, a little citrus. This is not my favorite beer style, but it is true to type, and many wil welcome a good Norwegian Hefeweisse.

I only have one objection: The place of brewing should be printed clearly at the labels. There is full disclosure on the Kolonihagen web page, but the consumers are unlikely to look it up.

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Færder Mikrobryggeri building

If you write a book aimed at the Christmas gift market, there isn’t too much you can do to promote it in the new year. At least not to a general public.

On the other hand, it opens new possibilities. There might be a spinoff book this year, there might be a new edition next year.

And beiong a published writer opens doors. To do beer tastings, do other event like beer launches or talks at festivals. For money. Not big money, but at least I get my expenses paid.

So I’ll do at least four paid events in the Oslo area over the next two months. I’ll try to report back on how this works out. So far I’ve enjoyed my stay in the limelight, I thought I was more comfortable behind the keyboard.

And I try to visit even more micro breweries this year. I’ve mentioned Grünerløkka Brygghus, but I have also spent two splendid afternoons visiting Færder Mikrobryggeri  (in Tønsberg) and Dronebrygg in central Oslo.

Færder Mikrobryggeri is a family business, which starde up last summer. I talked to Tone, who is working full time in the brewery alongside her son Mathias. The have a broad range of their own beers, which have been very well received. They are located in an area where lots of people spend their summer vacations and weekends. The challenge is to get their beers on sale in some of the cafes and restaurants serving beer al fresco to locals and visitors during the summer months. Contract brewing, including the beers for the Kolonihagen restaurants, will help secure the income they need.

Tone is proud of what they have accomplished at Færder Mikrobryggeri

Dronebrygg is many things at once. Thery brew no nonsense lagers and light ales with a broad appeal, including a Mexian style lagers others might raise their eyebrows over, as well as more challenging brews. I met Daniel and Anders over a few samples of their beers.

Dronebrygg is located in the basement of Kunstnernes Hus, an art institution. Ther brewers are artists themselves, and some beers are brewed as art projects or as a part of an art project.  Kunstnernes Hus has a terrace overlooking a leafy park, close to the Royal Palace, a great place to enjoy a Kölsch or a pale ale. As I write this, the future for the cafe/restaurant there is uncertain, but I hope there will continue to be an outlet there for Dronebrygg. Remember to enquire for more quirky beers with ingredients like seaweed, mushrooms, herbs and fruit, some of them one offs. Their recently renewed web page is a good place to start if you want to seek out their beers.

Beer as art as well as no nonsense refreshments at Dronebrygg.

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When I was invited to do a few promotional events for my book in Bergen, I welcomed the opportunity. This meant some hours in a shopping mall signing books, but also taking part in a beer tasting with an additional opportunity for book sales.

Arriving at Bergen airport, I was picked up by Sammy, who kindly drove me to my first stop, the Gulating beer shop, located in a shopping mall some distance from the city center. But we made a short detour, allowing me a brief visit to 7 Fjell, one of the craft breweries being successful, also on a national scale. No price for the scenery, they are located on a no nonsense industrial estate, but the beer they brew is impeccable. They are taking over a larger slice of the building than they are using today, so there will be a tasting room and other facilities in the future.

Helge gave me the ten minute tour. 7 Fjell is doing very well, right now the fermentation tanks are the bottlenecks of the brewing.

Helge at 7 Fjell

Helge at 7 Fjell

Onwards to Gulating, where I spent three hours signing books. Not a huge success, but a trickle of customers. The shop, however, sold a respectable amount of beer  while I was there. The emergence of at first good beer shelves in Norwegian supermarkets and then specialist beer shops selling beers below the legal limit of 4.7% is way beyond what I had expected a few years ago. The Gulating shops buy their beers directly from the breweries, meaning they can offer lower prices to the customer than supermarkets. They also have a great range of beers from the smallest breweries, which are hard to find without extensive travelling.

Gulating bottle shop

Gulating Bergen

A quick check in at my hotel before arrival at UNA bar and restaurant, where I was invited to present my book at a tasting of vintage Christmas beers. This was hosted by Stefan, who has a good routine of doing events like this, I tried to add my bit to the proceedings.

UNA is the place with the most impressive tap list in Bergen, of particular interest when I visited was that they had a home brew on tap. They have their own brewing permit, but so far they just have a tiny setup in the basement. Their first beer is a Light Stout – as opposed to a Dark Stout. Highly drinkable with some coffee and cocoa notes, slightly sweet. Brewed to have a broad appeal, and there is nothing wrong with that.

Across the street to the next brewpub, Bryggeriet, a part of the huge bar/restaurant complex Zachariasbryggen.  I was visiting briefly this summer, with a serious case of bad timing, it was a week before the first beers were due to be released, and none of them were ready.  I had better luck this time, even finding brewer Gareth behind the bar and ready for a chat.

Juleøl tap

Bryggeriets Christmas beer

The original idea was to have a range of four fairly standard regular beers, this has evolved into six of their own beers on tap most of the time, and a wish to be more playful. I sampled Snøwit, a fairly strong wit, which I enjoyed, particularly since it was low on the coriander scale. Their Juleøl is a spiced porter.  My favourite was the Flagship IPA -a great allrounder that would work well both with food and as refreshment.  Grass, citrus and discreet maltiness.

My last stop was the third brewpub, Baran Café, where I had a nice chat with Ali. Well, technically it is not a brewpub, since the brewing is done elsewhere, but he brews his own beer and sells it in his café.  I had a beer, but I’m afraid there are no notes from its consumption. It is a quiet place to hang out, make sure you visit if you are in town.

These rambling notes do not do justice to the Bergen beer scene, but I hope it might inspire tickers and drinkers to make a visit. Bergen has established itself firmly on the Norwegian beer map.

Note: The trip was paid by my publisher, and I did not receive any compensation from the establishments mentioned apart from some beer samples.

Baran sign

A logo appropriate for Bergen

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