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Archive for the ‘Brewpubs’ Category

A convicted cocaine smuggler who runs London Fields Brewery has been arrested on suspicion of tax evasion after a dawn raid at his home. Jules de Vere Whiteway-Wilkinson was detained after officers from HM Revenue and Customs arrived at his house in Stoke Newington to question him about allegations that he has been failing to pay VAT at the London Fields Brewery. This is according to the Propel Newsletter. Whiteway-Wilkinson has run the brewery since his release from a 12-year prison sentence imposed in 2004 for his role as the leader of a cocaine-smuggling gang that supplied drugs to celebrities and music industry figures.

I have to admit that when I was in London a year ago, the tap room at London Fields was one of the highlights of the weekend. Oh, well.

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I have looked into the crystal ball. I see 50 new Norwegian breweries in 2015.

There are around 120 active breweries in Norway today, I guess about 20 of them established during 2014. But things are not slowing down. My guess there will be 50 new breweries with a public licence to sell their beers in 2015.

 

I have gone through public records, newspaper clipping, Facebook pages etc. Here are 38 new breweries who are likely to start brewing in 2015, listed by county. As usual, they are scattered around the country, most of them starting up as very small scale brewpub ventures. I welcome all corrections to the list, and hope there is a fair number of omissions, too..

 

Some of these have a local licence to sell beer in-house only, others have a national permit and may sell their beers through shops, bars and restaurants. Note that there are a few destilleries starting up, too, they are not included, neither are cider makers. Nedre Foss Gård in Oslo will , as far as I know, have both a brewery and a distillery.

 

Daglighallen Mikrobryggeri in Trondheim. Already open!

Akershus

Ale by Alex, Fet

Wettre Bryggeri, Asker

 

Buskerud

Aja Bryggeri, Tranby

Eiker Ølfabrikk, Mjøndalen

Skjenkestua pub Drammen

Svensefjøset, Lier

Nøsterud Gård, Svelvik

Låven Mikrobryggeri, Sylling

 

Hedmark

Kolonihagen, Hamar

Ølkjillarn, Folldal

 

Hordaland

Inside Voss Rock Cafe, Voss

Bergen Mikrobryggeri/Fribryggerlogen

Nøsteboden, Bergen

Modalen Ølbryggjarlag anno 2014, Modalen

 

Møre og Romsdal

Korn Bryggeri, Eresfjord, Nesset kommune

Bjørkavåg Brygg, Fiskarstrand,

Smøla Mikrobryggeri, Smøla

 

Nordland

Mormors Hus, Bøstad, Vestvågøy

 

Nord-Trøndelag

Eldhuset, Haugum Gård, Overhalla

Berg Gård, Inderøy kommune

Winkelmann Bryggeri, Hegra

 

Oppland

Villtotningen, Kolbu

Sve Gard, Vågå kommune 

Oslo

Nedre Foss gård, . ”Bellonahuset”

St. Hallvard

 

Sogn og Fjordane

Tya Bryggeri, Øvre Årdal

 

Sør-Trøndelag

Moe Nedre, Leinstrand, Trondheim

Kystbryggeriet Frøya, Dyrvik

 

Troms

Senja Handbryggeri

Stangnes bryggeri Tranøy

 

Vest-Agder

Hunsfos Bryggeri, Vennesla kommune

Farsund Brewing Company, Farsund

Bryggerhuset (Bekkereinan), Kvinesdal

 

Østfold

MikroMeyer, Spydeberg

Mølla Brygghus, Fredrikstad

Taraldrud gård, Marker kommune

 

Svalbard

Svalbard Bryggeri, Longyearbyen

Trappers Brewhouse, Longyearbyen

 

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(English text at the end)

20 minutter med buss på gode veier bringer deg til Follebu i Gausdal kommune, et sted jeg må innrømme jeg ikke hadde noe forhold til fra før. Jeg prøver imidlertid å følge med på alle etableringer av mikrobryggerier i Norge, så jeg visste det var aktivitet på stedet. Saloon 7null4 er navnet, og da jeg tok kontakt på e-post ble jeg ønsket velkommen. Jeg fikk til og med tilbud om å bli hentet på bussholdeplassen, noe som kom godt med på en sur oktoberettermiddag.

Jeg blir tatt imot av Amund Heggen og Vidar Kalløkken, som entusiastisk forteller om puben og bryggeriet.

Amund har kontroll i baren

Dette er en hobbyaktivitet for de tre involverte, men det betyr ikke at det ikke er lagt ned mange arbeidstimer i prosjektet. Bryggeri og pub er innredet i et uthus, der både låve og fjøs er tatt i bruk. Man kan bare gjette hvor mange timer som er brukt til nedvasking, snekring, isolering, maling og innredning. Her er det plass til opp til 400 gjester, og det er travelt fra nå og frem til nyttår med julebord og andre arrangementer. Det serveres Ringnes pils også, på en typisk kveld går det 250 liter eget øl og litt mer Ringnes.

Det er av og til åpne pubkvelder, men det lokale markedet er begrenset, så det aller meste av omsetningen er lukkede selskaper.

Fra melk til øl – Vidar har hovedansvar for bryggingen

Bryggeri og lagringstanker er også preget av ombruk, men det er bestilt nytt utstyr fra Kina som vil gi bedre kapasitet.

Vidar er den som driver mest med brygging, og han kan tilby smaksprøver på et stort spekter av øl. Her er det lyse lagerøl, men også pale ale, IPA, en red ale og en brown ale. Dette er ikke ekstremøl, men varianter som skal treffe et bredt publikum – og det har de lyktes med. Det er spesielt imponerende at nivået er så godt når Vidar forteller at ingen av dem har drevet med hjemmebrygging før de satte i gang!

Ølene ble tatt godt imot på en ølfestival på Tretten i sommer, et av dem ble faktisk kåret til publikumsfavoritt.

Så langt er ølene bare å få kjøpt på deres egen pub. Men det ligger en søknad om løyve hos Helsedirektoratet, og da satser man på å levere på flaske til utesteder på Lillehammer. Et sted å spørre er Nikkers.

En spesialitet de serverer i tillegg til ølet er meskebrød – et velsmakende flatbrød bakt med mesk fra bryggingen. En idé for andre bryggerier?

Det begynner å bli en del bryggerier i dette området nå, man kunne kanskje vurdere litt organisert ølturisme?

Mye arbeid når fjøs skal bli til pub

20 minutes by bus from Lillehammer brings you to the small community Follebu and Saloon 7null4. Three enthusiasts have started a brewpub in an old barn. It is a small scale operation, they have all kept their day jobs, but with new equipment coming in, they hope to expand a bit. There is a licence pending to sell beer to others, and they have a few places in Lillehammer ready to sell their beers.

They brew a wide range of beers, lager, pale ale, IPA, porter etc. This is not the place to come for extreme beers, but what you get is fresh, tasty and with more flavour than the industrial brewers usually offer.

They brew 250 liter batches, mostly with an ABV of about 4.5%. Well worth a visit, but get in touch with them first, as they do not have regular opening hours.

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A small piece of Paradise in Hell, according to the cash register.

I spent the best years of my life in this house. Well, that is exaggerating, But this was back when the world was young, when politics were important and you could mobilize thousands of students for a political agenda.

30 years on, Studentersamfundet i Trondhjem – the Student Society in Trondheim – is still thriving. It was always a place for a lot of cultural activities and parties, and it still is. Way back then, the drinks were limited to the local Dahls Pils and a cheap house wine, but they have moved with the times.

I have mentioned my visits to the on site brewery. They have expanded, and there are now four house beers on tap in their dedicated beer pub, Daglighallen. And this is the most dedicated beer pub I have ever seen. They serve beer and soft drinks. Period. Now wine, no alcopops of fake ciders. Not even a bag of peanuts.

Me like.

Sitting in the bar for a few hours on a Saturday night tells me that very few ask for the generic pils – the Dahls. (Often ordered in Norway by raising the number of fingers you need to order the number of half liter glasses you want.) They sell a lot of pale lagers, sure, but there is also a good trade in foreign and imported craft beer. And many customers have heard about the in-house brewery and ask for their beers.

I’d say this is among the top ten beer bars in Norway. And you won’t find their well made beers anywhere else. Check out their opening times before you go.

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Note: English text at the end!

En times kjøring fra Værnes gjennom Hegra og Meråker bringer deg til Teveltunet, et steinkast fra svenskegrensen. Her har det vært drevet hotell i lange tider, men nytt av året er at man også kan tilby eget øl til gjestene – både de som overnatter på hotellet og de som har sin vei forbi.

Jeg blir tatt imot av Ole Fredrik Haarsaker, som i tillegg til amnge andre funksjoner på det familiedrevne hotellet også brygger øl.

Han har ikke noen bryggerifaglig bakgrunn, og har faktisk heller ikke drevet som hjemmebrygger. Det har ikke vært noen hindring. Han berømmer andre trønderske bryggere for raushet og gode råd, spesielt Klostergården og Austmann.

Ole Fredrik brygger flere øltyper i butikkstyrke, det vil si at de kan kjøpes med fra gårdsbutikken, der det også er saft og syltetøy, flatbrød, lokalt kunsthåndverk og ost å få kjøpt. Det er også en kafédel med skjenkebevilling, slik at man kan nyte en øl eller en kaffe innendørs eller utendørs.

Teveltunet ligger ikke langt fra Storlien og de flotte fjellområdene der. Planen er å bygge et skitrekk i den retningen for å få flere skiturister. Og da passer det selvfølgelig å ha hjemmebrygget øl til After ski.

Jeg får smake på de ølene som er tilgjengelige, og her er det et fint spenn. På fat i lavvoen inne på området er det en Kölsch, og det kan hende det blir standardbrygget i stedet for å satse på en egen pils. Det er jo ikke så store avstand smaksmessig mellom disse øltypene, og da kan det være morsomt å servere noe annet. Kanskje blir det også servering i små glass slik de gjør det i Köln. Ølet er gyllent, fruktig, men med fin tørr ettersmak. Forfriskende, men med fin karakter.

Jeg får også prøve en Tripel, som er brygget med Meråkerhonning og tørket einebær. Disse ingrediensene gir ølet en fin aroma, og gjæren har nok spist det meste av honningen, slik at det ikke blir for søtt.

En brown ale har rik maltsødme og et hint av sjokolade.

Det mest spennende ølet er porteren. Den er brygget med malt fra Hegra, og har en flott, kraftig røykaroma. Smaken har også røykpreg, men ikke like kraftig, den blir balansert med en god porsjon maltsødme.

Dette er en glimrende start. Teveltunet er en merkevare i Trøndelag, og det er nok helt riktig å bruke det som navn på bryggeriet og ølene. Samtidig er lokale ingredienser med på å gi et særpreg, som jeg håper det er det som skal til for at dette prosjektet skal gå bra. Foreløpig er ølet i salg på Teveltunet, se nettsidene for åpningstider, men det er også håp om at de blir å finne i flere butikker etter hvert.

The Trøndelag region in the middle of Norway has it all – coastal archipelagos, rivers and fjords, broad agricultural plains, forests and mountains.

The mountains are most majestic close to the border with Sweden, and the road from Trondheim Airport towards Sweden is fairly busy, especially during the winter.

Just a few kilometers before the border, we are close to the tree line, and the landscape opens up. This is where you find Teveltunet, a conference center, hotel, outdoors adventure center – and brewery.

The brewery and shop/café is yet to open for the day, but brewer Ole Fredrik Haarsaker greets me and invites me in. The summer is a quiet period here, but the autumn conference season has started up, and he is keen to offer his guests local food – and local beer.

He has started on a very small scale, brewing for the guests of the hotel and visitors to the shop. And hopes to expand gradually.

A sensible range of four beers are available.

A brown ale, a porter and a tripel in bottles, and a nice Kölsch on tap.The tripel is too strong for take out sales, so you’ll have to enjoy that on the spot. Two of the beers are particularly interesting – the tripel is brewed with local honey and dried juniper berries, wich add a very pleasant aroma. The porter has some smoked malt from a farm in the area, giving some Stjørdalsøl edge to the beer. The smoke comes through quite strong in the aroma, but is more subtle as you sip.

The shop also has cheese from the area, freshly ground coffee, lemonades and juices. They plan to sell home made sausages, too. There are local handicrafts, too, and they have a licence to sell beer for drinking in front of the shop.

Add amazing scenery, mountains for hiking or skiing, and peace and quiet.

There are bus connections from Trondheim, and you can also take the Trondheim-Ôstersund train and be picked up at the station.

You want to pop over the border for some Swedish craft beer? While the small town Storlien is very close, you have to go to Åre to find any decent beer, 60 kilometers away.

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Ego Brygghus

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.

Tellef from Christianssand guest brews at Nøisom

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.

Gjerberg gård

 

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Freddy Delvaux

Professor Delvaux guides in the old brewery

Zigzagging our way through the Flemish countryside, a lunchtime stop was at the Brouwerij de Kroon, where we were welcomed by Freddy Delvaux, head of the family that owns and runs the brewery.

But this is more than a brewery. A bar/restaurant, a museum and a laboratory. They call it a multifunctional centre of brewing and taste, no less.

 Let’s start with the lab part, which is where Freddy has his background. He was appointed head of the laboratory at the Artois brewery in 1973, and continued in this position for many years as the brewery merged many times over.  He also established a lab at Leuven University, which he ran for decades.

When the university told him he was approaching retirement age, he decided to set up on his own together with his sons, and they have established a lab doing services for 25 Belgian breweries. They also have a yeast bank, and they develop new beers for a number of breweries.

The facilities they use today was opened only last year, but in the same building as the historical de Kroon brewery, which closed down in the nineteen eighties  but is remarkably well-preserved – showing brewing methods going back many decades. The equipment and the recipe books show that the beers used to be brewed with mixed fermentation, among the beers they made was the lost style of Leuven beers. A modern beer inspired by this is brewed today, the Super Kroon.  The highest volume was lambic-like table beers with alcohol content between one and three per cent.

The modern brewery is next door to the old one, and this is where they make their own beers as well as developing and testing new ones for other breweries.

The brewery tap also reflects the activities in the lab. There is one beer here from each of the 25 breweries that de Kroon does the lab work for, in addition to the three house beers.

There is an enclosed courtyard in the center of it all, a sun trap even on a slightly chilly spring day. I did not really study the menu, but they have some really nice salads if you want to tend to your lunchtime hunger.

 

Of their beers, the mentioned Super Kroon was the most interesting. The tap line goes directly from the unfiltered tank in the brewhouse, the beer is a hazy amber. It is bittersweet and fruity, with an elegant lemon-like sourness.

De Kroon is reachable by bus from Leuven station, it takes about 25 minutes. You could do worse on a sunny day.

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