Nelson Sauvin at its finest - crisp and light

A perfect pilsner ✨

Rarely (never) does this brewery have unwanted yeast and bacteria but with the help of Kristian and Mikkel, we sucgeeded with a “suddenly sour” Christmas beer

Simple coffee stout, clearing out the inventory of assorted bits and bobs

Souped up van IPA 🚍

The kind of beer that should be served on cask in a grimey Pub somewhere

A little zesty - a little bready

Hazy pale ale made with Maris otter, flaked oats and wheat - hoppe with Idaho 7 and Krush plus a touch of honey from Dak’s farm 🍯

Heavy, slightly boozy and packed with roasted chocolate and coffee notes from the malt - first try using ProvOak pellets for the barrel character 🌳

Lactose pumped stoit ready for Christmas

An attempt at a traditional krirk lambic with tons of macerated cherried - generously supplied by Ørnen 🦅

As many says, the only beer which only changes temperature while passing through you

Dediced to Kristians van 🚍

Crushable new hop juice 🧃

A comforting mellow rye stout, pitch black as the night

Split batch of session IPA - one dry-hopped with Vista, the other with Citra ✌🏼

Kronenbourg 1664 Blanc clone

A herbal, fragrant herbal gin mostly made from foraged herbs and spices

A take on James Hoffmann’s coffee amaro recipe

Red wine (supplied by Søren) based brandy aged in American oak

Simple, fragrant and non-invasive herbal gin made from a few foraged herbs and lots of fresh lemongrass

Another batch! A 5th or maybe 6th iteration of the yearly limoncello tradition - this year from surplus or 2nd grade lemons! Zested and squeezed with the help of Emma and Olivia

Like limoncello - but made from orange 🧡 Tastes like grown-up Orangina

As always, when life gives you a ton of lemons - make limoncello - and then use the juice for lemonade as a bonus

40, 40, and 20 % oranges, lemons and limes squeezed into a lovely lemonade

Lutra fermented alcoholic water with some pineapple for flavor - insanely crushable and refreshing 🤟🏼

Hard seltzer made from fermenting dextrose with Omega Yeast’s Lutra - flavoured with lime zest, elderflower syrup, fresh ginger and then dry-hopped with Pink Boots Blend 🥳

Marzipan and orange mead fermented together with rooibos

Late summer honey mead fermented with whole pineapple chunks

A set of 3 batches of the same honey-base fermented with 3 different yeast strains. Made with a champagne, red-, and white wine respectively. See if you can guess which is which 🤓

Carrot, beets and parsnips fermented into a earthy and slightly vegetal wine as in old times - for sure an aquired taste

A classic English country side wine, made by fermenting parsnips

A semi-annual raspberry cider made from excessive amounts of freshly foraged raspberries - fermented with white wine yeast for a dry and crisp finish 🤟🏼