BEHIND THE SCENES & OUR MINDS

As much as we love listening, we are also inspired to share and have a lot to say.

BROKEN FOOD SYSTEM

Our food system (all people, animal and infrastacture that feeds humanity) is struggeling and its about the time to be open and transparent about it. As craft beverage producer, we believe that sharing our struggles and learnings are the first steps towards a truly transparent, fair and great tasting future.
We do not hold all the answers ourselves, instead we are curious to listen, learn, adopt and innovate the best practises as we grow and strive to inspire and become the most responsible craft brewery.

LETS GET VURNABLE

There is no such thing as organic waste in breweries. Spent yeast, grain, and hops have been labeled as by-products, waste, etc., and downcycled (biogas, animal feed, and similar) most of the time. We still do it too. Nevertheless, we are working hard with our partners and network to change it. Our belief is that all food and nutrients must be kept at the highest value and for human consumption as long as possible.

Plastic. Craft breweries have a huge issue with using one-time plastic kegs. Currently, due to supply infrastructure inefficiencies and because of the nature of the business models, it is very challenging to use reusable kegs. The only positive taking is that plastic kegs suppose to be recycled into new plastic products. We use one-time kegs. Have no clue yet how to get to the next level.


Cans and Bottles. Data exists to support both sides of views, what we find out is that reusable bottles with a well-designed collection, return, and reuse system, are a way better way to go for beverage producers. For us to be able to tap into the reusable glass bottle system it would require having our own bottle collection, washing, and reuse infrastructure which is not achievable right now. Can win over recyclable bottles because it is lighter and generally in Denmark can and aluminum recycling is at a very high level. We choose cans for now and keep thinking about how can we have reusable packaging in the future instead of recyclable ones.

Energy. Very few of us (yes looking at you Svaneke) have the option to generate our own energy. Usually, we are bound to whatever the energy mix is in our countries. As craft producer, the only thing we can do is minimize our energy use by being more efficient and innovating our process and recipes that require less energy input. Think of no-boil craft beer. At the moment we are an electricity-generating steam-powered brewery.

Unleash diversity. We cannot talk about sustainability, communities, raw ingredient, and beer diversity without including people from different walks of life. At the moment the beer industry is very monolithic. On our side, we are deep in a listening and learning mode on how and what role diversity has, and how we can have not only the green transition but a transition into more diverse workplaces and society at large. If you know something, share something.

To be continued...

CLOSE THE DAMN LOOPS - CIRCULARITY

We require up to 30-80% fewer ingredients.

We developed tech to substitute malt with upcycled unsold bread. Starch is starch baby.
Bread is one of the most wasted food items in the world. We have estimated that if you were able to collect and upcycle all wasted baked goods in DK, you could fulfill all national beer demand. Unsold, misshaped, forgotten, unbaked, overproduced, unloved, discarded bread merges perfectly into using it for craft beer. The origin of bread and beer is not very well known and disputed, yet it all starts with a humble grain. This humble grain has lifted and brought down civilizations and societies, and it deserves 2nd chance and life on our tables.
We use high efficiency brewery setup together with a mash filter that allows higher extraction rates, thus requiring up to 30% less malt to brew the same amount of beer.


We produce less waste

We take it personally when we waste food and we see it being wasted. Call us tree huggers and more, but we believe that singular companies and individuals cannot have full ownership of our planet's resources, ingredients, and pretty much everything belongs to each of us and we need to take responsibility and ownership together.

Less water waste.

The mash filter allows us to waste less water during the brewing process. Our spent grain comes out much dryer, shelf-stable and more suitable for reuse.


Less CO2 waste.

We use much less artificial CO,2 since we capture CO2 from fermentation and use it in our brewery. Who needs to buy CO2 when it's already produced during fermentation?


Less time wasted. Experimenting and playing around with different microbiology we learned that some yeasts require less maintenance while fermenting superior beer. Hail the KVEIK, our to-go yeast family, loves high temps, ferments clean and quickly (3 days and we're done), and leaves behind a lot of mouthwatering taste and aroma. Requires minimal cooling and management.
The mash filter can press out wort (aka beer juice, grain juice) within 20mins, so we can potentially brew up to 10 times a day. In old days there were many concerns around mash filters, and many of them have been debunked and sorted out. Everyone should have one!


Energy waste. Brewing beer is resource intensive and energy activity, with so many moving parts and energy spedintures it is our ambition to capture and reuse energy everywhere we can. We have designed and installed steam recovery steam, so now when boiling nothing is lost, all energy is channeled back to heat the next batch, etc. We have steam and heat traps everywhere in the system to make sure a minimal amount is lost. Interestingly enough, if we do not brew right after energy capture we actually lose the energy, thus maintaining continuous production is the key to high efficiency and low impact.


Less waste of by-products. Brewing produces lots of waste. 1L of beer amounts to 3-10L of water wasted, tonnes of spent grain, spent yeast and spent hops generated on the way. Most of the time these fractions have been seen as basic waste. Maybe perhaps we can burn it, give it to the animals, produce biogas, etc, in any case only downcycling has been an option. Well, it does not have to be that way anymore. Most of this "waste" is not a waste and just another product that the brewery produces. We flipped the idea of a traditional craft brewery, which produces only beer onto its head, and we believe and work towards seeing how a brewery can be more than that. We love and go crazy with producing beer, yet we learned to appreciate what by-products we have and how we can keep it at the level of human consumption. Spent grain for artisanal mushroom production, reused and upcycled spent yeast, reused spent hops. The world is your spent oyster.


Local ingredients.We take it very seriously. Globalization connected us beyond anyone's beliefs, made new partnerships and friendships, and gave us marvels to appreciate all across - on individual and societal levels. As for our beer, and food in general, it kind of starting to look counterproductive. Western world (not the one from the TV Show), but the one we are located in, looks a bit challenging. Denmark is no exception to other EU countries, where we consume more than we produce and grow in our lands. We would need 2x/3x more land to feed the Danish population in the way we do it now. It means that we depend on other countries' supply and with constant political and climate uncertainties it can easily be seen as a food and national security issue. With perpetual dependence on distant regions' production capacity, there is little or no incentive to make right at home. Supporting local producers, capacity building for innovation, and biodiversity it only a few important matters that we support when choosing ingredients as close as possible. Our upcycled ingredients come from local partners, and for the other ingredients, we start with sourcing in Denmark, if cannot locate we spread our search into Scandinavia, yet never go beyond the EU. We love hoppy, hazy, and tropical IPA, though it makes very little sense in getting it from USA/New Zealand, while we have producers close by that can match flavor and aroma expectations if we only give them a chance. Go eat local hops. If you see us using something exotic and not native to our region be sure either it's being grown here already or we get it as surplus for upcycling. Finally, you can ship stuff around the globe, but the food is not stuff, so do not ship it.

CaaS (Circularity as a Service)
Imagine a place that bakes its own bread and also sells beer. Well, that's exactly where we come in. No matter how well-oiled such places are, surplus bread is a given constant. So instead of being wasted, we provide Circularity as a Service- where we collect surplus bread, upcycle it into craft beer and deliver beer back for serving. Often, we see sustainability, and circularity used for marketing and promotion purposes, and from time to time it is great, however, real circularity is all about continued action - that's the solution to most of the waste issues. Finding what works and integrating it into our daily operations. Stick to it.

Innovation
95% of the time we keep our focus on essentials - flavor and responsibility, yet our minds are fermenting ideas of the future all the time and we see a very exciting world of food and beverages ahead of us. Gastronomy is a powerful and delicious tool to make life exciting, joyful, and worthwhile. We are most curious about the novel, clean, and natural ingredient R&D, so do not be surprised if you see us working with designers, artists, futurists, scientists, and anyone in between, most likely we are exploring realms of possibilities.

Always in flux and be continued...

  • Fermenters

    Our beverage fermenter size varies from 30L up to 5000L and in total, when running full speed we are able to produce up to 1ML/year. Great for trial batches and scaling up beverage production. All fermenters pressurized up to 3bar.

  • Mash Filter - Dragon

    One of our center pieces in the brewery. Enables us high efficiency extraction and speed, use of high degrees of surplus bread, and any other source of starch, pulp, coffee etc.

  • Cans & Kegs

    Packaging line is equiped with canning line, labeling line and kegging line.

  • Yeast Propagator

    250L with vertical agitator and temperature control to grow in house yeast for fermentation.

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