Blondette and Slice & Dice will be released at Systembolaget on Monday, April 1st.
Vi hade våra vänner från Brill & Co på besök för några veckor sedan. Som vår distributör och därmed vår största försäljningsplattform ville de göra ett djupdyk i vår exklusiva Vildserie och veta vad som gör serien så speciell.
Ever wondered what the heck we’re doing at Brekeriet?
Well, Maximilian and Mattias from Glokala Folkhögskolan in Malmö managed to capture some of it in this fine movie project of theirs.
It’s been a couple of years since we released this elegant and complex beauty the last time, but now it’s here to stay.
Blondette is a blend of organic wort fermented and aged for more than a year in both bourbon barrels and wine foeders.
Available at Systembolaget from April and onwards 🙌🏻
How about if we release a couple of beauties at Systembolaget this spring?
Which one are you looking forward to the most?
New year and new exciting things to look forward to!
The brewery is still closed for the holidays but on Monday we’re back in business as usual and January is packed with fun things;
– A new beer, Mimosa, is going into bottles and kegs. Hint: it’s a Mimosa inspired sour ale! 🥂
– A “clean” fruit beer will be transferred from barrels to a fermenter after four months of barrel aging. These non-sour barrels will then be refilled with three other beers for further aging. 🍒
– Our new gluten-free gose with cucumber, Slice & Dice, will be packaged. 🥒
– We will install a new labeler and conveyer belt as a part of our goal to be more effective. 🎰
– This years Cassis will be packaged. 🍇
We’re excited and we hope you are too!
2019, here we come!
Photo credit: The Beertrekker
Howdy folks! Long time, no see!
As you might guess there’s tons of things to do at a small craft beer brewery as Brekeriet and sometimes we forget to show you guys what we’re up to.
To give you a small insight in a somewhat ordinary day at the brewery, here are some photos of todays activities.
We just love our jobs ❤️
New day – new beer!
Zaharra is a collaborative brew made with our Basque friends Laugar and is a Vild inspired by a Flemish red.
Zaharra means “old” in Basque language and is a sweet, sour and complex brew that has been fermented and aged in bourbon barrels for 10 months.
We can’t wait to share this gem with you guys!
The third Vild is going into bottles and kegs as we speak!
Howdy is a delicate kettle sour brewed in May last year, then aged in a wine foeder and dry-hopped with Huell Melon.
Howdy is a collaboration with our great friends from Arizona Wilderness Brewing Co and will reach the market within two months.
Today marks a milestone in the history of Brekeriet!
Before the opening of Brewskival 2016, the three of us brothers sat down for a lunch meeting to discuss the future for our oak fermented wild ales. We knew we wanted to produce these beers separated from our ordinary production but under the same roof. And we knew we wanted to increase the fermentation capacity in oak tremendously.
This little project took some serious planning, sketching, digging, plumbing, piping, wiring, building, tiling, sweating, buying, and of course brewing and aging.
To differentiate these beers from our regular ones, we’re soon releasing a new series of beers called ‘Vild’.
When you buy a Vild you’re buying a beer that has been fermented and aged for at least six months in oak barrels. It all comes in olive green 37,5cL champagne bottles with a natural cork and a cap on top. The artwork and the labels are also differing a lot from our usual ones.
So now, exactly one and a half year after that lunch meeting, we’re packaging the first ‘Vild’, and the only suitable beer for this grand premiere is of course Cassis.
Cassis will be released in a limited amount at the Swedish Systembolaget later this spring.
We really hope you like it! ❤️