Jan 2: 2019, here we come!

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

Jun 12: Long time, no see!

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 ❤️

Mar 23: Zaharra

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!

Mar 22: Howdy!

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.

Cheers!

Mar 1: Cassis Vild

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! ❤️

 

Jan 26: Vild Collab

The last illustration in our Vild series is finally done!

This label will make all of the Vild collab bottles look pretty. First out, the Arizona Wilderness Brewing Co collab we made last May, with a release in a couple of months. Wait for it!

Dec 9: Almost 100 of them!

Now we own almost one hundred oak barrels in the brewery!

Here’s some of the 58 recently bought bourbon barrels getting swelled in order to be filled with fresh wort during four intense days this coming week.

Half of the barrels will be filled with a blond and crisp wort and the other half with an amber and more complex wort.

The wort will ferment over 9-12 months before being released as new beers in the Brekeriet Vild series in late 2018.
Isn’t that exciting?!

Kinda hard to imagine this four years ago when we bought the first four barrels 

Brekeriet Vild

In the beginning of next year we will release a spanking new series of Brekeriet beers, Vild. A Vild is a beer fermented and aged in oak barrels for at least six months.

Right now we’re planning and trying different blends for the first beers to be released, and it tastes pretty damn promising.

We’re excited and we think you should be too!

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