Our latest beers

01 Oct
5,3 ABV
Chili beer

Just Chilin'


Saison yeast, Barbe Rouge hops and lots of chili peppers
The only beer that pairs well with a glass of milk.

01 Aug
3,5 ABV
Fläder-öl

Don't Fläder Yourself


A Saison infused with handpicked elderflower
Lots of work to brew, but so rewarding. Brewed just once a year.
- Read more -

01 Jul
5,3 ABV
Black IPA

Black Like My soul IPA


This IPA packs more black malt then an average stout, so expect a serious body.
Simcoe and Eldorado were used as hops

See RampantLionReviews
01 Jul
4,8 ABV
Summer Ale

Flip Flop Möte


A fruity Belgian Blonde
Our Summer Ale for 2020

01 Jun
6,3% ABV
Sour

Varför så sur, Herr Mango?


Brewed by Theresa during the international collaboration brew day for women brewers.
With raspberry, mango and rose-pepper. On a sour-scale of 1 to 10 this one scores 11.

04 May
7,0% ABV
Milk Stout

Shock-a-lot


A milk stout with pure Italian cocao in the boil
and cacao nibs during fermentation

See RampantLionReviews
02 mrt
8,5% ABV
Tripel

Blue Sonja


A fruity tripel brewed with Kohatu hops
Added Andaliman pepper and Orange peel in the boil.


The long list

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Who We Are?

Loving it Belgian



I'm Wilbert Duijvesteijn and I'm 'the Brewing Dutchman'.
A few years ago I moved here from Rotterdam together with my wife Theresa McGovern. It did not take long until we turned our passion (beer) into a Brewery. I heard people say 'The best thing about The Netherlands is; it has Belgium next door'. Well, I don't know about that, but they sure have a long tradition brewing wonderful creative beers, and I don't mind saying they inspired us to brew our Barrel aged wild ale, and being more creative with unusual ingredients like liquorice, red beets, hibiscus, elderflower or leftover bread. We want to surprise your taste buds with brand new beer styles that can hardly be said to fall into any particular category. We work, to a large extent, together with local produce and believe in creative brewing where we find boundaries without losing the balance.

Barrel aging



We started with a 'sandbox' of 4 barrels in which we did a secondary fermentation with a brettanomyces bruxellensis. The wood allowes the slow aging of beer. New fresh oak gives the beer all kinds of new exiting flavors and aromas, off which vanilla (phenolic aldehydes) is the most known, and used wine barrels add a whole other layer. But for the secondary fermentation with a Brett, the breathing is the main reason we let the beer age in barrels. If you are unfamiliar with Brettanomyces: yeast converts sugars into alcohol and carbon dioxide, but it also creates esters in a proces between ethanol, the primary alcohol in beer, fatty acids and acetyl coenzyme. The common ale yeast 'Saccharomyces cerevisiae' creates esters which are responable for the fruity aromas, like banana (Ethyl butyrate) or clove (4-vinyl guaiacol) in wheatbeers, but there are many other fruity flavors like apple, pear, strawberry, orange, etc. Brettanomyces does a few things differently than a 'common' ale yeast. Not only can a Brett convert much longer sugar-chains as a Saccharomyces, it also creates more 'funky and tart' esters and phenols. Flavors which are describt as barnyard, horse blanket, wet dog, but also smokey, fruity like pineapple and peach, peppery, dirt, earth and spicy. The most famous beer which is fermented with a Brett (as well as bacteria) is probably Lambic (Gueuze, Kriek)

Where we are?



You can find us in the center of Gnesta, in beautiful Södermanland.
If you are planning to visit scenic Södermanland? We can recommand Mälby Säteri B&B for your stay. The B&B is located just minutes from our brewery, so you are most welcome for a tour, tasting or brewing course and as a guest you will receive a discount. We can also host and organize small events inside, or bigger events outside this beautifull mansion.

Contact Us

Ågatan 1
64630 Gnesta
Sweden
info@denbryggandehollandaren.se
07 28537797