A Saison infused with handpicked elderflower
Lots of work to brew, but so rewarding. Brewed just once a year.
- Read more -
This IPA packs more black malt then an average stout, so expect a serious body.
Simcoe and Eldorado were used as hops
A milk stout with pure Italian cocao in the boil
and cacao nibs during fermentation
Second in our 'Brewing with friends'.
Whiskey barrel aged brown ale meets barrel aged Brett stout
- Read more -
First in our 'brewing with friends'.
Bottled as 'Jonas, dessert stout', we skipped he salt.
- Read more -
Barrel aged on oak with Swedish sour cherries, fermented with a Brettanomyces Bruxellensis
Some may know our first try as 'Cherries the moment'.
Wild & Stout
After 'Jonas' we filled this barrel for our second wild stout, this time with a Brettanomyces Lambicus.
Barrel aged red ale. Primary fermentation with our Abbey ale yeast, secondary fermentation with a Brettanomyces Bruxellensis Bottled as one of 3 barrels in our 'Blend #1'
Historically (more) Correct India Pale Aged Ale. Barrel aged IPA.
- Read more -
Bryggkurs / Brewing course / Brouw cursus
Interested in brewing a tasty beer using the most simple of tools? After our course you will be able to brew a tasty brew right in your own kitchen with materials you probably already have laying around.
- about the different beer-styles and how to brew them.
- how to formulate a recipe.
- how to calculate and measure alcohol percentage, color and bitterness.
- about the chemistry of beer, from grain to beer.
The course is a full day event and includes a Dutch lunch, coffee, fika and each participant will end up with a few liters of beer.
Maximum 10 participants, 750 SEK/pp.
Interested? Send us a message!
Brewing course 2.0
We also arrange brewing courses 2.0 intended for those who have brewed before and would like to improve.
The focus will be on measuring and controlling the whole brewing process: how to calculate and make the perfect yeast starter, water treatment, regulating ph and climate control.
For those who are interested in 'Wild ale', we have a course focused on Brettanomyces and bacteria. We will make a turbid mash.
Be informed, get involved! Be awesome, win some freebies.
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.
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)
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.