What's in a name?

n the midst of the IPA hype in 2016, we had a discussion with our friends from the Gnesta Hembryggeri about the historical IPA; the October Ale that was brewed by George Hodgson at the British Bow Brewery in the 17th Century, and was shipped to India by the British East India Company for the very first time. Clearly it must have been a totally different beer than the modern IPA’s. Here are some of our thoughts:

  • There were no wonderful American hops involved, but less spectacular British hops, most likely an East Kent Goldings.
  • It was aged. In the 17th century, ale shipped to India was a stock-ale, meaning it was aged already for a year before shipping. Although Hodgson's October ale was an exception (he sold it fresh), in the hull of a warm ship it matured much faster as it would in cold London.
  • Very likely this IPA tasted sour. One of the few descriptions of this historical IPA was: “Peculiarly pungent, and yet, invigoratingly fresh”. This, together with the discovery of the "British fungus", made us believe that after sloshing around for 6 months in the hull of a warm ship, this October ale had become a serious ‘wild ale’.
In 2016 we recreated this Hodgson October ale for the first time.

The result was a wonderful small 100 liter batch of wild ale, which had gotten the working title: H(m)CIPAA 1/12/06
We won't say this is how the real IPA would have tasted, but we were so excited with the result, that at the beginning of 2018, we decided to brew a bigger batch, filling up 4 of our small barrels this time. Now, having aged for 7 months, we are getting close to bottling, and we decided to go for a 75cc. bottle, to keep it historically 'more' correct. Which means there will only be about 500 bottles, make sure you don't miss it!
As soon as this wonderful beer hits the shelf, we will let you know.

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Swedish most sustainable beer, with the worlds worst label

Making beer from day-old bread. Finally we could get our hands on all ecological ingredients to brew Swedish most sustainable beer again: organic rye-malt, organic pale ale, organic Munich, and of course ecological rye-bread from Järna Bageri.
Yes we know, the label of 'Toast to you A.k.a Rye-cycled' is terrible, but sometimes it is just about the beer. Toast to you' is our personal project of making the most ecological beer possible. And the way we do it, nobody in Sweden is doing it. 25% of the mash consists of day-old ecological rye-bread from Järna Bageri and every time we brew this beer we try to scale this up.

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Your own wooden six-pack

If you have seen us on festivals you probably have noticed our beautiful wooden-six pack standing on the piano-bar or maybe you have seen it atop our new shiny half round bar. We have received many comments about this piece of art and we have people asking if they could buy it. Until now we always had to say 'no' to that.

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Don't fläder yourself!

(You don't have to, you ARE awesome)

This year we were able to pick about 30 kilos of fläder not only at Mälby Säteri, but thanks to my neighbor who has been making fläder-saft for over 20 years and who showed me all her secret spots, we have been picking fläder in and around Gnesta, in the wild and in people's gardens, and the last few kilo's we picked at Lasätter Gård!

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Brettanomyces Bruxellensis

Brettanomyces bruxellensis is a yeast associated with and named after, the Senne valley near Brussels, Belgium and is commonly found in Lambic.
It is, what many call, a 'wild' yeast, which means you can find it anywhere in nature.
Brett. Brux. can produce an acid by metabolizing oxygen and ethanol, but is should be said that Brett. Brux is not what makes a sour-beer real sour, bacteria as lactobaccillus and Pediococcus is mostly responsible for producing acids that makes a real sour beer.
A Brettanomyces can chew on larger sugarchains and therefor we use it as a secondary fermenter.
The flavor a Brettanomyces leaves in the beer is mostly described as 'Funky'.