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.
Be informed, get involved!
Be awesome, win some freebies.
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), which is .
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.
During our brewing course you learn how to brew beer using the most simple of tools. After our course you will be able to brew a tasty brew right in your own kitchen. You will get educated about the chemistry of beer, learn how to formulate a recipe, how to calculate and measure alcohol percentage, color and bitternes, and we will promise you to have a good time.
Brewing course: 550 SEK p.p.
Tasting: 150 SEK p.p.