Pilsners, Black Berliner Weisses, Sours and a whole lot of yellow.

In this week’s Brewery Update we release Strapontin, we talk about our new Pilsner as well as our new sour beers and our Brewery Tap Room gets a facelift.

Does anyone want a Pilsner?

Cause James just brewed our second one.

This past week we decided to brew another Pilsner. It will be our second one after Pilsner One-O-One which was our hundred and first beer in our beer library. We brewed it quite a few times, but stopped at the end of 2017. A month or so ago we appointed a new brewer, James Boatright, who can teach us a thing or two about Lagers and Pilsners, so he got the job. At the moment the our new, secret name, Pilsner is in a fermentation tank happily bubbling away.

If you don’t know, then Pilsner (also pilsener or simply pils) is a type of pale lager. It takes its name from the Bohemian city of Pilsen, where it was first produced in 1842. The world’s first blond lager, the original Pilsner Urquell, is still produced there today.

The introduction to Germany of modern refrigeration by Carl von Linde in the late 19th century eliminated the need for caves for beer storage, enabling the brewing of cool fermenting beer in many new locations. Until recently the Pilsner Urquell brewery fermented its beer using open barrels in the cellars beneath their brewery. This changed in 1993 with the use of large cylindrical tanks. Small samples are still brewed in a traditional way for taste comparisons.

A modern pale lager termed a pilsner may have a very light, clear colour from pale to golden yellow, with varying levels of hop aroma and flavour. The alcohol strength of beers termed pilsner vary but are typically around 4.5%–5% (by volume).

Ours will be around around 4,6% and unfiltered, available in both cans and on tap. More about that later, but be sure you will be able to taste it at our Brewery Tap Room first.

Strapontin.

Our Black Berliner Weisse is out now.

At this last weekend’s Brewery Tap Room we released the first cans of Strapontin. The Black Berliner Weisse collaboration we did together at our Kungssten brewery with our French sounding Belgian friends from L’Ermitage.

We’ve done a few Berliner Weisses over the last five years, and this is our first black one. For flavour we added Raspberries and Coffee, and the comments at the Tap Room was ”Refreshing” and ”Surprising”. Sure it’s definitely not everyone’s cup of tea, but worth a try, you might just like it.

We just started shipping it to pubs and restaurants, and our export customers will also be getting their hands on it soon, so keep uour eye peeled.

If you’re interested in the design side of things, then the label was also a collaboration between the two breweries, where both designers contributed to the final picture. And yes, that is Emil, our office administrator on his first beer label.

Hello Sweden.

A Witbier and A Session IPA.

The Quarterfinals!!

Good job Sweden.

This is just a shout out from us to the Swedish Football team who made us proud at the Football World Cup over the weekend. Sure they lost to England, but they made it to the Quarter Finals. Far better teams didn’t even get out of their groups. Won’t mention any names.

But thanks again for the good times Sweden, time to look forward to the next one.

Sours.

There’s a new one out soon.

This past week we spent some time in our original brewery down by the river under the bridge, where it all started. That brewery is now a sour brewery only, where we experiment with mixed fermentation beers, and barrel ageing amongst other things. We spent some time tasting beers from the tanks and barrels, and is personally my favourite part of the job.

We’ve released five beers from that brewery so far, and will be doing so more frequently than previously. There’s also talk about doing some bottles down there, but for now all beer from there are sold in kegs so get it on tap whenever you can, there’s not a lot available from each batch.

How it works is that we brew a beer or base at our Kungssten Brewery and fill two containers. We then drive it down in our van to our Sockerbruket Sour Brewery and fill the empty fermentation tanks. Then we start the fun with the yeast.

The latest one that’s heading out the door right now is a mixed fermentation sour called, Feeding the birds and hoping for something in return. The next one being packaged is called, Naughty by Nurture, also a mixed fermentation sour. More on that soon.

And finally.

Our Brewery Tap Room got a facelift.

A month or so ago we started painting our Brewery outside wall, and this last week spent time giving our Tap Room a facelift. We wanted it to look fresh and inviting, and the painting was completed just in time for our Friday night customers arriving at 5pm.

If you want to join us and drink any of the ten beers we always have on our Beer list, then follow our Tap Room Facebook page, or have a look at the dates for July, then stop by and say hi. There’s no booking required, just think about it as a wine farm, where you go and taste wine, except this is beer, and the beer list changes every second weekend we’re open.

That’s it from us for this week, until next time.

Cheers from Beerbliotek

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