We are more than happy to inform that as early as in October this year we are going to cooperate with Brewski, one of the most prestigious craft breweries in Europe which is well-known for its excellent fruity IPAs. We are planning to share experiences and show what Poland craft industry is like to our Swedish partners. Yet another interesting Craft Bridge is going to be built.<\/p>\n
Brewski has been well appreciated for its intriguing styles and fruity ingredients added to their world famous IPAs: pineapples, limes, passion fruit, and, of course, mango. Their strength is Berliner Weisse. We are also going to cross their unique design with ours to make a joint identification of our collaborative brew. Stay tuned for how the cooperation is going on. One of our ideas if to organize a tap takeover in Brewski. When? After our August expansion has been completed.<\/p>\n
Brewski has been cooperating with such well-established brands as: Brekeriet, Against the Grain, Cigar City, Dugges, Evil Twin, Siren, and Warpigs. They are hosts to two amazing festivals: Brewskival in Sweden and Mash in Barcelona. Since our visit in Barcelona we have been working on our collaborative brewing taking place in WRCLW in the first half of October. We\u2019ll let you know the date as soon as we have decided on it.<\/p>\n
Here is an interview with Marcus, one of the founders and the main brewer at Brewski published in
\nthe Ferment Magazine:<\/p>\n
Marcus Hjalmarsson<\/strong>, founder and head brewer of Brewski in southwest Sweden, is full of surprises. Surprise number one came when he launched a full-scale commercial craft brewery with no track record and no experience;<\/strong> a complete unknown to Sweden\u2019s well established beer and brewing community. \u201cI was a beer enthusiast for a number of years, having had my first micro beer experience in Canada in the mid 90s,\u201d says Marcus. \u201cAt that time, I asked myself why we didn\u2019t have microbreweries in Sweden. So I\u2019d been thinking about it since I was 19, but I knew I wasn\u2019t interested in brewing at home, so it didn\u2019t really go much further than dreaming; I certainly wasn\u2019t part of anything you\u2019d call a beer \u2018community\u2019.<\/strong> \u201cBy the time I hit 37, I\u2019d saved a bit of money and my kids had grown up a bit. I\u2019d also read a lot of books on beer chemistry and brewing technique, and felt it was the right time to make things happen.\u201d So that\u2019s precisely what he did. The first beer Marcus ever brewed was on his own commercialscale brewkit. The second surprise is that his beers were really rather good from day one, and Brewski quickly made a name for itself and its distinctive fruit ales<\/strong>. Characteristically though, Marcus dismisses any idea that he was doing anything particularly groundbreaking here, and offers a more humdrum explanation for his style. \u201cA lot of people think that was really clever, but it was really just a coincidence,\u201d he says. \u201cI was angry about the quality of the hops we were getting, so I had to find a solution, something to replace the bad hops with<\/strong>. I thought it was a simple job; I was after a tropical taste and aroma, so why not try the actual fruit?<\/strong> There was no genius at all in that, it was only common sense.\u201d Having come from a background in the food industry, Marcus puts hygiene and technology front-and-centre when discussing Brewski\u2019s success (where many craft breweries would probably say something vague about passion and innovation). \u201cThat\u2019s the edge of everything when it comes to food and drink. It\u2019s 100% focused on hygiene<\/strong>, then if we have time left over we can experiment and have a good time. But the most important thing of all is that we brew cleanly. I\u2019m basically a janitor \u2013 I\u2019m cleaning all the fucking time.<\/strong> Everybody thinks it\u2019s a luxury thing to be a brewer, but it\u2019s really hard work and you have to be completely scrupulous before you can be creative.\u201d This makes sense once you grasp just how much of a perfectionist Marcus is, though this often manifests itself in surprising ways. Rather than striving for total consistency from brew to brew, he will deliberately tweak recipes during production in search of the perfect formula, meaning each batch of a particular beer will most likely be different.<\/em><\/p>\n \u201cI have problems settling down and being satisfied with whatever it is that I\u2019m doing,\u201d he admits. \u201cI\u2019m never satisfied that a beer is good enough,<\/strong> so I\u2019ll always try and improve on it next time. The only brew I\u2019m really satisfied with now is the Mango Fever.<\/strong> The last three batches have been very similar, but that\u2019s after I\u2019ve changed it maybe 60 times. \u201cI don\u2019t think microbreweries should be consistent. Of course in quality we should, but not when it comes to recipes. We need to develop our recipes.<\/strong> Of course, that means people say to me \u2018the reason you changed recipes is because you can\u2019t be consistent\u2019. If they want to believe that then fine. If you\u2019re happy the recipe in those first few batches is as good as it\u2019s going to get, then good for you \u2013 I just don\u2019t see the point in that.\u201d This is clearly something Marcus feels passionate about, and marks a radically different outlook from most of the craft beer world. So what kind of perfection is he striving for in his beers, and will he ever be sufficiently satisfied to stop tweaking and prove the doubters wrong? \u201cSometimes, when you taste a beer you can feel the brewer in there \u2013 it\u2019s laying-on-hands work,\u201d he explains. \u201cNow I can say Mango Fever is a signature, it\u2019s an expression of myself. My personality is in that beer.<\/strong> And I can\u2019t really say that about the other beers I\u2019m making; they\u2019re great, but they\u2019re not finished yet.\u201d One thing that will come as no surprise is that Marcus has no plans to take a back-seat as the brewery grows, and is determined to keep brewing day-to-day, dismissing \u201cmaster brewers who no longer want to sweat\u201d. \u201cI could easily walk away from my brewery today and live on it, but I refuse to give my position as head brewer away. If I did that, it would become somebody else\u2019s brewery, even if I still owned it. There\u2019s still a lot of work to do, and I never leave a job half-finished.\u201d<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Collaboration with Brewski
\nOne of the leading breweries<\/p>\n","protected":false},"author":1,"featured_media":2562,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bez-kategorii"],"yoast_head":"\n