Mikkeller Baghaven @mikkellerbaghaven
684 Posts
6k Followers
136 Following
Crafting oak age wild ales and saisons with native microflora on the Copenhagen harbor front. Check our website for hours and location.
684 Posts
6k Followers
136 Following
Crafting oak age wild ales and saisons with native microflora on the Copenhagen harbor front. Check our website for hours and location.
Baghaven tap takeover starting now @mikkellertokyo! All three varieties of Havnesæson (dry hopped, blåbær, abrikos), Gift From Demeter, Refshale Island Fever, and the unreleased Ebon Hedges are all pouring! Master Blender Ehren (@thesourscientist) is on site and chatting people up about our Danish Saisons and Wild Ales! 🍻
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Please give a warming welcome to Ernesto (@ern.arse) as our new assistant brewer/ lab technician. Ernesto finished his Masters Thesis in conjunction with Copenhagen University and Baghaven doing yeast isolation and characterization of wild microbes found on our island, Refshleøen. He is well versed in microbiology and sour beers. He will be assisting Ehren in all aspects of production. Congratulations Ernesto! 🎉
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Baghaven crew headed toward Japan for @mbct2018. Can’t wait to share our Danish wild ales and Saisons with Tokyo. 🇯🇵 🍺 ❤️
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Every now and then we will make a special blend exclusively for the Mikkeller Beer Club. Blend 1 consists of 67% of our 28 month old base foeder aged wild ale and 33% of our 18 month old traditional style spontaneous beer. Blend 1 was naturally conditioned in the bottle for 8 months before its exclusive release to Mikkeller Beer Club members in the upcoming box. See @mikkellerwebshop for more details on the Mikkeller Beer Club.
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We had the pleasure to welcome @brand_ohh from @masonaleworks to Copenhagen this past week. We did a follow up collaboration brew to Czech Ya Later, the Czech style Pilsner we brewed over the summer in San Diego. We opted to do something a bit different in Copenhagen though. We brewed a (very) black wild ale with Danish malt and grains that will be fermented and aged in oak barrels with native yeast and bacteria.
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Processed Mosel red vineyard peaches today. This strange fruit has an amazing aroma, flavor, and color. They will be added to a very special blend of our oak aged wild ale. 📷: @focusonsight_
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We can’t wait to share our Danish Wild Ales and Saisons with Tokyo. 🇯🇵
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Beer tastings for groups are available in Baghaven. 🍺🍺🍺
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