{"id":1251,"date":"2015-07-31T22:22:52","date_gmt":"2015-07-31T22:22:52","guid":{"rendered":"https:\/\/blogs.transparent.com\/danish\/?p=1251"},"modified":"2015-08-01T00:14:10","modified_gmt":"2015-08-01T00:14:10","slug":"mikkeller-in-copenhagen-an-international-haven-for-craft-beer","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/danish\/2015\/07\/31\/mikkeller-in-copenhagen-an-international-haven-for-craft-beer\/","title":{"rendered":"Mikkeller in Copenhagen, An International Haven for Craft Beer"},"content":{"rendered":"

Mikkeller microbrewery in Copenhagen is no hidden secret. \u00a0It remains as one the must stops when traveling through anywhere in Europe, especially Scandinavia. \u00a0In fact, going to the original just might be worth the trip on its own. \u00a0It’s a genius collaboration on beer making, a refreshing and high-quality take on a craft that all too often gets overdone, over-brewed, over-thought in a worldwide microbrewery culture that is becoming more snobbish than truly crafty.<\/p>\n

\"Mikkeller<\/a>

Mikkeller Bar is a must visit in Copenhagen…or San Francisco or Bangkok or Seoul. The Denmark-born microbrewery is considered a gold standard in the craft beer business.
(Photo courtesy of http:\/\/nogne-o.blogspot.hu)<\/p><\/div>\n

Mikkel Borg Bjergs\u00f8 founded the brewery with his twin brother,\u00a0Jeppe Jarnit-Bjergso in 2006. \u00a0It was their way, so it goes, to bring small batch, home-style beer to the public. \u00a0Mikkeller does not have its own brewery, but rather works on a collaboration effort<\/a>, or “phantom brewing”, where Mikkel uses his own genius–and it really is a crafted genius more than a slew of home runs–along with the top beer makers to turn e-mail conversations into beers that smack you in the palate and make you realize that you might be tasting beer as we should know it for the first time.<\/p>\n

The success and idea is not without drama, as Mikkel, who runs Mikkeller in Copenhagen, is at odds with his brother and original founding member, who now\u00a0runs a bar in Brooklyn. \u00a0But the details of that feud will be spared–you can read the New York Times<\/em> profile\u00a0here<\/a>–as will the trite practice of talking about beers like they are wines. \u00a0The point then is to really let the beer and product of this talented creation to speak for itself:\u00a0go.<\/em>\u00a0 And if you need reading material on the flight or tram, pick up “Mikkeller’s Book of Beer”<\/a>. \u00a0You can find their online store here<\/a>, which runs in tandem with the Danish brewery\u00a0\u00d8l. \u00a0(Mikkeller has and does work with many different breweries globally.)<\/p>\n

Mikkeller has moved international as well. \u00a0Mikkeller in San Francisco opened up in July 2013 and in Bangkok, Thailand in 2014<\/a>\u00a0(where they have their own microbreweries in partner with Thai breweries to keep prices “local”), as well as in Seoul, and soon in Tokyo (grand opening August 22).<\/p>\n

It’s not simply another fantastic beer making place. \u00a0Most beers are only done once, and the taps mix beer, water carbon dioxide at a perfect temperature for each beer.<\/p>\n

The list on your first visit could be daunting. \u00a0But if you need a suggestion (as far as I can remember from my blurry visit in December 2013 and from what I can get my hands on where I live in Budapest) is hard to do<\/a>, since the best ones tend to be the small batches. \u00a0The standard, though, is the Beer Geek Brunch Weasel, an Imperial Stout. \u00a0For a closer look, check out THE ARCHITECT – A DOCUMENTARY ABOUT MIKKELLER.<\/p>\n