Mikeller hq brewery tour and tastings

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In 2003, he was a mathematics and physics teacher who began experimenting with hops, malt and yeast at home in his small kitchen in Copenhagen, a short walk from carlsberg's main brewing site. Today, Mikkel... See more

In 2003, he was a mathematics and physics teacher who began experimenting with hops, malt and yeast at home in his small kitchen in Copenhagen, a short walk from carlsberg's main brewing site. Today, Mikkel Borg Bjergsø exports its craft beer to 50 countries and operates an equal number of bars and restaurants around the world. His inventive and constant development of Mikkeller has earned him an international reputation as one of the most innovative and avant-garde brewers and entrepreneurs in the world. Before it all started, beer was just something Mikkel drank to get drunk when he was partying with his friends – and the cheaper the better. During his studies to become a teacher, the young Dane got a job in a local café, where he was introduced to Belgian beers such as Chimay and Hoegaarden. He quickly took a liking to foreign beer and had the idea of founding a beer club with friends. They met regularly, sitting around a table in a small basement, enjoying and noting different kinds of beers. A few years later, after getting a job as a physics and mathematics teacher at a copenhagen school, Mikkel would sometimes stop at a local pub to have a beer after work (known in Danish as fyraftensbajer) on the way back. It was here that he tasted and fell in love with an India Pale Ale from the Danish brewery Brøckhouse and realized that he could save a lot of money – and maybe even win a beer club contest – if he could brew a beer like that. himself. Cooking experiences Soon, Mikkel and his childhood friend Kristian Keller began working on a series of "physics experiments" using malt, hops and yeast in their family kitchens in Copenhagen. Inspired by the extreme hoppy nature of micro-brazed beer from the United States, the duo bought a few American books on brewing and began grinding malt in the basement of their apartment complex. Their first experience was a clone of the Brøckhouse IPA, which they served at their beer club meetings. Finally, the clone won a blind test in one of the club's tastings. The taste of this victory made the two friends addicted to the idea that others could also enjoy drinking their beer. And so they began to concoct their own recipes. They participated in a home brewing competition at the Danish National Beer Festival and came back with several medals. The cooking experiments lasted two and a half years and while they continued, Bjergsø and Keller also began brewing beer on a larger scale in the Danish microbrewery Ørbæk. In early 2005, another member of the beer club – Mikkel's twin brother Jeppe – opened a beer shop in Copenhagen. There, Jeppe began distributing Mikkeller beer to geeks and beer lovers around the world, and stories of Mikkeller's beers quickly spread throughout the international beer society. Beer Geek Breakthrough The major breakthrough of young brewers in the world of international beer began with the clear and simple idea of adding French press coffee to an oatmeal stout. The result was "Beer Geek Breakfast". The beer was voted best stout on the international beer forum winebnb.com , and was an enthusiastic triumph that kicked off Mikkeller's international success. At the Danish Beer Festival in 2006, Bjergsø and Keller had their first official stand, where they offered eight different beers. In the same year, two American distributors travelled to Denmark to court the small brewery, which allowed Mikkeller to sign a distribution agreement with the American beer distributor Shelton Brothers. To meet the growing demand, the two brewers began producing Beer Geek Breakfast at the Danish microbrewery Gourmet Bryggeriet. In early 2007, Keller left Mikkeller to pursue a career as editor of a music magazine, while Bjergsø remained alone to pursue his dream of taking Mikkeller to another level. Working night and day in his small home office, Mikkel invented recipes, packed bottles and kept accounts, while correcting his students' homework and preparing his classes. Mikkeller's growth was rapid and, in 2010, Mikkel decided to say goodbye to his students and colleagues at the school and commit full-time to the brewery. The same year, he opened his first bar: the Mikkeller Bar, on Viktoriagade in the Vesterbro district of Copenhagen. The ambition of the bar was to create a small elegant and non-traditional water point for beer lovers and novices, for both men and women. See less

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