We love to create new and challenging beers and playing with new ingredients, hop varieties, malts or types of yeast strains.
This results in a lot of various beers and to get the complete list we refer to Ratebeer.com. The following is a short presentation on our thoughts on various subjects:
Filtration and pasteurisation
To us, getting a beer in perfect condition to the beer drinker is of utmost importance. That includes every bottle consumed either in our office or to the one being consumed in a country on the opposite side of the globe. By abstaining from any filtration, only using centrifugation, no pasteurisation and bottle conditioning, the beers have an excellent shelf life. The active yeast in the bottle will scavenge out any oxygen and prevent stale flavours.
To us, hops are the key important terroir part of any beer. While malts may have similar properties across areas and varieties, hops are so utterly important when it comes to giving the right flavour intended for a beer. We like to work with modern hop growers, who grow newer varieties. We do sometimes throw in some classical continental European hops for certain beer styles. Hops are the bitter component in a beer, but hop aroma and flavour are just as important for the final product.
We have since the beginning been teaming up with Kasper Ledet, a graphic designer living in Copenhagen and an old mutual friend as well. In his words: “The idea is to have a logo as the anchor of the identity and then approach the rest very openly and fluently. There are no specific rules, no manual and no style guide. I think of my work for To Øl as a continuous exploration. A journey. The logo acts as the recognizable recurring element which helps to establish some degree of continuity. It also helps identifying the labels which takes on very different looks often with a conceptual approach”.
My approach is inspired by the work of great record sleeve designers like Peter Saville and Hypgnosis. With their continuous work for groups like Joy Divison, New Order and Pink Floyd respectively. There are no specific guidelines but there seems to be a continuum from record to record. More of a feeling and a way of approaching the design than rigid systems and rules. I try to let my own visual vocabulary shine through and express some kind of development.”
Barrels are an interesting object for brewing. The method of barrel aging is both very old and gives some wonderful effects to the beer. They may contribute with microoxidation of the beer, promoting flavours for some beer styles and they may at the same time provide barrel flavours to the beer. We have so far been working with Sherry, Cognac, Bourbon, Different white wines, different red wines, Muscatel, whisky, calvados, cedar etc.
Fruits are perfect for altering acidity, sweetness and even bitterness for certain beers. Fruits contribute exciting new aromas which in the combination just add to the overall feel of the beer. We never boil the fruit but always add it during fermentation or maturation.
Herbs and spices
You can always add to the complexity or alter the balance by adding different herbs and spices. Coffee and chocolate are also great for some beer styles. Orange peel, saffron, different dried flowers and leaves are all very interesting to work with.