Our latest IPA is tiny. We wanted to create a new low ABV beer, that was hazy, full-bodied and heavily dry-hopped. We threw Azacca, Amarillo, Columbus and Citra hops at it, which gives you aromas of stone fruit and ripe citrus. It’s fermented on London Fog yeast, amping up the haziness and even more of those fruity flavours.
Last week we caught up with our long time friends Ölrepubliken, the bar we launched our very first beer at. We chat about the famous beer tastings, their many, many beers, and of course Supporting your locals.
Due to the ongoing situation with Covid-19 and the recent Swedish Government guidelines, we have taken the difficult decision to temporarily close our Brewery Tap Room and put a pause on Private Events for the foreseeable future.
This week we’re catching up with Riccardo. Don’t let his Scottish accent and love for Whisky fool you, he is actually from the North East of Italy in a small town that is too small to mention, but it’s somewhere in the Province of Treviso.
This week we walked down the road from our brewery to catch up with the wonderful people at Tapasbaren. We sat down at our favourite corner table in their new enclosed outdoor seating area, taking in the warm and calm ambience with a view through the windows onto the charming streets of Majorna.
Busy nights, weekly rotating beer menus, two beer releases, revisiting old recipes and some new guidelines. Things are slowly but surely getting back to normal at our Brewery Tap Room. This is the Beerbliotek Tap Room roundup for October.
This week we’re catching up with Sky, the one who looks after all of us and somehow manages to smooth out all the craziness while making sure things go according to plan. She is destined for good luck with a random talent of finding four-leaf clovers. In fact, she has 3 right now in her wallet.
This week we’re catching up with Adam Norman, who is the visionary leader behind Beerbliotek and the main reason why our beers have very long and slightly bizarre names. According to Adam, they always have to be ‘wordier.’
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