here at Beerticker.dk, one of the biggest beer enthusiast websites in Denmark.
|Kasper hanging out at the brewhouse.|
I'm not without help, though: Over the last week, Ilan Klages-Mundt has been staying in Aalborg with our mutual friend Thure, and helping out in the brewhouse. Ilan is on a long expedition of touring breweries throughout the world, helping them make beer and learning about the culture and process around beer wherever he goes. He writes about his project at Bikeforbeer.org, and plans on cycling through central Europe to work at several breweries in the region. Ilan has already spent time in Japan and the UK, where he's worked with some of my favorite breweries like Fuller's, Baird and Kiuchi (home of the Hitachino Nest label). Moreover, just prior to coming to Aalborg he worked at Fanø Bryghus in southern Denmark, brewing with Ryan Witter-Merithew - the man who helped get me here to Denmark in the first place. Ilan's already been a great deal of help in the brewhouse, and spending time with him and Thure has been incredibly fun. Ilan is currently staying in Copenhagen, but will return at the beginning of May to assist me in the brewhouse and ensure that I get the hang of things. He's already spent some time on the same system that Søgaards uses - a ten-hectolitre Kasper-Schulz brewhouse that's largely automated, and has already been a joy to work with. While he's working with me in May, we plan on brewing a special beer that will be aged in one of the South African Pinot Noir casks my boss recently purchased. Ilan is intelligent and skilled, and will be a great asset to the brewery while he's here - not to mention a good drinking partner.
|Me, Ilan and Thure sampling some of the beers at Søgaards.|
|A pint of St. Austell's Proper Job - their cask IPA, and the best real ale I've ever had.|
The Søgaards restaurant itself is upscale and relatively pricey, but has no problem justifying the expense. The beer is, of course, very good, and the food is also excellent. I've already developed an addiction to their dark bread baked with roasted barley, and every meal I've had from them - from their rich "beerpot" stew to their traditional "stegt flæsk" with potatoes, pickled beets (some of the best pickled vegetables I've ever had, by the way!) and parsley sauce - has been top-notch. Of course, the spice of hunger from a long day of brewery work doesn't hurt either.
More challenges and adventures lie ahead, and I'm excited about taking them on.