Carlsberg has collaborated with researchers from the Nordic Food Lab to produce two new cask-conditioned Jacobsen beers targeted at the restaurant industry.
Carlsberg and the Nordic Food Lab have been working on the recipe since 2013, and both Jacobsen Chanterelle Lager and Jacobsen Sour Rye beers have been fermented in Carlsberg’s Jacobsen brewhouse and conditioned in 37.5cl champagne bottles.
Jacobsen Chanterelle Lager will be initially available in Danish Michelin-star restaurant Tri Trin Ned in Jutland, Denmark, but the brewer’s ambition is to make the beers available in top restaurants throughout the country.
Morten Ibsen, Jacobsen brewmaster said: “The starting point was a shared curiosity about whether we could brew beers of sufficiently high quality to match Denmark’s elite gastronomy. We succeeded.
“In practice, Nordic Food Lab contributed gastronomic insight and access to unique high-quality Nordic ingredients, while the researchers at the Carlsberg Research Laboratory were responsible for preparing the raw materials and carrying out test brews, and we brewers at Jacobsen took care of the cask-conditioning and racking.”
“The goal was to brew high-end beers from natural ingredients aiming for an ABV of at least 10% to give the beers the best potential for vintage cellaring. Chanterelle Lager, for example, has been sitting in a new mulberry-wood cask to give it a pleasant dryness,” says Morten Ibsen.
Simon Fibiger, vice-president sales, on trade, at Carlsberg Danmark said: “Like the Brewer’s Tap scheme, which every three months offers an innovation from the Jacobsen Brewhouse that is reserved for the restaurant industry, Chanterelle Lager and Sour Rye have been brewed in extremely small batches of around 500 bottles of each, so this isn’t something that will make us money.
“We’re doing it to develop the top of the speciality beer category, and the Michelin-starred Ti Trin Ned restaurant in Fredericia has been given a batch to experiment with. The aim is to eventually sell the new brews to any Danish restaurant that offers high-quality food and puts the customer at the centre.”
© FoodBev Media Ltd 2021
World Beverage Innovation Awards – NOW OPEN FOR ENTRIES!
The awards celebrate excellence and innovation across the global beverage industry.
Don’t miss out on having your innovations recognised on a global scale.
Deadline for entries 23 July – enter now!
Don’t get left behind
Start your free Foodbev magazine trial today and join thousands of fellow industry professionals in receiving food and drink trends direct to our business.
Click here to start your free trial