A giant leap forward. We’ve found a location!

Patience is key they say and boy have we had patience in looking for a spot to open up our production of microbrewed Finnish west coast beer. No we are happy to say that the lease has today been officially signed with the landlord and pending some renovations we can start moving in our stuff in december.

We put in the order for a new fermenter last week and that should arrive during the turn of the year which enables us to go live during the first quarter of 2014.

Now, the hard work begins.


More Cockfosters samples bottled this week

This week we’ve bottled a batch of Cockfosters that we will give to some of our partners and friends. In this version we’ve prolonged the dry hopping period with a couple of days so we now dry hop for one week with a dose of Cascade which early signs shows to have given the brew a more distinct fresh aroma.

We also increased the amount of Target we use for bittering which has raised the IBU of the beer to around 38. Already you could taste the difference and we really feel this will give the beer some more “umf” without it beeing overpowering at all.

The batch is currently carbonating in our bottles for a week or so and after that we’ll let the beer sit for at least another week before we can try it out.




Update on our Nelson Sauvin hopped blonde ale

Remember the blonde ale we brewed this summer? Well, we bottled it last week and this one is quite promising. The fermentation process went as planned, even a bit better than planned. We dry hopped with East Kent Golding for a couple of weeks, a bit longer than originally planned. The result is a fresh blonde ale that really should appeal even to lager drinkers.

We are going to give it a few more days before we try it out and let the carbonation process finish off.

If we are satisfied with the end result we might consider this ale for spring/summer 2014 in some capacity.

Product information: ABV: 4 %. IBU: TBA.  Maltbase: Pale Ale Malt, Carapils, Wheat // Hops: Target, Nelson Sauvin, East Kent Golding // Dry hop: East Kent Golding



The heart of our brewery has arrived

It’s taken a wee while finding the suitable equipment but good things come to those who wait. Beneath the blanket is our mash tun and kettle. The tanks we purchased should allow us to brew batches up to 600 – 700 liters. A perfect capacity for our first commercial stage.

These tanks still need some renovating and a good scrub. We will also modify them somewhat to suit our needs.

We’re still waiting for some pumps, hoses and fermenters but we are thrilled to finally have the heart of our brewery safely home.


Nelson Sauvin Blonde Summer Ale

Reflections from yesterdays brew day

Yesterday we brewed a new beer influenced with hops from both Great Britain and New Zealand. For our maltbase we used mostly british pale and paired it with some Carapils and a bit of Wheat. This beer is now in the fermenter and will sit there for about a week to let the yeast do its magic with the sugars extracted from our mash. After this we will let the beer mature for a couple of weeks and it should be ready for testing mid-late july right when the summer should be at its best here in Finland. This beer will be dry hopped with a dash of East Kent Golding.

We were aiming for a 4 % strong beer and if the fermentation is successful we’ll end up with a fresh blonde topfermented ale of about 3,9 – 4 %.

We are quite excited to see what kind of results we get using the magnificent Nelson Sauvin hop.



Traditional kegs v. One Way Kegs

The norm at the moment is the traditional stainless steel keg when we are talking about beers served on tap at your local bar or restaurant. But how does its pros and cons stack up if your a newly formed company with limited funds that still want to be able to sell your products to the trade? Well, you could make a significant investment and order your stainless steel kegs from a manufacturer somewhere in the world, pay the manufacturer a nice pile of cash and get your kegs. But the hassle with kegs doesn’t stop there. Now, you’ve got them. Great. To be able to fill up your kegs with beer from your bright tanks at a reasonable pace you also need a keg filler, and a keg washer. Continue reading…



A bit of New Zealand in Jacobstad

One thing we love more than anything is experimenting with hops. Hops are essential to the final outcome of your beer. Too much and it might make the beer undrinkable or at least take it away from the style you originally wanted, too little and your left wanting.

One hop we’re playing around with is a hop called Nelson Sauvin from New Zealand. Now, this is a very special hop and it is very divers. You can use it to brew very musty beers but also fresh and crisp ales. You get a certain type of sweetness and fruitiness from this hop when you use it correctly. Some say that drinking a beer where Nelson Sauvin has been used is a bit like drinking white wine, but better! Continue reading…



More about Cockfosters

We’ve been developing this ale for some time now and we’ve put a great deal of effort in to finding the perfect balance between the malty backbone and the composition of hops for flavour and aroma.

In Cockfosters Premium Bitter we’ve tried to recreate the traditional english bitter that you would normally find on any pub across the U.K. This truly is the drink of the people. This can be enjoyed with a spicy curry or as it is with a mate in great company. Cockfosters is very un-provocative and we’ve certainly not tried to make a complicated beer that only can be enjoyed by a select few. We think that this is a great beer to try out if you’ve thus far have only been drinking stuff like massproduced Australian lager and feel unsatisfied. Continue reading…