Brekeriet is a small craft brewery based since 2015 in Landskrona, Sweden. The brewery was started in Djurslöv, a small village outside of Malmö, in 2012 by brothers Fredrik, Christian and André Ek.

Brekeriet are currently the only brewery in Sweden to ferment solely with wild yeast and/or bacteria, the brothers also utilise secondary fermentation over fruit and berries.

With a background in business and food engineering, the trio originally owned and ran a beer import firm always with the goal to start there own brewery.

Brekeriet state their aim is to create complex, authentic and rustic farmhouse ales with a handcrafted nature that permeates the beers.

Much of the fermentation and limited brews are still done at the Djurslöv premises including: use of wild yeasts, brettanomyces and saccharomyces, and lactic acid bacteria cultures. While the “Sour Patch” range are produced in Landskrona.

 

At Brew Cavern we are proud to stock Brekeriet and the beers below:

Sour Patch Range – Cassis – ”An elegant and fruity sour ale, fermented with loads of blackcurrants. Brettanomyces yeast and lactic acid add a great complexity to the beer.”

A staff favourite, this beer is full of complexity and depth with blackcurrant and a long tart, moreish finish.

 

Specials – Raudhetta – “An elegant and complex red sour ale spontaneously fermented in four different oak barrels for eight months.”

This red ale in the Flemish style has a light balsamic and oak flavour with dark fruits and subtle acidity and wood.

 

Specials – Blondette – “An elegant, rustic and complex sour ale spontaneously fermented and blended from several oak barrels.”

Similar to a traditional Gueuze this beer has a hoppier nature and citrus undertones, balanced with oak and light fruitiness.

 

Specials – Lilac – “In this beautiful sour ale we’ve added fresh lilac flowers to the secondary fermentation, giving the beer it’s elegant lilac notes.”

A smooth tart beer with lilac and sweet apple flavours.

 

Specials – Maschusch – “This lovely sour wheat ale gets its special flower notes from fermentation with fresh elderflowers. Multiple strains of wild yeast and bacteria adds a nice complexity to the beer.”

A truly complex beer with elderflower on the nose and through out the beer. Balanced along side oak, citrusy lemon and apple tartness, hay and wheat.

 

EKG Sour – “A sour ale fermented with several wild yeasts and lactic acid bacteria strains. The beer is dry hopped with East Kent Goldings hops.”

Farmhouse yeast and funk with light malt character, gooseberry and grapefruit.

 

Specials – Picnic Sour Ale – “A very special low alcohol beer with a nice and fruity rhubarb flavour. The fermentation with lactobacillus bacteria adds a crisp and refreshing taste.”

Extremely complex for a low alcohol beer with a farmhouse feel, citrus and rhubarb with a sweet-sour finish.