In the premises of the old lamp factory Luma, near the port in Hammarby Sjöstad, lies the brewery Nya Carnegiebryggeriet. You can drink beer here of course, but you can also enjoy a meal and celebrate holidays such as St. Patrick’s Day, The National day of Sweden, Fourth of July and Beer day (‘Ölets dag’ in Swedish). The brewery also offers open beer tastings and tours of the brewery where you can learn more about beer-making.
Nya Carnegiebryggeriet opened in February of 2014 as a collaboration between Carlsberg Sweden and Brooklyn Brewery in New York. All the beer is developed by master brewer Anders Wendler and his team, in correspondence with Brooklyn Brewery’s master brewer Garrett Oliver. The brewery offers both classic and innovative beers with flavors such as elder, lingonberry and snaps spices.
You can enjoy a meal, grab a beer on the terrace with a sea view, and learn a thing or two in the beer school.
To do justice to the beer-making process, Nya Carnegiebryggeriet decided to build an experience around the beverage. They chose a place close to the water to be a lighthouse in beer culture where both curious and experienced beer drinkers are welcome. You can enjoy a meal here, grab a beer on the terrace with a view over the sea-lane Hammarbykanalen and learn a thing or two in the beer school.
From Tuesday to Saturday Nya Carnegiebryggeriet holds open beer tastings at 4 pm, 5 pm, 6 pm, and 7 pm. In a group with max. 12 more people you get to learn more about beer-making during a round tour of the brewery. And you get to try four kinds of beer in the remaining time. There are also beer tastings for bigger parties and companies in a room above the brewery.
Steve Dippel, ambassador of the brewery, shows us the brewery. He grew up north of New York City and became a real beer enthusiast when he started brewing beer at home with his brother.
“With varying results,” he adds with a smile.
When it comes to brewing beer, malt is one of the needed ingredients. Malt has different degrees of roasting with a variety of colors and tastes. It’s delivered to the brewery in big 800 kg sacks, that are later emptied and the malt is crushed in a malt mill. The crushed malt is then mixed with warm water during mashing, and the starch in the malt grains transforms into fermentable sugars that dissolve and form the base of the beer – the wort. The amount of sugar determines the final alcohol content.
The wort is separated from the malt grains peel in a mash tun, and the leftovers are sent to Henriksdal’s treatment plant to become biogas. The wort is cooked and hop is added to achieve bitterness and flavor. After that, the wort is cooled down and left to ferment in one of the brewery’s big fermenting tanks.
“The beer gets its taste during fermentation,” explains Steve. Different beers have different fermenting periods – lager needs more time than ale and the yeast is often used in 10 to 12 generations. Some beers are filtered, just for aesthetic reasons. The beer loses some flavor but it becomes more appealing when it’s not cloudy with yeast. On the other hand, other beers, like the brewery’s own Kellerbier, are unfiltered because they get their special flavor when they are cloudy with yeast. Carbonic acid is added before the beer is bottled.
The names of the beers often reflect the lamp factory’s legacy: 100W, Halvljus (Semi-light), Ljusslingan (The light strand), and Luma lager. You can drink them at the brewery and most of them are also available in Sweden’s liquor stores called Systembolaget.
Sponsored article in collaboration with Nya Carnegiebryggeriet.