A brewery with soul

Gitte Holmboe and Casper Vorting have made history at Bøgedal by reinterpreting the old farm and its outdated buildings as a small utopia. The farm's production of handmade beer gets our primary attention and we devote a great deal of our resources to the work around the beer. But that has never been quite enough for us. We have always seen beer as part of a larger whole. There is the farm, us, and the world around us. Nature and culture. Aesthetics, the senses, and respect for craftsmanship in every respect.

Philosophy

Bøgedal is Scandinavia's only all-gravity brewery. The beer flows from vessel to vessel by hoist, without the use of pumps. The wort is boiled over fire in a kettle shaped like a bull. The bull was built by the brewmaster himself. While the wort boils, coagulated protein is skimmed off. The entire process is manual and unhurried, but we believe that is best for the beer. Pumps are hard on beer - and we do not want to do that to it.

Gentle process, original taste

Does it produce a better result? There is no single answer, but our view is clear: the beer becomes softer and gains a rounder taste. In the world of wine, you see the same tendency, where great wines are often moved with pressure or by gravity. For Bøgedal, it is a core value to avoid pumps. Many organic molecules have a fragile structure that changes and affects the taste if they are not handled gently. The goal is simply that the beer retains its original taste and appears completely pure.

Exclusive, alive, and organic

We produce around 25,000 bottles a year - an exclusive, organic production. The beer is unfiltered and unpasteurized, and when fermentation is complete, it is bottled in 75 or 36.5 cl champagne bottles. Carbonation happens naturally through bottle or keg conditioning. We waste nothing: the spent grain from mashing is fed to our organic cattle. The brewery is, of course, certified by the organic control authority and approved by FindSmiley.