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“Innovative Distilling” by Henric Molin - Founder, Spirit of Hven Distillery. Sweden
19/10/2022
Henric speaks about the importance of selecting raw material and applying unique distillation techniques to make the products stand out. USPs are critical in such a crowded alcohol market. Having an outstanding liquid is great but getting it into consumers glasses is half the battle.
IBD Membership Required
“Sustainable brewing at Svaneke - a Case study” by Jan Paul - Head Brewmaster, Svaneke Bryghus. Bornholm, Denmark
19/10/2022
Jan Paul has built the brewery from the ground up and talks us through his design decisions which were as creative as they were genius when it came to sustainability. Some of the ideas challenged what was previously considered impossible for breweries at a craft scale with innovative and practical applications.
IBD Membership Required
"This is not whisky, this is the future of spirits" by Tobias Emil Jensen - Founder, EtOH. Copenhagen, Denmark
19/10/2022
Tobias’ distillery has been tearing up the spirits rulebook since 2017. Innovation is coupled strongly with sustainability by bringing control, science and precision to the maturation of their spirits. Their specialized reactors utilise ultrasonic vibrations, elevated temperatures and pressures, use of alternative wood sources, fruit additions, oxygen addition, pH adjustment and much more.
IBD Membership Required
“Practical aspects of cider production” by John Cardelli - Technical Manager, Brew Tek Nordic. Gothenburg, Sweden
19/10/2022
John is a veteran in the drinks industry. He explains the production process of industrial Swedish ciders which are particularly popular in the UK. Almost all of the major beer producers have a cider brand or product to capitalize on both the demand and profitability of cider. The production process is remarkably fast, going from fermentation through clarification, filtration, mixing and packing in as little as 10 days. If there are any producers looking to add a cider product to your brand then John is definitely your go-to.
IBD Membership Required
“Into the Wild – fermentation with wild yeast and bacteria” by Fredric Ek - Co-Founder, Brekeriet. Landskrona, Sweden
19/10/2022
Fredrick is one of the pioneers of Scandinavian wild fermented beer. Initially importing beers they loved from around Europe to Sweden, they decided to start making it themselves and haven’t looked back. Brekeriet have 2 entirely separate breweries, one for the sours and one for their brettanomyces beers, along with a small still which they have been producing spirits from stout and saffron beer in addition to an akvavit and juniper spirit. Their wild fermented products wouldn’t be complete without a kimchi also!
IBD Membership Required
“SPAA, Swedish Producers of Alcohol. An organization for brewers, winemakers and distillers. What do we do, and how do we do it?” by Sara Sundqvist - Secretary General, SPAA, Sweden
19/10/2022
The SPAA are campaigning to modernize the alcohol regulations to increase the commercial and industrial attractiveness of the sector, while maintaining the social responsibility. One key feature that is being pushed is the selling of on-premises alcohol at the producer themselves.