Broaden & Build Brewery Company

Discussion in 'Nordics' started by joaopmgoncalves, Feb 4, 2019.

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  1. joaopmgoncalves

    joaopmgoncalves Pooh-Bah (2,351) Dec 17, 2012 Portugal
    Pooh-Bah Trader

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    There's a new brewery that should be on your radar from now on.

    Broaden & Build is a new brewery coming out of Copenhagen, Denmark. A place that our community already knows for Mikkeller, WarPigs, To Øl and many others.

    For those of you who tend to follow news about food culture, you might've noticed that on 2018's edition of MAD, people were handed rhubarb and raspberry gose by a new brewery that no one had ever heard from. Now that the brewery itself has opened, Broaden & Build will start making their own beers regularly at their site in Refshaleøen.

    One of the reasons why B&B should be subject to discussion is because it is an project created by Matt Orlando, former head chef at Noma and currently owner of Amass, one of the most interesting culinary projects in Copenhagen.

    Interesting stuff to read:
    • Fine Dining Lovers, "Matt Orlando Takes On The World Of Craft Beer".
    • Forbes, "Matt Orlando, Noma's Former Head Chef, Is Opening A Brewery".
    One of the things that you can read on FDL's article that's absolutely insane is this:

    "We had a dessert that we made at Amass in the fall, it was an apple crumble. We peeled the apples, we took the flesh and used it. Then we saved the cores and the skins. A few weeks ago, we were making a saison with the apple cores and skins. We only put them in for about 10 minutes at 90 degrees and when we pulled them out of the boil, the smell was unbelievable.

    So, I grabbed them all, 50 kilos, and brought them back to the kitchen at Amass. I re-dried all the apple skins and pureed the apple cores, now we have this desert on at Amass, an apple crumble with this kind of hoppy, malty, apple purée and all the dried skins we made a crumble topping out off. The apple was used three times."

    Wow, right?

    Matt Orlando's project might be very interesting to the craft beer industry because it is very good opportunity to see craft beer being taken more seriously in fine dining restaurants. It seems that beer is deemed to be the bastard in the drinking world, specially when compared to wine, but that might be changing. On another end, it's also a new approach to sustainability in the brewing process.

    I haven't had the chance to drink anything from B&B but I hope it's good. I haven't been so excited with a new brewery for a while.

    --

    Website: broadenbuildcph.com
    Facebook & Instagram
     
    #1 joaopmgoncalves, Feb 4, 2019
    Last edited: Feb 4, 2019
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  2. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    From the linked article:

    “Orlando has assembled an experienced team of brewers, but he is very much wearing his chef’s hat when it comes to making beer at Broaden & Build. Beer and food are not perceived as ready bedfellows, but Orlando uses his knowledge of ingredients and how they can influence a beer's profile.

    “As a chef the process of anything is interesting and when you get into brewing the process it’s fascinating because there are so many control points where you can add flavour. Then, once you add it, you can manipulate that flavour, through time and temperature, through the yeast that you use, so you have so much control over the beer.

    “What we’re doing now with the process and the control point is something really progressive. I’ve done so much research to see if other breweries around the world are doing something similar and not just in regard to sourcing products but looking at the combination of products, looking at products that I really understand as a chef, and applying those to the brewing process, is something that is really interesting.

    “A perfect example; I made this parsnip and coffee purée which I poured into a caramel and then we brewed an imperial stout with this coffee and parsnip caramel. It was fascinating to have the conversation with Thiago and Sean our brewers about adding this base product that is so sweet, but just think that all that sweetness is going to been eaten up by the yeast and fermented away. So now try to picture what this beer is going to taste like with 80% of the sweetness gone. That’s fascinating.”

    As I read the above I very much thought of Carton Brewing (@augiecarton) and how they brew ‘culinary’ beers.

    I hope to be able to drink Broaden & Build beers someday.

    Cheers!
     
    #2 JackHorzempa, Feb 4, 2019
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  3. Hopardor

    Hopardor Initiate (0) Feb 9, 2016 Denmark

    I visited there the weekend just gone. Tried 5 of their beers were very nice. One to watch for sure.
     
    #3 Hopardor, Feb 6, 2019
  4. FrankenBier

    FrankenBier Zealot (645) Feb 4, 2003 California

    I too was recently there (Feb 7). My first reaction to the beer board was "Oh No!" -- as someone who favors "beer flavored beers" just about every beer was "XXX with YYY."

    But I was very pleasantly surprised -- the "botanicals" (black current leaves, blackened pears, etc.) were very subtle and added to the beer. In most cases if I hadn't seen the description I couldn't have told you what the addition was, just that there was "something interesting" in there.

    Definitely a place to watch in CPH...

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    #4 FrankenBier, Feb 16, 2019
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