|Flåmsbrygga where large cruise ships arrive in summer.|
Besides its breathtaking natural attractions, Flåm also offers a world class brewery - Ægir Bryggeri - which this post will be about.
The small startBack in 2004, American design consultant Evan Lewis and his Norwegian wife, Aud Melås, decided to move from California back to her native Flåm in Norway. It was part of a dream for both, she wanted to run a hotel and restaurant business while Evan, who had been a homebrewer since the age of 17, dreamed of turning his hobby into a profession.
|Ægir brewery and pub in Flåm.|
Named after the brewer of the gods in Norse mythology, Ægir Bryggeri was a small 10 hl brewpub with a capacity of 1,400 hl beer per year. A simple bottling facility was installed too, to allow Ægir to distribute their beer outside Flåm. In those days craft beer was still in its infancy in Norway, even the best beer bars only sold craft beer on bottle, not on draft, so a bottling line was essential for wider distribution.
The impressive growthThanks to some very good, high quality base beers, such as the crisp Bøyla Blonde Ale, the tasty Sumbel Porter and the American style India Pale Ale, and the great atmosphere of the brewpub, Ægir experienced a phenomenal growth and almost instant recognition in Norwegian beer circles - it has been voted the Best Brewpub in Norway every year since 2008 by the 100 thousand members of Norøl and Norbrygg!
Because of the rapid growth, Evan hired brewer Dave Gardonio from Toronto, Canada, to help out with the daily operations at Ægir. By the end of 2009, Ægir sold 60% of their beer outside Flåm and there was no way they could keep up with the growing demand at their essentially brewpub-sized brewery. They would either have to refuse more orders or come up with a plan for how to meet the growing demand.
In Early 2010, Evan decided to "outsource" his most popular bottled beers, to have them brewed on contract at another brewery, to save the Ægir brewing capacity for making draft beers and for experimenting with new beers. He chose to have his bottled beers brewed at De Proefbrouwerij, a world famous contract brewery in Lochristi, Belgium, that already had craft brewing legends such as Mikkeller and BrewDog as clients.
|View of the central fireplace at the Ægir pub in Flåm.|
On my previous visit to Ægir, in May 2010, they had just received the first bottles of India Pale Ale from De Proef and Evan admitted it was difficult to exactly reproduce the aroma and flavor of the Flåm brewed original. But after some tweeking and feedback to De Proef, green light was given and bottled Ægir beers started to arrive from Belgium.
And the exceptional growth continued, both the bottled beers and now also kegged beers took off like never before in Norway. New beer bars, selling craft beer on draft, appeared in all the bigger cities. A few restaurants even did the unheard thing of pairing dishes with beer on their food menus! In the span of 2010, Ægir beer sales grew by a staggering 115%!
|Ægir Natt Imperial Porter - a personal favorite.|
Thanks to contracting out the brewing of Rallar Amber Ale, Sumbel Porter, India Pale Ale and other Ægir fixtures, Ægir had time to play around with new recipes too, introducing new beers from their brewpub - such as the Roggenbier (draft only) and the tasty Natt Imperial Porter - a personal favorite. They also barrel aged the latter, creating the very popular Lynchburg Natt.
A new brewery takes shapWith their continued growth, it became obvious to Evan that they not only should but could, thanks to the financial strength of a popular brand, bring their bottled beer production back to Flåm. Plan for a 510 m² warehouse in Flåm was redrawn and expanded to a 1,200 m² building, to house both the planned warehouse, a brand new brewery, a small distillery and a new bottling line.
|The new 1,200 m² Ægir Bryggeri complex in Flåm.|
The new brewery will consist of a 35 hl four-vessel brewhouse from Newlands Systems Inc in Canada, with six 70 hl fermenters and two similar sized conditioning tanks, giving Ægir an initial brewing capacity of 8,000 hl per year - about six times higher than the brewpub. And they have enough space to expand the brewing capacity up to 35,000 hl/yr!
Outlooks for 2012Most of the tanks and the bottling line have arrived in Flåm, but still awaits final assembly at the new brewery. Right now it looks like the brewery installation will take place in May 2012, so we may see the first Ægir beers roll out of the new brewery in time for their 5 year anniversary. Taking the production of their bottled beers back to Flåm, after two years of contract brewing in Belgium, would be a great way to celebrate five years in the brewing business.
In the meantime, the old brewpub is brewing at full steam to fill up orders from Vinmonopolet and other beer thirsty clients. Vinmonopolet, the Norwegian government owned chain of liquor stores, wanted a Norwegian brewed Abbey Dubbel style of beer and Ægir rose to the task, taking inspiration from their very popular Ægir Julebrygg (green label), and created Ægir Skumring Dubbel - a 7% sweet, spicy and fruity dubbel. Ægir will also get their Scotch Ale listed at Vinmonopolet later this year, so that's even more great news.
|Ægir Skumring Dubbel - a tasty new beer.|
In addition to brewing beer, Ægir is also experimenting with their own distillery. Expect more types of akvavit to be bottled and ready for Christmas (an important akvavit season in Norway) this year.
As mentioned above, this summer Ægir Bryggeri will celebrate their 5 year anniversary. Expect news of a big party to be published soon. If you're in Norway at the end of June you may wish to consider a trip to Flåm :)
Visiting Ægir and Flåm may seem like a daunting task, it does look fairly remote when you look at a map of Norway. But it's truly worth it, the trip to Flåm will take you through some of the most scenic parts of Norway, with long fjords, waterfalls and steep mountain sides hiding deep valleys.
|View from the train on Flåmsbana.|
If the sea is not your thing you still have two choices - either to come by rail or by road.
There are daily trains going between Oslo and Bergen, following the Bergen Line across the mountains and stopping at the Myrland Station. There you will have to get off and take the Flåmsbana train which departs hourly in the summer season and takes you down to Flåm in less than an hour.
If you decide on driving, it's a two and a half hour or 166 km long trip along the E16 highway from Bergen. From Oslo it's between 330 and 350 km, depending on the specific route you take, the longer (E16) is actually the shortest in time - taking about four and a half hours to drive.
The best time to visit is in May-June, before the onset of tourist season and the large cruise ships, or in the early fall when the tourists have left. Then Flåm returns to a tranquil place and the brewpub becomes less crowded.
Photo sets from Ægir and Flåm can be found at Flickr: May 2010 and April 2012.