The Story

Nørrebro Bryghus is the fairy tale of a small local brewery that grew strong. From the beginning in 2003 the brewhouse became a shining beacon in the young and exciting beer culture that was sprouting in Nørrebro and around the country.

The ambition, beer wise, was to influence people's attitude towards beer. We wanted to open their eyes to the wonderful experiences and flavours emanating from the Belgian, German, English and most importantly the new US craft brewing scene - as well as fostering weird and wonderful beers with Nordic accents. The food is a chapter of it's own. Suddenly beer was the centre of a beer kitchen new to the world, a thoroughly seasonal kitchen with clear Nordic inspirations perfectly suited to the beer flavours; the malt, the hops, the spices .

The brewhouse politely reminded the Nordic foodies to something that Danish gastronomy seemed to have forgotten - that the best drink in combination with Nordic flavour is often the wonderful Nordic beer.

A decade has passed and 200 different brews have been brewed - from black to pink, from easy drinking to heavy complexity, from the summery to the winter warmers. The brew house is still at the absolute centre of the beer culture.

Our brewing thrives on hard work, fresh ideas and a love of beer whilst the kitchen is better than ever and makes Nørrebro Bryghus a crystal clear candidate for the best beer restaurant in Scandinavia.

We aim to serve the tastiest array of beers that Denmark has to offer.

Our beer philosophy is the base of our beer. We're looking to brew a varied and exciting beer portfolio, so you'll find that we from time to time offer sweet, sour, bitter, powerful and easy going beers of different colours, styles and flavours. Our goal is to at all times have a beer for everyone, for every mood and for every plate of food.

Since Nørrebro Bryghus' grand opening in 2003, more than 200 different beers have been brewed - every single one a unique experience. We're looking to brew beers with character and we therefore aim to use the best possible ingredients; malt, hops, water and yeast being the most important ones. A thorough and proud attitude towards the craft of brewing and a bit of divine brewer inspiration from time to time also helps.

We will shamelessly borrow ideas of other beer cultures - the new US style being the one closest to our hearts. You will however also find that the more classical European styles will be represented, so don't be surprised if a Belgian, German or a Czech beer style graces our menu.

Our kitchen is a dedicated beer kitchen drawing on inspirations from the classical Nordic cuisine, but the food is still miles away from you basic beer food.

Nørrebro Bryghus' kitchen is rather a current brasserie kitchen. It is founded on fundamental gastronomic principles, but the classics have however not been forgotten. Playful and creative elements also find their way onto the plate, balancing flavours and textures in a flavourful, delicious and fun manner.

Our kitchen is like no other beer kitchen anywhere in the world.

The basis of every tasty beer is the four basic ingredients; malt, water, hops and yeast and the best of these ingredients that we can source. Lastly we add a good recipe and a thorough and talented brewer and we're good to go.

The malt gives the beer colour, lots of flavour and it's sweetness - and from the sweetness comes the alcohol. The malt is crushed and all the malty goodness is extracted into water. The solids are then removed and the sugar water - the wort - is boiled with the wonderful hops, which preserves the beer and provides bitterness and inciting aromas as well. Next up is fermentation, a week long process, where the yeast transforms sugars into alcohol and carbon dioxide - what you will feel as the bubbles in the beer. Finally comes maturation, lasting anything from a couple of weeks to multiple years depending on the beer style.

The only thing left is enjoying the beer - and that is done best at Nørrebro Bryghus, obviously.