'We aim to brew beer that challenge the concept of good beer and move people'


In the past beer was just something he drank to get drunk when partying with his friends – the cheaper the better. Studying to become a teacher Mikkel got a job at a local café and here he was introduced to foreign beers like Chimay and Hoegarden. He quickly developed a taste for the foreign drops and founded a beer club with some friends where they tasted and rated different kinds of beers. Later on, when working as a physics and math teacher, he would sometimes stop by for at beer at a pub on his way home from work. There he tasted an india pale ale from the Danish brewery Brøckhouse and got the idea that he could save a lot of money, if he could brew a beer like that himself – and maybe even win a blind test competition at the beer club. Soon hereafter Mikkel and his childhood friend Kristian Keller started a row of ‘physics experiments’ with malt, hops and yeast back home in their kitchens in Copenhagen. Today Mikkel exports his beer to 40 countries and he has held exclusive beer dinners and beer talks all over the world. He brews most of his infamous drops at de Proef Brouwerij in Belgium, which is owned by the very skilled brewer, Dirk Naudts, and his wife Saskia. He has made collaboration beers with some of the world’s most acknowledged and innovative microbreweries; Three Floyds, Chicago, de Struise, Belgium, Hill Farmstead, Vermount and Anchorage, Alaska. And he makes house beer for some of the best and most prominent gourmet restaurants in Denmark, such as Noma (Michelin), Mielcke & Hurtigkarl and Kiin Kiin (Michelin) Because of Mikkel’s inventive and constant development of Mikkeller he has been called the ‘cult’, ‘rock’n’roll’ and ‘gypsy’-brewer in Danish and international press. Today the autodidact brewer has a team of eight full time employees with whom he shares an office space in Vesterbro, Copenhagen.
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