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Scan Magazine | Special Theme | A Taste of Norway :
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Each of the Bådin beers is named after a place in Norway.
Northern Norwegian brewery Bådin exceeds all expectations With a diverse range of backgrounds but a joint passion for craft beer, Bodø-based northern Norwegian brewery Bådin decided to set up a professional brewery after only producing a few batches of beer with a self-made home-brewing kit. By Line Elise Svanevik | Photos: Bådin
The year was 2012, and Andreas Myrvold, CEO of Bådin, had previously discovered craft beer on a few occasions throughout his studies in Grimstad in southern Norway. “I was invited to a beer tasting at Nøgne Ø, and that’s where I discovered that beer can be so much more interesting than the lager we’re used to,” he says. “Coming home to Bodø for the Easter break, I met a friend I’d previously lived with who told me that his colleague was brewing beer and that he was going to give it a try himself. So, I threw myself into it as well, and we quickly made a homemade kit to start brewing ourselves.” 30 | Issue 109 | February 2018
Upon realising that the beer they were brewing was turning out really well, and after only a few batches, they decided to go bigger and start a brewery. “The plan was to run it alongside our day jobs, but we got a bit of wind in our sails and suddenly had to start hiring people to work full time,” says Myrvold, who adds that the brewery has seen a tremendous growth year on year.
Award-winning beer In 2017, Bådin won Bryggeribråk, the Nordic brewing competition to pair beer with food. “We were invited to participate
in 2016, and we thought that was really exciting. We didn’t think we’d get very far, but we actually got all the way to the finals, where we lost against Borg Brùgghus from Iceland. Last year, we had slightly higher ambitions and ended up winning the whole thing,” says Myrvold. At Bryggeribråk, Nordic breweries meet in a competition where they get presented with a three-course dinner that they need to pair with beers from their portfolio. “We’ve developed a fair bit of competence within this field, and our beers are very compatible with food,” he continues. “Hoppy beers aren’t always as easy to pair, but more malty beers are very good for food pairing – particularly the lighter ones. It’s all about having well-balanced beers that harmonise well with the food. You need to just see what’s on the plate