Back to the roots of brewing Oppigårds Bryggeri is one of Sweden’s most popular craft beer breweries, praised over the years for high-quality, tasty brews. Its award-winning range will be extended this spring, with three new beers in the Heritage Collection. By Malin Norman | Photos: Oppigårds
brewery building was set up in 2016. “As an independent craft brewery, we need to have a plan for how to be profitable and survive long-term,” says Björn Falkeström, owner and CEO of Oppigårds. “This means that we can decide how much we want to grow, if at all. Right now, we’re the ideal size to maintain a sustainable production that also supports the local area.”
Established in 2003, Oppigårds is one of the most successful craft beer breweries in Sweden, with numerous prestigious awards and best-selling beers to its name. Its first year in business, the brewery produced 8,000 litres for sale in the local area around the village of Hedemora in Dalarna. Now, the brewery produces around 2.2 million litres, available across Sweden. However, it is still a family-owned and independent business.
Production centred on sustainability
Following a number of successful years, and to meet increasing demand, a new
Part of the long-term plan is a sustainable production model. For Oppigårds, this means taking care of by-products
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from brewing, and a large part is used as animal feed by farmers in the region. Spent grains consisting of malt residues from mashing become food for dairy cows, whereas yeast, hops and hot brake become prime pig food. “Not many breweries think along these terms,” admits Falkeström. “Waste products are the down-side of brewing, and breweries should have a plan for how to handle this. It’s second-hand produce; it can actually be used again.”
Björn Falkeström, owner and CEO.