2_6_ScanMag_72_Feb_2014_Text_Q9_Scan Magazine 1 04/02/2015 10:57 Page 57
Photo: Skjalg Ekeland
Scan Magazine | Special Theme | A Taste of Norway
Both English- and Belgian-type beers are brewed at Kinn, together with certain seasonal brews. The year was 2009 when Lothe begun brewing beer in his own home, and a growing interest in the craftsmanship led to a fully-fledged brewery in Florø.
A brew of individual tastes Focusing their production on a sound balance between traditional European beerbrewing culture and a modernised approach, Kinn Brewery have altered the way beer is consumed – and appreciated. Favouring local label designs and clean extraction methods over pasteurisation and filtration, the products are as recognisable on the shelves as individual in taste. The result? A stand-out array of supreme, locally produced beers. By Julie Lindén | Photos: Kinn Bryggeri
“The best brew is one of both tradition and modernity”, explains Espen Lothe, CEO and brewmaster of Kinn Brewery. “The methods we use, devoid of all pasteurisation and filtration, give us great, rich beers strong in taste. Still, a fine balance of flavours is preserved – something many brewers forget when going back to the basics of beer-brewing.” The year was 2009 when Lothe begun brewing beer in his own home. A growing interest in the craftsmanship led to a fullyfledged brewery in Florø, an island off the west coast of Norway, where open fermentor tubs were brought in and the slogan ‘doing it the old-fashioned way’ was put to work. “I knew I wanted to let the
Photo: Skjalg Ekeland
process happen naturally and by itself, as I knew pasteurisation processes tend to destroy the natural beer flavour. This means that our beers are less ‘clear’ than others, as the sedimentation is not removed,” Lothe explains. “We wanted to do it the traditional way, and not push the process ahead in any artificial way.”
The description of Lothe as a true beer enthusiast comes to life when he paints a picture of the craftsmanship that is brewing. “It’s a very rewarding craft to carry out, because the generation time is so short. Let’s say I was making malt whisky instead – it would take me years to see the results of my work, while beerbrewing lets me see the fruits of my labour in a few weeks or so.” Today both English- and Belgian-type beers are brewed at Kinn, together with certain seasonal brews. The products are sold as draft and bottle beers, with labelling depicting the Norwegian lexicographer and poet Ivar Aasen (known for having mapped Norwegian local dialects during the 19th century) – a clear nod to Norwegian tradition. “I think the conveyance of tradition and craftsmanship are qualities that make us stand out,” says Lothe, concluding: “That, and a fine taste.” For more information, please visit: www.kinn.no
Issue 73 | February 2015 | 57