Maltvik started when a fisheries cold store on Kaigata came up cheap and two of us decided a lager cellar was a better idea than a warehouse.
A cold store makes a very good cellar.
Thick walls, a floor drain in every room, and an ambient temperature that never climbs past twelve degrees in August. We did not choose lager because it is fashionable. The building chose it for us.
The first batch went in the tank in March 2019 and came out six weeks later, which everyone told us was four weeks too long. It sold out in nine days. We have not shortened the schedule since.
Three things we will not rush.
The schedule, the yeast, and where the beer is made. Everything else is open to argument.
Six weeks, always
No beer leaves the cellar early because a weekend looks busy. If a tank is not ready, the tap stays dry and we say so on the board.
One yeast, kept alive
The same house lager strain since batch 001, repitched forty-one generations. It is the reason a Fjord from 2019 and one from today taste like relatives.
Brewed here, poured here
Nothing is contract-brewed elsewhere and badged as ours. Every tap in the room came out of a tank you can walk past on a tour.
Who is on shift.
Aksel R
Ida M
Ravi S
