You are using an old browser that we no longer support. To ensure the best possible experience and to ensure the highest security standards are met, please UPDATE YOUR BROWSER.
To access great beers that are delivered straight to your door you can easily update your browser from this link.
Thanks,The Beer Hawk Team.
New York-based Danish gypsy brewer Jeppe Jarnit-Bjergso talks food matching, unmissable US breweries and what's next.
What do you think sets Evil Twin apart from other breweries?
Well first of all the fact that we donít own a brewery (yet), but are so-called gypsy brewers, meaning we rent space from other breweries to make our beers. It means we can do what we want and not have to be concerned with paying rent and such. We can make a beer one time, if it sells we do it again, if not we can move on to the next.
How do you see Evil Twin developing?
We are in the process of building a brewery in New York. We will still gypsy brew but we want to establish Evil Twin as a real New York brand so this is needed. Other than that we are pretty much only focused on getting better at what we do.
What was the ethos you first set out with?
To be the best at what we do and to only brew beer we like to drink ourselves, meaning never do anything to please. We believe thatís the only way you can stand 100 per cent behind what you do.
How do you see the beer scene developing in the next few years?
As it has the last five with new breweries opening and the big guys getting bigger.
As your new book with Daniel Burns suggests, beer can easily be as elevated as wine in restaurants ñ what mindset needs to change before this can happen?
Good question. Beer is historically seen as the poor manís drink so that needs to change. During the last 10-20 years, the craft beer evolution has given us new styles, barrel-ageing, wild yeast and more. All things that we get inspiration from the wine world.
Any top tips for new breweries?
There are so many new good ones popping up. A brewery like Trillium Brewing Company in Boston is killing it right now with good reason, and my friend Coryís side project in St. Louis is now a bricks and mortar brewery so that is very exciting!
Pairing beer and food together isn’t all rules and science. That would make for a terribly boring dinner party! Instead, it’s the art of taking a good beer, some good food and partnering them together to make something even better. It’s the adventure of discovering what works, what doesn’t and what you like. It’s you taking a bite, taking a sip and then declaring your undying love for that imperial stout and chocolate cake.
Barrel-ageing beers is not a new thing, but it is getting more and more popular, and has probably never been as inventive. Adrian Tierney-Jones explores the new wave of ageing beer in wood
While some so-called off-flavours can be appropriate in certain styles others are not and may kill a little bit of your soul. Here's a quick guide to the most common off-flavours.
Father’s Day, 20th June 2021, is the special date in the calendar when we celebrate and give a nod to the Dads in our lives. It’s an excuse to spoil them with a little something to say thank you for being awesome. If you’re looking for inspiration for a craft beer-loving Dad, then check out our top 7 Father’s Day beer gifts.
Another can spins off the line at Stone Brewing’s new brewery in Berlin. The speed of the whole process is astonishing, a matter of seconds from empty can to filled and sealed. Those amazing hop aromas that Stone Brewing’s IPA is known for are locked in, only to escape as you release the swirling lemon, pine, grapefruit aromas in one of the world’s best IPAs. Cans are the perfect container for this beer. And here’s why.
Don't have an account yet? Register Here
Already have an account? Sign In Here
Earn Beer Tokens when you buy and review beer. Find out more
Birthday bonus (if you provide your date of birth)