We are looking for full time bar managers to join our Copenhagen locations. Relevant working experience needed. Although this is a preference we always welcome passionate people. You are driven, serviceminded, energetic, friendly, patient and can handle working quickly and efficiently when needed. You are a team player with natural strong leadership skills able to think out of the box. Setting up events will be a part of your job, so a certain minimum of initiative and creativity is expected.[...]
For the fifth consecutive year, Mikkeller introduces a very unique spirit made for COPENHELL. This time a Mexican rattlesnake infused Mezcal. 'Mezcal Up You Ass' will be release on Midsummer eve at Mikkeller Baghaven and HAVEN Bar. A couple of years ago it was a vodka distilled on the skull of a goat, and last year it was absinthe made with the blood of Danish music legend, Peter Belli, sealed within the wax. Mikkeller's spirit experiments for COPENHELL continue this year with another obscure[...]
For femte år i træk introducerer Mikkeller en helt unik spiritus til COPENHELL. Denne gang er det en mexicansk mezcal kold-infuseret med klapperslange. ’Mezcal Up Your Ass’ bliver lanceret Sankt Hans aften på Baghaven og Haven Bar. For et par år siden stod den på vodka destilleret på gedekranie, og sidste år var det en absint med Peter Bellis blod i voksforseglingen. Mikkellers spirituseksperimenter i forbindelse med COPENHELL fortsætter i år med endnu en obskur og dyster produktion, nemlig[...]
A thick blanket of humidity and pouring rain didn’t stop Philly beer fans from celebrating the Sierra Nevada Beer Camp in Penns Landing. The sun did peek out every now and then and sweet views of the Delaware river provided a tranquil backdrop for some festival drinking and hanging. We poured Spontan Dry Hop Mosaic and Beer Geek Breakfast all day long, met some super cool Mikkeller fans and made sure to sample every beer from this years Beer Camp Across the World lineup. Highlight of the day?[...]
Det danske mikrobryggeri udvider endnu gang på den Københavnske madscene. Denne gang med mexicansk gademad. Restauranten La Neta åbner den 30. juni på Nørrebrogade, og det fejres med 200 gratis øl og smagsprøver. Texas barbecue, dansk smørrebrød, japansk ramen, amerikansk morgenmad - og nu mexicansk gademad. Mikkeller udvider sin spraglede gastronomiske familie 30. juni, når den mexicanske restaurant La Neta åbner på Nørrebrogade i København. Restauranten bliver til i samarbejde med mexicanske[...]
In late May Mikkel visited Jerusalem and met up with guys from Alexander Brewery. The result of meeting was a freshly brewed batch of the Green Gold IPA ready to go for the Israeli market. A proper beer deserves a proper introduction so we made a release / Meet the brewer event in Jerusalem for the occasion. The turn up was great and everyone had a great time. We were even blessed with a visit from of some MBCC 2017 goers! Thank you to Alexander Brewery and to all who came for the Green Gold[...]
Having visited many countries across the world we know how long and boring a 9-hour plane ride to any city can be. Flying with SAS though completely change that perception, and when we boarded the plane in Copenhagen last week we knew that the 9-hours to Chicago would fly away and that beers in the sky would be great too.
Mikkeller attended Sierra Nevada’s Beer Camp in San Francisco this past weekend. The festival took place at Pier 48, right across AT&T Park and with a beautiful view of the San Francisco Waterfront. The Mikkeller booth was in located in the center of the festival and surrounded by almost 100 breweries. We got the chance to pour an old favorite, Texas Ranger and the new core beer by MikkellerSD Raspberry Blush. People really loved the refreshing tartness with a hint of coffee. There were some[...]
MRC needs an intern working within events and communication in Cph from August/September 2017. The internship may well function as part of your education program. If you got what it takes. Send an Email to: firstname.lastname@example.org mark the subject line: MRC INTERNSHIP – YOUR NAME HERE!
Away we left, Sir Brandon of Viktoriagade and I, Sir Cesar of Haven, for Edinburgh to represent Mikkeller at the first ever Craft Beer Festival that Edinburgh has hosted. We arrived the day before the festival started and off course hit all the craft beer spots that all our beer loving friends had recommended us. No shortage of tips there. We have awesome (read alcohol loving) friends. We started at Andrew Usher’s which had some really fresh Cloudwater beers that we hadn’t tried. After that we[...]
We just got back from the Firestone Walker Invitational in Paso Robles California this weekend and it was a blast! With over 4000 in attendance the party was on! Big, big thanks to the Firestone Walker crew for having Mikkeller back again, it was an honor to be there! We had a table under one big tent with all the non-USA breweries, there was 10 of us total from around the world out of the 50+ breweries in attendance. We poured two tasty beverages; 'Wheat Is The New Hops' and 'SpontanCherry[...]
Thursday saw yet another smashing collab event between B&O PLAY and Mikkeller as we launched Beobrew at Mikkeller Berlin.
På Mikkellers nye morgenmadsrestaurant står hygge øverst på menuen. Spisestedet serverer amerikansk inspireret morgenmad med tidligere pastry ekspert fra Noma og Amass i bageriet, og ud af restaurantens eneste ølhane flyder bryggeriets klassiker kaffestouten ’Beer Geek Breakfast.’
Incredible culinary experiences are in store at HAVEN when butchers spit-roast goat and lamb, chefs smoke pastrami on-site and remix the traditional Danish ‘French’ hotdog, and free-divers dive for oysters in the harbour at Refshaleøen. Today HAVEN announces its culinary line-up, which will be curated by Claus Meyer. Visitors can look forward to fish and chips, extreme sausages, Syrian delicacies, vegan tapas, ramen, Indian dosa, Japanese meatballs, Catalan slow food, BBQ ribs & brisket from[...]
In this long-coming collaboration between Mikkeller (DK) and Omnipollo (SE), all star brewer Keith Shore and his kindred brewer Karl Grandin came together to forge a classic.
After spending the last 2 years dialing in our bbq at Warpigs, we decided to keep pushing our smokers. Now with our new Warpigs Deli we have been able to keep experimenting with smoke. Being as Warpigs is all about meat we wanted to expand the selections with our deli smoked turkey, maple smoked bacon, cold smoked salami, etc. With the model we started at Warpigs of wanting to create everything from scratch. Working with our ultra talented Pastry Chef Milton on a signature American style hoagie[...]