(…)Everything about the Mikkeller brand is deeply-rooted in a distinct appreciation of bold designs and tastes. “Beer as a starting point is not something perceived as particularly cool,” said Bjergsø. “It’s got a history as a proletarian drink, but also something which is a bit for old men.” Instead, he made it cool, from the label’s character-driven artwork, created by US artist Keith Shore, to their Copenhagen bars, which have a savvy synergy of brewing eclecticism and Scandinavian aesthetics: bright green floors, wood paneling on the bars, white-washed walls, and black tap handles kept in a uniform design. Bjergsø said they wanted to create something which wasn’t just a classic beer joint. “They are always dark and full of men and rock music. We are trying to steer away from that. It has to be light, welcoming, and a bit feminine.”(…)
When many people imagine the tea fields of China, they imagine a lush, vibrant, tapestry of greenery that shimmers in the sun. It is from this awe inspiring image that green tea gets its name, for when you look upon green tea leaves, much of that color and vibrancy still remains. Although commonplace in many parts of the world, green tea is arguably the most important tea type that there is. Steeped in tradition, antiquity, society, and lore, learning about this verdant tea type just may be the best place to start if you are seeking to know more about tea as a whole. Thus, with that said, let green tea’s vibrancy in color and spirit carry you away into Yezi Tea’s second installment on tea types.
Unlike most brewers, Mikkel doesn’t own a brewery. A typical Mikkeller beer originates in his brain as a far-fetched question: What quality of fattiness would a beer obtain if you sprinkled popcorn into the mash? What would happen if you dumped in a load of mouth-numbing Sichuan peppercorns during the brewing? How much fresh seaweed would lend a beer the right umami jolt? He then finds his answers by proxy, outsourcing the actual brewing to facilities, like de Proef, owned and operated by other people. Mikkel draws up detailed instructions for these fabricators to follow — specifying malt quantity to the milligram, mash schedule to the minute, bitterness to the I.B.U. — and the first time he tastes his own beer is usually when the brewer sends him a shipment and an invoice. “I don’t enjoy making beer,” he says. “I like making recipes and hanging out.”