What do you do at Mikkeller?
On the practical level I do sales, development and computer stuff. I spend a lot of time on working with developing visions and ideas for Mikkeller and make them happen – not necessary ideas for new beers, but ideas on how to make Mikkeller evolve as a whole.
Which Mikkeller Beer is your favorite?
Impossible, but I will give you my top 3: Vesterbro Pils: It’s the perfect example of a session beer, that is challenging, but still you can drink gallons of it and never get tired of it.
George Bourbon BA: I definitely got my boundaries pushed when I tasted the George Bourbon BA the first time. A super rich, incredibly balanced Imperial stout that is thick like oil and black like my conscience.
It’s Alive BA White Wine: This is not most extreme beer – it doesn’t have the most rich and extreme body, but still it has so many layers, a hint of hops combined with a nice oakyness to make the aroma.
How did you join the firm?
Mikkel was actually a teacher at my old school and taught me and some friends to brew in the school’s kitchen. Since then we have been good friends and I have had an interest of brewing and tasting beers. When Mikkel told me that he was going to open a bar in Copenhagen I quickly applied/forced him to hire me as a bartender.
When not at work?
I have my own Gypsy brewery called To Øl that started in 2010 and has been growing ever since. I also have a bachelor in interactive designs/computer science and love to geek around building alternative computer interfaces.