In 2010, Stockholm Brewing Co.'s journey began with two childhood friends, wanting to drink fresh, local and organic beer. Niklas Jakobson and Tomas Hallgren started to home-brew at every available opportunity. Niklas was running a wine importing business, specializing in natural wines, and this influenced the desire for using organic products. The ambition for brewing beer grew stronger and pretty soon they decided to open a small brewery. In the end of 2012, after a brief stay at Grevturegatan, they found the perfect place in an old paper bag factory in a garage in Södermalm, Stockholm´s vibrant southern island. With the help of Niklas Lenkel, friend and in-house engineer, the first commercial craft brewery inside the tolls opened it's doors.
Since 2013 the production has been organically certified under the EU certification body. The use of organic ingredients is important to us. We also try to work as much as possible with local produce such as wild elderflower from parks in Södermalm or rhubarb and grapes from the garden in Rosendal.
Our core beers are brewed to be consistently balanced, drinkable and true to their origins. We regularly brew one-offs which gives us opportunities to play with other styles and ingredients without compromising our ethos of producing well-rounded beer.
Working close together with our sister company WINE TRADE offered us the possibility to combine the knowledge of winemaking with brewing beer. We have a barrel room where we age beer in oak barrels, previously used for natural wines. We routinely add grapes and berries and experiment with wild yeast. This is exemplified by our Cellar Series beers, a small but important part of the production which we hope to expand in the future.
In 2015, after a long legal process, we were the first brewery in Sweden to gain the rights to serve samples of our beer directly from the brewery. To meet our customers face to face and to talk about what we do and our passion for beer has always been important to us. We really enjoy going on fairs and festivals but having our own tap room has make it easier to reach out to a wider audience. The brewpub has grown to be a popular low key Friday after work where people can taste the latest beers in a relaxed environment. We often have chefs from restaurants nearby to come and cook for us or a food truck standing outside the brewery.
Today we're producing about 100 000 liters a year, selling most of it in Sweden but also exporting some to the other Nordic countries, as well as Spain, France and England.