by Svaneke Bryghus

Brewed by hand, unfiltered and unpasteurized

With INSTINCT by Svaneke Bryghus, we return to our copper kettles on Svaneke main square, where our first beers were brewed during Easter of 2000. The restaurant is the master brewer's creative playground, where he can develop unique beer on a much smaller scale (1000L) than what is bottled in our professional brewery on the outskirts of Svaneke. INSTINCT by Svaneke Bryghus is bottled by hand in approximately 45 kegs, which are numbered. INSTINCT is always brewed by hand, unfiltered, unpasteurized and bottled manually in Svaneke.

Taste INSTINCT by Svaneke Bryghus

INSTINCT consists of a limited brewing in small batches and is only served in our restaurant in Svaneke main square on Bornholm, as well as at selected beer bars in Copenhagen, such as Stauan - Bornholmerstuen i København. Please note that these limited edition brews tend to sell out quickly. 

Jan Paul

Brew master

”When I brew at Svaneke Bryghus Restaurant, it is precisely with the notion to create a contrast to all the nerdery at the current brewery, where I have all the technical gear at my disposal. At the small plant on Svaneke main square, I test whether my intuitive "touch" for beer is still in good working order. The comparison is probably along the lines of freestyle cooking in one's own kitchen, without a recipe and with only the ingredients and spices you happen to have at hand. The quintessence of my beer is time and balance. Aside from that I have no firm guidelines - there is no 'this is how it's done' nor a particular style of beer. I let myself be guided by experience and insight.”

On tap right now

Limited edition brews in small batches and could therefore be sold out.

Amuse Gueule IPA

This Rye IPA is staged as a true "bromance" between German and American hops. The confident Bavarian "Mandarina" becomes best friends with the flippant Yankee "Citra" and thus a transatlantic pact begins. A substantial amount of rye malt forms the base for a proper hops celebration, with a hefty man hug of resin and citrus fruits. The rye content makes the beer appear foggy and has an oily viscosity, yet the aftertaste is dry and straightforward. Perfect for when the guys get together for man-talk. 

Brewed in December 2018. 

Top fermented. 6.3 % vol. 


Rainy Day Stout

There is plenty of rain in both Ireland and the Amazonian jungle. What occupies people in those far off horizons, when the rains come? Cacao is known to improve mood and the very same applies to Irish Stout, so our intern Gustav figured that we should brew a hearty dark beer with cacao nibs. The nibs are mixed in during the mashing stage, as well as during the alcohol extraction of the fermentation tank and provides a pleasant bitter cacao flavor. Furthermore, the beer is seasoned with the delicate and quirky Mosaic hops, which means that the whole ensemble gets an overtone of bitter English mint chocolate, in concert with the dark malts. 

Brewed in December 2017 with pilsner, caramel, special B, wheat and chocolate malt, in combination with perle hops and mosaic hops. 

Top fermented. 7.1 % vol. 

Across the steppes

Champagne and wild yeast fermented beer with Moldovan linden leaves. Old friendships never die, and neither does a Russian Volga. On the journey from Georgia to Bornholm, the master brewer passed through Moldova to visit his friend, Serghei. The following year, Serghei came for a visit to Bornholm and the two friends set out to create a brew together. The final result was a pale and delicate beer, with added Moldovan linden leaves during the brewing process. Fermented initially with champagne yeast and subsequently with Svaneke Bryghus' wild yeast starter culture, which can be dated all the way back to the year 2009. The beer has a fresh acidic scent of red berries, while the taste has distinct notes of tannin, bark, honey and flowers, with a discreet fruity and bitter aftertaste. Perfectly suited for putting out steppe fires and quenching thirst in parched throats. 

Brewed in May 2016. 

Fermented with champagne yeast and then wild yeast. 3.5 % vol.