Denmark Beer

At Carlsberg, the pursuit of better beer is in our DNA. More than 100 years after our founder J.C. Jacobsen mastered the art of brewing great beer, we're still looking for ways to improve our beer. Our perfectly balanced Danish... Read More

At Carlsberg, the pursuit of better beer is in our DNA. More than 100 years after our founder J.C. Jacobsen mastered the art of brewing great beer, we're still looking for ways to improve our beer. Our perfectly balanced Danish... Read More

At Carlsberg, the pursuit of better beer is in our DNA. More than 100 years after our founder J.C. Jacobsen mastered the art of brewing great beer, we're still looking for ways to improve our beer. Our perfectly balanced Danish... Read More

Carlsberg Elephant Beer is an amber-coloured beer with big intensity in its aroma, and with a distinct maltyness. There is notes of honey in the aroma. The palate of Carlsberg Elephant shows a good balance between a good body... Read More

Nordic Honey Wine with Sour Apple Juice, Hops and Cinnamon Added.

Ribe Mjød is brewed to celebrate Scandinavia's oldest town Ribe with their 1300 year anniversary. The recipe is made in collaboration with Ribe Viking Centre, and apple juice has been added to the mead to highlight... Read More

This artisan metheglin style Danish mead has hibiscus, which gives its soft, citrus-like flavor and very floral aroma. Its finish is hoppy-dry, spicy and very warming.

Sweet and fruity tones of raisins, sweet honey and alcohol. Rich flavors of oak and vanilla envelope the long, herbal finish with a smooth hop bitterness.

Imperial Pastry Stout With Lady Fingers, Coffee, Lactose & Vanilla.

Imperial Coffe Stout aged in bourbon barrels. A decadent stout, aged 21 months in bourbon barrels, then maturated on Costa Rican coffee beans from the talented roasters at Koppi.

A blend of mixed fermentation ales from both Foeders and wine barrels. Refermented on top of freshly harvested Danish Stevnsbær cherries from a producer near the brewery.

A grain forward ale using lots of raw spelt, fermented with our mixed culture and aged in an oak Foeder for 9 months. Kettle hopped with NZ Pacifica and AU Ella. Low in acidity, with a prominent bitterness.