Korjaamo and CoolHead Brew are proud to bring you the first sour beer festival in the Nordics!
Korjaamo and CoolHead Brew are proud to bring you the first sour beer festival in the Nordics! Best local and European new-wave breweries, massive ball pit and italo disco tunes. Craft beer pole fishing, candy buffet and a magician!
To avoid overcrowding we´ve divided the days into two sessions. The first session takes place 2pm-6pm and the second 7pm-midnight. The space will be emptied between these sessions.
The festival curated by CoolHead Brew is all about quality, the people and particularity. We’ve invited a group of the most fascinating domestic and international breweries at the moment - breweries with quality over quantity approach. For us it was also important that the customers would be able to get in contact with the brewers themselves and not just the distributors.
Breweries (introductions below)
Ca' del Brado (ITA)
CoolHead Brew (FIN)
Fiskarsin Panimo (FIN)
The Good Guys Kombucha (FI)
Kanavan Panimo (FIN)
Wild Beer Co. (UK)
Örebro Brygghus (SWE)
Korjaamo Kulmasali & Bistro
Töölönkatu 51 B
FRI 24.5. 2pm–6pm & 7pm–midnight
SAT 25.5. 2pm–6pm & 7pm–midnight
Advance tickets : 9 € (afternoon session) / 11 € (evening session)
TIckets from the door: 14 €
Drink vouchers: 3 € (10/15cl depending on the beer)
All ticket prices include glass deposit. If you don’t wish to keep the glass, you can return it when you leave and get your deposit back.
Advance tickets available from Tiketti. Drink vouchers only available at the event.
Their history began with a meeting in the small, now famous Bakunin Bar in Saint Petersburg. Their love for bold tastes, daring experiments and quality beer brought them together and the group launched their first beer in 2013. Bakunin values tradition, but also know the ins and outs of modern beer culture. Their expertise is reflected in their approach to production: when they make a new beer, they don't compromise to save a buck - taste and style are everything.
Bakunin has been travelling through Europe for a number of years now. They have showcased at top festivals such as Borefts festival, Budapest Beer Week, Tallinn Craft Beer Weekend, Arrogant Sour Festival etc. They’ve collaborated with well known international breweries such as Brouwerij De Molen, Cervesa La Pirata, Birrificio Del Ducato, Boneyard Brewing Co and so on.
Brekeriet tells the story of the three brothers Ek; André, Christian and Fredrik. With different backgrounds in business and food engineering they decided to team up and start a beer import firm in the spring of 2010. Their future goal was set from the start – to start a brewery of their own. The dream came true in the fall of 2012 when their first batch was brewed in Djurslöv outside of Malmö.
Their niche is, as one of few breweries in Scandinavia, to ferment beers with nothing but wild yeast and bacteria. To further enhance the taste experience, they also secondary ferment many of their beers with berries, fruit or whatever they find interesting to try.
Friday 24th of May at 6pm Restaurant Haven is proud to host to a special dinner together with Brekeriet – a Swedish craft brewery known for their sour ales.
A dinner where the dishes are perfectly complemented with beer pairings is a sure-fire success.
During the evening, Brekeriet beers will be served and presented by Fredrik Ek, one of the founders of Brekeriet, and Tuukka Kähkönen from Hotel Haven will be in charge of the food.
Please come and join us!
The best way of understanding their beers is to break down what their name means:
CA’ is an abbreviation of casa, the home, whereas BRADO refers to two different meanings: Bradùs, a greek word for slow, meaning their products carry out maturations and refinements that require time (in some cases even years). It also refers to Stato Brado or the “wild state” linking to their use of wild yeasts and bacteria. In other words, Ca’ Del Brado is the home of matured and wild!
Expect beers that respect tradition, but with a modern and innovative touch. Expect beers that are an extension of Italian craftsmanship, enriched by regional products and inspired by centuries long traditions of winemaking.
CoolHead is the #1 sour brewery in Finland and their
mission is to put Finland on the craft beer world map.
CoolHead is all about the Nordic and exotic clashing. In their beers you
can taste the clean, crisp and minimalistic notes resembling the Nordic
nature, but also the fresh, colourful and exciting taste of the tropics.
They have no rules for creativity, no boundaries, no regrets. Keep your cool, have a CoolHead!
Hailing from the idyllic Fiskars Village, about 50km west from Helsinki, these guys don’t follow trends but their taste. They focus on drinkability and want people to be able to down at least a few pints of their beer rather than a few sips. They’ll be bringing their most interesting sours, saisons and grisettes - some of which will be totally new releases at the festival!
The Good Guys is a small craft kombucha Brewery from Tampere run by a group of friends. We produce all of our kombucha with great love and from best organic teas. We constantly try new recipes to find even tastier combinations of flavours and healthy benefit of our natures best ingredients.
Founded in 2015, Kanavan Panimo or Canal Brewery, is a small craft brewery in the heart of the idyllic village of Vääksy.
This family-owned business ran by two brothers produces some of the most exciting sours in Finland. Their raw materials are grown locally in southern Finland and they work closely with the other producers and entrepreneurs in the area to get the right twist and ingredients in their beers.
Penyllan is a micro-brewery located in the Island of Bornholm, in the picturesque fishing village of Tein. The brewing started in 2015 by Australian wine and beer visionary Jessica Andersen together with her husband, the living legend of Danish craft beer industry, Christian Skovdal Andersen.
Penyllan focuses on producing small batches of complex, balanced and sophisticated beer slowly aged on oak barrels. The beautiful tartness of Penyllan beers is based on the experiments with the unique local wild yeasts and bacteria created by the microclimate of northern Bornholm.
Timo Krjukoff has his roots in Ypäjä (Finland) but lives in Sätila (Sweden) where he runs the family brewery / meadery started 2015 together with his son Johannes. Still ran as a side project besides ordinary work, Sahtipaja continues to win Ratebeer awards every year in addition to prestige in other competitions - such as the Mazer Cup International Mead Competition.
Nothing is impossible to them when it comes to alcoholic beverages. Sours, stouts, ciders, meads, and sour sakes are steadily shipped mainly outside Sweden - expect to taste some of the most interesting ones at the festival!
Started by an American and an Englishman in 2012, on a farm in Somerset, Wild Beer has always strove to put taste and quality at the heart of their beer making. Experts in mix-fermentation and barrel-ageing they continue the quest for flavour, complexity and balance in their beers through an additional ‘5’ ingredient.
With over 500 oak barrels and foedres, and a growing collection of ingredients, Wild Beer will always thrill and challenge your taste buds and create a memorable experience.
Örebro Brygghus was founded by three homebrewing friends in June of 2016. Invitations to Brewskival festival and All In Beer Fest in Sweden after only a couple of months in operation caught many people’s attention, including Mikkel Borg Bjergsø of Mikkeller HQ which led to appearances at his festivals in both Copenhagen and Boston along with a collab brewing at WarPigs Brewpub.
Örebro Brygghus is known to be very imaginative and elaborate when it comes to sours. How does Oyster Gose, Licorice Root Dark Sour and Sourdough Sour sound like? How about a Dill Pickles Cucumber and Dill Gose?
Töölönkatu 51 b 00250 Helsinki Tel. 0400 824 229
Ticket Office closes when the last screening starts.
Mannerheimintie 22-24 00100 Helsinki Tel. +358 40 334 56 17 (NB! Only in use when the theatre is open.)
Ticket Office opens one hour before the first screening and closes when the last screening starts.