wild beers, barrel fermented beers, wild spirits and kimchi - that's what brekeriet was
the brekeriet history
Brekeriet tells the story of the three brothers Ek; Fredrik, Christian and André. With different backgrounds in business and food engineering we decided to team up and start a beer import firm in the spring of 2010.
Our future goal was set from the start – to start a brewery of our own, and the dream came true in 2012 when our first batch was brewed in Djurslöv, a village outside of Malmö. In 2015 we needed to expand the brewery and later on the same year we brewed our first 2000L batch with a brand new brewing equipment in our current facilities in Landskrona.
Most of our beers were fermented with wild yeast and bacteria, which was our focus from the beginning. To further enhance the taste experience, we also secondary fermented many of our beers with berries, fruit or whatever we found interesting to try.
We also distilled our wild fermented beers under the brand Brekeriet Distillery. The ”wild” flavors shone through in the spirits and gave it an extra dimension. The innovation and playfulness played a huge roll even here, where only the sky was the limit. Skål!
In late 2023 we took the hard decision to terminate the business and in september 2025 we left the facility.
the products
Brekeriet beers were complex, rustic and often tart farmhouse ales with lots of flavors. Our regular beers were mostly kettle sours coming in 330mL cans. They were all fermented with wild yeast which gave the beer its unique characteristics and the beers were often made even tastier with added fruits or berries in the secondary fermentation.
From February 2023 we also brewed crisp and clean Pilsners, IPA’s and other beers without wild yeast for people to enjoy on tap or cans around Sweden and occasionally abroad.
In the barrel aged series you could find beers that were fermented with mixed bacteria cultures in oak barrels for at least a year. They all came in 375mL bottles with a wine cork and a cap. The label design also differed a lot from our core beers with its characteristic hand on the label.
…always natural ingredients and never any artificial nor natural flavorings…
Many of our beers were organic and most of them, except the ones including honey, were vegan.
the wild bruce history
Brekeriet started in 2012 as a brewery focusing on wild yeast. Our first products were mainly Saisons and Farmhouse Ales.
In 2013 we started experimenting with several bacteria strains and accidentally infected the entire brewery with these bacteria – all our brews became sour. We had a choice to make, we could either choose to pull the plug – or take advantage of the situation.
We decided to give it a go and released only sour beers from 2013-2015. During these years Brekeriet became known as a sour beer brewery, even though we still had a dream of making non-sour beers in the future.
In 2016 we moved to a new facility with a brand new brewhouse, new fermentation tanks and a new bottling line. Finally, we were able to brew non-sour beers again and so we did. We were overexcited to fulfill the dream and re-release those crisp and enjoyable Saisons again.
The problem was – nobody wanted to buy a non-sour Brekeriet beer. People got disappointed thinking something was wrong – the beer wasn’t sour!
During the years we’ve been thinking about how to release non-sour beers whilst maintaining the credibility of Brekeriet as a sour beer brewery. In the end, we decided to start a beer brand out of Wild Bruce – the subsidiary to Brekeriet.
The focus of Wild Bruce’s wild brews was inspired by the tradition and history of classic beer styles ranging from Saison and Bitter to IPA and Pilsner.
