We had to make a big deal of our 100th brew, which came out about a year after we opened up in our converted old Luma light bulb factory. 

100W, a name that pays tribute to light bulb lingo, is super pale and unfiltered. The first thing that hits you is the nose of grapefruit and lemon zest. On the palate, fruits come forward – orange, gooseberry and blueberry notes. The malt sweetness in the front of the mouth gives way to a growing, snappy, lingering bitterness, that itself tails off into a dry finish and a thirst for more.
We thought this was such a successful 100th brew that we’ve kept brewing this delicious recipe.

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J.A.C.K. is one of our first beer we brewed in our brewery. Josefine, Anders, Chris and Kalle did a pretty good job, eh? And the best thing? It's sessionable but still with a lot of flavours. Win win! 

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A classic Kellerbier is an unfiltered, bottom-fermented lager beer. Our version takes this idea and runs with it. Our version tries to be the best damn Kellerbier in the world.

Using floor-malted bohemian pilsner malt from the Hanka barley variety beside Perle and Mittelfruh hops from the Hallertau region of Germany and Czech Saaz, we produce a higher than usual ABV, golden-coloured lager with a strong malty, bready backbone. The big floral, herbal hop aroma is followed by refreshingly bold bitterness and elegantly rounded malt flavours.

Might be the best beer we ever brewed. 

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A bigger, tougher and stronger version of it's baby brother 100W. 



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The beers style that took the world with storm and we also wanted to brew our version. Hoppy Daze is everything a NEIPA should be: hazy, juicy and and fruity. Dry-hopped with Citra and Lemon Drop that gives the beer its citrusy character. 

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Halo started as a collab brew together with our sister brewery London Fields Brewery. A sour, pink and fruity beer brewed with 20 % raspberry puré that gives the deep pink colour and fruity taste. A pinch of lemon zest in the brew and Halo was complete! 

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Our first Alcohol-free beer! 

A fresh and thirst quenching Pale Ale, perfect for all those moments when you want to drink a beer but not alcohol. 

Only available at the brewery! 

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The best of two worlds! A light and sparkling beer brewed with pilsner and wheat malt, Chardonnay grapes and Champagne Yeast. A fruity, dry and sour beer that pairs well with the most. But of course especially with oysters!  

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An American Pale Ale with a lot af flavour. Brewed with modern hops from the states and New Zeeland. An homage to the very tall American we all know as Big Dippel.

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A Tim and Daniel Collab, Hop Juice when it the best. Juicy, fruity, and a lof of flavour in perfect harmony. 

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A Stockholm collaboration between Stockholm Brewing Co, Nynäshamns ångbryggeri, Northern Exposure and us. A Baltic Imperial Porter brewed with muscovado sugar. 

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A summer saison brewed with preserved lemons to our friends at Grand Hotel. A summer hit! 

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An experimental brewed together with Grimbergen. A belgium blond brewed with dried black limes. 

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content

NYA CARNEGIE-|BRYGGERIET

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200W

Double-IPA

SILVER LINING

OUR FIRST IN-THE-WORLD FOLKÖL

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IN OUR GASTROPUB

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VÅR ÖL

Welcome

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OUR BEER

Our Beers

our-beers

THE BREWERY

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This is where the magic happens. 

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<p class="font_2">Nya Carnegiebryggeriet is a collaborative joint venture between Carlsberg Sweden and Brooklyn Brewery. Under local Brewmaster Chris Thurgeson, NCB produces a wide array of unique beers right here on the waterfront of Hammarby Sj&ouml;stad. Chris with his NCB brewing team creates both classical beers and beers inspired by Swedish cuisine and the Nordic region. Although we don&rsquo;t brew any Brooklyn Brewery beers at NCB, members of the two brewing teams are constantly criss-crossing the ocean to work together on new beers for you to enjoy.</p>
<h2 class="vc_custom_heading">Facts</h2>
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<li>Our brew house is of the German brand Rolec</li>
<li>It is actually an identical brew house as the one Brooklyn Brewery has in Williamsburg.</li>
<li>It has a capacity of 40HL</li>
<li>We have five 40HL tanks nine 80 HL CCT tanks (fermentation and storage tanks)</li>
<li>It allows us to have a full capacity of about 13000HL / year.</li>
</ul>
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</div>

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The Brewery

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Restaurant

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Take Away

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Conferences

conferences

Our menu

our-menu

<div dir="ltr"><strong>BREWERS APPRENTICE MENU&nbsp;</strong></div>
<div dir="ltr">&nbsp;</div>
<div dir="ltr">Beef tartar with beets, pickled mustardseeds, caper mayonnaise, malt and potato crisp.</div>
<div dir="ltr">&nbsp;</div>
<div dir="ltr">Witch Flounder in spicy tomato sauce with corander and harissa oil. Served with creamy saffron rice and carrot, mint, lime and mandarin salad.&nbsp;&nbsp;</div>
<div dir="ltr">&nbsp;</div>
<div dir="ltr">Vanilla yoghurt mousse with basil sorbet, lemon meringue and passion fruit curd</div>
<div dir="ltr"><strong><br />545:- per person</strong></div>
<div dir="ltr">&nbsp;</div>
<div dir="ltr">&nbsp;</div>
<div dir="ltr"><strong>BREWMASTERS MENU</strong></div>
<div dir="ltr">&nbsp;</div>
<div dir="ltr">Fish Cake with lemongrass butter sauce, cucumber, ginger, chili and sesame seed salsa.<br /><br />Ribeye on the bonew. tomato salad, roasted potatoes, red wine jus &amp; Amber butter</div>
<div dir="ltr">&nbsp;</div>
<div dir="ltr">Sticky toffee pudding with butterscotch sauce and vanilla ice cream<br /><br /><strong>695:- per person<br /><br /></strong></div>
<div dir="ltr">&nbsp;</div>
<div dir="ltr"><strong>BREMASTERS VEGETARIAN/VEGAN MENU&nbsp;</strong></div>
<div dir="ltr">&nbsp;</div>
<div dir="ltr">Kellerbier-fried Cauliflower with Baba Ganoush, garlic chips and pomegranate.&nbsp;</div>
<div dir="ltr">&nbsp;</div>
<div dir="ltr">Lentil Stwe with aubergine, peppers, sweetpotato, walnuts and burnt chilicr&eacute;me. Served with sourdogh bread.</div>
<div dir="ltr">&nbsp;</div>
<div dir="ltr">Mixed berries with mint carameliced suar and sorbet of the day. <br /><br /><strong>395:- per person</strong></div>

Bigger Groups

bigger-groups

GASTRO-PUB

gastro-pub

Beer Tastings

beer-tastings

<h3>Det finns idag ett enormt intresse av att prova och l&auml;ra sig mer om &ouml;l. V&aring;ra special&ouml;lprovningar &auml;r en chans f&ouml;r dig att kunna konvertera dina sur&ouml;ls-skeptiska kompisar, checka in s&auml;llsynta flaskor p&aring; Untappd eller bara dricka riktigt god &ouml;l!</h3>
<h3>D&aring; &ouml;lscenen st&auml;ndigt f&ouml;rnyas och nya trender uppst&aring;r &auml;r det en sj&auml;lvklarhet f&ouml;r oss att ocks&aring; uppdatera v&aring;ra &ouml;lprovningar. Nedan finner du olika teman som vi (just nu) brinner s&auml;rskilt mycket f&ouml;r, vi kommer dock uppdatera sidan med nya teman l&ouml;pande.</h3>
<p>F&ouml;r att boka in dig p&aring; en special&ouml;lprovning klickar du p&aring; &rdquo;boka &ouml;lprovning&rdquo; och v&auml;ljer sedan ett av de datum vi listar under beskrivningarna nedan, v&auml;ljer den provningen ni vill boka och betala n&auml;r ni g&ouml;r bokningen.</p>
<p>OBS! F&ouml;r att kunna genomf&ouml;ra en &ouml;lprovning kr&auml;vs att fler &auml;n 4 har anm&auml;lt sig. Beh&ouml;ver vi flytta er &ouml;lprovning till ett senare datum h&ouml;r vi av oss till er senast 24 timmar innan bokningstillf&auml;llet.</p>

<p>&nbsp;</p>
<h1>Sur&ouml;lsprovning</h1>
<p>Sur&ouml;l, kanske den mest trendiga, ur&aring;ldriga och missf&ouml;rst&aring;dda &ouml;ltypen av dem alla. Vad &auml;r sur&ouml;l? &Auml;r sur&ouml;l ens en &ouml;lstil? Vem &auml;r den d&auml;r Brett egentligen?</p>
<p>Det &auml;r n&aring;gra av de fr&aring;gor vi kommer diskutera och f&ouml;rs&ouml;ka f&aring; svar p&aring; under denna popul&auml;ra special&ouml;lprovning.</p>
<p>Vi kommer prova sex olika, b&aring;de v&auml;lbalanserade, fruktiga och knasiga &ouml;l fr&aring;n v&aring;rt eget bryggeri men ocks&aring; fr&aring;n andra favoritbryggerier.</p>
<p>Datum: Onsdag, 27/5 och 17/6</p>
<p><strong>Pris: 350kr / person (totalt 6 olika &ouml;l)&nbsp;</strong></p>
<h1><br />IPA och humligt</h1>
<p>Humle &auml;r en av &ouml;lets mest unika och sp&auml;nnande ingredienser! Utan &aring;teruppt&auml;ckten av IPA:n och humlig &ouml;l hade vi kanske aldrig f&aring;tt n&aring;gon &ouml;lboom och v&auml;rlden hade varit en otroligt mycket tr&aring;kigare plats.</p>
<p>Aldrig har man pratat s&aring; mycket humle som idag och under denna &ouml;lprovning reder vi ut vad som &auml;r s&aring; speciellt med denna snabbv&auml;xande, gr&ouml;na hampv&auml;xt. Hur skiljer sig humlesorter fr&aring;n olika l&auml;nder och varf&ouml;r &auml;r humlig &ouml;l en vattendelare?</p>
<p>P&aring; Nya carnegiebryggeriet har vi sedan start utforskat m&ouml;jligheterna med humle s&aring; det vore tokigt att inte prova riktigt f&auml;rsk och humlig &ouml;l fr&aring;n v&aring;rt eget bryggeri. Dessutom kommer vi prova n&aring;gra favoriter fr&aring;n andra bryggerier samt ett exempel p&aring; hur ett humligt &ouml;l helt kan &auml;ndra karakt&auml;r om det exponeras f&ouml;r mycket ljus.</p>
<p>Datum: Torsdag, 4/6 och Onsdag, 24/6</p>
<p><strong>Pris: 300kr/person (totalt 6 olika &ouml;l)</strong></p>
<h1><br />Lager</h1>
<p>Lager &auml;r utan tvekan den mest popul&auml;ra men samtidigt ocks&aring; den mest underskattade &ouml;ltypen av dem alla.</p>
<p>Trots att vi p&aring; Nya carnegiebryggeriet dagligen skapar nya sp&auml;nnande recept med knasiga kryddor, humlesorter och frukter kommer v&aring;ra hj&auml;rtan alltid sl&aring; lite extra f&ouml;r lager&ouml;let. Det finns f&aring; saker som kan g&ouml;ra en bryggare s&aring; avundsjuk som n&auml;r ett annat bryggeri f&aring;r till en riktigt bra lager. Hur kommer det sig och varf&ouml;r &auml;r lager f&ouml;r somliga synonymt med ful&ouml;l?</p>
<p>Under denna &ouml;lprovning kommer vi prova sex olika &ouml;l som visar den enorma bredd som finns inom lagerfamiljen, dels fr&aring;n v&aring;rt eget bryggeri men ocks&aring; fr&aring;n andra bryggerier som lyckats bem&auml;stra denna sv&aring;ra konstform.</p>
<p>Datum: Onsdag, 10/6 och 1/7</p>
<p><strong>Pris: 300kr / person (totalt sex olika &ouml;l)</strong></p>

Themed Tastings

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BEER TASTING

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AN EXPERIENCE BEHIND THE CURTAINS

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TIMES AND PRICES

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BOOK ONLINE

GIFT CARD

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<h1><strong>Oops, you're not old enough to visit our webiste. Grow older and welcome back. Seeya!&nbsp;</strong></h1>

Exit

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Om cookies på nyacarnegiebryggeriet.se

About Cookies

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GIFT CARDS

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<p>We offer two different giftcards:&nbsp;</p>
<p>&Ouml;lprovning (Tour, Tasting)</p>
<p>En helk&auml;ll p&aring; bryggeriet (Tour, Tasting, Three-course Dinner, Beerpairings)&nbsp;</p>
<p>Do you have a gift card and want to book? Call us at +46 8 &ndash; 510 650 82 or email us: restaurangen@nyacarnegiebryggeriet.se&nbsp;</p>
<p>Welcome to the Brewery!&nbsp;</p>

Gift Card

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<h1 class="p1">Sweden&rsquo;s first beer brewed with purified waste water</h1>
<p class="p2">The project is a collaboration between New Carnegie Brewery (Nya Carnegiebryggeriet), IVL Swedish Environmental Institute, and Carlsberg Sweden.</p>
<p class="p2">In a world threatened by water shortages, there are technologies for transforming wastewater into drinking water. The resulting water is at least as pure as normal tap water. In order to challenge producers and consumers preconceived notions about wastewater, and to acknowledge that wastewater can be part of the solution in the future, Nya Carnegiebryggeriet joined forced with IVL, Swedish Environmental Research Institute, and developed PU:REST &ndash; Sweden&rsquo;s first beer brewed with purified wastewater.</p>
<p class="p2">&ndash; We already have the technology to recycle water and achieve a result which is just as pure and safe as normal tap water, but most people are still sceptical about actual drinking purified wastewater. That is why we contacted Nya Carnegiebryggeriet and asked if they were interested in brewing a beer with our recycled water. In the end, this is a creative and accessible way of highlighting sustainable water management and the value of clean water, says <strong>Staffan Filipsson, Project manager water recycling IVL.</strong></p>
<p class="p2">The water used in PU:REST comes from Hammarby Sj&ouml;stadsverk, where the water has passed through a long chain of purification stations. After thorough lab testing, the water was delivered to Nya Carnegiebryggeriet in Hammarby Sj&ouml;stad, Stockholm, and the brewing team took over. Four weeks later, PU:REST &ndash; Sweden&rsquo;s first beer brewed on wastewater, saw the light of day.</p>
<p class="p2">&ndash; When IVL shared their idea with us, we couldn&rsquo;t resist the challenge. As an environmentally conscious brewery in the food industry, we share the view that both producers and consumers must dare to think differently if we are to successfully take care of Earth's resources. We always try to find climate-friendly solutions in our brewery. For example, some of our spent grain has been converted into biogas, we use green electricity in the brewery, and we sort food waste in our restaurant. It was obvious for us that we were going to brew PU:REST as an organic and crystal clear pilsner because it is such a clean and "naked" beer style. Given that we were using such a unique kind of water, we wanted to focus on the beer having a very clean, crisp taste, says <strong>Chris Thurgeson, brewmaster at Nya Carnegiebryggeriet.</strong></p>
<p class="p2">PU:REST dig it's premier on May 25<span class="s1">th 2018 </span>at the Nya Carnegiebryggeriet in Hammarby Sj&ouml;stad where, among others, researchers from IVL, Swedish Environmental Research Institute, attended.&nbsp;</p>
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PU:REST

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<p><strong>Lansering av Echo - Fotografiska och Nya Carnegiebryggeriet brygger br&ouml;d och bakar &ouml;l.</strong></p>
<p>I ett nystartat samarbete har Fotografiska tillsammans med Nya Carnegiebryggeriet tagit fram ett cirkul&auml;rt &ouml;l, d&auml;r &ouml;verblivet surdegsbr&ouml;d fr&aring;n Fotografiskas restaurang anv&auml;nds i bryggningen, samtidigt som spillet fr&aring;n &ouml;lframst&auml;llningen &aring;teranv&auml;nds i br&ouml;dbaket p&aring; Fotografiska. &Ouml;l och br&ouml;d samverkar i ett cirkul&auml;rt kretslopp, d&auml;r fr&aring;gan var br&ouml;det b&ouml;rjar och &ouml;let slutar inte l&auml;ngre har n&aring;gon betydelse. Resultatet &auml;r Echo - en belgisk blond som b&aring;de g&ouml;r och smakar gott.&nbsp;</p>
<p>&ndash; V&aring;r matfilosofi handlar om h&aring;llbar njutning s&aring; vi &auml;r v&auml;ldigt glada &ouml;ver att nu kunna presentera en &ouml;l som bryggs med v&aring;rt hembakade &ouml;verblivna br&ouml;d. Vi str&auml;var alltid efter zero waste och ser spill som en ny r&aring;vara, dessutom anv&auml;nder vi hela r&aring;varan och uppn&aring;r genom det unika smaksensationer. Vilket &auml;r precis vad detta &ouml;l bjuder p&aring;, d&aring; br&ouml;dresterna fungerar som smakf&ouml;rst&auml;rkare, s&auml;ger&nbsp;<strong>Paul Svensson</strong>, matkreat&ouml;r p&aring; Fotografiska.<br /><br />&ndash; Vi fastnade direkt f&ouml;r Fotografiskas id&eacute; att brygga ett &ouml;l p&aring; &ouml;verblivet br&ouml;d som innebar b&aring;de en rolig utmaning f&ouml;r oss brygg-tekniskt och en tankest&auml;llare f&ouml;r konsumenter som ligger helt r&auml;tt i tiden, s&auml;ger&nbsp;<strong>Chris Thurgeson</strong>, bryggm&auml;stare p&aring;&nbsp;<strong>Nya Carnegiebryggeriet</strong>.</p>
<p>Namnet Echo anspelar b&aring;de p&aring; att r&aring;varorna humle och malt &auml;r ekologiska och att bryggresterna, likt ett eko, kommer tillbaka som r&aring;vara till nytt br&ouml;d. Echo &auml;r en belgisk blond med fruktig smak och mild beska, och passar utm&auml;rkt till m&aring;nga olika typer av mat. Echo kommer att finnas b&aring;de p&aring; fat och flaska och serveras till en b&ouml;rjan i Fotografiskas restaurang, bar och kaf&eacute; samt i baren p&aring; Nya Carnegiebryggeriet.</p>

ECHO

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<h1><strong>Nya Carnegiebryggeriet expanderar</strong></h1>
<p><strong>F&ouml;r att m&ouml;ta den &ouml;kande efterfr&aring;gan p&aring; lokalproducerad kvalitets&ouml;l p&aring; burk ska hantverksbryggeriet Nya Carnegiebryggeriet l&aring;ta bygga en helt ny </strong><strong>i </strong><strong>, Haninge kommun, s&ouml;der om Stockholm. &Ouml;len kommer fortsatt att bryggas i det nuvarande bryggeriet i Hammarby Sj&ouml;stad. D&auml;r ska ocks&aring; bryggkapaciteten ut&ouml;kas avsev&auml;rt tack vare att utrymme frig&ouml;rs f&ouml;r bryggtankar d&auml;r det i dag st&aring;r f&ouml;rpackningslinjer.</strong></p>
<p>Nya Carnegiebryggeriet har sedan det &ouml;ppnade i Hammarby Sj&ouml;stad 2014 haft en stark tillv&auml;xt och de vackra kulturm&auml;rkta lokalerna utnyttjas till sin bristningsgr&auml;ns. D&auml;r samsas lager, bryggtankar, flasklinje samt restaurangverksamhet. P&aring; den nya tappningsanl&auml;ggningen i Jordbro kommer fokus att vara p&aring; en flexibel burklinje, men det kommer &auml;ven finnas linjer f&ouml;r att fylla flaskor samt fat. Efterfr&aring;gan p&aring; kvalitets&ouml;l p&aring; aluminiumburk har f&aring;tt ett rej&auml;lt uppsving b&aring;de i Sverige och internationellt. En av anledningarna &auml;r att burken tack vare sin l&aring;ga vikt och h&ouml;ga &aring;tervinningsgrad &auml;r mer skonsam ur ett milj&ouml;perspektiv &auml;n glasflaskan, men den anses ocks&aring; bevara smaker b&auml;ttre.&nbsp;</p>
<p>&rdquo;Varenda droppe Nya Carnegie &ouml;l kommer &auml;ven fortsatt att bryggas i det historiska vackra Lumahuset, f&ouml;r d&auml;r har vi v&aring;r sj&auml;l. D&auml;rf&ouml;r ser vi v&auml;ldigt mycket fram emot att kunna erbjuda v&aring;r &ouml;l till &auml;nnu fler &ouml;l&auml;lskare genom att ut&ouml;ka v&aring;r bryggkapacitet i Hammarby och starta tappning i Jordbro&rdquo;, s&auml;ger Christina K&ouml;rmendi, vd f&ouml;r Nya Carnegiebryggeriet.</p>
<p>Project Lighthouse &auml;r ig&aring;ng och huset &auml;r p&aring; plats. I mitten av sommaren 2020 ska bygget vara klart och installation av utrustningen p&aring;b&ouml;rjas. Lighthouse ber&auml;knas tas i bruk i mitten p&aring; oktober.&nbsp;</p>
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LIGHTHOUSE

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Press

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A place to discover and experience beer culture

<p>It started as a crazy idea with a brewery in the middle of the city (we almost ended up there..) and ended up with a brewery in a cramp building in hammarby Sj&ouml;stad. Since the 10th of February 2014 we have created masgic in the old Lightbulb Factory of Luma. We have laughed and cried together over amazing brews, mistakes and fantastic events we hosted during the years.&nbsp;&nbsp;</p>
<p>During the years we've been up and running we brewed over 150 different kinds of beer. Some of the have been oneoffs and some have we brewed since the start and still brew today (Kellerbier ❤️). We have brewed beer on old bread, recycled sewage water and alot, alot, alot of Witbier (?).&nbsp;</p>
<p>&nbsp;</p>

<p>&ldquo;Nya Carnegie&shy;bryggeriet is a dream come true"</p>

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<p class="font_2">On tap in the bar you&rsquo;ll find a mix of our year-round and specialty/seasonal beers.</p>
<p class="font_2">To stay informed on new beer releases, events and the latest news on what&rsquo;s happening at the brewery and restaurant follow us on Facebook and Instagram.&nbsp;</p>
<p class="font_2">We&rsquo;ve already hosted several brewer&rsquo;s technical conference and are planning a variety of classes, talks and brewery tours dedicated to the advancement of the new brewing culture we&rsquo;re so proud to be a part of.</p>
<p class="font_2">It's in our DNA to serve you delicious beer, serve good food and create an amazing vibe.&nbsp;</p>
<p class="font_2">Welcome to visit us at Nya Carnegiebryggeriet. We love beer.&nbsp;</p>

About NCB

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<h1>At the moment we don't have any openings.&nbsp;</h1>
<h1>&nbsp;</h1>
<h3>An amazing place to work.&nbsp;</h3>
<p><br />Nya Carnegiebryggeriet is oned of Swedens lead craft breweries with roots in both Sweden and the states. We're 15 peoplpe working fultime at the brewery and we have a lot of fun together. We collaborate with breweries across the world and here in Sweden.</p>

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<p><br />Here you'll find a brewery and a gastropub where we offere tastings, meetings, a BIG outcide terrace and hos several big events every year. You'll get to chande to work in a unique enviroment where the brewery is located beside the gastopub where the whole team collaborates, from brewers, admins to the restaurantstaff.&nbsp;</p>

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<h2>Want to work with us? Email us at info@nyacarnegiebryggeriet.se!&nbsp;</h2>

Work with us

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<h1>Do you want to get in touch?&nbsp;</h1>
<p>We who work in the management group.&nbsp;</p>
<h4>Christina K&ouml;rmendi - VD&nbsp;</h4>
<p>christina.kormendi@ncb.se</p>
<h4>Chris Thurgeson - Bryggm&auml;stare</h4>
<p>chris@ncb.se</p>
<h4>David Manly - Restaurangchef</h4>
<p>david.manly@ncb.se</p>
<h4>Lise Ljungman - Marknad och Hospitality</h4>
<p>lise.ljungman@ncb.se</p>

Contact us

contact-us

<h2>Oops!</h2>
<p>It seems you have an out of date or incorrect page URL. This page is no longer available.</p>

Opening hours
Tues - Thurs	16.00 - 23.00
Fridays	15.00 - 00.00
Saturdays	14.00 - 00.00
Sun - Mon	Closed

Opening hours
Tues - Thurs	16.00 - 23.00
Fridays	15.00 - 00.00
Saturdays	14.00 - 00.00
Sun - Mon	Closed