“It was actually my husband’s idea that we join this microbrewery venture, and I never meant to get deeply involved,” says Gottschalck, who had built up a career as a biochemist and quality-controller for some of the Danish food industry’s largest players – but the beginning of the beer venture came at a time when she was between jobs. “I had the time to play around with the brewing, and my interest developed quite organically. Eventually, the group asked if I wanted to be the full-time brewer,” she recalls. “I had no previous experience with making beer, but my background as a biochemist was certainly a plus – it helps me to understand the brewing process.”