Bryggeri Helsinki

Showcasing the very best of food and beer pairings

TEXT: NDÉLA FAYE | PHOTOS © BRYGGERI HELSINKI

Following a longstanding tradition of brewing practices in the city, Bryggeri Helsinki manufactures its own beers on-site. The brewery-restaurant’s menu serves up everything from simple pub grub to three-course meals – and all dishes are designed with a beer to go along with it.

Still upholding old traditions of Helsinki brewing practices, all of Bryggeri Helsinki’s own beers are manufactured on-site, in the Torikorttelit cellar. Bryggeri’s selection of brews, and its range of seasonal products, is in full view of visitors, who might be able to catch a glimpse of Bryggeri’s brew master busy at work. In order to get to the atmospheric cellar restaurant, diners have to pass the very large copper brew kettles – prominently displayed, serving as the heart of the establishment – that are being used for brewing. Bryggeri Helsinki also opened a venue in Berlin’s Prenzlauer Berg in summer 2018.

The restaurant serves unassuming and uncomplicated pub food, and all dishes are designed to go well with a pint. In addition to the pub grub with a Nordic twist, Bryggeri also serves three-course meals in its cellar restaurant – and diners can also opt to book a special beer tasting and brewery tour. “Our food is made from fresh seasonal ingredients, and we cater to all events and occasions, from after-work drinks to a sit-down meal,” explains Elina Vavuli, Bryggeri’s sales manager.

Perhaps its most distinguishing feature is that almost all of the mash – the by-product created in the brewing process – is recycled and turned into biogas, which is used to fuel Bryggeri’s brew machinery, gas hobs and gas heaters on the brewery-restaurant’s terrace. “We’re incredibly proud of the fact that we are able to recycle and reuse waste generated through the brewing process. This is what makes us unique,” Vavuli states.

Serving a wide range of various beer styles, the brew master carefully tailors drinks to suit the food served. “We develop new beers according to our seasonal menu, and base them on trends in the beer world,” says brew master Roope Lehtoranta. Bryggeri is currently working on a series of four beers, designed specifically for restaurants, pairing different beers with different foods. “We will also be publishing recipes to go along with our beer suggestions, and we want to showcase our talent when it comes to food, as well as beer,” the brew master concludes.

bryggeri.fi