Carlsberg has launched its new cask-conditioned Jacobsen beers, which are now available at one of Denmark’s Michelin-starred restaurants.

The new Jacobsen Chanterelle Lager and Jacobsen Sour Rye have been developed as part of new gastro collaboration with researchers from the Nordic Food Lab at the University of Copenhagen’s Department of Food Science.

The collaboration is aimed at developing beers with new raw materials, methods and sensory profiles targeting the restaurant industry in Denmark.

“The goal was to brew high-end beers from natural ingredients aiming for an alcohol-by-volume (ABV) of at least 10%.”

Jacobsen Brewmaster Morten Ibsen said: “The starting point was a shared curiosity about whether we could brew beers of sufficiently high quality to match Denmark’s elite gastronomy.

“In practice, Nordic Food Lab contributed gastronomic insight and access to unique high-quality Nordic ingredients, while the researchers at the Carlsberg Research Laboratory were responsible for preparing the raw materials and carrying out test brews, and we brewers at Jacobsen took care of the cask-conditioning and racking.”

Carlsberg and the Nordic Food Lab have been working on the recipe since 2013 and both beers have been fermented in the company’s Jacobsen brewhouse and conditioned in 37.5cl champagne bottles.

Ibsen further noted: “The goal was to brew high-end beers from natural ingredients aiming for an alcohol-by-volume (ABV) of at least 10% to give the beers the best potential for vintage cellaring. Chanterelle Lager, for example, has been sitting in a new mulberry-wood cask to give it a pleasant dryness.”

It is reported that the gastro collaboration has brought an in-depth understanding of new possibilities for fermenting raw materials to produce beer, other beverages and foods.

Nordic Food Lab associate professor and director Michael Bom Frøst said: “There’s a big difference between making good speciality beer and making eminent beer that has excellent cellaring potential.

“Our contribution to the project is our unique specialist knowledge of Nordic raw materials and our gastronomic approach to research. With all the science and craft, there are lots of opportunities for creating more fantastic and innovative products in the elite category.”

Jacobsen Chanterelle Lager is currently available at the Michelin-starred Ti Trin Ned restaurant in Fredericia in Jutland, Denmark, but Jacobsen Brewhouse aims to make the beers available in top restaurants throughout the country.