This is Sweden's capital city, Stockholm.

I think we have a pretty diverse scene and we have a very vibrant brewing scene here.

I think the most interesting thing in beer is when tradition meets innovation.

So it's been very helpful for us, a blessing to have the European foundation in our backs,

which allows us to dive deep into the well of knowledge around traditional brewing

while being free to experiment with ingredients and processes.

I think balancing innovation and drinkability is a responsibility that we have.

We've been known for adding ingredients to beer that

might not traditionally be associated with beer and brewing,

like brewing a milkshake-inspired beer.

It allows us to start in that end and then put the

pieces together with the help of hops, yeast, malt and water

but maybe lactose, sugar, vanilla and some strawberry.

And we've also made a point out of trying to lift certain holidays here in Sweden

so we'll make a cinnamon-bun beer based on the Cinnamon Bun Day.

Experimenting with these ingredients is one thing, but

also experimenting with temperatures and texture is another.

So it's an exciting process that I think very few other beverages allow for.

But doing it gradually, I think, creates some magic.