Reykjavík Grapevine - 14.07.2017, Blaðsíða 56

Entering
A Microcosm
An impulse visit to the local brewery Gæðingur
Words: Johanna Eriksson Photos: Art Bicnick
Car provided by: gocarrental.is
Wondering where to get a beer in
Sauðárkrókur, North Iceland, my
travelling companion and I catch
a resident who directs us to the
only bar in town, Microbar. The
name might seem familiar, since
its representative
in Reykjavík is the
first craft beer bar
in Iceland.
A s a l w a y s
when going for
just one beer, one
thing leads to an-
other, and all of a sudden we find
ourselves knocking on the doors of
the Gæðingur microbrewery, lo-
cated less than ten minutes’ drive
away. There we meet Árni Hafstað,
owner of the brewery and bar. He’s
in his element, holding a beer
tasting for a tourist couple and
two brewers. “Does this happen
often, that tourists contact you
and drop by?” I ask him, amazed
by the cosy little gathering. “It’s
not uncommon, and most of the
time I say yes—if I can,” he an-
swers. “Because it must be fun too
and not only work. I love meeting
new people and I’m really curious
about their background. I'm doing
it for me, not for them.”
Skyr, Icelandic moss
and double trouble
“Can you handle this? Not every-
one can,” Àrni says as he pours
me a glass. He has that twinkle in
his eye and his passion for craft
beer is unmistakable in the way
he talks about his experiments.
He was one of the first brewers
to make a beer with skyr, and the
next flavour sensations on the to-
do list are a Scandinavian Brown
Ale with hints of Icelandic moss,
and a New England Double IPA.
When asked about where he gets
his inspiration from, Àrni laughs
a little. “Well, I drink a lot.”
Gæðingur microbrewery was
up and running June 2011. The
whole journey started in Den-
mark, where Àrni together with a
friend went on a brewing course.
Afterwards they bought a home
brewery kit, and the beers turned
out great. Àrni continues
the story: “We then
went to a more
serious course
in England, and
the course leader
was selling equip-
ment to breweries. At
the same time I had the building
where I earlier housed my cattle
standing empty, and I wanted to
do something with it. So I bought
equipment from the guy and he
came to set it up and helped out
with the first brews. And we just
carried on from there.”
Several irons in the fire
Safe to say that Àrni is a busy
man, with two bars and a brewery
to supervise. Above that he’s also
a father and runs a dairy farm.
“I’ve many ideas,” he reflects. “At
times I’m growing in my mind.
Sometimes I’m getting into big-
ger productions, sometimes I’m
opening more breweries
and sometimes I’m
selling. But every-
thing is always
cha ng i ng. I ’ l l
just follow the
stream but not
in the matter
of fashion or
what everyone
else is doing,
but how it fits
into my life.”
Before saying
goodbye I just have to
ask if anything crazy has
gone down at previous tastings.
“Hmm… No one has gotten naked
yet. I’m still waiting for that mo-
ment.”
56 The Reykjavík Grapevine
Issue 12 — 2017
“Can you han-
dle this? Not
everyone can.”
Good times a-brewin'
Skál!
THE HOME
OF ICELANDIC
SEAFOOD
AND LAMB
APOTEK Kitchen+Bar is a casual-smart
restaurant located in one of Reykjavíks
most historical buildings.
We specialize in fresh seafood
and local ingredients
prepared with a modern twist.
APOTEK KITCHEN+BAR Austurstræti 16 101 Reykjavík apotek.is