First: A Happy New Year
This past year was categorised by challenge, change and controversy. The pitfalls of the industry saw the light of day, from beer protests to Bartenders Choice Awards. It's clear that there is still a lot that can be improved for hospitality. But both as professionals and individuals, we've started moving in a new direction. There's a new path ahead, and as Liquid Matters enters its second year, it'll be more exciting than ever to follow the developments of the Danish bar scene.
It's Not Déjà Vu
When an 11 pm curfew and 10 pm curb on alcohol sales kicked in on December 11th, it felt like 2020 all over again. Back then, the Danish industry entered the longest lockdown of the pandemic, lasting all the way until April. But this time around, it's safe to say that things are brighter.
A few days ahead of New Year's Eve, Balderdash's owner Geoffrey Canilao wrote on Facebook: "I'm opening [Balderdash] because I cannot leave 2021 with a bitter taste in my mouth," in a way perfectly summing up the change in mindset that has occurred within our industry in this past year. We've surpassed the steep uphill, rounded the top and are now heading into the final stretch of the corona-marathon. Although many bars have closed down for the unforeseeable future, we're nowhere near the uncertainty felt in 2021. Compensation packages have been guaranteed for venues forced to close down, there's an (albeit tentative) expiration date on the restrictions, and several venues are reopening on January 5th and will continue to operate in spite of restrictions. Tourists somehow still make it to Copenhagen, and a few new faces have already entered the industry this year from abroad, signalling the possibility of an even greater wave of new talent due to join us in 2022.
What's more, the Danish bar scene beyond Copenhagen is blossoming. In Summer, Doktor Herman opened its doors in Fredericia, a city of just 40.000 people, and started pushing a more qualitative cocktail experience to local crowds. And with a 50 Best Discoveries mention, Gedulgt is putting Aarhus on the global cocktail map.
So, if you had any doubts, here is the verdict: The Danish cocktail scene is alive and, in spite of it all, not doing half bad.
Liquid Matters also has a lot of plans in store. Due to the restrictions, this months podcast is coming slightly later than the newsletter, but get ready to amp up the volume for 2022. There are many great interviews in store, plenty of interesting people to talk to and many more events and happenings to cover, and hopefully, facilitate. And I, Miriam, will continue honing the mission and aim of Liquid Matters: To provide a platform for sharing the important conversations and most precious droplets from the Danish bar, beverage and drinks industry.
Cheers x
News and events - things you need to know about.
Check THEM out! - venues and people in focus.
Droplets - industry-related content you should definitely check out.
NEWS AND EVENTS
Bartenders Choice Awards (BCA) nomination tour swung by Copenhagen in December and dropped the nominees for 2022. Unfortunately, due to restrictions in Sweden, the award ceremony has been postponed 'till February. This year is particularly exciting though: With the new jury committing to the responsibilities, a broader and more varied number of nominees have come through. Check them all out here.
Denmark is getting a new Rye whiskey. The bartending, spirit-distilling and bar-opening power-trio of Kristian Kamp, Terkel Kleist and Henrik Hammer have waited eight long years and are now ready to present their Reinhart Rye Whiskey to the palates of Denmark. Head on down to Gensyn Frederiksberg on January 6th to sample it for yourself, by a bottle home and have a chat with the guys themselves.
Radius Distillery has been working hard all last year, and their gins have been featured on several national news and TV shows. If you want to taste your way through their flavourful universe, Juuls Vin & Spiritus is throwing a Gin Tasting Session on January 27th.
The MAD Academy is continuing with its Leadership & Business programs all through February, March and April this year. The programs are open to all who are pursuing a career in hospitality, and scholarships are available to help applicants fund their stay and studies. For more info, click here.
CHECK THEM OUT - [geˈdulˀd]
For this month's newsletter, the light shines on Gedulgt. Whilst quality cocktails have been around in Aarhus for a while, it wasn't really until Gedulgt came along that things changed. Their signature cocktail Sleeping Beauty served in a bathtub with rose petals, finally managed to lure a mainstream crowd onto cocktails and cure the city of its addiction to sugary Mojitos and Strawberry Daiquiris. For this year's BCA, Gedulgt is represented in three categories: Best Bar, Best Bartender and the People's Choice Award. Five years after it opened, it's safe to say that Gedulgt is one of the top bars in Denmark for both qualities of service, drinks and atmosphere.
Gedulgt (good luck pronouncing it) is a speak-easy style bar. Very befittingly, the Danish name means something along the lines of 'secretive' or 'hidden', often in connection with illegal activities.
Back in September, we swung by to say hi to the team. An insane craving for a Paloma led to us sipping on some Empirical Ayuuk mixed with home-fermented grapefruit leftovers in a most refreshing, luscious cocktail. Co-owner Bastian kindly kept us entertained all night, and with the back bar fully stocked with quirky, rare and experimental products, we even managed to sip on some overly cask-aged aquavit.
With the entrance being an old shed hidden away in an old courtyard, you'll be frantically double-checking your internet connection and distrusting Google Maps. Have confidence, grab the handle, and once you're past the two-door entrance, it's a clean and crisp interior that greets you. A long concrete bar makes up the heart of the venue, but further rooms in the back allow for various experiences depending on your mood. Drinks are a mix of honouring the classics, locally foraged ingredients and the team having fun with the visual expression. But the excellence of Gedulgt comes from the always welcoming service and down to earth atmosphere. It's a stylish venue, but there is no dress code or judgement.
Behind many of Gedulgt's drinks stands Mia Hjort Hansen, who has been working in hospitality since she was 15 years old. Three years after starting her cocktail journey with Gedulgt she is now nominated for Best Bartender in Denmark. Before falling passionately in love with cocktails, Mia educated herself as a professional waiter. Her knowledge from the kitchen and passion for foraging feeds directly into Gedulgt's menu - and into her own company AIMTHIRST, where she develops naturally flavoured shrubs as a non-alcoholic drinks alternative.
Mia was also one of many female professionals featured in our article 'Domesticating a new status quo', which you can read or re-read here.
DROPLETS
For any bar professionals who want to get more into things like miso and koji, or just want great tips, recipes, knowledge and guides on how to work with fermentation, check out local entrepreneur Macferments.com.
What's bartending without a little flair, right? If you want to develop some skills with barspoons, jiggers, pouring techniques and more, then the Instagram account for Artender Tel Aviv is definitely worth following.
For some garnish inspiration, check out The Decorative Art of Japanese Food Carving, a visual and descriptive book guiding you through Japanese carving techniques. You can learn how to turn a slice of beet into a fan and carrots into bows and knots, or dive into the chapter exclusively dedicated to cucumbers. The book can be bought via Amazon, or downloaded to the Issuu app.
Got a tip or recommendation to share? Help Liquid Matters to shine a light where it really matters. Drop an email at [email protected] to get in touch.