Detours that can be tasted

Nature must be respected and challenged

Our products are developed in close collaboration with the most skilled and recognized tasters in the Nordic region, including wine waiters, oenologists, sommeliers, restaurant and kitchen chefs, and recipe creators.

Our development, brewing, and production team is a mix of passionate and specialized people from Mid Jutland, Copenhagen, Halland, Schwarzwald, Bavaria and Rhineland, all united in their love for Mindful Drinking and the idea that beer and wine need flavor - not alcohol.

They have many years of experience as passionate brewers, oenologists, and winemakers. They are committed to natural ingredients, good craftsmanship, time, sustainable processes, and family relationships across borders.

To be on Teedawn's team, you must be curious, meticulous, enthusiastic, boundary-pushing, hardworking, optimistic, and extremely patient.

Common to our team is that we are united in a philosophy of combining tradition and innovation. Specifically, this means that we combine the strict rules of the German Purity Law of 1516 with first-class raw materials, high-tech vacuum distillation, and the use of innovative yeast types.

Many of the philosophies and techniques we have learned in the world of beer have recently been transferred to our wine products. Therefore, our wines are based on 100% grapes, free of additives, and based on grapes from unsprayed fields.

When we combine all these philosophies, principles, attitudes, obstacles, and competencies, the seamless magic that Teedawn is made of arises.

Purer than pure

Creating beer without alcohol can - popularly speaking - be compared to baking cakes without sugar, cream, and butter. In other words, it's not for amateurs or people with a penchant for shortcuts. It requires time, first-class raw materials, technique, effort, gentleness, craftsmanship, and experience.

The Teedawn team consists of Europe's brewing elite, who approach their work with equal measures of love for the craft, respect for the ingredients, and, importantly, adherence to established protocols.

To ensure we consistently maintain the highest and purest standards, we adhere to a series of guidelines and principles in our approach.

Our Approach

  • We guarantee a smooth, well-rounded, mild, pleasant, and harmonious experience – every time, always with the intention of complementing and enhancing a great meal.

  • Quality and taste take precedence over short-term profit.

  • We invest a significant amount of time in developing each variety because we want it to be enjoyed for many years. The development, testing, and production of a new product takes as long as it needs to, typically around 24 months.

  • Our beers are brewed in accordance with the German Purity Law*), which dictates that we can only use malt, hops, yeast, and water. The quality of the water is essential in beverage production, and we strive to locate our breweries above a source of soft, mineral-rich, pure water that doesn't require extensive transportation via pipes or post-treatment, which can compromise the water's taste, structure, and natural revitalization.

  • All transportation is carried out in Euro norm 6 vehicles and, as far as possible, using electric vans and trucks.

  • Our wine is made from 100% unsprayed, first-class grapes harvested within a 5-kilometer radius of the vineyard and winery.

  • Small-scale brewing and tapping ensures the freshest possible beverages for our consumers. We cold-fill bottles and cans at the brewery and winery to achieve maximum freshness.

  • We use organic methods and pasteurization when it makes sense in relation to quality, taste, and sustainability.

  • We are constantly exploring new and well-known methods to deliver on our promise. Therefore, we have access to updated technologies based on 100-year-old principles, including Carl Jung's equipment for gentle vacuum distillation and natural aroma recovery. This machine is as large as the Round Tower, as expensive as a villa on Strandvejen, and works incredibly inefficiently, but its output is worth the wait.

  • We carefully laboratory test all productions to ensure that the product meets our requirements for quality, taste, and purity.

*Radler/Shandy products such as Lemonbeer and LemonWeiß are not covered by the German Purity Law as they contain ingredients such as sugar, acesulfame, herbs, and lemonade based on oranges and lemons. 

Alcohol Removal

Don't assume that non-alcoholic beer is just a cheap version of the beers you already know. Non-alcoholic craft beer is not thin or diluted beer. On the contrary. Nor is it a cheap beer, because the technique behind a good non-alcoholic brew is expensive. Non-alcoholic beer is a beer type in its own right.

The easiest and cheapest way to remove alcohol is to steam/boil it away. This is an industrial and harsh treatment where you also say goodbye to nature's aromas, taste, the water's structure, vitamins, minerals, etc. With this method, it is often necessary to add sugar, flavorings, colorings, and other chemicals to give the product flavor.

At Teedawn, we brew our beer according to the strict rules of the German Purity Law from 1516*), where we can only use malt, hops, yeast, and water. This is a constraint that places special demands on craftsmanship, raw materials, and technique. By adhering to this edict, we ensure natural and tasty beer.

*Radler/Shandy products such as Lemonbeer and LemonWeiß are not covered by the German Purity Law as they contain ingredients such as sugar, sweeteners, herbs, and lemonade based on lemons and oranges.

Brewing Methods

Our preferred methods for achieving alcohol-free products are vacuum distillation and high-tech yeast strains:

Vacuum Distillation
When we vacuum distill, we exploit the fact that alcohol has a lower boiling point than water. Water boils at 100 degrees Celsius, while alcohol boils at 75-85 degrees Celsius.

In our special vacuum distiller, we thus "trick" nature by heating the beer under vacuum. By creating a vacuum in the distillation chamber, we can reduce the pressure so that the liquid boils at a lower temperature. This lowers the pressure and boiling point of the liquid, which is why we top out at 30-40 degrees Celsius.

When the beer or wine "boils" at the lower temperature, the alcohol evaporates first, and the distillation apparatus collects the alcohol in a separate tank. This alcohol is so pure that it is used in the cosmetics industry. The remaining liquid is 100% alcohol-free beer or wine, where all minerals, aromas, flavors, vitamins, and structures are preserved.

The basic version of the apparatus costs 8 million kroner and produces only 600 liters of beer per hour. Therefore, the technology is only for the most enthusiastic, and there are only a few such devices in Europe.

Special Yeast Strains
We use high-tech yeast strains that can convert sugar into carbon dioxide and alcohol in the same way as traditional beer brewing. Instead of fully fermenting the beer, we stop the fermentation at a point where the alcohol percentage is as close to 0 as possible. The yeast strains we use in Teedawn develop almost no diacetyl and even contribute both flavor and aromas. Diacetyl is an undesirable taste that is masked by the alcohol in normal beers. The price per kilo is 14,000 kroner, so somewhat more expensive than the baker's yeast you have at home in the fridge :-)

YOPS
Teedawn is a strategic development partner for several start-ups, including EvodiaBio, a Life Science company funded by Novo Nordisk. The company has developed YOPS, a hop substitute extracted from baker's yeast using a patented method.

YOPS is a natural product that can replace or supplement traditional hops, which are resource-intensive to grow and transport.