Detours that can be tasted

Nature must be respected and challenged

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

Our development, brewing and production teams are a hodgepodge of passionate and specialized people from Central Jutland, Copenhagen, Halland, the Black Forest, Bavaria and the Rhineland, all united in the love of Mindful Drinking and the idea that beer and wine need taste - not alcohol.

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

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

Our team is united by a philosophy of combining tradition and innovation. In concrete terms, 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've learned in the world of beer have most recently been transferred to our wine products. That's why our wines are 100% grape-based, additive-free and based on grapes from unsprayed fields.

When we connect all these philosophies, principles, attitudes, constraints and skills together, the seamless magic that is Teedawn is born.

Cleaner than clean

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

The Teedawn team is made up of the European brewing elite who approach the task with equal parts love for the craft and ingredients and - not least - respect for the protocols.

To ensure that we always stand for the highest and cleanest standards, we follow a number of constraints and guidelines in our approach.

Our approach

  • We guarantee a soft, round, gentle, friendly and harmonious experience - every time and always with a view to supporting and enhancing the good meal.

  • Quality and taste prevail over short-term profit.

  • We spend a lot of time developing a variant because we want it to live for many years. Developing, testing and manufacturing a new product takes the time it takes, typically 24 months.

  • Our beers are brewed in accordance with the German Purity Law*) which stipulates that we can only use the ingredients Malt, Hops, Yeast and Water. Water quality is essential in the production of beverages and as a starting point, we aim for the brewery to be located on top of a source of soft, mineral, clean water that does not require long transport in pipes or after-treatment that actually destroys the taste, structure and natural vitalization of the water.

  • All transportation is done in Euronorm 6 vehicles and as much as possible with electric vans and trucks.

  • Our wine consists of 100% unsprayed 1st class grapes harvested within a 5 kilometer radius of the vineyard and winery.

  • Small brews and taps ensure the freshest beverages possible for consumers. We cold tap and fill bottles and cans at the brewery and winery for maximum freshness.

  • Organic and pasteurization are used when it makes sense in terms of quality, taste and sustainability.

  • We're constantly curious about new and familiar ways to fulfill our promise. That's why we have access to updated technologies based on 100-year-old principles, including Carl Jung's devices for gentle vacuum distillation and natural aroma recovery. A machine as big as the Round Tower, as expensive as a beachfront villa and as inefficient as a beach house, but whose output is worth the wait.

  • We laboratory test all productions carefully 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 Ordinance as they contain sugar, acesulfame, herbs and lemonade based on oranges and lemons. 

Removal of alcohol

Don't think that non-alcoholic beer is just a cheap version of the beers you're used to. Alcohol-free craft beer is not thin or diluted beer. Quite the opposite. It's not a cheap beer either. Because the technique behind a good non-alcoholic brew is expensive. Alcohol-free beer is a type of beer in its own right.

The easiest and cheapest way to remove alcohol is to steam/boil it away. This is an industrial and heavy-handed process where you also wave goodbye to natural aromas, flavors, water structure, vitamins, minerals, etc. In this method, you often have to add sugar, flavors, dyes and other chemicals to add flavor to the product.

At Teedawn, we brew our beer in accordance with the strict rules of the German Purity Ordinance of 1516*), where we can only use Malt, Hops, Yeast and Water. It's a constraint that places special demands on craftsmanship, raw materials and technology. By following this injunction, we ensure natural and tasty beer.

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

Brewing methods

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

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

In our special vacuum distiller, we "cheat" 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 peak at 30-40 degrees Celsius.

When the beer or wine "boils" at the lower temperature, the alcohol evaporates first and the distiller 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% non-alcoholic beer or wine, where all minerals, aromas, flavors, vitamins and structures are preserved.

The basic version of the machine costs DKK 8 million and produces just 600 liters of beer per hour. Therefore, the technology is only for the most enthusiastic and only available 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 in traditional beer brewing. Instead of fermenting the beer completely, we stop fermentation at a point where the alcohol content is as close to 0 as possible. The yeast strains we use in Teedawn produce almost no diacetyl and even contribute both flavor and aroma. Diacetyl is an unwanted flavor that in normal beers is masked by the alcohol. The price per kilo is DKK 14,000, which is more expensive than the baker's yeast you have in your fridge at home:-)

YOPS
Teedawn is a strategic development partner to a number of start-ups, including the Novo Nordisk funded LifeScience company EvodiaBio. The company has developed YOPS, which is a hop substitute that is extracted from baker's yeast via a patented method.

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