To Øl

The founders learned to brew under Mikkel Borg Bjergsø of Mikkeller, using their school kitchen after hours before building To Øl into a serious independent brewery. The brand operated as a nomadic operation for nearly a decade, contracting production across Europe, before opening To Øl City in 2019: a 26,000 square metre production hub in Svinninge, Denmark, housed in a former food factory. To Øl now distributes to more than 40 countries through a combination of direct-to-consumer sales and international craft beer distributors.

To Øl's alcohol-free offering centres on the Implosion line, launched in 2017 as the brewery's first alcohol-free release. The range spans lagers, amber lagers, and sour variants. What distinguishes the Implosion beers technically is the use of a specialist yeast strain called Mellitase, which cannot ferment maltose, the primary sugar in beer wort. This means very little alcohol is produced during fermentation itself rather than being removed from a finished beer after the fact, an approach that reflects To Øl's broader identity as a brewery that treats technical experimentation as standard practice. The Implosion lineup has developed a following among sober-curious drinkers who want technically distinctive beers in their AF rotation.

The range is available through specialist alcohol-free retailers, sitting in the premium bracket. To Øl City in Svinninge remains the brand's current production base, consolidating a decade of nomadic brewing into a permanent craft beverage hub.