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The bottles.
Three beers, each in a 75cl bottle-conditioned share bottle. Corked, caged and boxed by hand. Single bottles or a mixed three.
IPA 75cl
Our hop-forward beer, bottle-conditioned in 75cl. Pine and citrus up front, dry bitter finish, fine natural carbonation. Best drunk within a few months while the aroma is at its brightest.
1.200 kr
Weizen 75cl
A hazy Bavarian-style wheat beer, bottle-conditioned in 75cl. Banana and clove from the yeast, soft carbonation, low bitterness. Pour gently or roll the bottle first for the cloudier version.
1.100 kr
Stout 75cl
Dark, full-bodied and bottle-conditioned in 75cl. Roasted malt, cocoa and a long dry finish. The one that rewards keeping: a year in a cool cupboard rounds it out considerably.
1.300 kr
Our story
One bottle, one table, no six-packs.
Kai's Craft Beer is a one-brewhouse operation in Delft, and everything we make goes into a single 75cl share bottle. That is partly practical, because filling and corking big bottles by hand is what one person can actually do well. Mostly it is because a large bottle is a different object from a small one. You do not drink it alone standing at a fridge; you open it for people.
It also makes a better gift than a crate. One bottle, wax-sealed and conditioned in the glass, keeps developing in the cupboard for a year or more, which means it can be given now and opened for something worth opening it for.
How our beer is brewed
Four steps, four weeks, no shortcuts.
Every batch of Kai's Craft Beer runs the same route through our brewhouse: mash, boil, ferment, bottle. Brewing in small volumes means we can taste, adjust and wait as long as the beer needs, which is the whole reason it tastes the way it does.
Step 01
Mashing the malt
Crushed malt steeps in hot water for an hour, turning starch into the sugars the yeast will later eat. The grain bill decides the colour of the beer and the backbone underneath it.
Step 02
The hop boil
Ninety minutes at a rolling boil. Hops go in early for bitterness and late for aroma, and this is where each beer starts to smell like itself rather than like wort.
Step 03
Primary fermentation
Chilled, pitched with yeast, then left alone in the cellar for two weeks. Temperature is the only thing we control tightly. The rest is patience.
Step 04
Filling the big bottles
Every batch goes into 75cl share bottles, filled with a measure of sugar and live yeast still in suspension, then corked and caged by hand for the second fermentation below.
What makes it different
Bottle conditioning: the second fermentation.
Most beer is force-carbonated with CO2 and then filtered until nothing living is left in it. Ours is not. Each bottle leaves the brewhouse with live yeast and a little sugar still inside, and ferments a second time in the glass over a fortnight in a warm room.
That second fermentation is where the flavour actually comes from. The yeast produces its own carbonation, which is finer and softer on the tongue than injected gas, and gives a denser head that lasts down the glass. Working through the last of the sugar, it also scrubs out the oxygen that would otherwise stale the beer, and leaves behind bread-and-stone-fruit esters you simply cannot get in a filtered bottle.
The 75cl format is not just more beer. A bigger bottle has less oxygen per litre and a lower surface-to-volume ratio, so it conditions more slowly and ages more gracefully than a small one filled from the same tank. Drunk fresh it is bright and hop-forward; a year in a cool cupboard leaves it rounder, drier and more complex. Pour gently and leave the last centimetre of yeast behind, or tip it in for the fuller, hazier version.
Trade & wholesale
For restaurants, bars and cafés.
A 75cl bottle belongs on a drinks list the same way a small-grower wine does. It is poured at the table for four, it stands up to a full menu rather than a single course, and it gives your floor staff something to actually talk about while they open it.
It also solves the maths. One listing, one glass pour, a better margin per bottle than a crate of small ones, and a format guests treat as an occasion rather than a drink. We supply independent restaurants, bars and cafés across the Netherlands by the case, with a standing delivery schedule if you want it, plus tasting notes and pairing suggestions for each beer.
What people say
Opened, poured, reported back.
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Opened the stout for four of us after a long dinner and it carried the whole end of the evening. The head lasts right down the glass in a way bottled beer usually doesn't.
We list it by the bottle and pour it at the table. Guests ask about the cork every single time, which is more than I can say for anything else on the drinks list.
Gave one as a housewarming present instead of wine. It sat in their cupboard for six months and apparently got better, which made me look far more thoughtful than I was.
The IPA is bright and properly bitter. Only note is that 75cl is a lot for one person on a weeknight, which I suppose is the point.
Poured it slowly like the label says and left the yeast behind. Tipped the last bit in out of curiosity and it was a completely different beer. Two for the price of one.
Ordered a mixed three for a birthday. Arrived well packed, nothing broken, and the tasting notes meant nobody had to guess what they were drinking.
Get in touch
Come say hello.
Ordering a crate, or putting Kai's Craft Beer on your menu? Restaurants, bars and cafés can request samples and a trade price list.
- Generalhello@example.com
- Restaurants & tradehello@example.com