Bilde av eplehage med blomstrende trær, en kvinnelig epleplukker og et par med hund i solfylt landskap.Bondearbeid i frukthage med folk som plukker og håndterer avlingene, med fjell i bakgrunnen.

ABOUT US

The people

EIVIN Eilertsen comes from Sigerfjord in Vesterålen and holds a degree in health and sports sciences from NTNU. He is now a brewer and fruit farmer at Lindheim.

INGEBORG Lindheim is the eldest of three siblings and the heir to the family farm. She is trained as a teacher, but now works full-time on the farm together with Eivin. She manages the farm, hosts guests, and is responsible for sales in the market.

STANISLAV is from Poland and has worked at Lindheim for nearly 20 years. He is responsible for the orchard and assists Eivin in the brewery.

RUT Telnes Fjågesund is from Seljord. She is a woodturner in addition to working at Lindheim, where she is responsible for sales in the market.

Fire mennesker som smiler i et landskap med trær og en trevegg, i svart-hvitt bilde.
Bilde av et kirsebærtre som blir høstet med maskin, med røde frukter som faller ned på et plasserte nett.

Lindheim Fruit

Lindheim covers 1000 decares, of which 100 decares are dedicated to fruit. We grow plums, apples, cherries, sweet cherries, and grapes, which are harvested in August/September.

The Brewery

At the far end of the barn, which was built in 1954, we established a new brewery in 2013. The brewery consists of a total of 11 tanks: a mash tun, a brew kettle, a hot water tank, six fermentation tanks, and two conditioning tanks. Four of the fermentation tanks hold 1,150 litres, and two hold approximately 2,500 litres. A lot of the beer and cider is fermented in these tanks under controlled conditions.
En mann rører i en stor leirkrukke med grønne kaffebønner under prosessen med kaffebrygging.
Tønner lagret i et vinhus, med merking og forskjellige størrelser, klar til bruk i vinproduksjon.

The Beer- and Cider Cellar

In the cellar beneath the barn and brewery, beer and cider are aged in oak barrels and amphorae of various sizes ranging from 180 to 3,000 litres. Smaller batches are set aside for longer maturation, allowing for a more complex fermentation and ageing process. Here, wild yeast and the environment help develop a unique character in both the beer and the cider.

The cellar was built in 2016 and is visited by thousands of tourists each year. All tours and tastings include a visit here.

Sandstone Amphora

a { text-decoration: none; color: #464feb; } tr th, tr td { border: 1px solid #e6e6e6; } tr th { background-color: #f5f5f5; }

In the cellar, there are three sandstone amphorae. They are reserved for small projects such as ice cider and other small experimental batches, mainly using grapes and cherries.

Why age in amphorae?
“Sandstone amphorae allow for gentle oxidation and do not impart any external flavours to the cider or wine.”

Kvinne som arbeider med en stor leirkrukke i en moderne lagerlokale. Kjent for tradisjonell vinmaking.
Kvinne plukker druer i en vingård, omgitt av grønne blader og frodige omgivelser.

Lindheim Fruit

We base our beer and cider primarily on fruit grown on our own farm, along with malt and hops sourced from regions where they are best cultivated. We mainly purchase malt from Germany and hops from the USA.

Several of our beers are brewed during harvest season. As a result, we produce a range of seasonal beers that vary depending on the character and quality of the fruit from year to year.