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Beer is becoming trendy again. Røros have had a firm focus on local food for a long time; this is reflected in excellent meat, fish, cheeses, vegetables, baked goods and beer, virtually wherever you turn.
Beer is becoming trendy again. At least according to Frank Norvik. “The, what I like to call, beer-wave, is not only ’washing over’ in Norway but the whole world,” the Røros Brewery and Mineral Factory AS worker says.
“Just have a look at the US where small and local breweries all of the sudden are producing millions of bottles that are being sold worldwide.” “Not only is the local becoming a hit, but I believe beer is developing to becoming a trend again,” he says.
- Frank Norvik, Røros Brewery and Mineral Factory AS
Due to the high request, the company is expanding the production capacity. This month, with a three million investment from the Røros Brewery and Mineral Factory, the new built premises stood ready in Havsjøveien nutritional-park. Today it employs three people plus an apprentice, and with the budget for 2015 it has made room for two new employees.
With the new facility they can produce hundreds of thousands of liters a year, and the goal is to wager 8,500 gallons per month for the economic balance.
“With love for Røros is our slogan, so all we do and make is with love for this city,” Norvik says, “It is all very local.”
Another local business idea they are promoting is recycling. “When brewing the beer you get plenty of waste, about a fifth of the production is leftovers from grain. We do not want to just throw that away, but use it as a basis for new products,” Norvik explains
“Grain leftovers go into bread and flatbread, and some of it given to a farmer who feeds his pigs at it. He sells us these pigs for ham making.” When the construction of the new brewery is finished in September they will add a new production line for making muesli, also based with the leftover grains prom the beer production.
Smaken av Røros AS (“Taste of Røros Ltd”) has been awarded the Certificate of Debio, an organic approval of berries and mushrooms picked from the Røros surroundings and other wilderness areas of Norway. “It was the first time in Norway such an approval was given,” Norvik says.
“We welcome everyone who wants to sell us the berries they are picking, and we will be making juice of the fluids and put some of the solid part as flavour to the muesli,” he says. “It’s quite fun, and almost nothing will be spoiled!”
In 2012 they redecorated parts of Rammkjellarn of Røros Vertshus and turned this into a microbrewery. The basement houses the brewery with brewing and storage tanks, as well as beer-house and separate rooms for a tasting of the beer. The entire facility is specially aimed at the premises in Rammkjellarn, and it has a capacity of 500 liters at a time. The pre-brewed beer is then bottled in 50 liters drums that go into a separate cooling room. The beer is brewed on Atna Brewery’s, with water from Glåmoskilden, claimed to be Norway´s purest water source. The property has Oskar Stenbakken in charge and Mikael Forselius as the taste-consultant.
“Our local food culture is an important part of the tourism experience,” says Michael Forselius, CEO of Røros Hotel and Brewery. “If we can not showcase it, we will be perceived a less authentic.”
“We have to keep preserving the local culture of Røros, created for almost 400 years, it will make us perceived as more genuine and it makes us stand out from other major global hotel and food chains,” Forselius says.
Norvik claims it has been a good year for the brewery. So far they have sold on average, about 3,000 liters a month. “The revenue is very good, we’re selling out everything of what we produce, and in fact we can’t produce enough,” he says.
An increasing focus on local food has led to an explosion of small-scale food producers, who conjure up delicacies from raw ingredients provided by the land. Some of them have been voted the best in the country. The many farm shops and restaurants make the Røros region a culinary paradise.
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Kongsvold Fjeldstue's food philosophy is built on four principles; honest food, clean taste, short-travelled and local specialties, such as musk ox. Maybe the most exclusive dish in the whole world.