Editorial
Copenhagen craft beer scene is one of the world's most influential — Mikkeller and To Øl exported Danish craft brewing globally. The 10 below show why.
Mikkeller's flagship on Viktoriagade in Vesterbro is where Denmark's gypsy-brewing giant pours its own beer from 20 taps in a pale, pared-back room. The list runs crisp pilsners to wild barrel-aged sours, and the staff know every pour. Order a flight and let them steer. Go on a weeknight for a stool; weekends the small room fills and the worst seat is the cellar steps. This is the pilgrimage stop.
BRUS on Guldbergsgade in Norrebro is To Ol's brewery, bar, and kitchen under one roof, with beer brewed on site and poured fresh across 30-plus taps. The hall is big and loud, the food is good, and the range covers lagers through robust IPAs. Order whatever just came off the tanks. Go early evening for a table; by 9 on a weekend it is a scrum and the worst seat is the standing rail by the door.
WarPigs in the Kodbyen meatpacking district is the Mikkeller and Three Floyds brewpub that pairs Texas barbecue with house beer. Long communal tables, brisket by the pound, and a tap wall that turns over fast. Come hungry and thirsty with a group. Order a hoppy house ale and a tray of meat. Go at opening for a table; peak nights the line runs out the door and the worst seat is wherever they squeeze you.
Taphouse off Kobmagergade claims one of the longest tap lists in the city, around 60 lines running local and imported craft. Downstairs gets a basement music room; upstairs is all beer. This is a hunter's bar for people who want choice. Order something off the board you cannot get at home. Go on a weeknight for a seat at the long bar; weekends the worst spot is the packed stairwell between floors.
Olbaren on Elmegade is the oldest craft beer bar in Copenhagen, open since 2001, and it drinks like a regulars' living room. A tight, smart tap and bottle list picked by a bartender who is a neighborhood legend, plus zero pretense. Come for a slow pint and real talk. Order whatever Danish ale he recommends. Go midweek; the dozen seats fill on Fridays and the worst seat is standing by the bar.
Fermentoren on Halmtorvet in Vesterbro keeps a hard-to-find tap list beer geeks cross town for, in a snug cellar-feel room. Around 20 rotating lines heavy on Danish and visiting craft, plus a deep fridge. Come for the rare pour you will not see elsewhere. Order off the board and ask what is limited. Go early for a booth; the place gets tight after 8 and the worst seat is the bench by the cold door.
Mother in the Kodbyen meat district is a sourdough pizzeria first, but it pours a solid lineup of Danish taps and Mikkeller bottles to go with the pies. This is a beer-with-dinner spot, not a hophead's taproom, so set expectations. Order a margherita and a cold pilsner on the terrace. Go early evening before the dinner rush; peak hours the worst seat is the cramped indoor bench with a wait for a table.
The Barking Dog on Sankt Hans Gade in Norrebro is better known for cocktails, but the corner room also keeps a short, sharp craft tap and bottle list. It is dim, neighborhood, and built for a slow drink, not a big crowd. Come for one well-made round before dinner. Order a house cocktail or whatever Danish ale is on. Go on a quiet weeknight; weekends the small space fills and the worst seat is wedged by the door.
Banegaarden is a sustainable food and drink yard built in the old goods station near Carlsberg, with several bars and craft taps running in the warmer months. It is open-air, family-friendly by day, and turns into a relaxed drinking spot by evening. Come for a beer in the courtyard, not for a deep tap hunt. Order a local draft and a plate from a food stall. Go on a sunny afternoon; off-season much of it shuts down.
Mikkeller and To Øl are essential. Most peak between 7 and 10 PM.
Spirits Specialist — craft beer, whisky, anything fermented or aged.