Like most other beers in the world, Høgørøk sets itself together mainly from hoppen, malt and water. All the bestandteils come from the near and nearest surrounding of Hjalmar Fiord, the home of Høgørøk Øl.
First, hoppen and malt are collected in the Hjalmar Fiord forrests. This is done by unemployed housewives and rentners. In the summertime also students from Oslo and Bergen help to reap the natural resources that are an essential part of Høgørøk Øl.
After being collected, hoppen and malt stay in the schuppen for one week. This is unusual in beer production, and nobody knows why in 586 Høgørøk the Bartik and Håken the Great gave advice to do so. Perhaps they had taken lots of the stuff themselves so they always needed seven days to sleep their rush out.
A hoppen and malt collection in the norwegian underwood. Housewives and rentners do their best to roll the Haufens.
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Then, hoppen and malt are put into a hopfenpresse. The machine is absolut electronically, and it has got an interlaced malz verduenner which verduenns the malt. After being pressed and verduenned, the creamy soup flows in the big copperkessel. This kessel is the with upstand oldest device at Høgørøk Brewery: Høgørøk the Bartik himself stole the kessel from a danish ruder boat in his pirate years. When he and his companions settled down at Hjalmar Fiord and invented Høgørøk Øl, Morten the Gamlik ritzed the word "Cøøl!" in the bottom of the kessel. If you have a closer look at the gefaess, you still can see the word.
In the kessel, the hoppen and malt soup is mixed with water. This water is taken directly from Hjalmar Fiord. Finally some Norwegian herbs are added: Såndblømen, Merith Kråuteren and Hårdkør Blåteren. Then the whole mixture only has to be roundgeruehrt - ready! Roundruhring was done with one of the old paddles from Høgørøk´s boat until 1941. But in World War II., the original paddle got lost. An electronic paddle with an modern frequency control mechanism (FCM) is doing the job now.
