Hey friends, Ay na pivo!
When? 7th of June at 3 PM
Where? Kabinet Brewery on Kosmaj!
How? By bike 🙂
“Ay na pivo” is a great beer & sports collective, their first, out of many, cycling  journeys went trough the Balkans all the way to Istanbul, in the company of our BrrKaaa
You have met them during their weeks long travel and followed all of their beer-cycling adventures with Kabinet.

This time at “Kabinet beach”, Saturday the 7th of June.
We invite you to our great gathering, lets hang out and sum up all of the beer impressions. Open air music program by Ghetto.uni collective!
“Ay na pivo” organises a bicycle tour to Kabinet Brewery, the finish line is at 3 PM – when the program starts at Kabinet!
For all the activities and the ride program to Kabinet Brewery visit: https://www.instagram.com/aynapivo/

Kabinet Brewery at Christiania Craft Beer Festival 2025!
August 15 & 16, 2025
Den Grå Hal, Christiania, Copenhagen, Denmark.
For the very first time, Den Grå Hal and Christiania Bryghus invite you to a beer festival in the Free Town – Christiania Craft Beer Festival 2025.
The festival brings together 32 carefully selected breweries from both Denmark and abroad. This is a unique opportunity to experience rare beers and meet the brewers behind them – the passionate people who create these unique taste experiences.
During each session, every brewery will present two different beers, and the selection will vary from session to session. This means that if you attend both days, you’ll have the chance to taste up to 128 different beers!
The festival takes place in a relaxed setting in the heart of Christiania, where you will have five hours of unlimited access to a wide selection of beers. Each session runs from 5:00 PM to 10:00 PM, and you can choose between two days, August 15 & 16.

Ticket price: 525 DKK (+fee) per session – includes a tasting glass to fully enjoy the many beers.
Come and experience a beer festival that combines world-class breweries, rare flavors, and the unique atmosphere of Christiania!
Doors open at 5:00 PM. It will be possible to arrive from 4:30 PM to get your wristband.
Get your ticket at Billetlugen

It is the third birthday of Max’s handmade bread with brewers’ spent grain and wild yeast, petted, caressed and called George!

Thanks to exquisite Homa Restaurant we’ve been working with since the very beginning of Kabinet, that also offered beer pairing menu, we are sharing this vegetarina recipe. At this delicate time, it may be ideal to practice new skills such as practicing undiscovered cooking talents.

Stuffed dry peppers
Stuffing: Soak 200g mung beans in water for half an hour, cook. Fry 400g onion in oil, chopped on the ribs until translucent and sweet. Remove from the hot sauce and add 100g of chopped prunes, cumin, smoked paprika, salt and pepper to taste. Mix all this well with the cooked beans until a compact mixture is obtained. After that, fill with dried peppers that you previously soaked in warm water (about an hour) to soften. Pepper and tomato sauce with sage and coriander: 100g purple onion, 200g pepper extract with a little oil, add 500ml tomato juice, boil for a minute and blend it all. Salt and pepper to taste. Finally add fresh coriander and sage and infuse it for half an hour, then process. Ideally served with sheep sour milk.

Lets remember all the people & the places that marked our meetings, family celebrations, let’s remember the small producers, local artists, all the people who somehow make the place we live nicer & better, thanks to chef and co owner of Homa, Filip Ciric for this tasty recipe.

Thanks to the first female recommendation, Nami, co owner of the unique Vietnamese restaurant Istok & co creator with the Swedish chef Lars of the Kabinet ale Istok- with lychees & black pepper- for the vegetarian recipe – crunchy Samosas.
50gr white flour,
50gr spelt flour,
250gr potatoes,
50gr peas,
1/2 tsp mint,
fresh or dried,
1/2 tsp turmeric,
1 tsp garam masala or curry powder,
1 tsp cumin seeds,
1/2 tsp red chilli (optional),
Grapeseed oil,
1/2 tsp salt.
Boil potatoes. Cook peas. Mix flours, salt and 1 tablespoon of oil, kneading into a consistent ball and put aside. Heat another 1tbsp of oil in a pan on medium heat & add cumin seeds. Roughly mash the potatoes and add to pan & add cooked green peas, chili, turmeric, garam masala, mint and salt. Heat oil for frying
on medium high heat. Roll dough into balls and flatten each into circles of about 15cm.
Cut the circle in half and use each half to form a cone. Fill the cone with the potato filling, then seal dough at the top. Use a little water to seal all seams. When oil is hot, fry each samosa until outside is golden, enjoy!

Thanks to Endorfin gastro pub and their chef Nikola

Lentils with grilled leeks

To prepare you need:

Leek 80gr

Carrot 20g

Garlic 1 small clove

Swiss chard 20g

Ajvar 1 tbsp

Lentils 100g

Cream or light cheese 1 tablespoon

Aleva paprika

1/2 teaspoon Lemon

Chives

Balsamic vinegar

Olive oil , Salt, Pepper

Fry chopped 20g of leeks (green part only), carrots, garlic in the olive oil. Add the lentils, ajvar and all the spice and sauté very briefly and pour water (one or two fingers above the lentils). Simmer over the medium heat until the lentils are cooked nicely and most of the water has evaporated. If necessary, add water if you need to cook it more. Just before the end, add the chopped chard and boil it very briefly, just to soften it. Meanwhile, while the lentils are cooking, cut the rest of the leeks into two halves lengthwise and in a pan on the heated olive oil, grill it on the both sides to get a nice color and to soften it. Towards the end, just pour a little balsamic vinegar over the leeks to get a light caramelization. Stir in little lemon juice and the chives you have previously picked from your pot into the mileram. Serve the lentils on a plate, place the leeks over and gently lower the spoon of light cheese or cream. Recommended to be served with Disco NEIPA & Mandarin Single Hop.

One of the first places for Kabinet beers, together with the boutique hotel Square Nine, fine dining restaurant Homa and the first craft beer bar Samo Pivo, was famous Dijagonala, today their sequal is Cveće Zla. Here is a recommendation of their chef Stefan Zečević.
Chicken under a brick

Required:
Brick 1 pc
Chicken 1 pc
Young potatoes 1 kg
Homemade mayonnaise 8 tablespoons
Butter 50 g
Lemon 1/2
Dijon mustard 1 tbsp.
Mustard 1 tbsp.
Red onion or chives 1 tbsp.
Sugar 100 g
Water 1.2 L
Sunflower oil 100 ml
Preparation : Remove the top of the wings with scissors, place the chicken on the chest, remove the occipital and dorsal bone (you can save the cut parts for a soup), turn the chicken’s chest upwards and spread the saw with strong palm pressure. Dissolve sugar and salt in water and place the whole chicken in the solution. After 1 hour in the solution, remove the chicken and dry well with a cloth. In a pan as wide as possible, on a high heat when the oil starts to smoke, place the chicken skin side down and press with the brick that you previously wrapped in aluminium foil. After 5 minutes, put the pan with the chicken and brick in the oven and bake for 40 minutes at 245 C. While the chicken is roasting, cook the potatoes in salted water until the moment when we can pierce the largest potato with very little resistance. After 40 minutes, remove the chicken from the pan and fry the boiled potatoes in the remaining oil, which we lightly mashed by the hand. From mayonnaise, red onion, mustard make a dressing for potatoes. When the potatoes are ready, deglaze with a little lemon juice in the same pan over a medium heat. Add butter and very little water and make a sauce. Poop the chicken, ideally with To the Moon or Shake those Melons.

Thanks to Hotel Dukley Gardens, Montenegro for reminding us of the summer season. Their Nachos with Guacamole & tomato salsa goes well with our beer Supreme session. All ingredients are rich in antioxidants, vitamins and minerals, and have many health benefits. It is a great choice for all seasons and casual gatherings.

Nachos ingredients:
* Tortillas
* Salt: to your liking
Guacamole ingredients:
* Avocado: 100 g
* Garlic: 7 g
* Cumin: 5 g
* Cilantro (fresh coriander leaves): 10 g
* Lime juice: 20 g
* Salt & pepper: to your liking

Tomato salsa ingredients:
* Tomatoes: 100 g
* Onion: 30 g
* Cilantro: 10 g
* Lime juice: 10 g
* Salt & pepper: to your liking

Preparation process:
Nachos: Cut the tortillas into desired shapes (some of the simplest options are triangles and strips). Heat the oil to 180oC and fry the chopped tortillas until they are crispy (it will take about 1 minute). Remove the tortillas from the oil and spread them on a paper towel to drain excess oil. Sprinkle salt from a height of about 30 cm, so that it is evenly distributed.
Guacamole: For Guacamole choose avocado with rougher outer skin. It should be firm, but with a slight give to it when you press gently. Start by removing the pit and skin from avocado. Mash 100 g of avocado with a fork or blend it, depending on how smooth you want it to be. Add finely chopped garlic and coriander leaves, cumin, lime juice and salt and stir everything together. To make it spicy, add 20 g of chopped chili pepper.
Tomato salsa: Dice tomatoes and onion, and mix it up with finely chopped cilantro, lime juice, salt and pepper.
Enjoy the warmth, even on your balcony!

Thanks Storyline Belgrade team, the illustrators of a sour beer Carnival, that was brewed as a specialty for export to Brazil, for this reminder of those great days.

Thanks to an amazing professional and creative chef Dejan Maksimović Max from the Kabinet Beer Lounge recipe of the tortilla bread. See you at our Kosmaj beach
Tortilla potato bread

Ingredients: 100g potatoes, 250g flour, 50g milk, 2g sugar, 2g dry yeast, 3g salt, 100g of water.
Boil the potatoes in their skins. Mix yeast, milk, sugar and 50g of flour. Leave it to ferment for 15 minutes.
Peel potatoes, grate and mix them with yeast, water, flour and salt. Knead it for 10 minutes for the gluten to start forming. Leave the cover off to stand at room temperature, until it doubles in size (about 40 minutes). Form balls of size 60g. Flour them, cover with a cloth and leave to rise (about 30 min). Preheat the grill pan. Roll out the dough to 5 mm. Bake for 5 minutes, then turn the other side to bake. Enjoy!