OMAKA BEER

When the microbrewery Omaka Beer opens its doors to a new restaurant, the food will be served on plates and bowls crafted by me.

Together with the team behind Omaka Beer—head brewer Hedda Spendrup, art director Axel Spendrup, and Omaka’s head chef Christian Siberg (finalist in Sweden’s Chef of the Year 2020)—we brainstormed ways to reflect the brewery’s craftsmanship through the serving pieces. The menu is designed and adjusted to pair perfectly with the beers brewed and served each season.

With a focus on both beer and food, we also wanted to highlight the beauty of the building and embody Omaka’s identity. Everything from Oktoberfest-style beer mugs to Raku-fired ceramics was discussed during our first meeting, late one Friday evening in my workshop in Södermalm.

Omaka is located in the old architecture school’s brutalist concrete block, now known as A House. The building is historically protected and one of Stockholm’s few examples of brutalist architecture.

The result consists of three parts:

• OMAKA PLATE
  A bread plate featuring impressions of barley malt, as a nod to the brewery next door. The barley is pressed into the clay and burns away during the first firing, leaving behind a beautiful pattern.

• OMAKA BOWL
  A dessert bowl, left unglazed and raw, contrasting with the sweetness it holds. Elevated on a pedestal, it subtly references the concrete and columns in the space.

• THE BOWL FOR EVERYTHING
  A versatile bowl dedicated to the food it serves. Wheel-thrown in stoneware, it features a color and texture reminiscent of concrete.