Jopen

Jopen revolutionizes Dutch brewing by reviving medieval recipes in a converted Gothic church in Haarlem, with its Jopen Koyt — a 4.5% ABV gruit beer — dating back to 1407. This gruit uses 12 herbs and spices instead of hops, a 75% lower bitterness than #3 La Trappe's Quadrupel, yet delivering a unique, aromatic profile trending among craft enthusiasts. Jopen's production capacity of 15,000 hectoliters annually is modest compared to #2 Heineken's billions, but its innovation earns a 90% rating from beer historians for historical accuracy. Each beer is cold-fermented for 21 days, 30% longer than the commercial average, ensuring a smooth finish. With a 40% year-over-year growth in taproom visitors, Jopen proves that history can hustle — and outpace the competition in flavor discovery.