{"id":11250,"date":"2022-06-13T14:34:43","date_gmt":"2022-06-13T14:34:43","guid":{"rendered":"https:\/\/www.foodfriends.com\/blog\/?post_type=at_biz_dir&#038;p=11250"},"modified":"2022-06-13T14:34:43","modified_gmt":"2022-06-13T14:34:43","slug":"grebbestads-bryggeri","status":"publish","type":"at_biz_dir","link":"https:\/\/old.foodfriends.com\/blog\/directory\/grebbestads-bryggeri\/","title":{"rendered":"Grebbestads Bryggeri"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">De bohusl\u00e4nska sk\u00e4rg\u00e5rdsvindarna sveper genom produktionen p\u00e5 Grebbestad Bryggeri, det \u00e4ldsta och ett av Sveriges fr\u00e4msta mikrobryggerier. Alldeles invid havet med dess klippor av granit bryggs \u00f6l efter lokala traditioner i handgjorda kopparpannor. Med stort engagemang och k\u00e4rlek till Bohusl\u00e4n \u00e4r verksamheten snarare en konstart och varje dryck \u00e4r en upplevelse av ett unikt hantverk.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Grebbestad \u00e4r en av p\u00e4rlorna i den bohusl\u00e4nska sk\u00e4rg\u00e5rden och h\u00e4r kretsar fortfarande livet kring havet. Det \u00e4r i Grebbestad som st\u00f6rre delen av de svenska ostronen landas och h\u00e4rifr\u00e5n kommer ocks\u00e5 h\u00e4lften av all svensk hummer. Under bryggm\u00e4stare Johan Hanssons omsorgsfulla hantverksledning tappar Grebbestad Bryggeri drygt 600.000 liter \u00f6l per \u00e5r, allt enligt traditionella recept och bryggerimetoder. Bryggeriets st\u00f6rsta produkt \u00e4r v\u00e5r prisvinnande Lager. Dessutom producerar vi varje \u00e5r ett par v\u00e4ldigt sp\u00e4nnande specialbrygder med sk\u00e4rg\u00e5rds- eller s\u00e4songskarakt\u00e4r samt riktigt god jul-, p\u00e5sk- och sommarmust.<\/span><\/p>\n","protected":false},"author":8,"comment_status":"closed","ping_status":"closed","template":"","at_biz_dir-location":[],"at_biz_dir-category":[100],"at_biz_dir-tags":[144],"atbdp_listing_types":[80],"class_list":["post-11250","at_biz_dir","type-at_biz_dir","status-publish","has-post-thumbnail","hentry","at_biz_dir-category-mat-och-dryck","at_biz_dir-tags-ol","atbdp_listing_types-general"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir\/11250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/at_biz_dir"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=11250"}],"version-history":[{"count":2,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir\/11250\/revisions"}],"predecessor-version":[{"id":11253,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir\/11250\/revisions\/11253"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/11251"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=11250"}],"wp:term":[{"taxonomy":"at_biz_dir-location","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir-location?post=11250"},{"taxonomy":"at_biz_dir-category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir-category?post=11250"},{"taxonomy":"at_biz_dir-tags","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir-tags?post=11250"},{"taxonomy":"atbdp_listing_types","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/atbdp_listing_types?post=11250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}