Not every beginning is romantic.

A 10 hl brewhouse in a former canned fish factory in Hamburg-Stellingen  full of character, but also full of work. A lot of improvisation, a lot of responsibility. Building a brewery is not just about curiosity and experimentation. It takes persistence, and the willingness to push through difficult phases.

What started with simple processes gradually evolved. More equipment was added, workflows became more professional. But the core remained: beer shouldn’t be produced on an assembly line, but shaped by experience, care and genuine passion for the product.

In the early years, almost everything the modern beer world had to offer was brewed. More than 70 beers across over 30 styles driven by the desire to understand how far things can go, and what truly resonates: in taste, in craft, in creativity.

Simon brings years of experience from different breweries and countries. This international perspective still finds its way into new recipe sometimes subtle, sometimes unexpected, but always with the intention to develop ideas further without overdoing them.

And at some point, development brings clarity.

Not every possibility needs to be used long-term. And not every idea turns out to be the right one.

In 2020, things changed. The Hamburg location had to be given up. The question was: what comes next? A new urban site? Back into another industrial space? Or a different path altogether?

The answer was a move to the countryside. The acquisition of an old farm — a long-held, quiet ambition that finally became reality. This marked the beginning of a new chapter. More than just a change of location, it was a conscious decision to move closer to the origin. Closer to what beer is at its core: natural ingredients, ideally understood as part of a cycle.

Renovating and building this place created a different kind of freedom. A space where ideas could grow that might not have found room elsewhere. The intention to work more consciously with ingredients, to use our own plants, to incorporate fruits, herbs and natural influences all of this became tangible.

What had previously only been explored in fragments could finally take shape.

Under the name LOST HORIZON FARM, a line of barrel-aged and wild fermented beers emerged now an integral part of what we do. Wood, microflora, time, patience — and the acceptance that not everything can or should be fully controlled.

This isn’t about surprise for its own sake. It’s about depth. About flavours that evolve. About fruits, herbs and natural elements opening up new dimensions. And about the idea that beer doesn’t have to fit into a predefined framework.

These beers don’t only speak to traditional beer drinkers. Many discover flavours and structures they didn’t expect. Sometimes, our farm beers even become the entry point for people who never really connected with classic beer styles.

At the same time, BUDDELSHIP remains the ship in the harbour for classic, hop-forward and bottom-fermented styles. Helles, Pils, Bock, Schwarzbier, IPA, NEIPA precisely brewed, with a clear profile.

And still, curiosity remains.

It would be too easy to rely only on what already works. That’s why new batches and one-off brews continue to emerge. Some beers become staples because people love them. Others appear, expand the spectrum and make space for what’s next. Variety doesn’t mean randomness it means movement.

The North remains our origin and our perspective. From here, we ship across Germany, show up at festivals, and bring our beers to people who are looking for something good — whether classic or experimental.

Brewing is not a given. It demands passion, patience and the willingness to keep moving forward. We’re not trying to reinvent the wheel. But we do want to create beers where flavour can develop grounded, wild, clear or complex.

We’re not at the end.

And that’s exactly what keeps us going.