Frøst and his team will collect plants, spices and other raw materials to combine and develop new flavours. "Woodruff is already used to flavour beer in Berlin, so I want to make syrup out of that. Then there's nuts, juniper, bee larvae, fungi - and that's just the starting point." Is there anything he wouldn't put in a beer? "No ... but I'm sure we'll discover things that won't taste so good. Only one in every 20 or 30 combinations we try will work."