According to the company’s website, it only uses ice from icebergs, which have already broken off the main inland ice and are floating in the fjords, so they would have melted anyway. The company said it is very much aware of the global warming, and it is very important for them not to destroy or use the unique inland ice.
Thanks be to God: we are only selecting the finest of ice chunks. Being a fan of ice, I wouldn't want just any second rate lolly. One Newfoundland distiller started using iceberg melt in its vodka in the 1990s but I've never heard of a brewer doing this. Would there be increased costs of melting? I can't figure out these things.
I don't know but the claims in favour of the berg-ettes are quite astounding. The article states: "[t]he beers are brewed with specially selected 180000 years old glaciers making the beers extra soft and very tasty." Hmm. I wonder if that soft and tasty thing is right. Wouldn't pure water be tasteless? Hard for marketers to work with that word, I guess. But we don't have to guess as Knut reviewed their beer back in 2006.