Yes Chef! Chef Marcell Davidsen Collaborates with Black Hog Brewing Co.

Yes Chef! Chef Marcell Davidsen Collaborates with Black Hog Brewing Co.

Amy Kundrat


I’d like to introduce you to the best, shittiest beer in Connecticut.

No, it’s not a slam. In fact, it’s exactly what chef Marcell Davidsen and brewmaster Tyler Jones set out to create when developing Black Hog Brewing Co.’s newest beer, Yes Chef.

“Marcell came to me wanting to make a beer for the guys who work hard in his kitchen. After their shifts, they usually drink PBR. So we thought, let’s make a craft beer but keep it simple with just hops and malt, and no additives,” explained Tyler Jones, a chemical engineer and the brewmaster at Black Hog Brewing Co.


Marcell Davidsen, the Executive Chef at Community Tablein Washington, CT is the inspiration behind what he calls a “chef appreciation beer,” something that chefs can buy their kitchen staff as token of appreciation after a particularly difficult shift and an alternative to the mass-market additive-filled beer that is usually consumed.

The nose hints of lager, with a touch of fruitiness on the back-end. It’s just simple ingredients executed perfectly, similar to how Davidsen approaches his Community Table menu. The Yes Chef label, on the other hand, is anything but simple. The persimmon-colored can is littered with kitchen phrases written in block silver letters such as: “86,” “corner!,” “did you taste that?” “mise en place,” and “ja tak,” a nod to Marcell’s native Danish among others familiar (but entirely safe for work) phrases.

The public release of Yes Chef is today, Friday, February 10. There will be a limited distribution in Connecticut and it is available at Black Hog Brewery Co. in Oxford.

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