The "hay" beer--and the sole example of New Nordic brewing I discovered in Denmark. And indeed, the notion has been extended to beer. Elements of New Nordic beer seem to revolve around the presence of local ingredients, the absence of hops, and something to do with local yeast. It's an odd way to invent a tradition--coming up with the concept first, and then hoping something tasty and commercially successful might emerge from it. This is not typically how beer styles are born, and put me down as a doubter that it will work in Denmark, either. I managed to get to a couple of good beer bars and two Mikkeller outposts, and in the 120+ taps I saw, only one could be called New Nordic. It was a beer made my inoculation with hay (possibly the one Martyn described in the link at the top of this paragraph). It was funky, tart, hazy, headless, and flat--a nice beer, but strange.