Alenda Früchte Weisse was born from the union of Taberna MF and Alenda Weisse. We have something in common, which is bringing not just a beer, but an experience. It’s manufacturing process followed the same traditional methods used in Baviera’s beers, including the decoction process and open tanks fermentation (Dekoktionsverfahren und Gärung im offener Bottich). During the many production phases, three different yeasts were used: Hefeweizen, Brettanomyces and Lactobacillus which was extracted naturally from the malt, besides that we used a concentrated cherry juice which was manufactured at our brewery. It’s a traditionally contemporary beer and only should be consumed by open minded people which are open to new gustatory challenges, otherwise we do not advise to open this bottle.
Suricato didn’t stand still and went to the Combú Island, in Pará, to create an Imperial Brown Ale with tonka beans and marsh cacao produced locally for your father, your mother and specially for you!
Aged for six months on whisky barrels with brettanomyces. Oak Stick Bug is a collaborative barley wine between Dádiva and Quatro Graus.
To celebrate the partnership with Barbearia Corleone, we prepared a West Coast IPA with Citra, Chinook and Simcoe dry-hopping.
A 10% ABV NE Triple IPA, extremely complex, made with the Loral and Enigma hops, which brings resemblance of pinot gris grapes, melon and mango.
Tsjeeses is a jolly, blond winter ale with a fluffy white cap. Its aroma is elegant, with hints of fruit, spices, refreshing herbs, and noble hops. The taste is robust, very complex, and quite dry for its style. This warming ale is our gift to you for the holidays. Enjoy!
“Hello. Is this from Celsons? No, err… is this from the Fensons Brewery”? WRRRONG!!! Our series of mind-boggling saisons is complete. Once again awarding the gramatical creativity of our people and our partners, we present Senssons, our third saison. A fruity, hoppy and turbinated beer with the citric power of grapefruit zest added on the maturation. So aromatic and striking that you’ll never forget how to spell our name in a wrong way.
In Hop Venture, the goal is drinkability. A Session IPA that is light, balanced and with fruity notes that will make you want to listen to more stories about how we managed to keep hops and cows in perfect harmony.
Oursin Tasmania is the second beer of the “Croquis” series (“draft” in french). This series is a homage to experimentations and to the unusual. Tasmania is the scenary of this Croquis, whose originality is in the utilization of the Ella hop joined with an acidification process. Oursin is one of the cientific names of the Tasmanian Devil, mammal species that is native of that region, which meets other little bacteria devils, lactobacillus, creating a killer “Australian Sour Ale”!
Day Tripper is a NE IPA with the experimental hop HBC 472. This hop, at first, has a similar profile with other hops that are already well known in IPAs, with citric shades of grapefruit and lemon zest which, by itself, would make a beautiful and fresh beer, ideal to be tasted in sunny days. However, when used in almost irresponsibly big amounts, the beer starts to develop a fruity and lightly woody character, which looks like as if we put a dense coconut liquor for some months in Bourbon Whisky barrels.