A Double version of our Pink Lemonade, American Sour that has 25% of fruit (blackberry, raspberry and lemon), but with lactose.
With the characteristic acidity of the style, being also light and refreshing, Sawā is the translation of “Sour” in japanese. The perfect base for a beer that, on this version, has Yuzu on its recipe, a japanese citric fruit that has a remarking acidity and that is extremely aromatic, reminding of a mix of sicilian lemon, tangerine and grapefruit. This sour ale also has the Citra and Cascade hops added on dry hopping, empowering even more the citric character of this rare fruit.
With the characteristic acidity of the style, being also light and refreshing, Sawā is the translation of “Sour” in japanese. The perfect base for a beer that has Japanese Medlar on its recipe, fruit that has a remarking acidity, light sweetness and unmistakable flavor, which is cultivated in Japan for more than a thousand years, being this country the biggest producer of the fruit. We also added peach on the fermentation, increasing the complexity of aromas and flavors of the beer.
A Double version of our Pink Lemonade, American Sour that has 25% of fruit (blackberry, raspberry and lemon).
Purple Sour is a delicious combination of jabuticaba and blueberry - hence the purple color -, featuring very present fruit flavors and, of course, acidity!
A Sour IPA with papaya? Yes! Don’t forget the sunscreen, the farofa, the beach umbrella and the frescobol, because the summer already started. If you want to go to the beach, you already know it: Beach Please!
Morada Abera Brut is a beer produced in partnership with the american brewery Stillwater Artisanal. It has on its recipe Brettanomyces wild yeast, being refermented in the bottle through the champenoise method and aged in a cellar during 26 months.
The newest release from Cervejaria Dogma, in collaboration with Cervejaria Oceânica from Rio de Janeiro, is Tamed World, a Brett Double IPA beer which was fermented with Brettanomyces Bruxellensis. The result is a 8.1% ABV beer and bitterness in the right measure.
When we decided to bring the Branca de Brett to Dogma, we decided to change it a little bit. We kept the refreshing base that mixed wheat and barley, but we decided to acidify the wort and to ferment it with a blend of Brettas. For these task we chose the Trois, Lambicus and Bruxellensis Brettas, aiming to bring complexity to this simple malt base. Besides that, we did a generous Dry-hop of El Dorado and Mosaic hops, complementing the mango and pineapple fruitiness that were added during the fermentation. The result is an acid, fruity and refreshing explosion, which will evolve with the storing time to funky and wild notes!
Aged for six months on whiskey barrels with brettanomyces. Oak Stick Bug is a collaborative barley wine between Dádiva and Quatro Graus.