We were talking, looking at old pictures and we were missing those old times IPAs, you know? That hopping that made us like bitterness a lot, to understand what resinous and piney means, and wanting to travel to a certain side of the American Coast. We recommend you to do the same: #tbt your mind, and who knows, maybe all those sensations may arise?
The scenario couldn’t be better. End of the 2017 Blumenau Festival. From a simple nightcap outside of the event pavillion, the project of a collaborative beer was born. We wanted to make an impact not just on its flavor, but also on its aroma and appearance. The result was a Catharina Sour with acai, strawberry and a generous Dry Hopping.
Say “auf Wiedersehen” to your german lagers! Sour with lactose, passion fruit, mango and guava. Ooh, that’s a bingo!
Say “auf Wiedersehen” to your german lagers! Sour with lactose, lemon, orange and siracusa lemon. Ooh, that’s a bingo!
Say “auf Wiedersehen” to your german lagers! Sour with lactose, strawberry and raspberry. Ooh, that’s a bingo!
The start of our wood barrel mixed-fermentation project. And when I say that’s the start, I mean it: the primary fermentation is done 100% in the wood barrel. Refreshment balance, light acidity and aromas that are coming from our Brettanomyces. The version #2 of this beer went through a Port Wine barrel. The version #1 went through a turfed whisky barrel.
We revived the acidity from the Jurassic period. Our Palessauro brings back on its DNA the bitterness from the lost world, combining very refreshing fruity flavors. Now, no meteor will extinct this hoppy and sour beer. Honey, i’m home!
We present you, Praga! Our seventh beer from the Atelier Ruradélica project. A Bohemian Pilsner that was fermented at 9C with the Urquell yeast strain and lots, lots of fresh Saaz.
Bigfoot: if you’re going through hell, keep going. Because after it’s ready, it’s worth it!
Dogma’s take on the Brut IPA style.