Series of beers that uses a single hop variety on its recipe (solo/single hop). This time, we have Ekuanot. Created in 2014 in the USA. It has 13% to 15.5% of alpha acids on its composition, which are the main characters of bitterness that comes from hops. It has 30% to 45% of Myrcene, considered the main aroma oil. It’s known for its complex array of aromas and flavors, from fruity ones like lemon, tangerine and papaya, but also herbal ones like eucalyptus and even cedar. Some people perceive it as green pepper!
We strive to be transparent on the beers that we brew. Through its names, we want to ease the understanding of each beer to all the people that drink it. Here, it wouldn’t be different. We have an IPA, with East Coast characteristics - New England -, really juicy and with a tropical profile, both on the aroma and on its taste.
Det finns inget dåligt väder, bara dåliga kläder. Wear your pullover, oh noble nordic hipster. The violent beast is a viking yeast.
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 pavilion, 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 whiskey 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!