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.
Dádiva Printemps in unique. Made with peach and Brettanomyces Bruxellensis, it invites you to a wild horizon, full of mysteries, colors and aromas. All of that along with nature’s lightness.
Época Bella is the first beer of El Trago Cervejaria and was created in partnership with the gaúchos from Cervejaria Narcose. The chosen style for this first recipe was Grisette, a classic belgian style that is not yet widely known in Brazil. Top fermented beer, with low ABV, Época Bella is light-colored and has a round body due to the addition of oat and wheat and has a dry finish.
“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.