Tag: Sour Ale

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Japas Cervejaria | Sawā Yuzu

Japas Cervejaria | Sawā Yuzu

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.


Three Monkeys Beer | I’m Damn Sour

Three Monkeys Beer | I’m Damn Sour

We have Tropicality! We have Paaaassion Fruuuiiit! We have Draaaagon Fruiiiit! Come, shopper! In here there’s fruit, malt, hop, yeast and water. But in a very different, uncommon, eccentric way. But wait, we aren’t that sour. I’m Damn Sour is the fourth of our Sour line. A fresh, sour-ish, delicious beer. A fruit juice. A visual that comes from the dragon fruit presence. Unmistakable passion fruit taste and aroma. Only today, dear customer. It’s cheap as chips! You’ll like it. And, if you don’t, I’m Damn Sour.





Devaneio do Velhaco | O Começo do Descontrole #2

Devaneio do Velhaco | O Começo do Descontrole #2

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.



Cervejaria Satélite | SourSat P.05

Cervejaria Satélite | SourSat P.05

This time our adventurer found a planet with an acid and red atmosphere due to the high amount of wild fruits in suspension. With a striking color, and unforgettable aroma and taste from the mix of blueberries, blackberries and raspberries, SourSat P.05 has a light funky on its taste and a balanced acidity that comes from the acidification process with Lactobacillus and has a light Dry Hop load to increase the drinkability.