For us, the brewing means unifying idea, a concept and a series of feelings and sensations, in a bottle. From the moment we started to ask ourselves a new recipe, start the process really enjoyed and we would like to share with our customers.
From the selection of hops and malts, we try take care to maximum, to the use of water from nearby springs, each step in the processing is done with the assurance that we are doing as best we know.
Understand the small scale manufacturing as a method that allows us respect the processes of maturation and rest according to the brewing tradition, and be consistent with the environment, implementing sustainability that allows us continue with this model.
Of course, we are no strangers to this, and we use technology in a way that allows us to perform best recipes, be up to date on development the sector and research and to contact channels enabling distribution to make our products reach the best corners of the planet and, ultimately, to you.
What carry our beers?
Make our products just four ingredients: water, malt, hops and yeast.
Water: Of great importance, can radically change the final flavor of a beer. Involved in the metabolism of yeast, and can attenuate or accentuate the taste.
Barley: The basis of any beer. Thanks to her fermentable sugars that produce alcohol, as well as proteins and minerals that make beer a nutritionally enviable product is created. Organoleptic contributions not far behind, moving around sweet fresh bread or candy, to smell cake, chocolate, beans or roasted. Combine wisely is key to getting an excellent final product.
Hops: The rhythmic counterpoint melody maltose. It works as source of bitterness and acts as preservative and bactericide. It brings bitter, citrus, fruit, herbal, floral, spicy or resinous touches.
Yeast: Is responsible for the magic, to transform the wort into alcohol and the good things that interest us. As stated a traditional German saying, “Brewer makes the wine, and beer yeast.”
How do make?
Infusion: By infused malt wort extract rich in sugars, proteins and other compounds. After filtering the wort, the surplus is used to feed livestock.
Cook: We must provide the best possible home to yeast. Malt wort still has a number of compounds that must eliminated, and we must also activate some properties of hops that only appear in the heat. Of course, cooking allows us get rid of any bacteria that may be present and attack the yeast.
Add the yeast: The wort must reach the fermentor at the right temperature. If do not control the heat level, yeast may produce inadequate flavors. This process takes between one to two weeks, depending the style of beer that seek and the type of yeast used. After this, the result of fermentation should remain cold a couple of weeks to mature and purging.
Bottles and barrels: Finally, we bottled and barreled. However, we still have to have patience, because the beer is not ready yet. Use the system maturation and carbonation in bottle, also known as second fermentation in container.
To enjoy: After a timeout, our product is ready for labeling and distribution. Being a living liquid, in which yeast has been performing a task and now is “asleep”, we must maintain a number of conditions which ensure perfect condition. The bottle or barrel should remain in a cold warehouse, not exceeding 20 °C, without light and always vertical.
Dark, cool and vertical: the three conditions to keep our beer well.