Barrel Souring Wild Beer

Local microbiological conditions give our beers specific character. They are close to Lambics but still different. We use simple traditional technology and give the beers enough time in wood to develop and mature.


We use spare capacity of other breweries

We experiment a lot when brewing beer. First we brew the beer for ourselves and when we like the output and recipe is fine-tuned we go into cooperation with an existing brewery. Besides the basic ingredients such as water, malt and hops, we like to add to our beers fruits, wild berries, herbs and green tea leaves. Even though we take beer brewing as a freestyle discipline we still like simple, clean and natural flavors. So we usually add no more then one extra ingredient to the basic beer brewing crud material.


Spontaneous and wild

We ferment beer in the same way as wine. We do not use any selected yeasts. Local specific microflora in our cellar does very good job itself. The primary alcoholic fermentation is made by strains of the yeast Sacchromyces cerevisiae and the secondary fermentation of more complex sugars and starches is handled by Brettanomyces and Pediococcus yeasts. All the yeasts and other useful germs that turn sweet wort into beer came to our cellar together with the grapes from local vineyards.


12 month in wooden barrels

Fermentation and subsequent maturing of our beers go on in old oak and acacia wine barrels. We keep the beer in barrels for at least twelve months to make sure that even very slow strains of yeasts as brettanomyces complete their work. Tertiary fermentation, carbonization and the last pahase of maturing takes place in bottles. Our beers are well trained and ready for a long life. The maturing potential after bottling is at least 24 months.

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