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This triple IPA beast is a total submersion into the depth of hoppiness. Feel the pressure of high ABV, huge citrusy aroma, immense bitterness, it’s a buds scraper of 80 IBU. If you feel ready to push the limits of hops tolerance, jump in and join the ride on this Blue Yellow Submarine. Are you ready?
If you paid attention to the fact that this is the easiest beer we've ever made, you are right, it's only 2.8% ABV, but this wasn't our aim. We've decided to make a series of fruited Berliner Weisse with lactose for body, and for absolutely fantastic mouthfeel we introduced nitrogen. No, it's not a special nitrogen tap, it's addition on the maturation stage. This was the technic we wanted to try. And for the mousy, creamy head we've named it Schaum which is "foam" n German. But enough technicalities, believe us, it's amazing.
This beer is a new step of our evolution. The recipe was designed exclusively to became the first release in our canned line-up. We decided instantly that it should be something easy, summerish, but not lacking flavor and joy of hops. So the name just came after an evening run. Imagine coming back home slightly but pleasantly tired, thirsty, with new ideas and here it is, waiting you in the fridge, something not too high in ABV and flavorful. It is a Blisss. The ssss sound of can opening and joy and happiness melting in one. You don't have to run to enjoy it to the fullest, but it's a pretty neat match.
This beer doesn't need long stories, it's just obvious. The name of this New Zealand hop variety Kohatu sounds almost identical to Ukrainian word "to love", so that was it. Juicy and fruity jumping out of summer market where on the same row you can find red berries and tropical fruits and citrus. Azacca and Mosaic support this succulent extravaganza.
This is a double version of our with chipotle. If you haven't known or forgot, chipotle is a smoked jalapeno hot pepper. We mostly boosted the alcohol, so don't worry, it still doesn't burn out the taste buds, at least we think so. And disclaimer: no, neither alcohol, nor hot pepper doesn't help to fight the virus, but they don't obstruct the it as well. So keep calm and wash your hands.
Long awaited collab between Siren form UK and our brewery. It's a merge between their Broken Dream and our Caribbean Dream. Imperial porter with coconut and coffee. Coffee was roasted at local Kyiv roastery, so it's almost a tri-collab.
Collab with our friends from Tsypa, mountain spring water, Amarillo, Cascade, Centennial, Pekko hops, 50 IBU classic. To make your staying at home at least bearable. Cheers!
Confessions are not only about love, but yeah, that's the season now. We will throw in some other confessions. First we will confess that this beer was inspired by red wine, that's why contains grapes, wine yeast and we even aged it on American oak. Others will follow: Anton, our head brewer, loves folk music; Lena, our yeast whisperer has dreamed of being a poetess instead; Artem from sales has caught fish from fish tank in kindergarten, Lana is afraid of the dark. And Dmytro confessed his love to Yulia and said "Will you marry me?" And she said "yes".
We don't urge you to choose between red and blue pill, but ask you to dive into the sea of ripe mango and hops - Citra, Amarillo, Mosaic, Simcoe - of this vibrant, intense DIPA, brewed in collaboration with our Polish colleagues from Browar Raduga. Andrzei is a big movie fan, just as our Vasyl, so the hommage was inevitable. This version was brewed in January in Kyiv, and Polish part of collab took part in December in Warsaw. We are quite happy with result, are you?
We planned to get our Sanurai's Daughter few sisters for the longest time. But we couldn't get the right tea, or find more interesting rice variety, and here it just clicked. We've played with wine yeast and champagne yeast already, and now sake yeast. There was no other options for it's usage. We avoided adding ginger this time so no to obstruct the fine aroma of the yeast. So welcome the younger sister, sake version.
Winter fruit teas became an inspiration for this beer, but as with borsch recipes of those are unlimited. Arrowwood tea was too hardcore even for us, so we've decided to brew a sea buck-thorn and ginger variant. This tea is often considered a great help for colds or preventing other microbes from getting at you during humid and cold season. Bright fruity tartness and light bite of ginger (added on cold side to avoid the flavor of boiled ginger which we re not fond of) make for a great colorful spot amidst greyness of this winter.
Sometimes beer gets its name long before final maturation, sometimes during the process of brewing, and it happens as with this one that we have not a slightest idea of the name just before the initial tasting. So when we've got a first sip of this quad after all technical measurements we've been surprised. It turned out to be beautiful and dangerous, well hidden alcohol, rich malty body, typical Belgian profile. We are cocky enough to think that Trappists would have approved of this one. So we've named it Rad. Rad as cool and awesome.
Trio of Citra, Mosaic, Ella and triple-hopping (hot and twice cold) instantly throws you into the turbulence zone, or rather DIPAzone. Round, full-bodied, with distinct hoppy profile, engulfed into tropical fruits and citrus, this is almost ideal salvation these cold and dark days when all you can think is how to finish all the tasks and survive the holidays. This is it, your perfect hoppy remedy.
DOK Brewing loves experiments as much as we do. An interesting not too famous style? Yes, please! New ingredients? Bring them on! So we brought them Ukrainian honey and they brought us Belgian one. Tropical stout is a funny branch of foreign stouts which travelled to islands and became popular in slightly changed form. On new lands the style grew its own roots, anchored in alternative sugars such as cane sugar or molasses. So the beer was quite strong, but still easy-drinkable. And caring hands of our Ukrainian-Belgian group of gardeners made it bloom.
One more cousin of our W-Saisons. This time it wears raspberry dress. Juicy, brights raspberry from nearby farm gives it the impression of summer sun and apparent fruity sweetness, though the base dry as bone. For our W (wild) series we brew a mixed grain wort and let Saison yeast have their fun first, and added a bit of wild touch later, just a bit of bretts, to not overwhelm this delicate, crisp, hayish profile. After almost a year we adorn it with fruits or leave as is.
Our W (wild) series grows bit by bit. It grows slowly, because you can't hurry beer like this. We brew a mixed grain wort and let Saison yeast have their fun first, and added a bit of wild touch later, just a bit of bretts, to not overwhelm this delicate, crisp, hayish profile. And after almost a year we adorned this beauty with cherries. If you ever helped your grandma to pick up cherries on the farm, you'll remember that day over a glass of W4.
What is Extra Special Bitter? Is it really bitter? No, good people in Britain called all pale beers bitters to distinguish them from darker and sweeter milds way before the "pale ale" notion appeared. For a very, very long time all pale draft beers were called bitters. But let's not dwell too much on history. We've brewed an ESB before, but what will happen, if you'll get your hands on legendary Maris Otter Malts, classics like East Kent Goldings and brew a bitter? It will be better. ESBetter.
Paradigm it's a hop variety from far away shores of the Lake Michigan, but it's also means an example, a model, a template. We brewed a beer with our friends from Saugatuck Brewing Company and Silpo again this year. And we want collabs like this to be an example, a model for all brewers to do gigs like this more often. So they can bring something new to you, beer loving fellows, to bring a word about Ukraine to the world, and just enjoy the fun of co-creation. This year it's a sour IPA, tangy, grapefruity and slightly reminiscent of pine. Enjoy!
Weeeell, it will be tricky, but we will try to convey the play of words. It's kinda weird name you'll say. Yes, we know that each beer is supposed to have a story, a meaning behind the name, and indeed we were going to conjure some legend about lost city (or was it empire?). It's all because we dry-hopped the beer with Eldorado and Equanot. But it was such a lovely and nice day, that the name just invented itself, we don't need any fairy-tales about mysterious cities, gold and treasures, because this is it, this is our treasure, our joy, Eldoradist` (roughly Eldoradjoy in English). More joy, more beer,
They say that all new is long ago forgotten old. So we are back to our not that old but good Mist, but we've given it new dress. We removed vanilla, but added Sabro hops, this new variety which promises to bring coconut flavors to beer. It's always so exciting to get our hands on all new stuff produced every day by hop, barley and yeast breeders, working relentlessly in the fields and laboratories. Because curiosity (and not laziness we sure) moves human evolution forward.
They say we know all people in the world via 5 handshakes. We needed only one at the festival with Ollenaut brewery to make this first ever Estonian-Ukrainian collab happen. Of course this is Baltic Porter. Ingredients from both countries (Ukrainian cranberry and Estonian rye malt) have met in this concoction, spiced with love for good beer. We've brewed lighter, more drinkable version of this in Estonia in February, and more robust and full-bodied one in March in Kyiv, so this is the second iteration of Handshake. We hope for the third, but let's don't haste. So, as our Estonian colleagues say, Terviseks!, Cheers!
We have took our long-time-planned ideas and made them true this Spring. Just as birch sap ale, we've been thinking of adding borsch to beer for a long long time. Well, at least some ingredients of it. And thanks to a combined efforts with our colleagues from Underwood Brewery, we've done it at last. We've considered Gose, salty spicy tart ale, the best base for baked beetroot and pink peppercorns. And you can even imagine a sour-cream in there due to lacto. Do you feel the beet of this borsch song?