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We keep the tradition of Easter "monastery-style" brewing alive and this year we are releasing the triple. The style is not that ancient as many think, it's not century-years old, but less then hundred years in action, because the first beer named "Tripel" has appeared in 1956. But this dry, spicy and reminiscent of fresh meadow was loved so much, that it got a following, copying and is still adored. So we've got the abbey yeast and joined the fan-base. This is our Easter triple tipple. Best seasonal wishes!
You've met Bo already, and here we are presenting next part of his adventures. Where the wind blows, the ocean flows, there Bo finds himself. And this time it's far shores of Brazil. Bo in Brazil is a Brut Baltic Porter aged on amburana chips, which is an exotic tree variety, loved by craft brewers of Latin America. Thanks to our tireless wanderer and ever curious brewers you have an opportunity to discover this flavor yourself.
The third year in a row we honor, celebrate and talk about women's role in beer history and their love for beer. This time we've done this with 10 our female fans and hundreds of people around the world during Pink Boots Brewing Day, a day for more than 320 breweries from all around the globe to brew a special beer. We've named ours "Unhazed", because we want to break through fog of stereotypes. Women love beer. They don't drink only sweet stuff. Or whatever you've been told about women and beer, believe us, they do love beer, they brew beer and enjoy it. This is super quaffable session IPA suspended in dankness of super fresh PBS hop blend (Loral, Glacier, Mosaic, Simcoe і Sabro). Let all of us have gentle and fresh season.
Where to start... They say that St. Patrick didn't brew himself (though we don't know the name of his brewer), but he can't shed the reputation of patron saint of Ireland and brewing anymore. That's why we wanted to make a tribute to tradition this year as well. And what can be more Irish than Irish dry stout aged on oak soaked in Irish Whiskey? This Ireland in a glass is official collab with Tullamore Dew. Yes, we thought of calling this "The Boilermaker", but let everything be orderly, and the name Irish Coffee fit's the beer perfectly, because there's no lack of coffee flavor and warming notes in it. And it's a damn good coffee!
Bo Swensson is a Baltic pirate, daredevil and wanderer. He loves a good pipe, good food and staring at stars resting on a ship deck. You've never heard of Baltic pirates? Well, history and imagination hide a lot of unknown, they are. Why imagination? Bo is as fictional character as the Brut Baltic Porter beer style. But the fact that there was no such style or person doesn't mean they shouldn't exist, right? This is first appearance of our Bo, but we planned two more, so don't miss it.
An apple has a vast array of meanings, but we are not to deep dig into the mythology or symbolism, we are to play with beer again. And nothing bring us more joy than working with local ingredients and producers. So this ale was brewed in October with addition of 100 liters of fresh apple juice and this Spartan variety of apples was grown on a farm not far from Kyiv. Champagne yeast has transformed this goodness into something completely unexpectable and different from everything we've tired. And what about name? Snakebite is a beer/cider cocktail, so is a relative of a sort.
Chipotle is a smoked jalapeno hot pepper. Dragon Milk is our Milk Stout with chipotle. Just to let you know this dragon is quite sophisticated, it doesn't burn out everything on it's way, but gives you a pleasant chili kick on the aftertaste adding the smoky part of chipotle to the equilibrium. Perfect for a winter evening, when you don't want to warm up with boozy stuff, but eager to get the chill out of your bones. Works like magic. Dragons are magical creatures all in all, even if it's tamed in a glass.
This younger x-masy brother of our Ølen we've brewed in the beginning of December with a group of our fans and beer lovers. Why x-mas? It's even more piny (more juniper in infusion), we added a bit of Mandarina Bavaria hops and fresh tangerine peel. Nordic fairy-tale came true. If you liked the previous version, you'll love this one.
Every year we brew a beer which shifts celebratory traditions, with your help obviously. It doesn't have to be a glass of champagne or another sparkling wine to toast the beginning of new year. This time our "Sparks" create the mood, and what can be more celebratory than Christmas sparklers? (Ok, besides tangerines and Christmas lights?). It's a super light and dry grisette, wheat hoppy beer kept on bretts for half a year. Do you remember how a hayrick smells like? Dried grass, hints of meadow flowers and warm nights. That's it. Your perfect celebratory glass.
Phantom cake, ghost cake, cake of Schroedinger, there is no cake, but you can't stop thinking about the cake: vanilla, nuts, creamy roundness, chocolate. Full-bodied, fragrant, intence, sweet, but no way cloying. Ten kinds of malt, vanilla beans, roasted peanuts, lactose, Magnum for bitterness, but you won't find it there. Forget dieting, sweets for everyone! Buy the way, will you recognize the cake we thought about while brewing this?
When you carefully and thoughtfully chose the base beer, select beans, roast them specifically, brew coffee, decide which of four varieties to use, and thrice play with proportions of other ingredients it is time for a new crossover to be born. It's a beer version of the coffee beverage Flat Red, created by Vadim Granovskiy, owner of the local roastery Coffee in Acrtion. Rouge Brut IPA, oranges, pomegranates, cold brew embraced together in this collab. Coffee meets Beer. And it's wonderful.
Stopover is a long-stay between two flights from one destination to another. So for Brazilian brewer Wagner Falci from Daoravida brewery travel from Milano to Rome included 26-hours stopover in Kyiv. And that's how the first ever Brazilian-Ukrainian collab was born. True Brazilian style Catharina Sour was brewed using Brazilian experience and knowledge and Ukranian fresh ripe grapes of local variety. So it was Brazil and Ukraine via Italy (though UK was involved as well) in the name of the beer, which connects people. Again.
So each year this time comes, when all around is conquered by La Calabaza. The same calabaza which originated from Mexico, got the nickname of Jack-o'-lantern in Ireland, though this nickname is remembered only once a year. But no matter what are the origins of names or holidays for a brewer pumpkin is first and foremost a great seasonal ingredient. You can add it in every possible style of beer without any constraints and limitations and who doesn't love to play as hard as he can? So this year meet the cousin of our Splash "hopped" with baked pumpkin, cinnamon and acacia honey.
Rouge is a younger brother of our Brut IPA and cousin of Redember, and it got the best of both: it's dry, effervescent, got an amazing color and fruity undertones. It's a celebration in a glass, like rose champagne, bubbles, fireworks, happy voices and flutes clutter. Calista and Pacific Gem hops give this beer very sparkling-wine berry aroma. Do you have a friend who likes sparkling wines but have no idea that beer can be similar? Bring him or her a glass of Rouge.
Norwegian yeast, Carpathian juniper and hops, grown in Kyiv, this is our north Ølen, Norwegian Farmhouse ale, mysterious beast of far-away Nordic brewers. They brew their øl – beer – using juniper infusion, with almost no hops, and bear saliva (oh no, it’s from Kalevala) kveik, very special indigenous yeast. From the first day we’ve learned of it’s existence, we’ve been eager to have a go on it, and at last we’ve gathered all ingredients needed. So now we’ll find out what kind of beverages ancient Norseman drank. Or not so ancient, because this beer is still brewed and enjoyed.
This is older brother of O'Gurke, our first attempt of "Grandma's pickles jar". In the beginning it was just Captain Salt + Tomato, but since one-time experiment it has grow up into seasonal must have and festival hangover relief. The name has found it itself, being a nick-name given by lovers, and now it's destined to stay forever.
When breweries meet and decide to brew something together, sometimes it takes a lot of efforts to choose an idea. But not this time. Expertise and experience of Saugatuck multiplied by love for the Varvar Milk Stout, and so we have a square milk stout. Or rather Imperial Milk Stout. Almost a month of e-mailing, more than a day and night of brewing, artwork, naming, a bit of magic and love for beer, and that's it. "Awaken your inner sweet-tooth and open up new flavor horizons!". No. Just enjoy this beer brought to you by three teams: Saugatuck Brewing Company, Beermasterday by Silpo and Varvar Brewery. And yes, beer is connecting people.
Et tu, Brute? Yes, we too. We couldn't contain our curiosity and attempted this newest sub-genre of IPA. It's completely different from his hazy cousins, not sweet at all, but bone-dry, crisp, light-bodied, and aromatic nonetheless thanks to duo of Citra and El dorado. So, Brute, to be or not to be?
When first summer apricots are in full swing, heavy branches pregnant with fruit, ripe orange cheeks basking in golden morning light, seeping through the mist... Oh, stop, it's another story completely and there is no fruit in it. But it's completely impossible not to think of apricots when holding a glass of our Mist. The color, the aroma... But it's more about morning haze than about fruits, because they are missing from this Milkshake IPA, there is only lactose and bit of vanilla. Just don't think of apricots.
What would happen if you mix idea and efforts of one brewer with experience and meticulousness of another? You'll get a double effect. And this is just that case. The winning recipe of Lizard the Brewer was brewed at our brewery. Deep, burnt, intense, extravagant experiment is out of the tank and named Doppio Effect. You can't find a better name for it. It will be a waker. You have our word.
So, the idea of Grandma's pickles has been nagging us forever, and we've stopped resisting at last. The cucumber version of our Captain Salt is a treat for weird beer taste lovers, an eye-opener and horizon-expander, it's a revelation for everyone who dare to taste it. We add fresh cucumber, fresh as the whole idea.
Almost 9 month ago we've brewed two future saisons, added wild yeast, and left them to ferment. We added grape into one, and honey into another. But don't expect any excessive sweetness, stubborn yeast consumed almost all the sugars. That's why W1 is dry and crisp and refreshing, as summer saison should be. Just as we wanted it to be. And let's applaud our designers for the W1 cut from the real honey-comb.
So, who we've got here, so wild, so undomesticated and untamed? Bone dry, 100% fermented. Our first release of wild program we've dedicated our small brewhouse to. Bretts, isolated wild yeast, the most exciting and unexpected will be happening here. Whn we've promised a lot of surprises for this year we weren't joking. All range will have a name W, shortened from "Wild", and we are not going to hold our horses. It won't be fast though, you know, all this bugs need time to grow and do their magic. So the first one is a rgape saison, and his honeyed brother will be coming after soon.
Since the first barrel we've got, the idea of making something dark, strong and sour has been floating around. To make something truly unconventional and bit crazy. So we've made strong porter, introduced it to Bretts, poured it in the barrel. And it hasn't disappointed. It's a beer for brave explorers, but aren't we all like that? It's not a high fashion yet, but pretty close to it.
Remember our Leprechaun? So this one has got a pot of peanuts instead of gold (you asked us for peanut beer for so long we couldn't wait anymore), and we've got completely new mythological creature. Does this one eats peanuts all the time instead of smoking pipe? Is it mischievous or does it help to peel peanuts? Who knows. All these creatures have their own life, even if it's a fruit of your own imagination.
Once upon a time all beer and malt were smoky, because malt was dried on the smoke of the open fire. But since the invention of smokeless drying and roasting brewers picked up new fashion and forgot about smoked malts (not in Bamberg, but it's another story though). We've came back to the origins and brewed a Wee Heavy, using Scottish peated malt, therefore combining traditional and non-traditional into one. It's a brew for grown-ups. Fans of Islay whiskey will like it for sure.
So, where to start? Firstly, March 8th was all-female brew-day (under guidance of our head brewer though) at our brewery, and we are immensely proud and happy to be a stage of this event, showing that ladies love and are interested in beer as well. And indeed why shouldn't they? Beer is great drink, so why miss it? We chose a saison style for this day, fresh and crisp beer usually with distinct peppery aroma provided by special yeast and sometimes pepper as well. In attempt to underline this spiciness we added pink pepper to the brew, though pink pepper is not basically a pepper, but cousin of cardamom, so beer won't be hot. Female and male appreciators of unusual flavor will love it for sure. Because beer is for all.
Nothing makes a brewer happy as a possibility to brew new style, they say. Well, it's true, so here it is, new beast of ours, grisette. As the legend goes it's a beer of covered with grey dust Belgian miners and grisettes in grey dresses, serving this drinkable, thirst-quenching ale. So it's a high time to brew this wheat, hoppy (by Belgian standards, of course) and extremely light beer for warm season. We've done just that and called the beast Grizzly. But it's not angry and sleep-deprived, but gentle and kind.
So, we can't stop co-creating, and it's understandable. Who will miss such a rewarding and great activity? And this is another beer brewed together with beer community, after getting the pool of ideas and voting on them. You've asked for porter with prunes, we've brewed porter with prunes and the author of this idea. No, we have't added the author to the brew, he just helped us during the brew-day, but we added plenty of prunes. We've "plummed" our porter before whirpool, during fermentation and conditioning as well.
Monastery brewing has wide and deep roots in the history of beer, as well as in geography. Monks brewed for everyday consumptions and for fest occasions. The most famous is beer brewed for Easter celebration, Germans, Belgians, Dutch had Lenten beer, and Scandinavians had Påskebryg - "Easter brew". It could be pale or dark, spiced or herbed, but one common trait prevailed: it was high in ABV, full-bodied and filling. Our version is more Belgian, but who said we can't combine all traditions in one?
We are so tired of winter. So it's time to call fro spring and that's why we've brewed our new single-hop APA Jarrylo. This US variety of hops renders beer both bitterness and aroma, and when fresh gives nice banana and spice aroma reminiscent of German hefeweizens. But in the beer this namesake of Slavic god of spring and fertility hop aroma delves into berries and ripe fruits. And it is ready just in time for the you-know-what-holiday. These yeast know something.
They say that Leprechauns are mischievous wrong-doers, calm old good shoemakers, stealthy wine cellar invaders and drinkers, three-wishes granters, pot of gold owners, expert musicians and the list goes on and on. But one thing is sure: Leprechaun is one of the best known symbol of Ireland being second only to shamrock.
Well, our Leprechaun can grant you at least one wish which is to tame your thirst for a nice red Irish ale.
Our way is constant search, never-ending experimentation, questions and inquiries. And our brewer is a fountain of ideas, a burst of curiosity, a torrent of inquisitiveness. That's why he hasn't added any hops for boil, but threw a bunch of it at whirpool and dry-hopping. That's why bitterness is 0 IBU, and all the tropical power of Mosaic, Simcoe, Amarillo and Ekuanot is reserved for flavor. You won't believe your receptors. So we named this one "Splash". Splash of flavor and emotions.
We are so tired of winter. So it's time to call fro spring and that's why we've brewed our new single-hop APA Jarrylo. This US variety of hops renders beer both bitterness and aroma, and when fresh gives nice banana and spice aroma reminiscent of German hefeweizens. But in the beer this namesake of Slavic god of spring and fertility hop aroma delves into berries and ripe fruits. And it is ready just in time for the you-know-what-holiday. These yeast know something.
Prost! Cheers! Budmo! It doesn't matter what do you say over a glass of beer, because good beer unites people and reject language barriers. We brewed this full-bodied, intense Weizenbock with a head brewer of German Kraft Beer for almost 26 hours! Why Weizenbock, will you ask. Because Toby is extremely experienced and trained in classical German beers, and we appreciate good ol' classics no less than experimental brews. So why miss the opportunity to get a guidance from a professional? And it's always a huge load of fun!
We tenderly named our little new-yearish secret (not a secret anymore) Snowflakes. Three different yeast strains duly fermented the wort and made this ale very special and unlike any other, just as ever snowflake has it's own pattern. Wild grape yeast started the party, brewers yeast have joined the fun later and champagne yeast have added bubbles and sparkles. Unexpected and unpredictable holiday experiment. We do know what will pour in our celebratory glasses, do you?
Winter ESB is an amber-colored ale themed around winter and (you can't avoid it, no) tangerines.
It's a collaboration brew of MOVA brewering co. and Varvar Brewery. Intense, but extremely drinkable beer with mild flavor. Amber body, fine white head, waffs of citrusy and fruity aromas. Caramel notes interlaced with elegant hoppy bitterness will remind you of - you've got us - tangerines.
What happens when Varvars from Kyiv and Carpathian Bird get together? Listening to the sound of trembita they brew some crazy beer mashing in rye bread, baked and brought form the mountains by superfast cart. So, we called it "Varyat" (nuts or crazy), this beer is brewed with rye malt, rye bread, handful of hops and at whirpool we added smiles of the two rambunctious teams who made this collab possible.
Let it snow, let it snow, let it snow! Who said winter beer has to be strong, dark and spiced? Let's make all the season festive but instead of boring champagne drink pale sparkling ale. Light-bodied and refreshing, it sparkles like Bengal lights and bites your tongue with bubbles like winter frost bites your cheeks. Fermented with champagne yeast and lacto. Begone, the old, welcome, new traditions.
Every year thousands of pines... Oh, it's another story. This very pine loaded with sprucy craziness of Chinook with assault your taste-buds and will stomp on them with all it's might. More pines! More cones! You'll never get bored this year with this pine, we promise you as well as Fusion Crew who joined us in collaboration on this strong American ale.
We continue our experiments with APAs, and this time our endeavors are even more special. We used one of the newest hop varieties, only several commercial-scale fields exist at the moment. And being of German origin Callista is an unusual top choice for an APA. Callista has apricot, blackberry and raspberry notes when in its raw hop form and imparts passion fruit, peach, grapefruit and gooseberry aromas. The name which means "the most beautiful" in Greek hides the legend of Ursa Major constellation origin. Well, it's a pure enigma, but together we will solve it.
It all began last year in Nuremberg where our team visited big beer expo and fell in love with local rotbier. But this love had to ripe, special barley and certain yeast had to arrive, all the stars come in place and grant us time and inspirations. And here is the result. Like leaves of November, like shimmering ember, like liquid amber it is our red-copper Redember.
On the blackest of the darkest and coldest autumn nights it’s high time to drink the blackest pumpkin porter! The malt dark as volcano dust, the pumpking orange as lava, burst of spices made our new beer we named Pumpeii. Our brewer’s passionate and burning heart melted raw pumpkin, baked pumpkin, cinnamon, cardamom and allspice into one brew, which will remind someone of pumpkin pie and coffee, of vast varieties of beer flavours, of fleeting season. But in the end the taste is all that matters. And it’s not scary at all.
You can't avoid this classic style in Autumn. This time we used proper yeast strain and lagered this beer for half a year before release. So, bring the sausages, mustard, merriment and let the fun begin! And let it never end!
Doppelsticke means... Well, it's a bit complicated. Being a traditional German, but rebellious German style (can you imagine something like that?) this style couldn't possibly go by unnoticed craft brewers. Surely, anything strange and unusual always draws attention. So imagine a beer top-fermented lager-stored beer. That's it, thats altbier. So, story goest that "sticke" means "secret" in local German dialect, meaning the beer was stored for brewers personal consumption. "Doppel" means "double", so it's twice as guarded secret. But we are ready to share it with you. For total and profound goodness we've infused it with oak chips.
It's a big collab with all our fans for the Independence day. It was your suggestion to create rye beer with cherries, the art was also made by you, and we felt huge support during all the production. So cheers to you, cheers to our country and let's do something like this again!