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01
Mist: Sabro
0.33

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. 

OG 12.5% ABV 5.3% IBU 10
Tasting notes: tropical, rounded, fruity, coconut
Serving temperature: 8-10 C°
Food pairing: white sausage, chicken burger,vanilla ice-cream
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Handshake 2.0
0.33

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! 

OG 21.4% ABV 7.5% IBU 30
Tasting notes: dark fruits, bread notes, light fruitiness
Serving temperature: 10 C°
Food pairing: slow cooked ribs, metballs in cranberry sauce, chocolate cookies
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Feel the beet
0.33

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?

OG 12% ABV 5% IBU 10
Tasting notes: savory, spicy, sweet-tart
Serving temperature: 8-10 C°
Food pairing: salad with croutons, baked with plums ribs
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Luscious
0.33

You know, sometimes we yearn for flavor overdose, going to extremes, having a cake and eating it too. So we took all the best we've had, like coconut (yes, we do love coconut and so do you), crazy fragrant cocoa beans (no sugar, God forbid, pure cocoa), vanilla (oh this velvety aroma) and packed it into Imperial Stout. For the overindulgence, for richness, for benevolence. And we call it properly Luscious.  

OG 24% ABV 9% IBU 52
Tasting notes: rich, dark chocolate, pastry, vanilla
Serving temperature: 10-12 C°
Food pairing: you don't need anything else
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W3
0.33

We continue our W-series of bretted Saisons and W3 has waited for an opportunity to meet you all for a very long time. And to make this meeting even more colorful and effervescent, we treated little creatures to apple juice. You know that all sugars (even those white cubes, but now we are talking fruit sugars) give yeast food and supply us with alcohol and bubbles. That's a mushrooms and brewers symbiosis. But let's go back to beer, it's a Saison which means dry, bit spicy and light as morning glow in Summer.

OG 11,6% ABV 6% IBU 22
Tasting notes: dry, bit spicy, meadow, pepper
Serving temperature: 8°C
Food pairing: spicy dishes, fruit tartlets
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Smoking Bo
0.33

Did you missed Bo? So here's it, the third story of our Baltic pirate adventures. As proper seaman, Bo smokes pipe, and we couldn't omit such a detail in his bio and not ot turn it into beer. Tobacco Brut Baltic Porter? Why the hell not? Of course tobacco in beer is not that strong as Bo smokes and scares all sea monsters off, we love experiments indeed, but everything should have it's logical limit.

OG 16.5% ABV 8.7% IBU 8
Tasting notes: dry, coffeeish-roasty, tannic, woody
Serving temperature: 10-12 C°
Food pairing: BBQ, caramelized nuts
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White Stripes
0.33

We all need more white stripes in our striped life sometimes. So here they are. This is super seasonal, one-time brew our brewers envisioned for a long time and they've got all the ingredients at last. A lot of birch sap, barley and wheat and rye malts, saison yeast, few raisins and a bit of spring magic will definitely improve reality, at least to some degree.

OG 10,7% ABV 5.3% IBU 11
Tasting notes: dry, spicy, rustic
Serving temperature: 8-10 C°
Food pairing: grilled sandwiches, salads with radiccio or chicory, carrot cake
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Triple Tipple
0.33

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!

OG 18% ABV 9% IBU 20
Tasting notes: dry, spicy, malty, herbal
Serving temperature: 10-12 C°
Food pairing: roasted meats, spicy food, cakes
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Bo in Brazil
0.33

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. 

OG 16.5% ABV 8.7% IBU 8
Tasting notes: dry, coffeeish-roasty, spices, cinnamon, vanilla
Serving temperature: 10-12 C°
Food pairing: cured meats, chocolate cake
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Unhazed
0.33

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. 

OG 10% ABV 3.5% IBU 15
Tasting notes: tropical fruits, citrus, dank hops
Serving temperature: 8-10 C°
Food pairing: fruit salads, white fish, young cheeses
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Irish Coffee
0.33

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!

OG 10.5% ABV 4.3% IBU 30
Tasting notes: coffee, dry, warming notes as Irish coffee should be
Serving temperature: 8-10 C°
Food pairing: sheperd's pie, meringue
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Bo Swensson
0.33

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. 

OG 16.5% ABV 8.7% IBU 8
Tasting notes: dry, coffeeish-roasty, dark fruits
Serving temperature: 10-12 C°
Food pairing: beef ragout, pepper-steak, cottage cheese doughnuts
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Snakebite
0.33

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.

OG 14% ABV 7,4% IBU 10
Tasting notes: spicy, dry, efervescent, hefeweizen notes
Serving temperature: 8-10 C°
Food pairing: salads, roasted poultry
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Dragon Milk
0.33

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.

OG 19% ABV 6% IBU 30
Tasting notes: smoky, warming chili, roasted coffee notes
Serving temperature: 8-10 C°
Food pairing: ragout, roasted meats, khachapuri
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X-mas Ølen
0.33

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.

OG 13% ABV 4.5% IBU 0
Tasting notes: piny, fruity, tangerines
Serving temperature: 8 C°
Food pairing: venison, poached trout, citrus jelly
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Sparks
0.33

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. 

OG 8% ABV 4% IBU 20
Tasting notes: light, dry, some fruity and hay notes
Serving temperature: 8-10 C°
Food pairing: drink as aperitif
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Phantom Cake
0.33

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?

OG 24% ABV 10,5% IBU 10
Tasting notes: coffee, chocolate, peanuts, creamy roundness, warming alcohol
Serving temperature: 12 C°
Food pairing: enjoy as it is or try with fruit cake
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Flat Red
0.33

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.

OG 13.5% ABV 5.2% IBU 15
Tasting notes: dry, fruityб coffee,pomegranet, citrus
Serving temperature: 10 C°
Food pairing: figs in chocolate, shortcake, cheesecake
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Stopover
0.33

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. 

OG 12,5% ABV 5.5% IBU 8
Tasting notes: crisp, fruity, tart
Serving temperature: 8°C
Food pairing: light snacks, chicken sandwich, fresh fruits
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La Calabaza
0.33

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.

OG 15% ABV 6% IBU 15
Tasting notes: pastry sweetness, spices, lingering pie aftertaste
Serving temperature: 10°C
Food pairing: roasted meats, shortcake
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Rouge
0.33

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.

OG 13.5% ABV 7% IBU 15
Tasting notes: dry, refreshing, fruity
Serving temperature: 8 C°
Food pairing: tapas and small bites, young cheese
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Ølen
0.33

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.

OG 13% ABV 4.5% IBU 0
Tasting notes: malty, grainy, citrusy, piny
Serving temperature: 8 C°
Food pairing: venison, baked potato, doughnuts
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Captain Rozsil
0.33

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. 

OG 12,2% ABV 5% IBU 10
Tasting notes: tomato, tart, salty,
Serving temperature: 6 C°
Food pairing: enjoy as it is or try with food good with pickled tomatoes
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Transatlantic Flight
0.33

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.

OG 23% ABV 8.8% IBU 15
Tasting notes: smooth roasted chocolatey and rounded
Serving temperature: 10 C°
Food pairing: aged cheese, pate, spicy wings, chocolate cake
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Et Tu, Brute
0.33

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?

OG 14% ABV 7.5% IBU 15
Tasting notes: crisp, effervescent, tropical fruits, flowery
Serving temperature: 8 C°
Food pairing: salad with cured fish, light snacks, cheesecake
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Mist
0.33

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. 

OG 20% ABV 7.3% IBU 5
Tasting notes: malty, sweet, hints of vanilla, fruity notes
Serving temperature: 8 C°
Food pairing: grilled chicken, salad with orange, cheesecake
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Doppio Effect
0.33

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.

OG 20% ABV 8,4% IBU 100
Tasting notes: intence coffee, burnt malts, nutty flavours
Serving temperature: 10 C°
Food pairing: steak, BBQ ribs, chocolate cake with strawberry
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O`Gurke
0.33

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.

OG 12,2% ABV 5% IBU 10
Tasting notes: cucumber, tart, salty,
Serving temperature: 6 C°
Food pairing: bigos, oysters, grilled chicken
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W1
0.33

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. 

OG 14% ABV 7.2% IBU 25
Tasting notes: dry, bit grainy and honeyed, but without excessive sweetness
Serving temperature: 10°C
Food pairing: grilled poultry, herring sandwich
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W2
0.33

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. 

OG 14% ABV 6,6% IBU 25
Tasting notes: dry, hayish, funk, hints of fruit
Serving temperature: 8°C
Food pairing: light salads, cold sandwiches, cookies with jam
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Brett-a-Porter
0.33

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. 

OG 21,5% ABV 9,5% IBU 30
Tasting notes: dark fruits, coffee, wine notes, hints of wood
Serving temperature: 12°C
Food pairing: enjoy as digestive or pair with aged cheese
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Irish Nut
0.33

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.

OG 12% ABV 4,6% IBU 29
Tasting notes: peanutty, caramelly, biscuity
Serving temperature: 8°C
Food pairing: BBQ, roasted duck, nut brittles
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Smoke on the wort
0.33

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.

OG 22% ABV 9.3% IBU 20
Tasting notes: intense smokiness, full-bodied, caramely
Serving temperature: 10-12 °C
Food pairing: dried meats, young cheese
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Pink is new Black pepper
0.33

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.  

OG 12% ABV 5,8% IBU 23
Tasting notes: light and dry, typical hayish and citrusy aromas, hints of peppery notes
Serving temperature: 8 °C
Food pairing: semi-hard cheese, fruit tarts
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Grizzly
0.33

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.

OG 7% ABV 3,5% IBU 20
Tasting notes: crisp, dry, noticeably hoppy and spicy
Serving temperature: 8 °C
Food pairing: salads and cold plates, cheese sandwich, apple danish
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Portoprune
0.33

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. 

OG 14% ABV 6% IBU 30
Tasting notes: dry and light, coffee and prunes
Serving temperature: 8 °C
Food pairing: smoked foods, vegetable pies, chocolate cake
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Påskebryg
0.33

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?

OG 18.5% ABV 7,5% IBU 30
Tasting notes: Caramel, malt, dried fruits
Serving temperature: 10 °C
Food pairing: sausages & pasky
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APA Pekko
0.33

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.

OG 14.5% ABV 6% IBU 40
Tasting notes: Tropical fruits in aroma, hints of pine-apple and pear, moderate hoppy bitterness
Serving temperature: 8°C
Food pairing: Sheperds pie, baked vegetables
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Leprechaun
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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. 

OG 12% ABV 4,6% IBU 29
Tasting notes: easy drinkable malty ale with caramel and bisquit notes
Serving temperature: 8°C
Food pairing: pate, baked fowl, toffee
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Splash
0.33

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.

OG 13.5% ABV 6% IBU 0
Tasting notes: fruity and citrusy, very soft hoppiness
Serving temperature: 8°C
Food pairing: Grilled poultry or fish, ice-cream
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APA Jarrylo
0.33

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.

OG 14.5% ABV 6.2% IBU 40
Tasting notes: Berries and fruits in aroma, moderate hoppy bitterness
Serving temperature: 8°C
Food pairing: Baked trout or salmon, berry pie
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APA Pacific Gem
0.33

Pacific Gem is a true single-hop APA, highlighting New Zeland hop of the same name, added to the boil and dry-hopping as well. Producers of this all purposed hop promise extreme varietal of aromas and flavors, like oaken flavors with a distinct blackberry aroma, citrus, berries, peppery notes and earthiness. We were intrigued and put t to the good use. Come and try what aromas this APA got.

OG 14.5% ABV 6.2% IBU 40
Tasting notes: Vibrant hoppy berry and citrus strawberry
Serving temperature: 8°C
Food pairing: Chicken nuggets, chili noodles, berry cheesecake
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Prost!
0.33

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!

OG 15 ABV 6,8 IBU 21
Tasting notes: fullbodied, wheaty, banaba, clove, caramel
Serving temperature: 10 C°
Food pairing: pretzel, sausage, and German classics
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Snowflakes
0.33

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?

OG 12,5% ABV 5,6% IBU 10
Tasting notes: mild maltiness, fruity notes, hints of grape, funky
Serving temperature: 8 C°
Food pairing: light tapas, milk chocolate, fresh fruits
Availability:
Winter ESB
0.33

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.

OG 14% ABV 6% IBU 40
Tasting notes: malty base, mild bitterness, citrus and hints of tropical fruits in aroma
Serving temperature: 8 C°
Food pairing: just take a kilo of tangerines
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Varyat
0.33

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.

OG 15,9% ABV 6,9% IBU 35
Tasting notes: herbal hoppiness, malty and bready backbone
Serving temperature: 8 C°
Food pairing: Bigos, sausages, reasins cookies
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Let it snow
0.33

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.

OG 12,5% ABV 5% IBU 12
Tasting notes: fresh tartness, pastry notes, fruty aromas
Serving temperature: 8-10 C°
Food pairing: fruit salad, poultry or fish canapes, lemon tarts
Availability:
Revenge of the pine
0.33

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.

OG 19,2% ABV 8,1% IBU 75
Tasting notes: hop bitterness, piny and sprucy notes, citrus
Serving temperature: 10 C°
Food pairing: Blue-cheese salad, roasted turkey, baked apples