Cherry Kombucha Red Ale

In this Hotel, the cult around fermentation is stronger than us. Today, we inaugurate a new wing of our Hotel, dedicated to another fermented liquid that we like so much. Kombucha is basically a fermented tea. If in beer we ferment the sugars extracted from the malt, in Kombucha a tea of some variant ofContinue reading “Cherry Kombucha Red Ale”

Kitchen Sink Black Gose

N: My leftover bag has these ingredients.The mission, if you choose to accept it, is to turn this into a decent beer to drink.I smell Gose.What do your eyes say?J: Kitchen Sink Black Gose?N: I won’t even argue anymore…J: When P. reads, he’s gonna get the chillsJ: Let’s get the color of the Sinamar /Continue reading “Kitchen Sink Black Gose”

Kveik Grape IPA

Where can Portugal improve and differentiate itself? Taking advantage of the wide resources it has. In our beer world, given the whole tradition surrounding wine, it seems strange how little importance, so far, breweries give to this opportunity, especially when compared to our fellow Italians. Be it barrels, yeast, or in this case, grapes. GrapesContinue reading “Kveik Grape IPA”

American Tropical Kveik & Brett Buckwheat Oatmeal Coffee Stout

I challenge you, can you say the name of this beer 5 times in a row quickly? Not easy right? This beer marks a milestone, the hotel’s debut in Kveik fermented beers. It’s also the first time we have guests, friends in our house, who joined for the evening. As if to say, they cameContinue reading “American Tropical Kveik & Brett Buckwheat Oatmeal Coffee Stout”

Buckwhenator – Buckwheat Doppelbock

Here’s another lager at our Hotel. A Doppelbock, a German-style from the northern region of Einbeck, originated in the 13th century, at which time the beer was made with a third of wheat and was of high fermentation. Later, in the 17th century, it was transformed by the Bavarian monastic rituals into the liquid breadContinue reading “Buckwhenator – Buckwheat Doppelbock”

Golden Grahams Wheatwine Open Fermentation

We continue to stock BigBeers here at the Hotel. This autumn is going to be interesting… Today we approach a style that is a cousin not far from the well-known Barleywine. The Wheatwine style, which was accidentally developed in American craft, shares similarities with its cousin, but obviously includes a generous percentage of wheat inContinue reading “Golden Grahams Wheatwine Open Fermentation”

Blueberry Wine Stout aged in Armanagc Chips

J: So… besides bottling, do we make some beer this weekend?J: Red Sour (us-05 + lacto) com ginger and lavander?P: I was thinking on something more classic: Saison Brett+sacc with lavander.P: Fortunately, we have a third member to break the tie, or fuck the plans even more: DN: Stout 75% yorkshire + 25% LALVIN RC212 (Bourgone) + cognacContinue reading “Blueberry Wine Stout aged in Armanagc Chips”

Witbier Smoked Lemmons

We should be thankful to Pierre Celis for still having Witbiers on the market. As if it was not enough to guarantee the preservation of a beer from the Monks that was in decline, by creating Hoegaarden, he still emigrated to the USA to found Celis Brewery, repeating the success formula on the other sideContinue reading “Witbier Smoked Lemmons”

Raspberry Vanilla Sour – All the Bretts + Lactobacillus

101 on how to plan a beer: J: @N I have All Bretts yeast from Omega, assuming it works… ideas?N: Checking my notebook… N: I got this power combo N: ale with lacto pitched at 40ºC and free fall for some days, followed by a fruity brett with a high pitch rate + munkebo raspberryContinue reading “Raspberry Vanilla Sour – All the Bretts + Lactobacillus”