A small farm brewery, one of the first in our region, with a passion for genuine things, which we transfer to all the beers we produce. We never know the true value of water until we enjoy a great beer!

MELTING - This consists of soaking the crop in water until a seedling sprouts from those tiny little buds (germination), at which point all the water is drained and the product dried by a strong wind that carries away all the seedlings (drying). Now everything is invaded by a strong, hot energy that toasts the malt more or less depending on the exposure (roasting). A slightly golden or burnt coffee- or chocolate-coloured bean can be obtained.

THE MOASTING - After having chosen the malts to be used to obtain "liquid gold" they are passed through the mill, once ground they are mixed in a cauldron together with hot water, after about an hour and a half, we will have obtained a fairly sugary product.

THE BOILING - The wort obtained is filtered from the grains (the residual bran from the malt) and poured into another pot situated over a fire which will bring it to the boil and boil it for an hour. During this hour 'the magic flower' the hops are added, this will give our liquid a bitter and floral note.

THE REST - After about a week, fermentation will be finished. The product is subjected again to the cold winds of the high peaks, for a period of 7/10 days, during this period at a temperature of 4/5 °C. all the yeasts present will be exhausted and all will fall asleep at the bottom of the barrel, exhausted by the "big cold".

FERMENTATION, the liquid is now transferred into a container that will hold it for its fermentation period, during transfer it is cooled by a blast of icy air coming from the high peaks of the mountains of the "Land of Craft Beer", and once the temperature of 24°c. is reached, the yeast is inoculated, which will activate its fermentation by transforming the sugars into alcohol and carbon dioxide.

BOTTLING - at this point a new mixture of sugar and yeast is added to the beer (which will allow it to ferment again in the bottle) bottled, corked and placed in a place where it is always daylight and warmed by a warm sun (24°c.). Here it will referment for about 15 days.