BEER AGEDIN BARRELSFOR YEARS
Forget common beer! Thanks to the unique wild fermentation our beer is refreshingly sour with viney character. Due to long aging in oak barrels special aromatics and delicate flavors (vanilla, sherry, berries…) are pronounced. Pour a glass, stop the time and relax!
Fly with me – apricot is spontaneously fermented beer with our own apricots. You could hardly find more typical local product than apricots. We wanted beer that reminds you the summer – juicy, aromatic fruit with warming rays of sunlight. It is very complicated to brew apricot beer. That’s why it is just a limited edition. We do believe that you enjoy our apricot beer as much as we do.
We use pale malts and unmated wheat when brew the base beer. In the open vessel we inoculate the wort and pump it into barrels afterwards. “Fly with me” is spontaneously fermented beer aged for months (sometimes more than a year). We do not use lab-derived yeast; it is 100% local microflora. Apricots are picked manually. The proper time of harvest is essential. Apricots must be well ripe - so ripe, that they would not survive any transportation. We have to process them immediately. And this we can do only thanks to our own orchard. We add into beer whole fruit (the ratio is 20%) and let it ferment and age for months.
When you pour the beer, first you will feel strong apricot aroma. Full, true, fruity taste accompanies harmonic acidity.
Open your mind and fly!
Meditation is combination of untamed wild yeasts living in Mikulov´s wine terroir and beauty of old oak barrels.
Unique beer made as a blend. It consists of two years old wild beer and part of young beer. Due to this combination was found the proper harmony. Meditation is refreshing beer with subtle sour flavor and mild wineyness. The old part maturated in wooden Bordeaux barrels brings spiciness and hint of wood. The younger part adds softness and help to balance completely dry body of the beer.
The best choice for everyone who loves sour beer.
Tears of Saint Laurent is very special to us. To produce this beer we used our vintner’s practice for the first time. Moreover we add grapes from our own vineyards into this beer. Vineyards mean a lot. We work there during the whole year to harvest the best quality. Aroma and taste of the grapes (known for plum or plum jam tones) is developing very well thanks to southwest orientation and limestone riff beneath. Saint Laurent variety is very old and traditional. It is so old that the scientists were not able to trace the origin. The variety came into being as spontaneous crossbreed of Pinot Noir with some unknown variety most probably.
We use pale malts and unmated wheat when brew the base beer. In the open vessel we inoculate the wort and pump it into barrels afterwards. It is spontaneously fermented beer aged for months (sometimes more than a year). We do not use lab-derived yeast; just 100% local microflora. Beer is aged till autumn. Wine harvest is done manually; it is the most sensitive way for the vineyard. Before we add it into the beer we remove the stems. Now the beer is fermenting and aged for months again.
Thanks to spontaneous fermentation and using traditional vintner processes, the taste is rich. You can discover new layers with every other sip.
We recommend Tears of Saint Laurent for all skilled sour beer lovers. This speciality can be produced only right after the wine harvest.
Cuvee de Kienberg is unique beer with delicate mild winey flavor. It is always long process when we do any change in case of fermentation. Because proper fermentation is the key. Cuvee de Kienberg is inoculated spontaneously. Secondary fermentation is done in exact time with chosen wine yeast strains. Killer wine yeast strains we use, can’t stop the running process. However, they are strong enough to take over the control. Slow fermentation and special vintner’s practice bring nice fruity refreshing notes.
Beer is smooth and well rounded underlined with subtle acidity.
We recommend Cuvee de Kienberg to all beer / wine lovers. Also a great choice in case you want to start with sour beers.
Sour cherry in spontaneously fermented beer is traditional combination. This juicy delicious fruit stands on the beginning of our wild project. Although we were inspired by Kriek, we rely on local environment and our own way.
We use pale malts and unmated wheat when brew the base beer. In the open vessel we inoculate the wort and pump it into barrels afterwards. “Fly with me” is spontaneously fermented beer aged for months (sometimes more than a year). We do not use lab-derived yeast; it is 100% local microflora. Beer is aged till summer. Sour cherries are from local farmer we personally know. Sensitive treatment of the orchard is necessary as much as planning the proper time of harvest. The fruit must be well ripe and we have to process them immediately. We add into beer whole fruit (the ratio is 20%) and let it ferment and age for months.
You can feel true sour cherry in the aroma. Taste is bold, fruity, with light wood and long lasting.