Cueva Ancestral Bestial 2023 is a natural sparkling Pet-Nat from Utiel-Requena, Spain, made from Moscatel and Macabeo with a cheeky twist—fermentation includes jalapeño for a spicy kick. Bottled before fermentation finishes and unfiltered, it delivers fine bubbles with floral and spicy notes and a refreshingly bold character. Earthy, vibrant, and unforgettable—a true "beast" in the glass.

Partida Creus MUZ Vermouth is a natural, unfortified vermouth from Penedès made with organic red and white wines. Infused with over 50 botanicals, it shows layers of citrus, herbs, and spice, with a balanced bitter-sweet profile. Fresh, complex, and aromatic, it’s delicious on its own over ice or as the base for creative cocktails.

Macerated for 19 days on second-use Pinot Noir skins from Antoine Lienhardt, this 4.2% sour is bright, breezy, and effortlessly drinkable. Delicately vinous with subtle red fruit and soft acidity, it’s a crisp, balanced refresher with a graceful, low-ABV charm.

A bold and elegant thyme-infused beer that captures the essence of the Mediterranean maquis. Herbaceous, aromatic, and deeply expressive, it’s a rare bottle bursting with character—layered, refined, and impossible not to sip again. Limited in quantity, unforgettable in flavor.

Partida Creus HY Hydromiel is a natural mead from Penedès, made by fermenting local honey with water using native yeasts. Left unfiltered and without additives, it keeps a raw, authentic character. Light, slightly herbal, and gently sweet with a dry finish, it’s refreshing and playful, somewhere between wine and cider.

Spontaneously fermented grape ale from the must of the winemaking process.

A bold, complex sour brewed with second-use Sumoll grape skins and macerated for four months in a tart base. Blended with barrel-aged Saison, it’s layered with vinous character, bright acidity, and earthy depth. Wild, funky, and refreshingly intricate at 6.5% ABV.

This barrel-aged sour spent two months macerating on second-use Xarel·lo skins, then rested for 13 months in oak. The result is a complex yet refreshing wild ale, with layered acidity, subtle tannin, and citrusy, mineral-driven depth. Vibrant and vinous at 7.4% ABV.

A vibrant blend of sour beer macerated for 17 days on grape skins, then married with barrel-aged Grisette. Zippy and bone-dry with floral lift, gentle funk, and a crisp, mineral edge. A beautifully balanced 6.2% sipper from Spain’s wild ferment masters.

A no-frills Belgian-style farmhouse ale brewed with 100% Belgian Pilsner malt and continental hops. Fermented with a house mixed culture of yeast and Brett, it delivers bright citrus, gentle spice, and a crisp, dry finish. Refreshing, balanced, and effortlessly drinkable at 5.5%.

Trippy notes of citrus, peach and passion fruit, taking you straight to another dimension! Hops: Galaxy, Chinook, Nelson Sauvin.

Our OG day 1 beer. Orange and lemongrass notes. Perfectly balanced and bottle fermented. 

Crisp and refreshing lager with a hoppy kick.