TYPES OF BEER

Amarillo and Citra hops are currently considered one of the best hops in the world. In the US, where these hops come from, there are countless types of beer with this combination of hops. Our brewer, having tried this hop combination once, couldn't stay indifferent and wanted to show it to you too. The malt base in this beer is Pilsner malt (88%), but the maltiness and caramel flavor are derived from Melanoiden barley malt (6%) and Carapils barley malt (6%). The rich addition of hops, approximately 4 grams of hops per liter of brewed beer, gives a tropical fruity and fresh citrus aroma. This beer is also fermented using Fermentis US-05 yeast at a controlled fermentation temperature of 19° C.

We have often heard the myth that dark beer is strong and bitter. We overturn this myth by combining 5 different types of malt, adding a pinch of Columbus and Citras hops and using our beloved Fermentis US-05 yeast. We obtained a very, very dark, but relatively light (alc. 5% vol.) beer, in which the roasting of malt is mixed with the remaining end density (5 Plato).

This beer can be safely offered even to those who don’t like dark beer. Perhaps this „blind date” will make them fall in love with it!

At a time when India was a British colony, barrels of light ale were transported across the sea to India. To be able to withstand the long sea route, beer was usually strong and rich in natural antiseptics – hops. Since then, the world has known the Indian pale ale or IPA. To make this beer easier to drink, IPA version – Session IPA was created. We have created a new wave in the vast ocean of bitter beers, using two types of malt and 3 different types of hops added very rich, reaching at least 6 grams per liter of brewed beer! This beer is fermented at a controlled fermentation temperature of + 19°C and Fermentis US-05 is used for fermentation.

Malt produced from barley grown in Latvia, combined with Simcoe hops, make us think that such a beer would be very suitable for the summer solstice. Beer has a slight maltiness combined with persistent but unobtrusive bitterness in the aftertaste.

The combination of ginger and lemon with a base of 9 (!) different malts has created a wintery feel in this beer. The medium-high volume of alcohol, along with the high end density, gives a full flavor, while lemon and ginger root have been used as an additive during brewing to create a sense of seasoning characteristic of “spiced” beers in combination with hops. It is recommended that you enjoy this beer at room temperature from a tulip-shaped glass to experience its fullness.

(Dark hot beer) – Made in 2018 especially for the 20th International Ice Sculpture Festival in Jelgava, it is a light beer (2.8% alc.) with dark grape juice and coffee beans. We recommend warming this drink to 40 C / t and serving warm with the addition of an orange slice. Spices such as cinnamon and cloves have already been added. his drink is a great alternative to mulled wine. Given the rapid and growing popularity of this drink, it is also offered outside the festival in 0.9L and 3L packs.

This beer recipe took several months to develop. Also, brewing takes more than 2 months. Pilsner, Munich, Carapils, Chocolate Malt and Black Malt serve as the malt base for this beer. The choice of malt and its correct proportions results in both high starting density and relatively high end density. It creates a high percentage of alcohol as well as a rich taste and a very dark beer color. Simcoe, Centennial, Citra and Yelow Sub hops are responsible for the intense bitterness of the hops, which have been used for a total of 13 gr/l for one batch of beer, resulting in a bitter beer of 75 IBU.

Beer with corn additive is more common in South America, but following global beer trends, we have also brewed beer from malt and corn produced in Latvia. When creating a light, airy beer, the malting effect of barley malt is suppressed by the use of coarse-grained maize grits, while the use of hops in very small doses ensures that this beer does not have the usual bitterness.

A fruit beer. The combination of barley and wheat  with the addition of passion fruit, which is added straight after fermentation, gives this beer a fruity citrus scent and a refreshing taste.

A typical German-style wheat beer (Hefeweizen) that combines blend of banana and clove tastes characteristic only for this beer style.

A Lager type beer, for someone that wants a

clean, unobtrusive, but still an enjoyable beer.

5.6% - wheat beer is very suitable for adding more flavors to this beer due to its taste properties. This time, it's raspberries and cherries that created a fruity, carmine red, refreshing and very savory beer. 

New England is a northwestern region of the United States of America, where beer brewers were first to make those rich hoppy and hazy beers and making their unique mixes we know as NEIPA. This style is getting more and more popular also in the Old World, so every brewery that thinks about growth and trends adds examples of NEIPA in their assortment. "Aizsegā" - strongly hoppy, hazy NEIPA beer in our interpretation. 

Grenade - one of the current trends in the world of the beer is sour ale. It's deliberately soured using starter culture (Lactobacillus) that creates a refreshing and sparkling light beer. In our case - we like it to combine with pomegranate juice.

Northern light - stout with lactose (milk sugar). In our beer the sweetness of lactose neutralizes the bitterness of roasted malt.