Independent brewery in an old tram depot. Twenty-hectolitre brewhouse, twelve taps, zero pasteurisation. Drink it where it's made.
Four days from grain to fermenter. Here's what happens to every batch we make.
01 / MASHMalted barley from Biržai steeps at 67°C for an hour.
02 / BOILNinety minutes, hops added in four charges.
03 / FERMENTTen to twenty-one days in our steel unitanks.
04 / POURStraight from the bright tank to your glass.