The team is formed by Arantxa and Inigo, two beer aficionados who wanted to bring a different high quality product to the market.
Our origins started when Inigo, during a trip to Boston, discovered the “Brewer Man” movement. Upon returning to Bilbao he started to make beer with some friends since 2005.
The first beer was a success. The kits were simple, and the results were optimal. The next step was to make beers following different recipes looking for different styles. His method became more sophisticated after reading, and executing different beer making techniques. At that time, hardly any information nor articles was available in Spain.
At that time, the Association of Home Brewers became a helpful source of knowledge but we still wanted to explore further. We started to look into American, Australian, and Argentinian websites where the home-made beer and microbreweries were light years ahead of the Spanish market. These sites helped us to perfect our beer recipes.
Our vacations started to follow a thematic pattern of beer destinations: Belgium, Germany, Check Republic, without losing site to our first inspiration in Boston. Entering a liquor store in the United States is an amazing experience, where you can find a large variety of national, imported, micro, and industrial beers in every style and flavor imaginable.
It wasn’t until we traveled to Australia, however, that we finally decided to put together our micro-brewery. We actually stayed at a micro-brewery/hotel. They showed us the set up and we tasted the large group of beers they produced. That’s where we realized that our hobby could become a way of life, and that our goal would be to make the highest possible quality product.
Our warehouse is about 240 square meters of which half are dedicated to the process of aging, fermentation, and bottling. We are located in Zamudio, in front of the Lekunbiz train station, right next to the bus station. We have parking available.
Our brewery has three 1000 liter steam tanks where we age the product. The tanks reuse the maximum amount of heat possible either for new product creation or for cleaning. Out of the three tanks one heats the water to wash the grain, another one is used for aging and filtering, and a tank for fermentation. The system is complete with a two-face cooler.
The fermentation process takes place in 6 cylindrical/conical tanks of isobaric fermentation with a capacity of 2000 liters each. They each have individual temperature and pressure controls to set for different style and flavor. The production yields approximately 200,000 liters of beer per year. This system allows us to make beer with natural carbonation that occurs within the tank or in the bottle through fermentation, depending on each product’s needs.
In addition to the beer manufacturing, we also give classes to beginner or advanced beer making aficionados. We also offer beer samplings visits. Visitors are able to sample beers that are coming out to the market in our Tap Room.