finest ingredients & boldest experiments influenced by nature
These are some of our classic brews, crafted with love & bottled in 330 mls.
Wit Beer brewed with Franco Belges French wheat and Great Western Pilsner malt, fermented with Belgian Ardennes yeast and lightly hopped with Hallertau hops.
Blonde brewed with premium two row malt produced from Western U.S. barley, lightly hopped with Styrian Goldings hops and fermented with a Belgian Abbaye yeast.
Belgian Pale Ale made with Belgian aromatic and dark crystal malts added to a base of Pilsner malt and hallertau hops, fermented with American ale yeast.
IPA brewed with Northwest Pale and Crystal malts and fermented with a Belgian abbaye yeast Hopped with Cascade, Chinook, Mosaic, Simcoe.
Hazy IPA made with Northwest Pale, flaked wheat, Canada Superior flaked oats, Azacca, Chinook and Nugget hops.
These brews are all handcrafted in small batches and in limited stock, bottled in 750 mls. Infused ingredients impart a halo of Georgian terroir – a subtle expression of local flavor.
Classic Tripel: A classic tripel brewed with from Czech Saaz and Hallertau hops, Great Western Superior Pilsner Malt and Great Western Flacked Wheat, with Belgian Yeast.
Orange Tripel: Fermented with juice from Georgian Black Sea oranges.
Tushetian Meadow Tripel: In this Tripel we steeped umbrella mushrooms, St. John’s Wort, Black Thyme and Tushetian Sweet Mint in the primary fermentation, its high in alcohol, and low in carbonation but very exotic and beautiful herbaceous and umami tones. The herbs are all collected in the Tushetian Highlands, the native village land of our head brewer.
Our Saisons are brewed with Superior Pilsner Vienna, Franco Belges, and Carmel Munich III malts, together with Styrian and EKG Hops.
Linden Flower Saison: Liden flowers from our farm were dried and steeped in the first fermentation.
Pomegranate Saison: Juice from wild pomegranates grown in Qedeli village next to our brewery was added during the primary fermentation.
Quince Saison: Quince from Qedeli Village were crushed and added to the primary fermentation.
Rkatsiteli Saison: Juice from young orange wine of Pheasant’s Tears was added to the first fermentation using its wild yeast.
Sea Buckthorn Saison: Juice and pulp from wild sea buckthorn berries collected in Meskheti were added during fermentation.
Acacia Saison: The syrup used in the second fermentation was made from acacia flowers from our farm at Lost Ridge in Qedeli Village.