Lost Ridge Brewery
Lost Ridge Brewing’s petite tasting room and expansive outdoor beer garden serves farmhouse style craft beers brewed onsite. Here in the land of winegrowers and wine drinkers, we’ve dared to be different. Using pure well water, hops and grains grown in premier beer nations of the world, plus local seasonal ingredients, we craft small-batch ales reflective of the wildness of this Georgian village setting. We experiment with herbs, spices and fruits grown in our own orchard and surrounding area, occasionally we get inspired and gather these in the alpine Tushetian meadows, Alazani lowlands or Gombori Pass.
While any industrial brewery can churn out unimaginative bland lagers, Lost Ridge offers made-in-Georgia classic styles such as Belgian-inspired ales and Tripels, Saisons and Pacific Northwest-style IPA. Our special brews are bottled and aged in our onsite beer cave.
We invite you to come and explore the amazingly diverse world of beer with us as we experiment with local and international ingredients to craft innovative Georgian brews.
Svia Craft Beer
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.