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Abrimos de quarta a domingo. (open wed. to Sun.)

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MENU PORTUGUÊS:

1- CASCADE APA: American Pale Ale com lúpulo Cascade. Levemente amarga e cítrica.  ABV 5.3%  IBU 48

2- WEST COAST IPA: American West Coast India Pale Ale com o lúpulo Equinox, amarga e forte em maltes. Encorpada e levemente escura. ABV 6,4% IBU 50

3- DIPA: Double IPA, encorpada e lupulada. Ligeiramente amarga. Lúpulo Galaxy. ABV 7,2%  IBU 61

4- WEST COAST APA: American West Coast Pale Ale com o lúpulo Azzaca, levemente amarga e maltada. Encorpada e levemente escura. ABV 5,4%  IBU 37

5-BLOODY MARY SOUR: Sour aged in oak barrels with Lactobacillus, Brettanomyces and Saccharomyces. Addition of sun-dried tomatoes, celery and oregano. Slightly salty, chilli and acidic. ABV 4,7%  IBU 8

6- PEACH GOSE: Cerveja ácida com  o sabor frutado dos pêssegos fermentados em sal. Fermentada com leveduras Lactobacillus e Saccharomyces. Envelhecida em Barril de Carvalho. ABV 4,7%

 7- WEST COAST IPA: American West Coast India Pale Ale com o lúpulo Equinox, amarga e forte em maltes. Encorpada e levemente escura. ABV 6,4% IBU 50

8-  KVEIK ALE: Suave e levemente adocicada com predominância do malte Pilsner. "Pilsner Ale" poseur style. Fermentada com Voss Kveik, fermento ancestral norueguês. 5.3% IBU 30

9- BLUEBERRY SOUR : Cerveja ácida com  o sabor frutado de mirtilos.  Fermentada com leveduras Lactobacillus, Brettanomyces e Saccharomyces. Envelhecida em Barril de Carvalho. ABV 4,7%

10-  NAFAPA: Not Another Fucking American Pale Ale. Lúpulo Polaris. Amarga, balanço entre maltes e lúpulos. ABV 5,3% ABU 47

11- FLEMISH RED ALE: Envelhecida por 12 meses em barril de carvalho. Amadeirada, similar ao vinho natural. Fruto do fermento Brettanomyces, pediococcus e saccharomyces. ABV. 4.8% IBU 15

12- CHERRY SOUR: Cerveja ácida com  o sabor frutado das cerejas. Fermentada com leveduras Lactobacillus, Brettanomyces e Saccharomyces. Envelhecida em Barril de Carvalho. 4,7%

Pagamento: Preferível em dinheiro. (Ajude os pequenos negócios evitarem as taxas de utilização do cartão).  

MENU ENGLISH:

1- CASCADE APA: American Pale Ale with hops Cascade. Mildly bitter, citrousy. ABV 5.3%  IBU 48

2- WEST COAST IPA: American West Coast India Pale Ale with Equinox hops, bitter and strong in malts. Full-bodied and slightly dark. ABV 6.4% IBU 50

3- DIPA: Double IPA, full-bodied and hoppy. Slightly bitter. Galaxy hops. ABV 7.0% IBU 61

4- WEST COAST APA: American West Coast Pale Ale with Azzaca hops, slightly bitter and malty. Full-bodied and slightly dark. ABV 5,4% IBU 37

5- BLOODY MARY SOUR: Sour aged in oak barrels with Lactobacillus, Brettanomyces and Saccharomyces. Addition of sun-dried tomatoes, celery and oregano. Slightly salty, chilli and acidic. ABV 4,7%  IBU 8

6- PEACH GOSE: Sour beer with the fruity flavor of peaches fermented in salt. Fermented with Lactobacillus, brettanomyces claussenii and saccharomyces yeast. Aged in Oak Barrel. 4.7%

7- WEST COAST IPA: American West Coast India Pale Ale with Equinox hops, bitter and strong in malts. Full-bodied and slightly dark. ABV 6.4% IBU 50

8- KVEIK ALE: Smooth and slightly sweet with a predominance of Pilsner malt. "Pilsner Ale" poseur style. Fermented with Voss Kveik, an old strain of Norwegian yeast. 5.3% IBU 30

9- BLUEBERRY SOUR: Acid (sour) beer with fruitness from the organic Blueberries.  Fermented with Lactobacillus and Saccharomyces. Barrel aged. ABV 4,7%

10- NAFAPA: Not Another Fucking American Pale Ale. Hops Polaris. Bitter, balance between malts and hops. ABV 5,3% ABU 49

11-FLEMISH RED ALE: Aged for 12 months in oak barrels. Woody, similar to natural wine. Fruit of the wild yeast Brettanomyces, pediococcus and saccharomyces. ABV. 4.8% IBU 15

12- CHERRY SOUR: Sour beer with the fruity flavor of cherries. Fermented with Lactobacillus, Brettanomyces and Saccharomyces yeasts. Aged in Oak Barrel. 4.7%

Payment: Preferable in cash. (Help little businesses to avoid the tax over credit card machine's use).

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