List of products by brand Cyclic Beer Farm

"Matinada is a special collaboration brew made at our brewery in Barcelona with our good friends at Dry River Brewing in Los Angeles. Dry clean dark sour with special additions of coffee from local Barcelona coffee roaster Nømad, Valencia oranges and dry hopped with Mandarina Bavaria hops. Notes of chocolate and oranges with a balanced acidity that's perfect for the winter holidays. Salud."

Mix fermented petite Saison aged in wooden barrels for 13 months.

"This is our is take on a traditional Bieré de Garde Ambrée, historically brewed in farmhouses of northern France. This is a malt forward farmhouse ale that uses a large variety of specialty Belgian malts, continental hops and fermented with our house yeast at cooler temperatures. Malt forward but still dry this is a perfect beer for cool autumn weather alongside roasted castanyes and panellets."

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with organic sour cherries from Torrelles de Llobregat.

Spelt Saison

"A blend of 28% mixed fermentation saison (6 months), 28% mixed fermentation saison (18 months), 22% sour saison, 22% mixed fermentation saison (6 months in oak)."

Wine ale, Vintage 2020. The beer wort was fermented naturally in the skins of Xarel-Io from Joan Rubio.

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with organic strawberries from Maresme

Saison with grapefruit and dry hopped with Mosaic and HBC 630.

"Grisette is the little cousin to our Saison. It is brewed to drink fresh but will age nicely with our mixed house yeast/brett culture. Low alcohol, dry, refreshing, light bodied beer with notes of citrus and tropical fruit balanced with earthy continental hop character and moderate bitterness. A refreshing session beer to quench your thirst on those sunny Mediterranean days. Salud"

Mix-fermentation Saison aged for 14 months in an oak barrel.

"Saison is our no nonsense Belgian style farmhouse beer. Aroma and flavor is driven by our house mixed yeast/brett culture that give notes of citrus fruit and light spice. A generous use of continental hops and 100% Belgian Pilsen malt balance out the yeast character to create a dry, refreshing and easy to drink beer!" BB October 2021

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with organic peaches from Ordal (Barcelona).

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with organic Sant Joan pears from their own farm.

Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) with plums

"Saison is our no nonsense Belgian style farmhouse beer. Aroma and flavor is driven by our house mixed yeast/brett culture that give notes of citrus fruit and light spice. A generous use of continental hops and 100% Belgian Pilsen malt balance out the yeast character to create a dry, refreshing and easy to drink beer!"

"Saison is our no nonsense Belgian style farmhouse beer. Aroma and flavor is driven by our house mixed yeast/brett culture that give notes of citrus fruit and light spice. A generous use of continental hops and 100% Belgian Pilsen malt balance out the yeast character to create a dry, refreshing and easy to drink beer!"

"Just a "quick" breakdown of our process: All grapes are hand harvested from organic grape vines from around Catalunya and processed at Cyclic for making our wines. After we gently rack the young wine off of the macerating grape skins and stems, we transfer a blend of pre-fermented and aged beers, specifically chosen to match the grapes/wine that it will be paired with, followed by a period of one month for the residual sugar to finish fermenting and impart the character of the grapes into the beer. Before bottling, we decide whether or not we will blend in more beer to find the exact flavours we are looking for. Some of the main factors we look for when we are blending is acidity, grape character, tannins, overall complexity and drinkability. We typically blend from a choice of ...

"This is a special seasonal spring release: a Belgian style Witbier with organic oranges from the Ale-Hop farm. Brewed with a modified turbid mash and fermented with our house culture. Ingredients include: 60% organic Belgian pilsner malt, 20% Belgian wheat, 20% Spanish flaked wheat, German Perle hops, Indian coriander seeds, zest and orange juice from bitter oranges. More tart and fruity than your average Witbier, it’s refreshing and perfect for springtime."

"Just a "quick" breakdown of our process: All grapes are hand harvested from organic grape vines from around Catalunya and processed at Cyclic for making our wines. After we gently rack the young wine off of the macerating grape skins and stems, we transfer a blend of pre-fermented and aged beers, specifically chosen to match the grapes/wine that it will be paired with, followed by a period of one month for the residual sugar to finish fermenting and impart the character of the grapes into the beer. Before bottling, we decide whether or not we will blend in more beer to find the exact flavours we are looking for. Some of the main factors we look for when we are blending is acidity, grape character, tannins, overall complexity and drinkability. We typically blend from a choice of ...

"Xino Xano is our spring/summer seasonal release. We use a traditional no boil Berliner Weisse brewing method, 50% organic Belgian malted barley, 25% Belgian malted wheat, 25% Spanish flaked wheat, co-fermentation with our house yeast and lactic acid bacteria, then finished with a big dry hop addition (variety varies). Tart, tropical and refreshing, it's perfect for quenching your thirst. Best drunk after a long cycle or at the beach overlooking the sea!"

Natural wine made in collaboration w. Pol Andsnes
Variety: Garnatxa Blanca, Xarel lo; Origin: Cal Garrigó (Penedès); Soil: Clay / Calcareous; Age of the vines: 10 years (Garnatxa Blanca); Elevation: 450m; Total SO2: 8mg/L; pH: 3.56

Vinification: Alcoholic fermentation with the grape's own yeasts, bottled without filtering, clarifying or stabilizing. Without any additives, only fermented grapes.

Natural wine made in collaboration w. Pol Andsnes
Variety: Sumoll, Ull de Llebre, Parellada; Origin: Masllorenç; Soil: Clay / Calcareous; Vine age: 40-60 years; Elevation: 260m

Vinification: Alcoholic fermentation with the grape's own yeasts, bottled without filtering, clarifying or stabilizing. Without any additives, only fermented grapes.