Beer List

Wheat Beer - Witbier / Blanche
Wit inspired ale. Summer in a bottle. Dry hopped with Nelson Sauvin, Witty Nelson starts off as the perfectly refreshing summer beer. As it ages, the… Read More

Stout - Imperial / Double Oatmeal
“If thrown in the old jailhouse, this is the beer we cook. Jailhouse Brew is complex and opaque like the story that got us locked up. It’s coffee, smoke… Read More

IPA - Session
Pilsner malt and Kölsch yeast. Amarillo and Jarrylo. Crisp, aromatic, highly drinkable. Behold the IPK, first of its name, traitor of the dome, reclaimer… Read More

IPA - Imperial / Double
Style: New England Double IPA Baconian, Balanced, Beauteous, Beautiful, Becoming, Bedazzling, Befriended, Believable, Belonging, Beloved, Beneficial,… Read More

Lager - Vienna
Some beer archeology, quite a bit of Vienna malt, Tettnanger and Citra dry hops. This Vienna Red, an almost extinct style, is our contribution to the… Read More

Belgian Dubbel
Belgian Ale with Estonian Cowberries - A salute to the Estonian autumn. This beer blends the malt and yeast forward qualities of Belgian ales with the… Read More

Mead - Session / Short
This light and refreshing Melomel is brewed with organic Estonian honey and a little mango. It is fermented with white wine yeast from the Vinho Verde… Read More

IPA - Other
The Norwegian farmhouse yeast called Kveik has recently taken craft brewing by storm. It’s very hungry and eats very fast. Sometimes you’re in a hurry,… Read More

Stout - Other
Brewed in collaboration with Oslo Brewing, this light and lightly wild stout is made with Kveik and Brettanomyces.

IPA - Session
Micro IPA. Finally! This is the first proper beer we ever made at our new brewery in Telliskivi, Tallinn! Brewed with Kölsch yeast and dry-hopped with… Read More

Wheat Beer - Other
This beer celebrates our new existence as independent, low carbon brewery and is an homage to our location, the amazing Telliskivi neighbourhood in Tallinn,… Read More

San of A Birch - Pilot Version
Sour - Other
Sour ale brewed with birch juice and rice, fermented with sake yeast and soured with wild cultures.