04 / Notes from the brewery
On flavor, process, and everything that makes a beer worth talking about.
01 / 18 June 2026
A tripel is strong, but it should not feel heavy. Candi sugar helps create a dry, elegant finish.
Kaluǵer uses pilsner malt and Belgian candi sugar. The sugar lifts the strength without weighing down the body. Belgian yeast brings fruit and spice, while Styrian Goldings and Saaz balance the finish with 30 IBU.
Meet the beer
02 / 10 June 2026
Banana and clove are not syrup. They are fermentation esters and phenols from wheat yeast.
Magla begins with a high proportion of wheat malt. Warm fermentation with weizen yeast creates its recognizable banana and clove aromas. Just 12 IBU of Tettnang gives the yeast room to tell the story.
Meet the beer
03 / 28 May 2026
The order from Zrno to Koren is deliberate: each bottle reveals another side of the collection.
Start with crisp Zrno, then move to soft Magla. Kaluǵer brings a golden, dry, spicy character, Opat adds dark fruit and caramel, and Koren finishes with roasted malt. This is not a ladder of bitterness: each bottle opens up a different part of the collection.
Explore the tastingХМЕЛ / Better together