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septem BrewSheet ABV: 6.20%Or. Plato: 14oIBU’s: 35Βύνες: Maris Otter Pale Ale, Cara Malt, Amber Malt, Biscuit Malt.
Septem HHS ΚΛΕΟΣ Imperial Stout Barrel Aged 10,30% vol. 330mlMalt: Pacific Jade (New Zealand), Bobek (Slovenia)Alcohol: 10,30% v/vBitterness degree: 78 ΙBUsPlato: 27o Serving temperature: 12 – 14oC
Septem HHS Dilemma Barley Wine Barrel Aged 10.90% vol.Malt: Rakau (New Zealand), Waiti (New Zealand) & Styrian Golding (Slovenia)Alcohol: 10,90% v/vBitterness degree: 75 IBUServing temperature: 26oC
Septem LAVA Imperial Red IPA 9,0% vol. 500mlMalt: Sorachi ACE, Motueka, Centennial Alcohol: 9% volBitterness degree: 80 IBUServing temperature: 9-11oCFresh, unpasteurized.
Malt: Pilsner Malt, Munich Malt, Crystal MaltHop: Whole hops of German Northern Brewer & Perle and the New Zealand MotuecaYeast: Bottom-fermented yeast, fermentation 10-13oC, maturation of 6 weeks at low temperaturesAlcohol: 5.0% volBitterness degree: 27 IBUServing temperature: 6oC
ABV: 6% IBU: 45 Grains: Marris Otter Pale Malt, Wheat Malt & Amber Malt Yeast: INDIA PALE ALE Hops: Waimea (New Zealand), Vic Secret (Australia)
Thursday’s Red Ale, 330ml Malt: Marris Otter Pale Malt, Melanoidin Malt, Crystal MaltAlcohol: 4.5% volBitterness degree: 23 IBUServing temperature: 8oC Hop: Whole hops of two aromatic varieties with low alpha acids, the US Cascade and the UK Fuggles Yeast: Top-fermented yeast, fermentation at 18-20ο C, maturity of 4 weeks at low temperatures
Malt: Marris Otter Pale Malt, Crystal MaltAlcohol: 4.7% volBitterness Scale: 31 IBUServing temperature: 8οC Hop: Whole hops of two aromatic varieties, the Czech Saaz and the exotic New Zealand Nelson Sauvin, that is famous for the unique aroma of Sauvignon Blanc grape Yeast: Top-fermented yeast, fermentation 18-20oC, maturation of 4 weeks at low...
Alcohol: 5.5% volBitterness Scale: 30 IBUServing temperature: 10-12οC in an open tulip glass Malt: Marris Otter Pale Malt, Munich Malt, Crystal Malt, Coffee Malt, Chocolate MaltHop: Single Hop Beer, UK Fuggles Yeast: Top-fermenting yeast, fermentation at the 18-20οC, 4 weeks maturation at low temperatures
Malts: Pilsner Malt, Pale Ale Malt, Crystal MaltHoney: Greek flower honeyAlcohol: 6.5% volBitterness Units: 27 IBUServing temperature: 10-12οCHop: Whole hops of Slovenian Styrian Golding and German Tettnanger Yeast: Top-fermented yeast, first fermentation at 16-18oC, re-fermentation in tank, maturation of 5 weeks at low temperatures.
Malts: Marris Otter Pale Malt, Munich Malt, Amber Malt, Aromatic MaltHop: Whole flowers of the US Mosaic, Citra and SimcoeYeast: Top-fermented yeast, fermentation at 18oC, maturation of 6 weeks at low temperaturesAlcohol: 7.0% vol Bitterness Units: 65 IBUServing temperature: 10-12οC
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