Production of beers following traditional methods, using only quality raw materials, thus achieving a 100% natural product, with no filtration, pasteurisation or additives.
In the brewery, visitors are shown how cereal and hops, with the aid of yeast, are turned into beer.
During a two-hour tour, the isobaric brewing process is presented in detail: from the milling of the cereal, its toasting and the extraction of all its flavours and nutrients, the combination with the hops, which add their touch of bitterness, flavour and aroma, to the final fermentation, with no artificial ingredient being used in any part of the process.
To conclude, once the tour of the plant is over, visitors will be taken to the tasting area to carry out a sensorial tasting and discover the richness of aromas and flavours of the range of 100% natural beers in their 3 varieties:
Guadalquibeer Sevilla. Cream Ale:
Clean, well balanced and easy-to-drink beer.
Light golden colour and very clear.
Unfiltered and unpasteurised beer.
Guadalquibeer Jaén. Sweet Stout:
Very dark, sweet, full-bodied and slightly roasted beer.
Reminiscent of sweet and creamy espressos
Guadalquibeer Córdoba. Irish red ale.
Slightly malty, with an initial sweetness reminiscent of caramel or toffee.
Slight cereal and biscuit flavour on the palate and a dry, toasted finish.
In addition, for those who want to go one step further and brew their own beer, they offer the possibility of taking a course at their facilities. The participants will enjoy learning the technique during a day in which they will prepare a recipe. During the course, they will select the elements and their proportions and experiment with the different phases of production and fermentation. A few days later, they will have the opportunity to taste and bottle the manufactured product.