List of products by brand Cyclic Beer Farm

"spontaneous beer cuvée from oak barrels finished on local fresh peaches. no yeast/bacteria/brett added"

"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." best before is 26/03/2022

Saison wild lavender and tangerines (zest & juice)

Vintage 2023. Farmhouse with organic beetroots.

Blend of sour and BA sour w. herbs and flowers from the family farm.

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

Saison with elderflowers

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

With grape skins Garnatxa from l'Oriol Artigas

Wild Ale w. Garrut grape skins from Sicus

Saison with grapefruit and dry hopped with Mosaic and HBC 630. best before is 19/03/2022

"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.

"Inspired by Agua de jamaica a typical sweet and acidic Mexican beverage. 100% organic belgian pilsner malt no-boil Berliner style brew with 2,75 kg hibiscus added to the kettle at 93º for 30 minutes before knockout. Co-fermented with L. plantarum and our house yeast culture. We used orange zest/juice from our family farm and dry hopped with a small amount of palisade hops. Just before packaging a final addition of hibiscus was added for an extra layer of flavour."

"We brew this as our other sour beers, starting with organic pilsner malt and fermenting with our house Lactobacillus blend and our house Saison/farmhouse blend. We then add our juice and zest from organic mandarin oranges from Valencia along with our Organic Jasmine Té, provided by our good friends @caj_chai_teahouse , cold infused before packing and refermentation in bottle and keg for natural carbonation. Jazzmina is fragrant, fresh and highly drinkable."

Sour with Indian coriander, juniper, angelica root, eucalyptus, lemon peel, orris root (colab with Corpen Gin)

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

Mixed fermentation barrel aged Saison

"Our first oak barrel aged beer of the year, in honor of the great Thelonius Monk. It is a Cuvée Saison aged in barrels for 1 year, same base as Jaco ("turbid mash"), long boil with old hops and raw wheat from Cal Pauet. Complex, funky and fruity with notes of wood that will be integrated."

Wild Ale with Moscatel grape skins from Oriol Artigas

Sour beer with limes and ginger

Farmhouse with cacao from Astro Roasters and vanilla

Sour w. oranges

Sour aged with Pomelos De Tramuntana (Grapefruit)

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

Pink Grapefruit Sour

Vintage 2022. Cuvée Saison (Blend of Saison, Brett Saison, Sour Saison) matured skin contacts.

"Volta is an homage the classic cycling race, Volta Catalunya, where this year was set to be the 100th edition. Brewed with organic Pilsner malt, malted and flaked wheat then infused with organic lemon juice, zest and organic Ceylon black tea. Conditioned in bottle. Tart and refreshing with floral tea notes."

"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 w. Ull de Lebre, Sumoll & Parellada grapes.

Natural wine. Variety: Xarel·lo; Origin: Sant Pere de Ribes (Garraf); Soil: Calcareous, clay.

Alcoholic fermentation with indigenous yeast present on the grape skins, bottled without filtering, clarifying or stabilizing. No additives, just fermented grapes.

Natural wine. Variety: Parellada; Origin: MCal Garrigó / Alt Camp;

Alcoholic fermentation with indigenous yeast present on the grape skins, bottled without filtering, clarifying or stabilizing. No additives, just fermented grapes.

Natural wine. Variety: Trepat. Alcoholic fermentation with indigenous yeast present on the grape skins, bottled without filtering, clarifying or stabilizing. No additives, just fermented grapes.