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Märzen · 5.5%

Calín

Malt and toasted bread, round in the body.

On the palate: amber, freshly toasted malt on the nose, medium body, soft finish. Malty without being sweet.

That character comes from Château Cara Gold and Special B malts, and from a Märzen that benefits from a long, cold conditioning before it leaves the brewery.

It carries the founder's name, and it was made for slow-cooked food: for pork, for potatoes, for the lunch that runs long.

American Pale Ale · 5.4%

Impar

Citrus on the nose, dry on the finish.

On the palate: copper, orange and grapefruit from Citra hops, medium body and a dry finish that asks for the next sip.

That aroma does not arrive on its own: the Citra goes in cold, once fermentation is over, so those citrus aromatics aren't lost to the boil and carry through to the finished beer.

Line up the five odd numbers —1, 3, 5, 7, 9— and they spell IMPAR. It was the first beer we made, for a restaurant that no longer exists. The restaurant closed. The beer stayed.

American Stout · 6.3%

Mi Negrita

Coffee, cacao and tapa de dulce.

On the palate: opaque black, coffee-colored head, deep coffee and dark chocolate on the nose, and a tapa de dulce sweetness that shows up at the end and stays.

The three additions are Costa Rican: cold brew coffee, pure unsweetened cacao and tapa de dulce. Tapa has always been in the kitchens around here, and it occurred to us to put it in a stout.

American Lager · 5.3%

La California

Golden, smooth, clean on the finish.

On the palate: clear and bright, soft malt with a hint of bread, gentle bitterness, and a short, clean finish with no lingering heaviness.

It is a lagered beer: brewed, then conditioned cold until the profile comes together. That rest is all it takes. The soft water from the spring is what gives it its clarity.

Red IPA · 6.2%

Ita

Ruby, citrus, firmly bitter.

On the palate: translucent ruby red, citrus and resin on the nose, a firm sustained bitterness, medium body.

We work the color with beetroot. It was a deliberate choice: it gives the ruby without adding the roasted character darker malts would bring, so the hops keep the lead.

Ita is what we call Marilís at home.