Razma - Keptinis Beer
Our Brewery in Randalstown, County Antrim, Northern Ireland
Farmhouse Special|
Score
7.47
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Razma – Keptinis Beer
Barrel Aged Keptinis-Style Farmhouse Ale · 8.8% ABV.
Style: Keptinis-style farmhouse ale (barrel aged)
Feel: Rounded, warming, malt-led with layered depth
Razma is our tribute to Lithuanian keptinis brewing — a farmhouse tradition built around time, craft, and care. Named in honour of our teammate Ricardas Razma, this beer takes one rare step seriously: baking the mash. We then gave it the time it needed, ageing it long in rum barrels, blending for balance, and bottle conditioning for a finished, settled beer.
Flavour Profile: Razma is built around depth and balance rather than intensity. Expect baked grain character, bread crust and caramelised malt, with gentle spice and dried fruit notes. Long rum-barrel ageing brings soft oak, vanilla, and a subtle warming sweetness. Complex, but composed — designed to open up as you take your time with it.
How It Was Made: Keptinis is defined by one unusual step: baking the mash. We adapted this historic technique using a wood-fired kiln and custom-built stainless trays, allowing caramelisation and Maillard flavours to develop naturally before fermentation.
Process highlights: Keptinis-inspired method: mash baked in a wood-fired kiln
Aged for 18 months in Jamaican rum barrels. Blended from individual barrels for balance and consistency. Bottle conditioned (may contain natural sediment).
Why it matters: Baking the mash builds depth and warmth you can’t achieve through standard brewing. Long rum-barrel ageing adds softness and complexity, while blending and bottle conditioning help the beer settle into a finished, cohesive whole.
Grain: Heritage barley · Torrefied oats · Malted rye
Hops: Styrian Goldings
Barrel Aged Keptinis-Style Farmhouse Ale · 8.8% ABV.
Style: Keptinis-style farmhouse ale (barrel aged)
Feel: Rounded, warming, malt-led with layered depth
Razma is our tribute to Lithuanian keptinis brewing — a farmhouse tradition built around time, craft, and care. Named in honour of our teammate Ricardas Razma, this beer takes one rare step seriously: baking the mash. We then gave it the time it needed, ageing it long in rum barrels, blending for balance, and bottle conditioning for a finished, settled beer.
Flavour Profile: Razma is built around depth and balance rather than intensity. Expect baked grain character, bread crust and caramelised malt, with gentle spice and dried fruit notes. Long rum-barrel ageing brings soft oak, vanilla, and a subtle warming sweetness. Complex, but composed — designed to open up as you take your time with it.
How It Was Made: Keptinis is defined by one unusual step: baking the mash. We adapted this historic technique using a wood-fired kiln and custom-built stainless trays, allowing caramelisation and Maillard flavours to develop naturally before fermentation.
Process highlights: Keptinis-inspired method: mash baked in a wood-fired kiln
Aged for 18 months in Jamaican rum barrels. Blended from individual barrels for balance and consistency. Bottle conditioned (may contain natural sediment).
Why it matters: Baking the mash builds depth and warmth you can’t achieve through standard brewing. Long rum-barrel ageing adds softness and complexity, while blending and bottle conditioning help the beer settle into a finished, cohesive whole.
Grain: Heritage barley · Torrefied oats · Malted rye
Hops: Styrian Goldings
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