Behind Pedra, there are Alejandra and Javi, a couple who, before discovering and joining the craft movement, were already curious about different beers. Back in 2014, we decided to take a beer brewing course and since then we started brewing with small equipment. Little by little, the desire to continue learning pushed us to begin studying the process of making wild ale, which led us to begin a beautiful and fun path of learning, a process of many hours of reading, of conversations… and of course, many nights sharing lambics, gueze, saisons… with friends
On tap at MBCC 2025 (Green session), pours a clear golden, no head. Aroma has plenty of wild yeast, phenolic notes, and musty grape skins. Flavour is phenol city, with intense bandaids and nothing but. Terrible infected nonsense.
On tap at MBCC 2025 (Green session), pours a cloudy dark rusted red with a small white head. Aroma is earthy and muddled, with a bad yeast profile. Flavour is all wrong, with a totally messed up yeast profile. Something seriously wrong happened here.