The word “craft” on the label is not just a design element; it hides behind it specific choices in raw materials, process and time. At Craft microbrewery these choices are what make the beers stand out from a typical mass-produced beer, and that has a direct impact on what you taste in your glass.

At the level of malt, where the foundation of flavour is essentially built, we don’t settle for a simple base malt for every recipe. We create blends of many different malts to achieve a more complex flavour and a natural colour that truly comes from the malt and not from production “tricks”.

At the wort stage, Craft insists on the classic, complete process. We produce normal wort from malt and water and we do not use concentrated wort that is diluted with water, something that may lower costs but often impoverishes the flavour and body. So the beer that reaches you has the density and character it deserves, without being “tampered with” for the sake of production figures.

Hops also play a decisive role. At Craft we use bittering and aromatic hops in their natural form, added according to a carefully designed schedule both in the boil and during maturation. The moment the hops go into the kettle affects the bitterness and aroma, and this is part of the “signature” of every Craft beer. In contrast to the use of hop syrups in mass production, working with real hops provides cleaner bitterness and a more vibrant, multi-dimensional aromatic profile, so that an IPA, a lager or a more aromatic ale truly have a distinct personality.

We treat yeast just as seriously. There is no single yeast for all styles; we choose different strains for each beer, with different fermentation temperatures and times, so that aromas are brought out, the body is shaped and the overall feel matches the style we want to create. This way a lager doesn’t just look “paler” than an ale, but truly differs in aroma, taste and mouthfeel.

Another element that often makes the difference when you open a Craft beer is dry hopping, the addition of hops during the maturation phase. In most of our beers we apply this method to give intense, fresh aromas of citrus, tropical fruit, floral or resinous notes, depending on the hop variety. It is a more expensive and demanding process, which is why it is rarely found in mass production, but it delivers that characteristic “explosion” of aroma as soon as you open the bottle.

Carbonation is also an important detail for the experience in the glass. In Craft beers, a large part of the carbonation comes from natural fermentation and not exclusively from added CO₂ from a cylinder. This creates a softer, livelier texture and helps the aromas to express themselves better. The bubbles become part of the overall experience and not just “decoration” in the glass.

Finally, the way we approach pasteurisation clearly shows our philosophy on freshness. In mass production heavy pasteurisation is often applied so that the beer can withstand many months on the shelf, at a cost, however, to aroma and flavour. Craft either does not pasteurise at all or uses brief flash pasteurisation, that is, very short-duration heating before packaging. This way we keep the aromas and character of the beer as vibrant as possible, so that what you drink resembles a fresh beer from the tank more than a “stable shelf product”.

All this together, from the malt and hops to the yeast, carbonation and pasteurisation, means something very simple for you: more care at every stage, fewer shortcuts and more character in the beer that reaches your glass. A Craft beer does not try to be neutral and “please everyone”, but to be clearly enjoyable and memorable. Each label is a small story of flavour that you get to know sip by sip.