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Stone Brewing Buenaveza

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Origin USA Brand Stone Brewing Buenaveza Style Blonde Alcohol Content 4,7% Buenaveza is an unpasteurised craft beer, inspired by the highly influential Mexican cuisine and culture, which is widespread in California. With a markedly groundbreaking character, Buenaveza seeks to break the monopoly of Mexican lagers with its own voice and style. Enjoy Buenaveza in good company and at any time to be part of your best and unforgettable moments.  
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Weihenstephaner weissbier

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Origen Alemania Marca Weihenstephaner Estilo Weiss Graduación Alcohólica 5,4% Formato Botella 50cl. Barril Inox. 30l. Cerveza de trigo típica bávara, de aspecto ambarino turbio. Carbonatada y refrescante. De abundante y persistente espuma, con aromas a plátano y clavo de especia. Weihenstephan es la cervecería más antigua del mundo, fundada el 1040.
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Chimay Bleue

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Origin Belgium Brand Chimay Bleue Style Black Alcohol Content 9% Colour Black Trappist beer with high fermentation and second fermentation in the bottle, dark brown in colour. Floral, spicy and fresh yeast aroma. Slightly dry flavour with hints of caramel. Brewed at the Scourmont monastery since 1862.
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1906 – Reserva Especial o “La milnueve”

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Origin Spain Brand Estrella Galícia Style Lager Alcohol Content 5,5% Colour Blonde 6.5% beer, bitterness of 25 IBUs and Helles Bock style. The 1906 is a beer with roasted malts, aromatic hops with a long-lasting flavour and a special and unique character. This beer is brewed using water from A Coruña, a selection of Pilsen and roasted malts and Hallertau Perle hops. Bright amber colour. Roasted coffee and caramel aromas, light floral and herbal nuances in the nose. This premium lager has a unique touch with toasty notes.
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Estrella Galicia Especial

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  Origen España Marca Estrella Galicia Estilo Lager Graduación Alcohólica 5,5º Formato Botella 20cl. botella 25cl. Botella 33cl. Lata 33cl. Lata 50cl. Botella 66cl. Barril 30l. Color Rubia Disponibilidad Permanente Cerveza de color dorado brillante que parte de una selección de maltas y lúpulo especialmente amargos y su proceso de cocción, fermentación y maduración transcurre a lo largo de 20 días.
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