REDHOP de SALOMÓ
Many beers were good, some terrible, but one beer was amazing. It took me one year to find this beer, and two more to perfect the recipe and learn how to consistently brew the same beer.
Today we get our malt directly from the factory, and our hops fresh from a farm. We brew on a system which produces 600l of La Vermella at a time. It is truly a craft brewing system, without computers or sensors. We use our judgement and a hand held laboratory thermometer. For mixing we use a paddle. It is a very labor intensive process that takes three days from start to finished wort, then 2 to 3 weeks primary fermentation and at least one month bottle conditioning.
It was obvious very quickly that I could not continue brewing in the kitchen if I wanted to eat. So I constructed a brewing setup from old beer barrels and a lot of copper piping. Helped with the knowledge from books and my previous failures I started brewing batches of 20-30 litres every week or two.
La Vermella started out in our kitchen, with old wild hops from the banks of Riu Gaia and our own malt, sun dried in the hot summer sun.
Our first batch of beer was only 2 litres, and not very good. As we had no experience of brewing beer, I bought and read every book I could get a hold of.
In the meantime we took the time to design our brand and logo. Select type of bottle, cap and label.