NanoBrew Fuzeta
We are closed Friday November 1. Open as ususal Saturday and Sunday. Open Friday, Saturday and Sundays from 17.00 til 21.00.
R. Dr. Virgílio Inglês 114, Fuseta, Portugal • Last Updated: Friday, November 29 2024
On Tap
An easy going Czezh style lager with Saaz hops. Floral, not bitter.
Bobby the Brown Ale is a brown, malty beer inspired of the North English Brown Ales. Taste of the dark malts, a little feeling of the hops. but no bitterness.
A West coast IPA, Maris Otter malt in harmony with Chinook (US), Cascade (US) Simcoe (US) hops, bittering by Magnum (DE).
A classical American IPA with a bitter finish.
A pale ale with one hop only - Citra (US). English malt and yeast. A citrusy taste with a pleasant bitter ending.
Single hopped beer. The American hop Centennial.
Bitter and fruity, almost a grapefruit experience.
An US inspired Belgian WIT, dryhopped with Saaz (DE), bitter and aroma hops : Crystal (US) and Nugget (US) and of course we added orange peel and coriander seeds at the end of the boil. A Belgian American style wheat beer :-D
A fruity lager with American hops : Simcoe (US) Cascade (US) Citra (US) as aroma hops and Magnum (DE) as bitterhop.
A beer made with "eirnerlåg" : its Junipher branches held at 7O degrees water for 12 hours before mesh and boil. Fermented with a Norwegian yeast from Voss - the Voss Kveik AND we added some Lyngonberries as well. A taste of Norway.
A hazy pale ale with Azacca, Mosaic, Citra, Ekuanot, Galaxy, and Amarillo hops. Fermented with Voss kveik. Slightly bitter finish.
A dark beer, stout, we have added lactose to sweeten it. A classical style stout, tastes of dark malts with a sweet aftertaste. Brian from Northumberland named this beer. He is an Northumbrian - or North1(um)Brian !
Belgian Blonde style beer, fermented with a Belgian monastery yeast, easy with hints of Belgian yeast.
An English style beer, hopped with Fuggles. Not bitter, easy
A kettlesoured beer with Blackberries and Blackcurrant. Red, fresh, sour.
A funky Belgian beer. A Saison where we have added the wild yeast Brettanomyces Bruxellinis, and let it sit for 200 days. Funky and sour.
A BIIG BEER. Lots of malt and hops in this one. Not too bitter, not too sweet. Rich. Be careful - its strong.
A sour beer with salt from Olhao and juice from Alentejo grapfruits.
A Belgian style farmhouse ale, hopped with a Japanese origin hop.
A strong, dark and Imperial Porter with American hops to add complexity.
A hoppy and hazy Low Alcohol Beer, LAB. With Citra, Idaho 7, Mosaic and Magnum hops. Fresh, slightly bitter.