NanoBrew Fuzeta
We are closed from Dec 16th until January 23rd. Open Friday January 24th. 2025 Friday, Saturday and Sundays from 17.00 til 21.00
R. Dr. Virgílio Inglês 114, Fuseta, Portugal • Last Updated: Tuesday, December 10 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.