Spontaneous, sour
Fermentation
Beer description
This Ybyrá (wood in Tupi) was produced in June 2020 and has been fermenting in the bottle since March 2021, after fermentation and maturation in stainless steel and wooden barrels, with our microflora.
With characteristics that are somewhere between the Ybyrá Guaiá and Caá, it was named “Caçula”, the youngest son in Tupi.
A toast to all the brotherhood!
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