Grisette is the little cousin to Cyclic's Saison. It is brewed to drink fresh, but will also age nicely, with their mixed house yeast/brett culture. Low alcohol, dry, refreshing, light-bodied beer with notes of citrus and tropical fruit balanced with a light note of earthy continental hop character and moderate bitterness. A refreshing session beer.

The aroma and flavor of Cyclic's saison is driven by their house mixed yeast/brett culture that give notes of citrus fruit and light spice. A generous use of continental hops and 100% Belgian Pilsen malt balance out the yeast character to create a dry, refreshing and easy-to-drink beer. It's much lighter and leaner than any number of saisons on the market, no sticky-sweet beer here.

'Xinoxano' is perhaps Cyclic's most representative beer. They use a traditional no-boil Berliner Weisse brewing method, 50% organic Belgian malted barley, 25% Belgian malted wheat, 25% Spanish flaked wheat, co-fermentation with their house yeast and lactic acid bacteria, then finish the brew with a big dry hop addition (hop variety varies). Tart, tropical and refreshing, but lean in body and bearing no relation to huge sticky beers out on the market. Best drunk after a long cycle or at the beach overlooking the sea!

Jamaica' is one of Cyclic's staple fruit-beer co-ferments, this being the 2022. It's a very light-bodied sour beer (no mouse! no funk!) infused with whole organic hibiscus flowers ('jamaica'), as well as zest and juice from organic oranges from the family farm. In '22 it has a more citrus flavor and higher acidity, floral notes and a linear shape. Rooibos tea, saltwater, acidity!

'Volta' is from Cyclic's citrus series (they have a whole *suite* of citrus-infused beers!). This is the second version of Volta in '22, an homage to the classic cycling race, Volta Catalunya. Brewed with organic Pilsner malt, then infused with organic lemon juice and zest, as well as organic Ceylon black tea from Caj Chai Teahouse.

'Matinada' is a dark sour beer, brewed with Colombian Chambaku coffee from Nømad Coffee in Barcelona, zest and juice from organic oranges from the family farm in Alt Empordà, organic vanilla from Madagascar, and sea salt, with a small Palisade dry-hopping. 2022's Matinada is dry, sour, light-bodied, but with intense coffee flavor. Mineral, earthy, but focused, with a touch of cacao and florality.

Organic. 100% Trepat from Conca de Barberà, young five year-old vines on clay-calcareous soils, planted at 400m (this is a high-elevation area!). Harvested by hand in September 2020. Seven days of whole bunch maceration. The juice is free-run off the skins, without pressing, into stainless steel fermenting tanks, where fermentation continued for 9 months. Unfined, unfiltered, zero SO2. Impressive stuff: another argument that Trepat is Catalunya’s Nebbiolo or Cabernet Franc: rosy, delicate but earthen, layered.

Organic. 50% Garnatxa Blanca, 50% Xarel.lo, from two organic vineyards in Cal Garrigó in the Baix Penedès. The vines are on very calcareous soils, with a touch of clay, at 350m of elevation. Wild ferment. Harvested by hand in September 2020. 7 days of whole bunch maceration. The juice is then free-run off the skins, without pressing, into stainless steel tanks, where fermentation continued for 9 months. Unfined, unfiltered, zero SO2.

Organic. 100% Parellada from Cal Garrigó in the Baix Penedès, taken from an old vineyard of 30-40 year-old vines on clay-calcareous soils at 430m elevation. The fruit was hand-harvested in Sept of 2020, then the whole clusters of Parellada received one day of skin maceration before pressing with manual press. Fermented and aged nine months in stainless steel. Unfined, unfiltered, zero SO2.

Organic. 40% Xarel.lo, 30% Garnatxa Blanca, and 30% Parellada. A blend of various young parcels in and around Masllorenç in the Baix Penedès: vines of five or so years of age, on clay-calcareous soils, at around 400m of elevation. Harvested by hand in September 2020. Seven days of whole bunch maceration. The juice is then free-run off the skins, without pressing, into stainless steel tanks, where fermentation continued for nine months. Unfined, unfiltered, zero SO2.

'Witty Fool' is Cyclic's witbier, but it's more sour and fruity than a more traditional beer of this style. Refreshing and very appetizing; nowhere near the Allagash White or Bell's Oberon you may know. Added to the brew is orange zest and juice from the Cyclic family farm in Alt Empordà, as well as Indian coriander seeds.

'Skin Contact' is a blend of different beers fermented with Cyclic's house yeast and the yeast from their wine grapes (spontaneous fermentation from their wines), as well as some of the 'acid blend' or sour/Grisette beer base. Different grape skins are used from the 2021 Cyclic wines, including Sumoll, Parellada, Ull de Llebre and Cabernet Sauvignon.

Due to its success last year, we've brewed a larger batch this time! It has a good amount of limes and a hint of ginger. It is tart and reminds us of the cocktail it is named after. Lighter than the previous batch, evolving recipe.

Sour with pink grapefruit zest and juice, our new addition to the citrus series. Tart, very refreshing and less dry.

Cuvée Saison with organic peaches from Ordal, also macerated for 4 months in our acid base. For its elaboration we have followed the same process as with Cerezas '22, adding 225 l. of barrel-aged beer, which adds depth and will gain with its maturation. Good acidity with creaminess and good complexity.

Cuvée Saison with organic cherries from Torrelles de Llobregat, macerated in our acid base for 4 months. This year we have added a barrel in the blend, before bottling, to provide complexity and a better evolution in the bottle. Notes of dark fruit, almonds, spices and funky goodness.

Sour with organic watermelon and sea salt. Sharp and refreshing acidity, little else..

One of our multiple collabs with a natural winemaker, this time with Joan Rubio (Cal tiques). With each “Wine Ale” we follow a process adapted to the different characteristics of the grapes received and to some request of the wine producer, in the profile of the resulting beer."Xarel·lo d'en Joan" from his wine Cal Tiques. Evolution of "Flora", which we already made with his skins in 2021.

One of our multiple collabs with a natural winemaker, this time with Toni Crab (La Salada). With each “Wine Ale” we follow a process adapted to the different characteristics of the grapes received and to some request of the wine producer, in the profile of the resulting beer. "Malvasia d'en Toni" from his wine Sota els Ametllers.