Cyclic Beer Farm

Barcelona, Catalunya, Spain

Cyclic Beer Farm was started in 2016 by two brothers Alberto and Joshua who were inspired by traditional Belgian beers.

They are based in Barcelona and have since developed a house culture and mixtures of yeasts and bacteria that they continue to cultivate in their brewing process. They work following the seasons of the year and alongside their core range of beers use a variety of locally sourced fruits, vegetables, herbs and flowers. Some of these are grown on their family farm in Alt Empordà and the rest come from small local farmers, always grown with organic practices. This is much like our friends at Wildflower Brewing and Blending here in Australia - Joshua and Topher met at Partizan in London in 2015 before starting their respective breweries.

Alberto and Joshua are also very passionate about wine and the way it was made hundreds of years ago. They have been collaborating with some local producers for a few years now and is actually where we met, harvesting at Partida Creus in Catalonia in 2019. They make small amounts of wine every year and also make amazing macerated beers with grapes.

We are so stoked to have their beers here in Australia and cannot wait for you to taste them!

Saison

Saison is Cyclic's Belgian style farmhouse beer. Aroma and flavour are driven by their house mixed yeast/brett culture that gives 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!

Grisette

Grisette is the little cousin to Cyclic's Saison. Low alcohol, dry, refreshing, light bodied beer with notes of citrus and tropical fruit balanced with earthy continental hop character and moderate bitterness. A refreshing session beer to quench your thirst!

Ambrée

This is Cyclic's take on a traditional Bière de Garde Ambrée, historically brewed in farmhouses of northern France. This is a malt forward farmhouse ale that uses a large variety of specialty Belgian malts, continental hops and fermented with their house yeast at cooler temperatures. Malt forward but still dry this is a perfect beer for cool spring nights.

Xino Xano

This is Cyclic's spring/summer season beer. They use a traditional 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, and then finished with a great addition of "dry-hop" (variety varies). Slightly acidic, tropical and refreshing - it is perfect for quenching your thirst.

Volta

Volta is an homage to the classic cycling race, Volta Catalunya, where this year was set to be the 100th edition. Brewed with organic Pilsner malt, malted and flaked wheat then infused with organic lemon juice, zest and organic Ceylon black tea. Conditioned in bottle. Tart and refreshing with floral tea notes.

Digresión

A blend of 28% mixed fermentation saison (6 months), 28% mixed fermentation saison (18 months), 22% sour saison, 22% mixed fermentation saison (6 months in oak). Digresión is a special brew with a social background in the context of Covid-19. It is a collaboration with an association of local breweries (Cobeer-19) and of which the 19% of the profits will go to a social entity.

Jamaica

A very limited special sour beer made with organic hibiscus and oranges from the Cyclic family farm. Dangerously drinkable.

Pomelo del Huerto

Gose influenced sour with organic grapefruit from Cyclic's family farm, coriander seeds, pink Himalayan salt and dry hopped with Ekuanot. Tart and insanely refreshing!

Witty Fool

This is a special seasonal spring release: a Belgian style Witbier with organic oranges from the Ale & Hop farm. Brewed with a modified turbid mash and fermented with their house culture. Ingredients include 60% organic Belgian pilsner malt, 20% Belgian wheat, 20% Spanish flaked wheat, German Perle hops, Indian coriander seeds, zest and orange juice from bitter oranges. More tart and fruity than your average Witbier, it's refreshing and perfect for springtime.

Beets

Beets is one of Cyclic's seasonal beers, they brew it once a year with beetroot from their organic farm. Beets '20 is the fourth version and based on experience they have evolved the processing of the beetroot. They macerate them twice as long as they used to without peeling or grating, just cut. macerated with a blended beer that together with the taste of beetroots gives it an earthy texture and very stimulating fruity touch.

Xarel-lo

Maceration of beer on the skins and stems of second use grapes from the 2020 harvest of the Cyclic wines which are made from organically farmed grapes in Catalonia (a lot of the fruit comes from Partida Creus). The macerations of beer on fruit vary between 4-12 weeks. The beer is then aged for 6 months before being blended and bottled. Xarel-lo is a local indigenous white grape variety known for its beautiful richness and aromatics.

Macabeu

Maceration of beer on the skins and stems of second use grapes from the 2020 harvest of the Cyclic wines which are made from organically farmed grapes in Catalonia (a lot of the fruit comes from Partida Creus). The macerations of beer on fruit vary between 4-12 weeks. The beer is then aged for 6 months before being blended and bottled. Macabeu is a local indigenous white grape variety known for its incredible salinity and potential to make fresh easy drinking white wines.

Sumoll

Maceration of beer on the skins and stems of second use grapes from the 2020 harvest of the Cyclic wines which are made from organically farmed grapes in Catalonia (a lot of the fruit comes from Partida Creus). The macerations of beer on fruit vary between 4-12 weeks. The beer is then aged for 6 months before being blended and bottled. Sumoll is a local indigenous red grape variety known for its savoury edge.

Trepat

Maceration of beer on the skins and stems of second use grapes from the 2020 harvest of the Cyclic wines which are made from organically farmed grapes in Catalonia (a lot of the fruit comes from Partida Creus). The macerations of beer on fruit vary between 4-12 weeks. The beer is then aged for 6 months before being blended and bottled. Trepat is a very rare local indigenous red grape variety which was once very commonly planted throughout Spain however now there are very few vineyards left producing fruit.