It’s All About the Beer

We don’t use any cheap ingredients, such as malt syrup, rice, corn, or extracts. We use real, whole ingredients and mash all our brews from grain. We use whole hop flowers (except for dry hopping, when we use hop pellets). We use real herbs, spices, and fruit. All our special yeasts strains are liquid. We never use gelatine or fish finings (isinglass), and we don’t filter the yeast out of the beer.

Yes, it makes a big difference.

All Sacre Brew beers are vegan, unpasteurized, unfiltered, naturally carbonated, and are uncompromising in the quality of ingredients. We focus on non-British styles of beer, so although technically these are “real” per CAMRA guidelines, the flavors and styles you’ll come across are not what you find at an English pub as a guest ale. We find the diversity of Belgian ales, the simple mastery in German lagers, and the brash experimentation in American craft beers to be inspiring and exciting.

Our beers fall into these three categories:

Historical: these are beer recipes that have fallen out of fashion a few hundred years ago, or even longer. Gruit (“groot”), for example, was an unhopped ale that was the standard until hop flowers largely became the only herb used to flavor beer. Until then, a variety of 60 herbs were commonly used in an endless array of combinations to create diverse flavors. Hops have a sedative effect, whereas most of these herbs had a stimulating effect that resulted in an altogether different drinking experience.

Regional: There are a multitude of beer styles. Nothing beats fresh beer made locally, especially when the beer doesn’t travel well far from its source. We reproduce exotic beers from all over the world right here, where it will taste fresh and would not be available unless you visited an obscure little village in another country. From Bavarian lagers to Argentine Dorada Pampeana, to French saison, the variety of beers that exists is staggering.

Experimental: This is where our American influence is most apparent (though the Belgians have been doing this forever). Beers made with spices, herbs, or vegetables; or combining different strains of yeasts to create new flavors; or using exotic hops from Australia to produce a new kind of experience. This is where we break the rules and push the boundaries of what beer can be.