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AUKŠTAITIJOS BRAVORAI

Ambassadors of real beer

These are the brewers who have retained their traditional brewing method over the years. Aukštaitijos Bravorai has been producing beer since 2000 using authentic recipes; we employ open beer fermentation and boiling technology as well as long and thorough ageing.

Beer with history

Each beer recipe is unique, with true history and authentic composition. Bistrampolio dvaro unfiltered pale lager, Kanapinis pale unfiltered, Ruginis pale beer, Kanapių beer are included in the Lithuanian Culinary Heritage Fund.

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APA American Pale AleAge-confirmation APA American Pale AleAge-confirmation APA American Pale AleAge-confirmation
CRAFT light Bistrampolio dvaro beer CRAFT dark Bistrampolio dvaro beer CRAFT dark chocolate Bistrampolio dvaro beer

BISTRAMPOLIO DVARO
Unfiltered Pale lager

BISTRAMPOLIO DVARO
Unfiltered Dark lager

BISTRAMPOLIO DVARO
Unfiltered Black Chocolate beer

I.O. BOIKO
Pale Unfiltered beer

KANAPINIS
Pale Unfiltered beer

KANAPINIS
Dark Unfiltered beer

RUGINIS
Special Technology Unfiltered beer

KVIETINIS
Unfiltered beer

MAGARYČIŲ
Unfiltered beer

KEPTINIS
Special Technology Roasted Malt Unfiltered beer

KANAPIŲ
Unfiltered beer

CANNABIS
Herb and Spice Unfiltered beer

BISTRAMPOLIO
Weissbier Unfiltered

MADONA
Unfiltered beer

Kanapė
Not exactly a light, Unfiltered beer

PORTERIS
Unfiltered beer

CLASSIC PRODUCTION

At Aukštaitijos Bravorai, we produce beer according to the classic technology using pure water, malt, hops, and yeast. Only what’s real and time-tested

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Grinding and mixing of malt

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Grinding

The malt is mixed with water that is intended for brewing beer, the boiled blend is called mash. Then the filtration of mash takes place, where the liquid part of the mash (must) is separated.

Boiling

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Boiling

The filtered must is boiled for 2 hours. When hops are added, the must gets a bitterness and its true aroma.

Open fermentation

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Open fermentation

At this point of production, beer yeast is added. Depending on the type of beer, it ferments for 5 to 12 days.

Ageing

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Ageing

Green beer is aged in tanks. The taste, smell, colour develops, and the bitterness and aroma of hops are become evident. Ageing lasts from 21 to 60 days, after which the beer acquires the taste and smell characteristic of only a particular beer. Each type of beer is boiled and aged separately. The beer is not diluted or mixed with each other. No added ingredients are included in the beer.

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Grinding

The malt is mixed with water that is intended for brewing beer, the boiled blend is called mash. Then the filtration of mash takes place, where the liquid part of the mash (must) is separated.

border

Boiling

The filtered must is boiled for 2 hours. When hops are added, the must gets a bitterness and its true aroma.

border

Open fermentation

At this point of production, beer yeast is added. Depending on the type of beer, it ferments for 5 to 12 days.

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Ageing

Green beer is aged in tanks. The taste, smell, colour develops, and the bitterness and aroma of hops are become evident. Ageing lasts from 21 to 60 days, after which the beer acquires the taste and smell characteristic of only a particular beer. Each type of beer is boiled and aged separately. The beer is not diluted or mixed with each other. No added ingredients are included in the beer.

DISCOVER OUR BEER

You can talk, listen, read the most interesting stories about beer, but it is best to taste it. You can find the freshest and most authentic beer in our brewery shop. And if you want to get acquainted, to hear the stories and fun facts, we will invite you to a tasting at Bistrampolis Manor. Discover the real beer!

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Tastings

and presentations

at Bistrampolis Manor

Brewery

Shop

Ukmergės str. 18-1, Panevėžys.