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This lager was brewed with our neighbors at Lita, using short-grain paella rice and a touch of saffron. We pushed our comfort levels by doing our first-ever cereal mash in order to convert the starches from the Calasparra rice. Then we sprinkled in saffron that was purchased at Mercat Central in Valencia, Spain, to add a hint of flavor/aroma. After this beer went through primary fermentation, we lagered it for an additional 6 weeks in our horizontal tank.