Imperial Black Pastry Sour aged in rum barrels with vanilla and lactose.
Little did Mikel Mendizabal and Marc Baulida, founding partners of La Calavera, imagine that their hobby of making beer at home would finally lead them to their current passion and profession. La Calavera was born around 2011 in a farmhouse in Ripollés that hosted the first steps of what, little by little, would become a consolidated brewery within the peninsular craft scene. Initially the brand, with its own factory located in Sant Joan de les Abadesses, was born with Ale fermentation beers of a very classic character, with a very small production that was around 30HL per month. His career delved into experimentation, as well as Barrel Aged, a specialization in beers aged in barrels of all types. The consistency in maturation, the effort, and the dedication that these styles require have consolidated a stable product, aimed at an entire sector of the more demanding, technical public and with a much broader vision of the traditional beer concept. Today, La Calavera has increased its production by an approximate average of 75 HL per month. Their philosophy as a brewery is to maintain a very high quality product at all times, and prioritize smaller but more careful production. Curating all the details, creating all the ideal situations, using top quality raw materials, maturing the beer in the barrels for as long as necessary to achieve a singular, different, unique and unrepeatable result.
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