Details

Belharra, (Basque: Belarra, literally “grass, weed”) is a reef and a surf spot in Saint-Jean-de-Luz in the French Basque coast. The shoal creates a violent wave that can be between 8 and 15 metres! It breaks only rarely, not at all in some years.

This Basque craft beer is named after that wave in part because of the refreshing crash of zingy, malty, sparkling effervescence that breaks over your tongue as you drink this beer. Brewed just over the border, in the French Basque region, this larger style beer is brewed with pure biscuit malts to give a toasty, bread aroma; German hops, Hallertau Mittelfruh and Magnum to add floral spiciness and a touch of wheat to give that creamy, foamy head. The beer has a gorgeous, floral and fruity flavour with a refreshing bitter finish. It has a golden, blonde colour with fine bubbles and a creamy foam, great malty body and a hint of hoppy freshness.

Belharra is a perfect accompaniment to pintxos, cured meats and soft cheeses. It is also the perfect beer to any type of barbecue.

330ml Bottle / 5% ABV

Water, Barley malt, wheat malt, hops Allergens: Gluten, Barley and Wheat

Belharra beer is made just over the border in the Basque region of France. The beer goes through several processes: 

1 - Malting
To prepare the malt, the barley grain is soaked in water to make it germinate. It is then kilned, i.e. subjected to a drying technique to stop the germination of the grain. Finally, in some recipes, the malt can be roasted to bring out new aromas.

2 - Brewing
The barley grains are crushed to a fine grist (Grain + bark), then the barley malt is sent to the brewing vat. The barley malt is mixed with heated water. This is the mash technique. At the end of the brewing process, the mixture of water and malt is filtered. The sweet juice (the wort) is then separated from the solid substances (the grains).

3 - Fermentation
The wort is brought to the boil. Bitter hops are added at the beginning of boiling and aromatic hops are added at the end of boiling to preserve the aromatic profile. The wort is then cooled and transferred to the fermentation tank. Yeast is added to transform the sugar into alcohol and Co2. For Belharra beer, this stage lasts one week.

4- Ageing,
The tank is then run at a temperature of 0°. The yeast falls asleep and falls to the bottom of the tank. It is then purged in order to recover it. A last stage of filtration of the residues is carried out. The beer is thus clarified. Only the white beer is unfiltered in order to preserve its cloudy appearance. The beer is then put into barrels or bottles for the beer production.