Contact: +40 725 436 182 | contact [at] orielbeer [dot] com
  • No products in the cart.

Author: orielbeer

The Quadrupel Barrel Aged series

Rye Quadrupel Bourbon Barrel Aged

Yes, you read it well, we released a new quadruple. You know we have a thing for Quadrupels, but it’s not just that, it’s like our special something. In a time when everyone is trying to impress with crazy experiments, we chose something like back to basics to remember our first time. When we first produced professionally at Oriel a barrel aged beer, we chose to brew a Quadrupel, an Oriel trademark, aged in Jack Daniel’s barrels. Hold your thoughts, we know that Jack Daniel is not bourbon, is Tennessee whiskey, but there is a resemblance between the bourbon and the Tennessee whiskey.

At that time, you, it’s always you, because as much as we want to say that we brew some beers because we like them, many times, we brew them because you are asking. The first edition had a huge success, we made a launching party, the ambassador of Belgium in Romania came, oh, such good times, and, as I was saying, the beer received a huge, great feedback.


Continue reading


Belgian Imperial Stout Armagnac Barrel Aged


“Lets suppose that you were able every night to dream any dream you wanted to dream,
And you would naturally as you began on this adventure of dreams, you would fulfill all your wishes.
You would have every kind of pleasure, you see
And after several nights you would say, “well that was pretty great.”
But now lets have a surprise, lets have a dream which isn’t under control.
Well something is going to happen to me that i don’t know what it’s gonna be.
Then you would get more and more adventurous,
And you would make further and further out gambles as to what you would dream,
And finally you would dream where you are now.

If you awaken from this illusion,
And you understand that black implies white,
Self implies other,
Life implies death.
You can feel yourself, not as a stranger in the world,
Not as something here on probation, not as something that has arrived here by fluke,
But you can begin to feel your own existence as absolutely fundamental.

What you are basically, deep, deep down, far, far in, is simply the fabric and structure of existence itself.”

Many years ago, I came across a song with these lyrics, later I found out, they were the lyrics of Alan Watts. At that moment I was always thinking about black and white, as two opposite things, but it’s not like that at all, yes, black implies white…

Continue reading


In a far away galaxy, in Bucharest, district 3

Once upon a time… No, I will not start again with this. In a far away galaxy, two guys started to brew beer. That was ten years ago, but that tale you all know. It’s not about the beers we brewed and it’s not about the years that passed, it’s just about the present time. Because we are all here and now.

This year was difficult to everyone, the pandemic crisis affected us and at some point we were asking ourselves, who cares about our beer nowadays, is it important to continue? But after reconsidering our thoughts, we were like “hell yeah! We bring joy into people’s life” or at least, that’s what we like to think about, because drinking an Oriel beer is an experience. We brewed from the beginning different beers, classic, like you all said, but special. Special, precisely because we focus on playing and adapting to modern times and even though we brew Belgian styles, they are quite different, right?

Last year we were getting ready to party for our anniversary and who knew at that time that things will get here? It’s funny because you never expect something to happen, life just happens without any notification.

A peculiar year 2020 was, but let’s looks at the bright side. Nature had almost an entire year to reboot, we had four seasons, spring, summer, autumn and now winter. When was the last time you looked around you? And thinking about this aspect of nature, we came up with the idea of a new beer specially brewed for our 3rd anniversary.

The surprise is that for the first time, we made an entirely different style, experimenting with everything, from malts, to yeasts and bacteria.

In a Far away galaxy is our reinterpretation of a historical English porter from the 18th century, a dark, funky and sour beer. Brewed with the finest ingredients with the Maris Otter as a base malt, a dash of smoked malt and other specialties, flakes, hops, this beer was sour kettled with Lactobaccilus Helveticus and fermented primary with WLP013. Second fermentation with Brettanomyces Claussenii lasted three months and after that, it continued the conditioning in the bottle. A complex bouquet is followed by layers of depth as the taste is changing over each sip. Roasted malts, tartness and earthy notes, funkness, dried grass, biscuits, praline, lemon, citrus, salt, mellow sweetness covered by smooth saltiness.


Continue reading


A Belgian Dark Strong Ale for the winter


After almost three years of Oriel Beer, you already know by now that is our tradition to release a seasonal beer each winter.

In some parts of our country, snow is also present, here in Bucharest it’s just cold, but it doesn’t matter, it’s always a good time to have a treat for yourself.

So, by the time when you all celebrated Christmas last year, on 27th of December, we brewed our WINTER 2020 edition.

Brewed with patience, in the style of a Belgian Dark Strong Ale from seven types of malt, two types of flakes, two types of hop, Belgian dark candi sugar to a special blend of liquid Belgian strain yeast and of course with some special ingredients added: cocoa, coffee, Ceylon cinnamon, coriander seeds, orange extract and vanilla essence.

Continue reading

White Quadrupel

A new crazy collaboration between Oriel Beer and Sunstone Alehouse

Some friendships and collaborations do last a long, long time. That’s the story between us and Sunstone Alehouse. If you don’t know our beginning, let’s recap it for you. We met Kirill many years ago, while we all still homebrewed. Now we are all pro, older and with the same courage to experiment with beers.
White Quadrupel comes as a sequel after Quadrupel IPA, that experimental beer that you all remember, not an ipa, nor a quadrupel. Well, the story repeats again, because this new beer comes close to another creative brew that both brewers come up with.
Oriel x Sunstone White Quadrupel is another experimental brew in which all the crazy ideas of the brewers joined for a beer to remember. Brewed out of a large variety of malts, flakes, hops, orange peel and a blend of yeasts, this quadrupel lighter in color, has preeminent aromas of figs, dates, praline and subtle hints of smoked malt. Taste is intense, bit sweet with vanilla, biscuits, chocolate notes, balanced and flavored with cold brew from DropShot Coffee Roasters. The cold brew was made from a single origin coffee, Ethiopia Sidamo, and brings delicate notes of blueberries, caramel and dark chocolate. A long aftertaste and the alcohol warmth linger on the palate leaving a mellow sweetness.


Please don’t take it as a regular beer, because it is not, is the honest beer that you will drink and like it because is different, but so pleasant in the same time. And that’s the beauty of brewing, playing with recipes and be creative.


Stories about beer

Quadrupel Ecuador Barrel Aged


This post will be about a beer, the beer, the almighty beer that you may know from our range, Oriel Quadrupel Barrel Aged.

For this batch we chose to get back to rum barrels, because we won a gold medal with the Belize version and to be honest, because we like rum, is nice to savor it all year round because is tasty and aromatic.

We decided to go again for rum barrels, but we needed to choose the barrels for aging. Our barrel supplier told about some Ecuador barrels that they should receive at a certain time and some stuff about Ecuador rums. First of all, the distilleries are situated at higher altitudes, the alcohol thing is very complicated in Ecuador and the barrels are always sealed with papers from the local customs and they are difficult and rare to obtain. The rums produced are unctuous, oily, round, dark and sweet.


Continue reading

Templed in twilight

Collab Oriel Beer x Bereta TM

Exactly this time last year we were in Iasi, at Festivalul Girafelor, one month later we were in Cluj at Cluj Craft Beer Festival. Each time by coincidence we were neighbors with the guys from Bereta. But is there such thing as coincidence? Maybe yes, maybe no. Between pouring beers, we talked a lot about craft beers and shared ideas and in the end the idea of a collaboration was born. But it was difficult to choose one beer that could contain the essence of Oriel Beer and Bereta. After debating, the guys came up with the idea of brewing a barrel aged gose, well you heard well, they brewed a lot of gose beers in the past, we barrel aged a lot. Awesome and awesome, let’s see what happened next.

The recipe was simple, 50% barley malt, 50% barley wheat, wheat flakes, coriander seeds, Hallertau Blanc hop, black Himalayan salt and Lactobaccilus.


Continue reading

Frankfurt International Trophy 2020

The Frankfurt International Beer Trophy is a large international competition in Germany.


Experienced amateurs and experts from around the world taste and judge the beers together. They believe this is exactly what distinguishes the Frankfurt International Beer Trophy and makes it so specific, as this reveals what consumers really think. Since its creation, the Frankfurt International Trophy has been able to rely on a variety of strong and renowned partners. They promote the international reputation of the competition that takes place in the historical hall of the famous Gesellschaftshaus Palmengarten, which dates back to 1870 and is located in the heart of Frankfurt-on-the-Main. The competition has strong ties to the restaurant world and is represented each year by an honorary president of renown (famous German Michelin star chef).  Due to the corona crisis the Frankfurt International Trophy had to reschedule and cancel the international tasting with more than 400 tasters and nearly 3,000 samples, dated for April 3 and 4, 2020, in the historic ballroom of the Gesellschaftshaus in Frankfurt, Germany. In spite of everything, the organizers managed to realize the tasting in an alternative format and after a delay finally succeeded to publish the results.

Continue reading

Barcelona Beer Challenge

A gold for our beer


As excited as we are, we still can’t get used to another medal for one of our beers. Even though we always receive a great feedback, we are still unsure of our work and we still don’t believe sometimes that we are good enough or our beers are good enough. Sometimes we have gushers, the fermentation is more aggressive than we plan or we have issues with the barrels. No one really knows how much struggle is behind each brew. Sometimes is so easy to judge and of course, our customers are our primal focus, but please be gentle with us, we are still learning.

We have heard about the contest in Barcelona from our friend from Hopsasam, he won a medal there with his amazing barrel aged beer and he told us that is a difficult contest, but we should give it a try.

Continue reading

Cuvée Nora

The story of our sour beer

At the beginning of February we brewed what is going to be a wild Saison with rye and spelt malts, fermented directly in a new oak barrel with  Brettanomyces and Saccharomyces yeasts as well as Lactobacillus and Pediococcus bacterial strains.

Everything was going smooth as planned. We received the brand new barrel, we applied the special instructions which we needed to swell the barrel for several days and after we made the beer, we transferred it directly in the barrel and added the yeast. In the first days the fermentation was going wild, being very aggressive, causing the barrel staves to loosen. So it began the leaking…

Cuvee Nora

As much as we like to think that everything is going as planned, sometimes the unexpected hits you. The same happened to our beer. Day after day, the leaking was intensifying causing a lot of beer loss. We tried every method that was possible to stop the leaking, but it was all in vain, the fermentation was too aggressive and therefore we had no way of stopping that leaking.

Continue reading