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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.


Lactobacillus (often referred to by brewers as “Lacto”) is a genus of Gram-positive, rod-shaped lactic acid bacteria (LAB) which produces acidity and sour flavors in the form of lactic acid and secondary metabolites found in lambics, Berliner Weiss, sour brown ales, and gueuze. All Lactobacillus species are facultative anaerobes, which means they grow anaerobically but can also grow in the presence of oxygen and use oxygen to some degree. They do not form spores. There are more than 100 species, many of which are found in the human gastrointestinal track. In addition to beer, some species of Lactobacillus are also used to ferment yogurt, cheese, sauerkraut, pickles, wine, cider, kimchi, cocoa, and kefir. – wiki source

We made the mashing, lautering and sparging and then we transferred the wort back in the kettle. We added the lacto and let it do its thing for three days (during this time, the wort got soured, as wanted). After three days, we made the boiling, cooling and transferred in the fermentation tank, where it fermented for three weeks with the house yeast of Hop Hooligans, thanks for that. After three weeks we transferred the beer in two oak barrels and forgot about it for nine months. After tastings during these months, we decided together to release two versions of these beers, one beer to be left simple as it is and one flavored with blood orange, lactose and vanilla from Tahiti. It followed the bottling and refermentation in the bottle and voila, the beers are ready now.

As I like to say, they remind me of a brut sparkling wine/champagne, craft beer never stops to surprise me with its complexity.

The two versions released are slightly different. The beers have the same base with a fizzy body, without foam, a beautiful golden color, with bursts of aromas of lemon pie and green apples for the simple version and blood orange for the flavored one. The taste is mighty, with brut acidic notes, salt, limetta, biscuits , sage and neroli, rounded by a wood sweetness that completes the experience.

A barrel aged gose is definitely something new for the craft beer scene in Romania, so hurry up and give it a try.

When was the last time you tried something for the first time?

Locations and stores to find:

Oriel Beer brewery and online shop
Bereta online shop and taproom
The Beer Institute
The Real Beer Shop
Beer Academy
Casa Berarilor Artizani
Statia Rombeer
Bere si Bere Pub
Grain Trip
Beer Wall Cluj
Blend Cluj
Bibliotheka TM

Cheers & keep it craft,

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