Behind every beer there’s a unique process, hand-picked ingredients, and a dash of pure rebellion.
Here’s how we craft our beer, step by step
We’re letting you in on our brewing secrets — step by step.
Because what we do, and how we do it, is what makes us Rabieta.
This isn’t just passion — it’s skill, sweat, and a stubborn love for great beer.
1
Milling
Once we’ve decided which recipe we’re brewing, we weigh and crush the malt.
Grind
2
Brewing
This is where the magic starts.
Mash Tun
The malt is mixed with hot water to activate enzymes that convert starches into simpler sugars.
Lauter Tun
Separating the solids from the wort.
Kettle
Boiling the wort and adding hops — the ingredient that defines the beer’s bitterness.
3
Fermentation
The heart of the brewing process: yeast transforms certain sugars into alcohol, carbon dioxide, and fermentation by-products that give each style its unique aroma and flavor.
Fermenters
The beer style determines how long it stays in the tank, anywhere from 14 to 45 days.
DRY HOP
Adding hops during fermentation to enhance aroma. Used only in hop-forward styles or when hops are meant to shine.
Chillers
Cooling the wort so the yeast can ferment properly.
4
Kegging
The final stage where the result of the entire process is packaged.
Filter
Removes yeast and solids.
Carbonator
Carbonates the beer before packaging.
Filler
Beer is kegged without O₂ to extend shelf life.
