A regional Portuguese expression of a Grape Ale style beer, specifically featuring Baga grapes from the Bairrada region, the heartland of the Luzia brewery and known for this complex red grape.
This hybrid beverage represents a deliberate intersection between craft beer brewing and natural winemaking, utilizing Baga to achieve an "Orange Wine" profile—even though Baga is a red variety. The brewers co-ferment some of the Baga grape must (juice) or pressed pomace (skins, seeds, and pulp) with a neutral or lightly hopped beer wort. The Baga component is crucial: it imparts both the tannins and the variety's deep, rustic, earthy aromatic characteristics. To achieve the orange designation, the entire mixture undergoes extended skin contact (curtimenta), even though red grapes are used; this long maceration extracts the complex phenolics and colour components. The fermentation process is often wild or spontaneous, driven by the indigenous yeasts on the grape skins, furthering the natural wine philosophy and adding a layer of mixed-culture funk to the final product.
The result is a highly complex and vinous Grape Ale, distinct from traditional beer styles. Due to the Baga skin contact, it typically pours a hazy amber or rustic ruddy color. The nose is layered, showing darker fruit notes—like tart cherry, wild plum, and redcurrant—alongside the earthy, vegetal, and spicy character typical of Baga, all underscored by an unfiltered yeast complexity and a hint of barnyard funk. The palate is defined by its taut, dry structure and sharp, balancing acidity, lifted by the Baga's natural brightness. A significant phenolic bitterness/tannin provides texture and a lengthy finish that firmly grounds the beer in orange or minimal-intervention wines. It is an excellent pairing for rich, savory dishes like roasted poultry or aged cheeses.
