Our 100th Beer
/Often when you've got the head down and are working away there are things that pass you by.
We were coming up on the magic figure of brewing our 100th beer. Cue a scratching of heads on what to do and what to call it. Lacada Brewery is named after Lacada Point, so prominently linked with the wrecking of the Girona, and we proudly wear our own version of the famous golden salamander brooch.
But we can’t help but wonder, is there still gold down there on the sea bed? Or did Sorley boy pick up the lion's share? We ran with that and placed a plentiful number of little salamanders on a sandy bed for our treasure themed label.
As for the name, the Spanish for 100 is Ciento*
Dig into that!
*Pronunciation In Spain ‘ciento’ is pronounced ‘thyehn-toh’ (θjẽn.to for fans of the other IPA (the International Phonetic Alphabet!)). But in the Canaries and Latin America, it’s pronounced ‘syehn-toh’ (sjẽn.to). Which is a homophone for ‘siento’ meaning ‘I feel’, or (with more feeling) ‘lo siento’ meaning, I’m sorry.
Ciento - West Coast DIPA (7.5% ABV)
It's is pretty awesome if we do say so ourselves...
A complex, robust, extremely tasty, classic West Coast DIPA, and it’s very easy to drink. Which, at (warning!) 7.5%, is something to keep your eye on!
With Centennial Hops (of course! 100!), Citra, El Dorado, Talus, and Mosaic (it's the law to include that!), we have a strong mix of citrus and tropical fruit backed up with piney resin.
We conditioned it carefully in order to both achieve clarity and to allow the hop and mix of heritage and modern malts to meld.
It cost a lot to make, it tastes absolutely amazing and there's only a limited supply! You know what to do folks!
Photo credits: Causeway Camera
Thanks!
Finally, a massive big thank you to all our co-owners, supporters, customers, and devoted fans.
Whether it was building and maintaining the brewery; cleaning, brewing, bottling and canning; making the phone calls, closing the sales, visiting the customers, delivering the beer, and managing the accounts; organising the tap rooms, giving the tours, and hosting the tastings; testing the recipes, taking the photos, writing the words, and designing the labels; or participating and putting in the hours and hours of work behind every drop of beer. None of this could have happened without all of us, together.
We all know that times are tough out there. I don't think any of us, a few years ago, would ever have envisaged our world(s) today being what it is/they are.
In business, it is scary so as a small microbrewery we try and hold firm and do what we do best and what people love.
It might seem somewhat absurd to bring out a big beer in the quietest month of the year but we know that you will absolutely love it.