Fermenting and aging beer in oak sits at the core of Sobremesa’s philosophy. Our approach is rooted in creating an environment that guides microbial activity without attempting total control, allowing time, yeast, and bacteria to shape each beer naturally. The techniques we employ reflect a deep respect for traditional methods and a commitment to process-driven brewing.

Our beers benefit from barrel fermentation and ageing sur lie—an old-world winemaking practice meaning “on the lees.” Extended contact with yeast cells builds weight through the mid-palate, enhances creaminess, and adds layered complexity.