CLASSICS
This typical Cologne beer uses Ale yeasts but at the fermentation temperatures of a Lager, which generates great drinkability, a typical characteristic of lagers, and citrus and fruity aromas; a profile found in ale beers and enhanced by the addition of noble German hops such as Tettnanger. Fresh and with a subtle bitterness, it is ideal for those days when a single pint is not enough.
Peñón's award-winning beer is the perfect accompaniment to soft cheeses, salads, fish and fried foods.
Based on a Helles, we add natural honey, making this beer with an intense golden color hide behind its silkiness a slightly higher alcohol content and a lighter body than the rest of our lagers.
With liquor notes and a soft honey aroma, it is an elegant beer, with a persistent foam and very smooth on the palate, chosen to accompany and enhance the flavours of sweet and sour dishes, complex cheeses and desserts of all kinds.
Originally from Bavaria, this unfiltered Ale contains a significant amount of wheat in its recipe, which together with the special yeast give the aromas of banana and cloves present in this particular beer. Its smooth and delicate flavour and the presence of a low alcohol content make it a perfect beer for warm seasons, to drink under the sun, given its refreshing power. With a dense and abundant foam and pale yellow colour, it has a significant turbidity due to the yeasts in suspension. Our Hefeweizen enhances its flavour when accompanied by German sausages, soft cheeses and light meals.
It could be said that this is the most legendary beer, given that it is the oldest European style for which there is scientific evidence. Being the flagship of black lagers, it is cooked with dark malts, giving it a very deep sepia color, a smooth, well-balanced and dry flavor, without the presence of astringency. Its soft and persistent foam creates a feast of aromas of coffee and toasted bread inside the glass, generating an intense organoleptic experience. We recommend pairing this beer with roasted meats, spicy dishes, seafood and hard cheeses.
We wanted to make a lager that would take us to the biggest beer festival. Originally from Munich, it combines the best of the old world; caramel malts and selected hops make a deep ruby-coloured beer, smooth and clear, with low bitterness and sweet notes in its aroma. Oktoberfest is a festive beer, chosen to accompany an evening with friends where the fire and some good red meats are present, cold cuts and caramel-based desserts go very well with this copper beer.
Mexican Lager is a light, golden beer with origins in Aztec territory and later popularized in Baja California for its ability to alleviate the effects of high temperatures. The use of corn as an adjunct is typical and provides a light body and its characteristic delicately sweet flavor. It has a restricted alcohol content and just the right bitterness for an ideal balance. Very, very easy to drink, it perfectly accompanies light dishes, white meats, salads, the pool, the river, the beach or the comfort of your favorite chair. Take it with you and enjoy it without thinking twice.
SPECIALS
We wanted to do something different and created this “forest beer”, a lager to which a large quantity of raspberries are added, which give it its characteristic flavour and aroma. A unique beer, a fruity lager, with low bitterness and slight acidity, intense flavour and moderate alcohol content, to which selected hops were added so that the bitterness and aroma combine perfectly with the raspberries. A fresh, summery beer, ideal to accompany conversations with friends and cold, relaxed dishes such as salads, rolls, wraps or white meats.
Gose is a traditional German style, originating in Goslar but popularized in Leipzig. It is a beer with a high wheat content and a slight acidity. All this makes it an extremely refreshing and light beer. This version, the GOSE SANDIA LIMADA, is the result of a triple collaboration between Bierhaus, Crafter and Peñón del Aguila and has its own hallmark, incorporating pink Himalayan salt, coriander and lime peel in the pot and then a generous amount of watermelon and lime juice in the fermentation and maturation.
Inspired by the Catharina Sours of southern Brazil, this beer is characterized by its refreshing acidity and blueberry flavor. With a light body, low bitterness and moderate alcohol content, it is an extremely drinkable beer. The acidity generated by lactobacillus is elegant and delicate and finds balance in the sweetness of the fruit. A beer to enjoy with white meats, salads and desserts based on chocolate or fruit.
Inspired by the Catharina Sours from southern Brazil, this beer is characterized by its refreshing acidity and passion fruit flavor. With a light body, low bitterness and moderate alcohol content, it is an extremely drinkable beer. The acidity generated by lactobacillus is elegant and delicate and finds balance in the sweetness of the fruit. A beer to enjoy with white meats, salads and desserts based on chocolate or fruit.
HOPPED
The intense dark amber colour is appreciated by the eye, with flashes of blonde and a compact and clear foam. Its aroma is complex, with caramels linked to floral, fruity and citrus notes given by its hopping through dryhopping. On the palate, it is wide, with body, intense bitterness but in balance with the maltiness and caramelization of its malts.
The Session IPA is a beer that concentrates all the explosive flavors and profile of an American IPA but with less alcohol, less bitterness and body. The term “Session” is used to describe beers specifically designed to be enjoyed in long sessions. Peñón’s Session IPA is drawn on a canvas provided by the most delicate Argentine Pilsen malt, on which two of the most acclaimed American hops, such as Citra and Mosaic, throw brushstrokes loaded with fruity, citrus and tropical aromas and flavors.
Abstemia is an alcohol-free American IPA made with barley and wheat malt. Low density and light body, made by high temperature mashing to produce a wort composed mostly of complex sugars that are not fermentable by the yeast. In the boil we use the following blend of American hops: Centennial, Citra and Mosaic. Aromatic hops with a citrus profile, generating a neat bitterness that balances with the sweetness of the residual sugars. In this IPA we achieve all the character of a classic American IPA but without the associated alcohol.
The IPA BETA project was born as a search for the ideal IPA and the conclusion was that there is no such thing. The IPA is constantly evolving, like everything around us. Peñón's IPA BETA is based on a classic AMERICAN IPA, with a solid 5.9% alcohol, 50 IBUs, a clean malt profile and full hop prominence. On that basis, it pivots with different hop profiles, malts and balances so that each version is an expected surprise. Look for the batch of your IPA BETA at the bottom of the can and find out the details of this version in the IPA BETA featured stories on our INSTAGRAM @penoncerveza.
LIMITED EDITION
A New England IPA in every sense of the word. A riot of tropical aromas and flavours resulting from the ridiculous addition of hops. Mosaic, Citra, Amarillo and HBC 472 create this fruit cocktail marked by peach, mango, papaya, coconut and pineapple. The characteristic turbidity of the style comes from the biotransformation reactions generated between the hops and the yeast when dry-hopping during active fermentation and also from the use of high-protein cereals such as wheat and oats. The result is an extremely fruity beer with a silky body but a very delicate bitterness.
Macumba is the perfect dance of contrasts. The bold aroma of hops combines with the mix of specially selected malts, creating a unique balance in each sip. The tropical explosion of aromas provided by the selection of American hops (Magnum, Citra, HBC 472, Idaho 7, Galaxy and Sabro) make this liturgy a real aromatic festival.
This collaboration with our Uruguayan brothers from Cabesas Bier gives us a dark-as-night brew that awakens the soul and the senses like a ritual of life.
A collaboration with Lohn Bier from Brazil and Left Hand Brewing from the USA. A beer that has the aroma, flavor and texture of a Stout, but with the appearance of a Pale Ale. To recreate the roasted and complex flavors of the stout, special malts such as Maris Otter, Vienna, Munich and caramel 20 were used, which provided notes of sponge cake, sweet biscuits and vanilla. Then, in the cold brew, we used Cacao and Cumaru nibs; and finally, a coffee designed especially for this beer. A sensory contradiction that will leave you typing…
Oid Mortales is a beer that was designed by all the participants. The base style proposed was a Dorada pampeana (Argentine Rubia Dorada Beer), high fermentation, using national pilsner malt and national hops. As a result, we obtained a well-balanced beer, between the malt and the hops that were used (Mapuche, Patagonia Red and Victoria) that give their distinctive touch in aroma to what is the base style... leaving an elegant beer with high drinkability and very Argentine.
Mixed fermentation beer with added red fruits: Raspberry, Strawberry, Blueberry and Currant. Ale fermented in barrels after a previous passage through white wine, in the presence of lactic cultures (Lactobacillus) and wild yeasts (Brettanomyces) with the addition of 350gr per litre of red fruits. The result is a beer from the Belgian Lambic school where the acidity provided by the Lactos and the stable profile of Brett are combined with the delicacy provided by the wood and the passage of time and the power and freshness of the red fruits.
Barley wine has the characteristic of being an EXTREMELY MALTY beer. As its name indicates, it is a "barley wine". With a high alcohol content. For its elaboration, we use 9 malts, both national (UMA MALTA) and imported from England (PAULS) and English hops to give it the traditional profile of the style.