THEIOS

Our Philosophy

The Purity Law

Reinheitsgebot – 23 April 1516

Decreed by William IV, Duke of Bavaria, in the city of Ingolstadt by the Danube river, the Purity Law established that beer should only be brewed using three ingredients: water, malted barley and hops.

It is believed to be the first legal regulation of food in history. At THEIOS, we honour that legacy in every bottle.

1516

Years of brewing tradition

100% Natural

No artificial additives or preservatives

Natural Fermentation

In-bottle carbonation with live yeast

Local Origin

Brewed in Albinyana, Tarragona

Bavarian Tradition

Following the 1516 Reinheitsgebot

The Four Pillars

Ingredients

Only the essentials. Only natural.

Water

The primary ingredient of every beer. Its mineral composition directly influences the final profile: from the smoothness of a lager to the more pronounced character of dark styles. At THEIOS, we use carefully selected water to respect the purity and balance of every brew.

Barley

Malted barley is the most common cereal in beer due to its high enzyme content. These enzymes convert starch into fermentable sugars, providing body, sweetness and colour to each style.

Hops

Humulus lupulus: the unfertilised female flower that balances the sweetness of the malt. It provides bitterness, aroma and natural preservative properties, as well as foam stability.

Yeast

The living organism that transforms wort into beer through alcoholic fermentation. It naturally produces CO₂ and alcohol, and continues working in the bottle to carbonate each beer.

All craft beers, having secondary fermentation in the bottle, may contain sediment. This sediment consists of live yeast, necessary for natural carbonation.

Catalogue

Beer Styles

Every style, a story. Every bottle, an experience.

American Wheat Beer

ABV 4%-5.5% IBU 10–35 4.5–7°C Wheat

Refreshing wheat beer with hop character. Pale yellow to golden colour, long-lasting white head. Citrus, spicy or floral flavours.

Salads, sushi, vegetarian dishes

Buffalo Mozzarella or Wisconsin Brick

Fresh berries or fruit compote

American Wheat glass

Porter

ABV 4.2%-5.4% IBU 20–30 10–13°C Toasted

Moderate intensity brown beer with toasted character and chocolate aromas. Light to dark brown colour with ruby highlights. Slightly creamy texture.

Roasts, BBQ, sausages, smoked fish

Tilsit or Gruyère

Chocolate and peanut butter biscuits

American Pint

Belgian Golden Strong

ABV 7.5%-10.5% IBU 22–35 4.5–7°C Strong

Complex, effervescent and strong Belgian ale. Golden colour with a massive, long-lasting head that forms characteristic Belgian lace on the glass.

Roast beef, grilled or roasted lamb

Double Gloucester or other rich cheese

Plum and walnut tart, classic cannoli

Snifter glass

Saison

ABV 5%-7% IBU 20–35 6–8°C Belgian

Pale, refreshing and highly attenuated Belgian ale. Very aromatic with fruity and spicy notes. High carbonation with a very dry finish.

Seafood salad, smoked salmon, grilled chicken

Goat cheese, Parmesan, Gorgonzola, Gouda

Chocolate cake with nuts

Tulip or flute

Irish Red Ale

ABV 3.8%-5% IBU 18–28 10–13°C Red

Slightly malty with a soft caramel/toffee sweetness. Reddish-copper amber colour, clean and smooth. Medium-dry to dry finish.

Chicken, seafood, burgers, spicy food

Port-Salut or other mild bitter cheeses

Pears with dulce de leche, walnut biscuits

American Pint

Abbey

ABV 8%-12% IBU 20–35 10–13°C Trappist

Trappist Ale of deep reddish-copper colour, moderately strong and malty. Rich malt flavours with dark fruit esters and a hint of alcohol.

BBQ, braised beef, smoked ribs

Washed-rind Abbey cheeses or French Morbier

Chocolate milk, butter truffles

Chalice glass

Scottish Ale

ABV 6.5%-10% IBU 17–35 10–13°C Scottish

Rich, malty, dextrinous and caramel-sweet. Copper to dark brown colour with ruby highlights. Full and chewy body with a very welcome alcoholic warmth.

Roasted steak, lamb, smoked salmon

Aged sheep cheese, Mizithra or smoked Idiazabal

Toffee pudding, chocolate chip shortbread

Tulip glass

IBU – International Bitterness Units

ABV – Alcohol By Volume

Pairing data obtained from The Beer Times and style characteristics from BJCP.