Rafa Suñer and Sergio Iborra, longtime friends and socarrats, sought to create a beer having only a few distinct requirements: to be brewed according to tradition, with the best ingredients, in small batches, and to be “mel de romer.” We believe they hit their mark. Rosemary herbaceousness balanced by the subtle sweetness of rosemary honey in a solid golden ale, the result is a refreshing concept based on the millennial old stock, a benchmark for food pairing beers, or what we like to call a “gastro ale.”