Exclusive manufacturing process in new craft beer

Convento Cervejaria, in partnership with Ekipo, launches the Double’n Half IPA A new craft beer recipe created for the people of Espírito Santo promises more flavor while also preserving the environment. With a collaboration between Convento Cervejaria and Ekipo – a company specializing in equipment and solutions for craft beer systems – the Double’n Half IPA is now available on the market. The Double’n Half IPA is made through the re-extraction of hops using an exclusive equipment that enhances the beer. The hops – which were previously discarded – are reused. “We run it through the machine again, extracting essential oils and returning them to the beer,” explains one of the creators of the new beer and partner at Convento Cervejaria, Léo Leal. “Not only do you reuse the hops and make the most of the essential oils from the flower, but you also create a beer with more flavor, aroma, and better quality,” highlights the entrepreneur. “And you avoid discarding some elements that are still good into the environment,” he points out. This process was developed by the craft brewery located in Serra in a collaborative manner with the equipment manufacturer. “They built a custom equipment with us to carry out this hop re-extraction,” Leal emphasizes. The Double’n Half IPA has an alcohol content of 7.5% and an IBU of 100, referring to the bitterness of the drink. “It is undoubtedly a more bitter craft beer, for those who appreciate refined flavors,” explains Leal. It will be sold through the Convento app and on the E-Commerce platform.   Sustainability Convento Cervejaria is always attentive to consumer demands, who are increasingly aware and concerned about environmental issues. One of their initiatives is to donate the spent barley malt to feed the dairy cows at Fazenda Itaiobaia, in Serra. “We could have chosen another type of disposal, but we are concerned about sustainability and the production chain. This seemed to us to be the best way to conclude one of the production stages. We even joke that these are cows that eat imported malt but produce Brazilian milk, which turns into Espírito Santo cheeses,” says Léo Leal.