Our professional brewery life began right here in 2018, with this self-built 80L brewing system. It was computerized, customized, and responsible for the first 6 tons of Hopalaa beer. If you do the math—70L of wort per brew—you’ll see just how many long days and late nights went into that first year. This rig was more than just equipment; it was where our passion for precision truly began.

Fermentation setup was as unique as our recipes. We used 200L stainless steel tanks tucked away inside former milk vending machine refrigerators. By repurposing these cooling systems, we ensured every batch fermented under perfect conditions. It’s a testament to our 'hands-on' philosophy—if the right equipment doesn't exist, we build it ourselves.

We built Hopalaa within the walls of what was once a Soviet-era ice cream workshop. It was a massive DIY project: while the first batches were fermenting, we were busy tiling floors and installing refrigeration lines. Converting an old ice cream facility into a brewery required grit and a lot of engineering, but it allowed us to build every detail exactly how we envisioned it. Today, the legacy of cold production continues—just with a lot more hops.

Scaling up required more than just passion—it required the right foundation. Long before the professional equipment arrived in 2018, we spent four dedicated years in our home kitchen, deep-diving into the secrets of brewing. Those years were our private laboratory, where we experimented, failed, and finally mastered the craft of brewing one small batch at a time.

Once our professional equipment was fully installed, we were ready to kickstart our large-scale operations. From that very first professional batch, there was no looking back.

A vision requires more than just ambition—it takes trust. By securing new investment, we have successfully multiply our fermentation capacity, reaching a milestone of 250 HL of beer per month. This leap forward wouldn’t have been possible without our closest circle. A heartfelt thank you to our partners, friends, and family for believing in us and entrusting us with the resources to take Hopalaa to the next level.

To ensure our beer reaches you in peak condition, we have further expanded our technical capabilities by investing in a state-of-the-art Microcan canning line. We believe there is a profound difference between tasting fresh beer straight from the fermenter and opening a can months later. We are dedicated to preserving the integrity of our brews, making sure that time and distance never compromise the flavor. By minimizing oxygen pick-up and ensuring a perfect seal, we guarantee that the hop-forward character and delicate aromas we work so hard to create remain uncompromised.

The crown jewel of our journey is the barrel-aging program we launched last year. Time and wood are the final ingredients in the maturation process. Stouts gain depth in Sherry, Rum, and Bourbon casks, while sours develop a complex character in Red and White wine barrels. This slow transformation infuses every drop with extraordinary notes and a refined soul—making every moment of the wait truly worth it. It’s a quiet evolution where nature takes the lead, and we simply wait for the perfect moment to share the result.