MUSA WORLD

BREWERY

We leave the puns to the labels. What we're doing here is simple, without any great mannerisms or tricks. Easy going beer that you drink more through your mouth than through your nose. We like to make beer that tastes like beer. And we really like to make well-made beer. With a strong focus on the quality of the raw materials and rigor in the production process. But without too many baubles. Because for us, Cerveja Musa is for drinking every day and not just on special days. It's for everyone and not just for a few. A democratic and uncompromising beer. That's what it is.

WHERE MAGIC HAPPENS

A CRAFT BREWERY

Focused on the quality of its raw materials and the rigor of its production practices, Cerveja Musa aims to enhance the taste of the final product, focusing on the diversity of styles produced and celebrating beer styles with historical and geographical importance. A beer that draws on ancient traditions, but reinvents itself with innovative methods and fresh ingredients.

WHY CRAFT?

The name "craft" doesn't do much to explain itself, since it refers to home production, of empirical nature, on a very small scale and with little capacity for quality control. For want of a good translation for the expression 'craft beer', Musa has always assumed itself to be an independent brewery.

VARIETY

What really distinguishes craft beer from industrial beer is the infinite number of recipes (IPAs, APAs, Porters, Stouts, Saison, Sours, with salt, with fruit, with custard tarts or codfish cakes). Down with the pilsner dictatorship! In craft beer, it's up to you.

QUALITY

When we talk about craft beer, we are also talking about a movement to reinvent and sophisticate beer, where the raw materials are nobler and the manufacturing processes are more demanding. In concrete terms, craft beer uses noble malts, fresh and varied hops and innovative production processes.

TASTE

No filtration, no pasteurisation. Stabilization and clarification processes such as pasteurisation and filtration are rejected by craft producers because they strongly affect the taste of the beer. The revolution will not be pasteurised.

ATTITUDE

Being artisanal is also a question of attitude. An attitude of irreverence, demand and a lot of experimentalism. En garde!

BEER MUSOS

Nick Rosich

Born in South Chicago aka Chiraq, Nick is almost two meters tall and has been around fermenters for over fifteen years. In Portugal he goes as unnoticed as a lumberjack in a lawyer's office. But he's actually a gentle giant with a warm, easy smile. He's won more than a dozen World Beer Cups and a number of medals at the Great American Beer Fest, but he really doesn't like these competitions any more than he likes bad beer, bad weather or rude people. He fell in love with God's bread and the "live and let live" mentality and is loving living in Lisbon's Graça.

Band: Tool

Hops: Spalter Select

Beer: Psycho Pilsner

Fábio Nóbrega

Fábio is from the Algarve. A man from southern Europe with a northern beard. He hates peas, but loves olives, sours and spending time in the kitchen. He's got a bit of a temper hanging on his chin, but he's a real sweetheart. In his treatment, in his conversations and in his heart. Fábio drinks like a kisser and makes beer like a lover. Fábio is Fábio.

 

Style: Psychedelic Rock

Hops: Centennial

Beer: Psycho Pilsner

Rafael Boza

He was born in Araras and went to school in Vassouras. He now lives in Amora and has found a home in São João da Talha.
He doesn't eat meat and is crazy about custard tarts. He can't stand the heat, but loves Portuguese beaches (on mild days, of course!). He doesn't know how to deal with prejudice and freaks out when the term sour is thrown around carelessly. He says that beer fascinates him because it's so simple to make, but at the same time it requires so much science and knowledge. And Rafa has pints of it!

Style: Punk Rock
Hop: Tettnanger
Beer: Psycho Pilsner

THE PRODUCTION PROCESS