History

Since 1987, our restaurants offer their clients barrel beer produced by the traditional system, just as it was made at the beginning of the past century: without carbonic acid and with tin coils cooled down by the crushed ice system, which strangles beer with sophisticated German faucets, in order to obtain the maximum quality of the product. The Reus vermouth that rests in our oak barrels and sold in bulk, is treated the same way.

Currently, we still maintain this system, and it is possible to enjoy our beer with different tapas. Thus, La Cervecera and Taberna Madrid have become places where, without being restaurants, we gather the most typical gastronomical inheritance of the old breweries: the "tapa". Besides, it is possible to taste the most select products of the national market in both places.