Our story
From a conversation between friends
to a brewery with a Menorcan soul
It all started with a simple idea: brewing beer in Menorca. What followed were journeys, learning, farewells, toasts and an ever-growing commitment to the island and its land.
Before 2011
Origins · Grahame's idea
We were born in 2011, but the story begins a few years earlier. Our friend Grahame Pearce, a British resident on the island, put forward a proposal as simple as it was powerful: "What if we brewed beer in Menorca?"
The idea didn't stay a bar-counter conversation. We got to work: we travelled and trained in European countries with a brewing tradition, visiting breweries, trying different styles and learning the craft at our own pace, the way things are done in Menorca.
A few months before the brewery was finished, Grahame passed away. We were absolutely clear: the brewery would carry his name. It was our way of toasting to his humour, his friendship and his love of good living (and drinking).
2011
The first Menorcan beer
On 8 March 2011, in the new brewery next to our restaurant Es Molí de Foc, our first batch came out of the tanks: a light lager, with balanced malt and hop notes, a light body and moderate bitterness.
It first won over the locals. Then it started appearing in bars, restaurants and shops all over the island. Little by little, that first lager earned itself a place in Menorca's fridges.
After it came new styles based on European classics: Brown Ale, wheat beer, Stout, Pilsner… and with them, the first awards and plenty of shared celebrations.
Since 2019
Beers with a gastronomic side
In 2019 we took a natural step: looking to the countryside and to local producers to bring Menorca, quite literally, into our beers. That's how a line of collaborations was born with a clear culinary purpose.
We wanted to add something extra to every sip: beers that pair with dishes, that speak of local produce, and that make sense both at the bar and at the table. This is where, among others, our talayotic beer, our Glop de Festes and our saffron lager came from.
And, to be honest, we still don't know what our imaginative brewers will come up with next.
Today
Fifteen years and plenty to celebrate
We're on the verge of celebrating 15 years of brewing beer, and we want to do it the way it deserves: with new recipes, collaborations and a long-awaited comeback.
We're bringing back our festival to raise a toast together to this journey, and we're setting out to create new beers with fellow brewers we admire. 2026 is going to arrive packed with surprises.
Tomorrow
Future · Circular economy
Since 2025 we've been rethinking what happens with everything left over when brewing beer. We want our waste to have a second life and, in some way, return to the Menorcan countryside.
Together with the consultancy firm Rayen, we've started managing our by-products differently. The spent grain that used to feed livestock on a farm in Sant Climent, we now also want to turn into compost to improve soil fertility.
We're also exploring how to make use of fermentation by-products, our yeasts, and the hop residue left from the wort and from dry hopping. The plan: collect them and ferment them under the supervision of the Rayen team to turn them into biofertilisers for Menorcan farmland.
