WILD AND MIXED FERMENTATION SOUR BEERS

CHECK THE LABELS AT THE COUNTER. LABELS MAY VARY FROM DAY TO DAY.

PUMA GERMAN LAGER - UNIKA

PUMA GERMAN LAGER A beer inspired by classic German recipes, brewed with three hops from the Hallertau region. Balanced, with a smooth bitterness and a dry finish that invites the next sip. IBU: 20 | ABV: 5.0% LOW BITTERNESS A beer inspired by classic German recipes, brewed with three hops from the Hallertau region. Balanced, with a smooth bitterness and a dry finish that invites the next sip.

Exilada Vienna Lager

Copper-colored Lager beer with persistent foam and a medium body, featuring a rich malty character and a light presence of toasted notes in both aroma and flavor. Its dry finish and the subtle presence of hops — which contrast with the complexity of the malts in this recipe — make Exilada a delightfully balanced and easy-drinking beer. IBU: 40 | ABV: 5.5%

Skunk Juicy IPA

SKUNK JUICY IPA An intense explosion of aroma and flavor. Inspired by Vermont-style NEIPAs, our beer brings strong notes reminiscent of yellow fruits like mango and peach. 🥉 Bronze – Brazilian Beer Contest 2021 🥈 Silver – Brazil Beer Cup 2021 🥈 Silver – Brazil Beer Cup 2022 IBU: 62 | ABV: 6.6%

Víbora Double IPA

A powerful combination of American hops brings a pronounced bitterness to our beer. A strong and balanced beer with a high alcohol content.

APA Single hop Mosaic UNIKA

Mosaic Single Hop. One hop variety per recipe, with multiple additions throughout the production process. In this way, we aim to learn about and showcase the unique characteristics of the highlighted hops. ABV: 5.4% | IBU: 45

West Coast UNIKA

WEST COAST IPA IBU: 53 | ABV: 6.3% HIGH BITTERNESS The aromas and flavors of West Coast American hops bring notes of tropical fruits and intense bitterness to our beer, represented by the grizzly bear — the symbol of California. 🥈 Silver – Brazil Beer Cup 2021 🥈 Silver – Brazil Beer Cup 2022

Sidrinha

Sidrinha is the little sister of Cozalinda’s new cider line. Made with concentrated apple juice and Fuji apples, it is the gateway to Cozalinda’s wonderful world of apple-based fermentations. With 4% alcohol, it has a lighter body and, by using the same yeasts as Sidra Mirim, delivers aromas and flavors led by fresh apple, followed by hints of yellow fruits, gentle rusticity, and bright acidity — all perfectly balanced to refresh everyone’s summer.

Amburana Neném- Cozalinda - Safra 2025

After completing the development of its first two base beers — Praia do Meio (Mixed Fermentation) and Pedras do Itaguaçu (Lambioca) — the brewery was ready to start incorporating new flavors into its beers. Staying true to its philosophy, the focus was on aromas and flavors of Brazilian origin. In this beer, as the name already suggests, amburana takes center stage.
Unlike most approaches, Cozalinda does not use barrels or wood chips, but rather amburana seeds. These seeds are widely used in Brazilian cuisine, and the idea came directly from gastronomy into the glass. Early in its history, Cozalinda operated a pub, where chef Guilherme Schwinn ran the kitchen for a time. In one of his recipes — a pudding, to be precise — amburana seed powder was used as a topping. Cinnamon-like notes with a distinct vanilla presence stood out, prompting the question: how would this translate into beer?
The seeds were ordered and arrived at the brewery in December 2018, when a Praia do Meio base was used. Complex and refreshing, with hints of pineapple, the beer received an infusion of amburana seeds for two weeks before being served on tap. This recipe, brewed as a showcase for the 2019 Blumenau Beer Festival and sold exclusively at the brewery’s bar, won a silver medal in the Mixed Culture Fermentation category, with Amburana Neném standing out as one of the highlights.
To release bottled versions this year, the beers began production the previous year. This version, bottled last year, has now spent nearly a year conditioning in the bottle, undergoing a slow refermentation with priming and the native yeasts present in the beer carrying out this long and patient process.
The result is a harmonious presence of amburana seed in both aroma and flavor, with pronounced notes of cinnamon and vanilla, combined with a bright acidity reminiscent mainly of pineapple, along with all the funk and rustic character that Brettanomyces can provide.
Technical information
ABV: 6.2%
IBU: 9

Unika - SAN ANDREAS - Catharina Sour Morago

Catharina Sour is the first Brazilian beer style. A wheat beer, sour in character, brewed with the addition of fresh fruit. An enticing experience featuring the organic San Andreas strawberry variety, produced by Rancho Eco Frutícola, located in the charming region of Taquaras, Rancho Queimado.
ABV: 5.0%
IBU: 8

Witbier com amora e hibisco

Base clássica Witbier com adição de amora e hibisco , e mistura de maltês de cevada e de trigo, o que torna esta cerveja extremamente leve e refrescante. . IBU 18 / Teor Alcóolico 4,7% Harmonização: Frutos do mar, queijos leves

Deportada - Oatmeal Stout com Avelã - Nefasta

A dark beer with pleasant notes of coffee and chocolate, hazelnut that shows up without being overpowering, and oats that provide a full body and a dense, creamy head. ABV: 5.9% IBU: 28

Hidromel Viking Blood - Hespanha Brewvery

Highlights: The “Viking Blood” style is very traditional in Europe. Full-bodied, alcoholic, with a slightly sweet finish. For this version, Hespanha decided to be bold. We use highly selected ingredients, spices, and a fermentation process with two yeast varieties. The production process takes a total of 18 months, including 15 months resting in French oak barrels. The honey used comes from Hespanha Brewery’s own apiary, located in São Luiz do Purunã. The character of this mead is unique and striking. You will discover several sensory layers throughout the tasting. We recommend exploring it at temperatures ranging from 5°C to 20°C. Ingredients: Caramelized wildflower honey and spices from the Edelweiss farm, natural apple juice, yeast, and water.

Amstel ultra sem glúten

Amstel Ultra 275 ml long neck is Amstel with only 72 calories, gluten-free, low in carbohydrates, and with 4% alcohol content. Amstel Ultra: a pure malt beer with fewer calories so you can stop counting them.

West Coast IPA

The aromas and flavors of West Coast American hops bring to our beer notes of tropical fruits and an intense bitterness, represented by the grizzly bear, the symbol of California.

Puma German Lager

A beer inspired by classic German recipes, brewed with three hops from the Hallertau region. Balanced, with smooth bitterness and a dry, refreshing finish that invites the next sip.

Reptilia Session IPA

A light-bodied beer with low alcohol content. Smooth bitterness that doesn’t overwhelm the palate and an aromatic explosion of tropical fruits. Perfect for moments of tranquility.

Skunk Juice IPA

An intense explosion of aroma and flavor. Inspired by Vermont-style NEIPAs, our beer brings strong notes reminiscent of yellow fruits such as mango and peach.

Ovelha negra Black IPA

Intensity in flavor with the same freshness of a classic IPA. A light touch of coffee and dark chocolate. All this personality makes our beer truly surprising.

Rancho Dark Lager

Nuances of coffee and chocolate from the roasted malts. Light to medium body, with a subtle sweetness that highlights the malt without overemphasizing bitterness. Perfect for the mountain climate of Rancho Queimado.

Víbora Double IPA

A powerful combination of American hops brings a pronounced bitterness to our beer. A strong and balanced beer with a high alcohol content.

Rapina Triple IPA

Its high alcohol content, balanced by a blend of malts and hops that highlight fruity flavors, makes this beer easy to drink. Flying high can be dangerous.

Catharina Sour Catê -red fruits

Catharina Sour is the first Brazilian beer style. A wheat beer, sour and brewed with fresh fruits. A magical experience with red fruits: strawberry, raspberry, and blackberry. An award-winning beer at the first homebrew competition of the Brazil Beer Cup 2021, created by brewer Guilherme Grosseli.

Pedras do Itaguaçu

The beer and the origin of the name The name comes from an old legend of Florianópolis. Described in the work of Franklin Cascaes, the writer transcribed ancient stories and oral traditions of the region, recounting a curious event. On a certain night, the witches of the area decided to throw a party and invited macabre companions from different parts of Florianópolis. According to the locals, they invited not only witches but all the monsters that had always haunted the inhabitants. The werewolf and the headless mule were there, for example. But one presence was noticeably missing: the Devil. Rumor has it that he wasn’t invited because he smelled bad — like sulfur. It did not end well. Legend says that on the night of the party, under a beautiful bluish full moon illuminating the South Bay, the Devil appeared unexpectedly. Snorting with rage, he shouted at everyone and cursed them. For not being invited, he turned all of them into stone. Stones that remain in the same place to this day, and on full-moon nights, whispers, muffled screams, and eerie laughter of the witches and monsters trapped in the stones can still be heard. The stones? The famous Pedras do Itaguaçu, at Praia das Palmeiras, now the Itaguaçu neighborhood on the mainland of Florianópolis. And note: a neighboring beach to where Cozalinda was born — Praia do Meio, in Coqueiros. And Pedras do Itaguaçu – Lambioca is also a witches’ gathering: of various Brettanomyces bruxellensis yeasts and other little monsters such as bacteria and unforeseen microorganisms. In this specific beer, our intention is to discover, year after year, what Belgian wildness together with our own wildness would produce under Florianópolis temperatures. But unlike the Devil, ABV: 5.7% IBU: 9 Acidity: 3.6

PRAIA DO MEIO

PRAIA DO MEIO Praia do Meio – Mixed Fermentation is a beer produced only once a year. Always brewed at the same time so that, year after year, each vintage expresses a unique identity. Connected to its place of origin, a true manezinha beer, just like our brewery. We seek terroir through the use of local ingredients such as manioc (in the form of tapioca), prepared in a traditional mill in the town of Paulo Lopes (near Florianópolis); and wild yeast from Santa Catarina (originating from São Martinho/SC), maintained in a solera system since 2016. But the most important point is the fermentation process, which always happens at the same time of year and without temperature control. The beers ferment in French oak barrels at room temperature, undergoing the natural temperature variations of the Florianópolis region—and each year is different: sometimes colder, sometimes warmer. That means each year’s result is unique. In our philosophy, we take advantage of the Brazilian climate. Our entire fermentation process is designed to occur in warm seasons, going against Belgian philosophy and other brewing traditions. The result? A beer leaning toward a very fresh pineapple character. Of course, its complexity isn’t limited to pineapple—there is also a certain rusticity, mainly from the use of Pediococcus, which in addition to producing lactic acid, contributes notes reminiscent of stable, earth, and other rustic characteristics that fit beautifully. Floral notes, subtle woodiness, and vanilla are also present. The acidity is noticeable but not aggressive, with lactic acidity being predominant, followed by citric and acetic acidity to balance. Refreshing and complex at the same time, it is dry and light-bodied, reflecting the work of wild yeasts that consume all sugars and the very soft local water. To achieve such complexity, multiple barrels are blended—a mix from different casks, each producing small variations—resulting in a beer of exceptional depth. In this vintage, the rusticity is slightly more subtle, partly due to a more explicit citrus character compared to last year, and partly due to increased bottle carbonation since we changed the refermentation process. Now, at the end of the year, it reaches your hands with all the care and affection we put into our beers. We never spare time or attention to offer the best we can produce—not to be the best, but to be manezinha, to have roots, and to express that through beer. ABV: 5.7% | IBU: 9

MACACADA COZALINDA

Macacada – Wild Ale with fruit Macacada – Wild Ale with blackberry is the first complex sour beer made with fruits by Cervejaria Cozalinda. The story and the origin of the name In its first version, in 2017, it was made with blackberries from a tree (a mulberry tree for silkworms) that still stands behind the house of the brewer and blender Diego’s mother-in-law. The house sits on the slope of a hill covered by Atlantic Forest in the northern part of Florianópolis Island. To produce a test batch, 25 kg of hand-picked blackberries were used, harvested by the brewer’s mother-in-law — a saint! And more couldn’t be harvested because monkeys, every morning, had to be chased away by Irene. In fact, this is the scene illustrated on the label. And of course, the name is a tribute to Dona Irene’s competitors. In the first production, only 80 liters of beer were made. It was sold only on draft at festivals and at the brand’s former bar. ABV: 6.4 IBU: 9 Acidity: 3.66

CURIÓ 19/20 - COZALINDA

Mixed fermentation with chamomile and galego lemon. Mixed fermentation base re-fermented in French oak barrels with microorganisms from Santa Catarina, receiving an infusion of Sicilian lemon and chamomile for two weeks. Re-fermented in bottle. Inspiration: This beer is a tribute to Cozalinda’s first commercial beer, a witbier that included an infusion of chamomile and Sicilian lemon. In this reinterpretation, the malt base is very similar to a witbier and includes microorganisms from Praia do Meio. One of the changes is the use of galego lemon, which adapted very well to the local environment and is widely used by locals to season dishes such as pirões and tainhas. ABV: 6.4 IBU: 9 Acidity: 3.62

JÁ PASSOU O PAULO LOPIX?

Have we passed Paulo Lopes yet? Wild beer Our inspiration came from ancestral beers of native Brazilian peoples. We looked to Cauim and sought the same source of microorganisms: the cassava manipueira. The manipueira (the liquid released from cassava during pressing) is spontaneously fermented. From this fermentation, the microorganisms used in our beer are collected. The manipueira is gathered at Engenho Adilson, a family-run cassava mill in Paulo Lopes (a municipality in Greater Florianópolis), located 40 km from the brewery. It is also where the tapioca used in our beers comes from. All fermentation takes place in a neutral French oak barrel, at room temperature, for 12 months. It is bottle-refermented without the use of any additional microorganisms — only wild microorganisms. ABV: 5.7 IBU: 9 Acidity: 3.6

COZALINDA - COLONIZAÇÃO EUROPEIA - OUD BRUIN COM FRANCOESA E AMORA 2019/2020

Oud Bruin with raspberry and blackberry. Fermented in French oak barrels. Acidity: 3.66. Oud Bruin, also known as Flanders Brown, is a beer style originating from the eastern region of Flanders, Belgium. ABV: 6.4% | IBU: 9

COZALINDA AMBURANA NENÉM

After completing the development of its first two bases, Praia do Meio (Mixed Fermentation) and Pedras do Itaguaçu (Lambioca), the brewery could start introducing new flavors into its beers. To remain true to our philosophy, the focus was on flavors and aromas of Brazilian origin. In this beer, as the name suggests, amburana is the main highlight. But unlike most, Cozalinda does not use barrels or wood chips, but the amburana seed itself. The seed is widely used in Brazilian cuisine, and the idea came from gastronomy to the glass. Early in Cozalinda’s history, the brewery had a pub, and for a while, chef Guilherme Schwinn ran the kitchen. In one recipe, specifically a pudding, amburana seed powder was used in the topping. The cinnamon notes with a hint of vanilla stood out, and the question arose: how would this taste in beer? Seeds were ordered and arrived at the brewery in December 2018, when a Praia do Meio base was used. Complex and refreshing, with pineapple notes, it received a two-week infusion of the seeds before being put on tap. This recipe, initially showcased at the 2019 Blumenau Beer Festival and sold exclusively at the brewery bar, won silver as a mixed culture fermentation, with Amburana Neném as one of its highlights. For this year’s bottled release, production began last year, and this version, bottled last year, has spent nearly a year in the bottle undergoing a slow refermentation, using priming sugar and the yeast present in the beer to carry out the long, careful process. Result: A harmonious presence of amburana seed in aroma and flavor, highlighting cinnamon and vanilla, with subtle pineapple notes and the funkiness and rustic character that Brettanomyces can provide. Technical Information: ABV: 6.2% | IBU: 9

COZALINDA - COZADOIDA N°11 - FESTA DA LARANJA DE BAIXO DA AMBURANA

Beer produced for the Cozalinda Club 22/23 Mixed Fermentation with Orange Blossom infusion and dehydrated organic orange. Praia do Meio 2020/2021 base that received an infusion of dehydrated and organic orange and orange blossom, both sourced from Eté Origens Brasileiras, produced at Fazenda Boroto in Rio Grande do Sul. Afterwards, it spent another 6 months in an amburana barrel. ABV: 5% IBU: 9

Still Water – Santa Rita

Sparkling Water – Santa Rita

Heineken 0.0% non-alcoholic

The Heineken you already know — the alcohol-free Heineken beer is also produced only with barley malt and is therefore a pure malt beer. A perfect option for those looking for an alcohol-free pure malt beer.