KHMELNO
Khmelno — fog over the hop field. We brew in small batches in a dark room, where the only light comes from amber in the glass, and the flavor is savored slowly.
Six Brews
on One Shelf
Drag the shelf to browse — each glass has its own ABV, IBU and tasting notes.
Come Get a Pour
16 taps of fresh pours and hoppy steam drifting in from the brewhouse next door — the taproom runs right at the brewery.
- 16 taps, the lineup changes weekly
- Open kitchen — bites paired with every brew
- Live music on Fridays, free entry
- Dogs welcome — we love them too
How the Fog Is Born
We don't rush the brew — malt, hops and time do the work. From mash to bottling, every batch follows the same path, by hand.
Malt & Milling
We crack the grain to expose the starch that will later turn into sugar for fermentation.
Mashing
The milled malt steeps in the mash tun under precise temperature control — this releases the sugar.
Boil & Hops
Hops go in three times: for bitterness, for aroma, and for dry hopping after fermentation.
Fermentation
14–21 days in conical tanks. The yeast keeps its own temperature — we just listen and taste.
Conditioning & Packaging
Natural carbonation right in the tank, unpasteurized packaging — the flavor reaches the glass exactly as it was born.
Come for More Than Just Beer
Tastings, open brew days and brewhouse tours — regularly, no advance booking needed.
Let's Book a Table in the Taproom
Tell us how many and when works — we'll reply within the day and hold a spot at the tap.