Morlaco DNA:
Home brewing +
Our festival
In 2011 three crazy engineers, Asier, Borja and David, began experimenting with their first beer in the heart of the Festival. Morlaco beer was born by the passion of these three Friends to Pamplona, San Fermin Festival, bull-running, and of course craft beer.
Until 2014 they didn’t manage to capure the essence of the San Fermín Festival and add tons of hops and yeast to make it ferment.
They began marketing the product and the resoult was this brew that, far from quenching your thirst of party, injected enough adrenaline to join the race and challenge the strength of the Bulls in Estafeta Street.
Our factory
Morlaco Beer began in the craft beer market made by gypsy brewers, the beer was produced in Navarra, Burgos and Toledo before gathering the resources needed to create its own Factory, Pamplona Brewing. Currently Morlaco has 250 square meters of facilities, a brewhouse with capacity for 500/1000 liters, 3000 liter fermentors so… why not come and visit us at Pamplona to see the rest!
In addition, Pamplona Brewing also brews for other brands. If you have an ongoing Project and need help, please contact us through the following form.
Brewing process
Brewing beer is not only a science, it requires patience and good taste. In Morlaco we are committed to the artisan elaboration, creativity and difference, so we use only natural and high quality ingredients. That combined with our own recipes, give a unique taste to our products. Our beer has no additives or preservatives and some of the hops we use are from our own plantation.
We respect fermentation times and without filtering or pasteurize the beer, to create a product as natural as posible.
1. Milling
2. Mashing
3. Filtering and rinsing
4. Brewing
5. Cooling
6. Fermentation
7. Bottling
8. Bottle maturing
9. Labelling