Back in stock!!!
This special Hanabi beer features an heirloom grain variety named Haná that was originally used by Josef Groll to brew the world’s first Pilsner in 1842, in the city of Pilsen, in present day Czechia. Brought back from near extinction by British farmers in 2015, we source it from one of the only fields in the world where it can be found today, in Norfolk, England. Our Haná Pilsner is the rhythm section of our brewery and will be produced year-round. It represents the core of our house approach and style. Presented as a Pilsner style lager, this heritage barley brings aromatic notes of fresh wholegrain bread, nori, and dried spearmint, along with a long, fresh finish.
Hanabi Eraclea Pilsner...$14.99 / 500ml
2025 Summer Release
This beer showcases Eraclea, a distinctive barley variety grown in the coastal village of Eraclea in northeastern Italy, near the Adriatic Sea. Eraclea’s warm Mediterranean climate produces a beautiful sun-ripened barley crop with expressive aromatics, tempered by cool breezes from the sea. Brewed as a Pilsner-style lager, Eraclea offers bright, delicate notes of white tea, jasmine, and lime leaf. The palate has a snow-like clarity and crystalline purity, highlighting the elegance of this unique Italian grain.
Why Hanabi lagers are so expensive?
1. Heritage & heirloom grains
Hanabi uses rare and nearly extinct grain varieties—like Haná barley (from the Czech Haná Valley) and ancient Bere barley—grown by a handful of farms Hanabi Lager. These grains are painstakingly sourced and cultivated, making them costly.
2. Small-batch production & meticulous process
Founded by winemakers, Hanabi treats brewing like winemaking—focusing heavily on terroir and grain flavor. They experiment, brew test batches, and apply rigorous quality control Hanabi Lager Co. This craftsmanship, paired with very small volumes, drives up the cost per bottle.
3. Lager-specific brewing challenges
Lagers take much longer to produce—often 5+ weeks including fermentation and conditioning—and require tight temperature control and oxygen management. This ties up expensive tank space and demands precision at every step
4. Premium winemaker (now beer maker)
Founder Nick Gislason comes from the wine world (Screaming Eagle), and markets these beers much like high-end wines: heirloom grain varietals, deeply personal provenance, and artistic intention. Nick is the current winemaker at Screaming Eagle (one of the most best wines made in California and most expensive)
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