Bri Bri Springs Brewery

Casa
Costa Rica
Puerto Viejo
Bri Bri Springs Brewery

Traditional roots & Caribbean flavor
Come spend some time with us at Kaya's Place Hotel and Brewery!

Handcrafted all-grain fine ales and wines made in the hills of the Cordillera Talamanqueña using clean, pure spring water which bubbles out of the ground on our sustainable farm in the town of Bri Bri, Talamanca, Caribe Sur, Costa Rica. Handcrafted all-grain fine ales, hard ciders and basi, brewed at Kaya's Place Hotel and Brewery using clean, pure, spring water, that bubbles out of the ground on our sustainable farm in Bri Bri.

13/11/2025

My Jamaican spiced rum experiment was an astounding success!

Luke loves root beer, and I hate high fructose corn syrup and carcinogenic artificial flavors, so I purchased a huge bag of roots and spice blend to brew up a batch of authentic traditional “REAL ROOT BEER”. I reserved about a cup of the spice blend and dumped it into my sight glass so I could run a portion of the Jamaican style rum I made through the spices during the spirit run. The spiced rum that flowed out of the still was surprisingly awesome! I bottled up 3 gallons at 75%, which should yield at least 4 gallons of finished product when it is proofed down to a reasonable strength which will no longer burn your taste buds off.

Looking back at the BriBri Springs Brewery page, I noticed that I never posted an update on the batch of Big Bourbon. It came out great and is currently aging on oak. Soon it will be ready to blend and bottle. I’m also realizing that due to the demise of the Oktoberfest Vermont festival, I have way too much malt stashed in the basement, so I think that the next round of Distillation will be a huge batch of Scotch because it’s not fair that the family of mice in my basement are having more fun with my malt than I am! If anybody wants to hang out in the basement brewery/distillery while I work my craft, I would welcome some company as this labor of love is better shared with good friends. I mean, I can’t drink all of this stuff alone!

06/04/2024

Big Bourbon is still fermenting! 5+ weeks in and the gravity is at 1.016 putting us at 9.56% ABV. Let’s give it a bit more time and try to squeeze another 2% ABV out of this big batch. Patience is a virtue they say and more yield is worth the wait.

01/03/2024

Lots of corn makes bourbon! My first 50 gallon batch is fermenting away on the grain. This one’s going to be amazing!

25/09/2023

Thank you for organizing one of the best beer festivals of all time. Fue un gran placer hermano@s! See you next year!

21/09/2023

Have beer…Will travel!
Loaded up and heading to the city to present at

20/09/2023

Countdown on… All preparation‘s made… Oktoberfest Vermont here we come!

Sundown Brown, Austin’s Ale, Southern Cross, Aurora Borealis, and even a special visit from Dr. Terps, will all present themselves in their full glory at my favorite festival the Burlington waterfront has to offer. After a four year hiatus here we go again!
Salud to the best Festival of all time!

02/04/2023

The time has come again…Ursa Major…my Ras Imperial Stout…This time brewed in preparation for presentation at …Plenty of time to age and become beautiful!

19/03/2023

My first batch of Jamaican Style Spiced Rum is happily fermenting away!
Equal parts of Blackstrap Molasses and Dark Brown Sugar fermented with a rum specific yeast strain should help carry all of the deep, dark caramel sugar essences through the entire process. I’ll pass the vapors through my spice blend during distillation and age it on toasted oak. The aromas escaping from the fermenter are devine…like a gift from Bacchus himself!
OG:1.110!

10/12/2022

Proofing and blending George Washington’s recipe for rye whiskey! I’d say that this is the best whiskey I’ve made so far. I’ll definitely be building upon this base and adding my own touch in the near future!

03/12/2022

Thank you George!

24/11/2022

There is a lot going on in this picture.
In the foreground, the Brewer/Distiller/Pirate surveys his domain, and in a rare moment of self admiration and recognition, raises a toast of his first Bourbon to honor the Craft he has created.
Immediately behind is the new still heating up to run his first Tequila.
To the left Sun Down Brown is finishing up fermentation with the original Scottish yeast strain that won us our medal.
Behind that George Washington’s recipe for Rye Whiskey is fermenting away.
Those red lights all the way at the back is the thermostat controlling the fermentation temperature for round 2 of Jano Hungarian Imperial Pilsner in honor of our lost hermano and fellow pirate.
The bounty is plentiful amig@s and I’m happy to share the creations of my Craft with all of you.
Thank you all for being in my life and for the love you share. Please hug the ones you love and tell them how much they mean to you.
Share the special moments and memories they have created in your life before it’s too late.
And please come and share some of this Tequila because after proofing and blending yesterday, I bagged 3 gallons of barrel strength goodness!
Happy Thanksgiving to all and here’s to Creating your Craft and following your passions!

22/11/2022

Time to and !
Not a bad run if I do say so myself…and it tastes absolutely amazing!

Dirección

Playa Negra/Kaya's Place Hotel
Puerto Viejo

Página web

http://www.bribrispringsbrewery.com/

Notificaciones

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