Could this Spanish wine producer have a future in beer?

“It started as a small project that, year by year, is increasing its volume and conquering new customers,” Raquel Fernández, export manager, Europe, for Rueda-based wine producer Cuatro Rayas, told the drinks business.

The project to which she is referring is the creation of a rare, limited-edition ‘grape lager’, crafted from the white Verdejo grape; an idea born from Cuatro Rayas’ “constant drive to explore new possibilities,” she said.

Working with Milana Brewing, an independent craft brewery in Valladolid, Cuatro Rayas first tried to produce a ‘grape ale’ in 2020, during the Covid-19 pandemic when it “used the slowdown to experiment”, but quickly realised that the Verdejo variety “was better suited to a lager style, with a lower alcohol content (around 5.5%-6% ABV compared to the 7%-8% ABV of the ale version,” explained Fernández. Development of the Cuatro Rayas Grape Lager took place last year, using Verdejo grape must from the September 2024 harvest, culminating in its launch in December of the same year. A total of 3,000 33cl bottles were produced.

According to Fernández, the Grape Lager is “still in its implementation and development phase, and is currently in the early stages of being introduced to different markets.” In the UK, it’s available through importer Alliance for a recommended retail price of £4.50 per bottle. However, Cuatro Rayas has already decided to increase production.

“For the 2025 vintage, enough Verdejo grape must is already available to produce at least 12,000 33 cl bottles, with the potential to significantly increase production in the future if market demand continues to grow,” Fernández told db.

How is it made?

The product combines grape and barley malt crafted with vat bottom fermentation yeasts that work at lower temperatures. Verdejo grapes are then added to the hops, resulting in “a distinctive drink with light aromatic notes from the yeast that highlight the freshness of this variety”, according to Cuatro Rayas.

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After obtaining the wort by malting the barley, German hops are added; the resulting product is then blended with grape must from night-harvested Verdejo at a ratio of approximately 10%. Both the barley wort and Verdejo must are fermented together in stainless steel vats. Later, the brew achieves slight oak notes from barrels used for wine ageing.

On the nose, there is a “fruity freshness from the Verdejo grape, complemented by subtle herbaceous aromas, while on the palate, mild sweetness from the cereal is balanced with some bitterness and intense grape character, finished by a delicate touch of wood,” details a tasting note from the brand.

Cuatro Rayas cautions that the grape lager needs to rest “for at least 48 hours after being moved” and bottles should be stored upright between 14-16 °C, avoiding sudden changes in temperature. The ideal serving temperature should be between 7-8 °C.

“The project was born from the producer’s ongoing commitment to innovation”, says Fernández, which it believes must always revolve around “the cornerstone of the winery’s identity — the beloved Verdejo grape.”