We have researched the essence of the way step by step and stage by stage, to create a very refreshing beer that quenches the thirst of the pilgrim. An Estrella as a tribute to Galicia and the Camino de Santiago.

A Galician Witbier as a tribute to Galicia and the Camino de Santiago made with natural ingredients from the Camino:

  • Orange: Valencia- Levante Way
  • Coriander: Portugal- Portuguese Way
  • Wheat: Galicia- English Way
  • Barley malt: Castilla- French Way

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Raw materials

A Coruña

Pilsen, Pale Ale, Vienna and roasted wheat malt,

Bavarian Mandarin

Ale for Witbier style


Water, * barley malt, corn and hops.

Classification WITBIER style
Appearance Amber colour with orange reflections with a creamy and generous white foam of high persistence. An unfiltered beer that presents an elegant cloudiness in the glass
Taste The beginning in the mouth is sweet and with soft toasted notes, giving way to an acidity that provides a pleasant refreshing sensation, provided by wheat, orange peel, hops and coriander seeds. With a medium body, it has a smooth and creamy mouthfeel thanks to the contributions of wheat and oat flakes.
Bitterness 12 EBU
Colour 10 EBC
Aroma The rich scented, citrus and spicy aromas provided by the sweet orange peel, the Bavarian Mandarin hops and the coriander seeds stand out. Memories of bakery feel that come from malts and ale yeast. The varied blend of malts also provides toasted and dried fruit notes.
Serving temperature 3-5ºC
Alcohol 5,3°
ESP 11.80 ºP
  • Cheeses:  soft cheeses, of medium intensity and with good acidity, such as the French Camembert or Brie. Semi-soft cow cheeses such as Gouda or Emmental, which allow the addition of spices or as they are served in Belgium, accompanied by celery salt..
  • Fish and shellfish: With light cooking, natural or marinated, presented in fresh preparations such as salpicón or ceviche.
  • Vegetables: In salads that can be accompanied by mustard vinaigrettes with fruit such as the Waldorf salad.
  • Meats: With poultry meat such as duck and with slow cooking preparations such as confit, where you can add fruits that provide greater acidity