Craft IPA
View beer
Another Fucking IPA
More hoppy, aromatic and direct.
Sa Roqueta is our craft Pilsner from Mallorca: brewed in Alaró, in the Serra de Tramuntana, with Tramuntana water, organic malt and noble Spalter and Perle hops. Clean, dry and refreshing. No rice, no corn, no shortcuts.
The hardest beer in our brewery
Many people think an IPA is harder because it uses more hops. We think the opposite.
A Pilsner does not allow mistakes. There are no tropical fruits to hide defects, no dark malts, no tricks. Just water, malt, hops, yeast, cold, time and a lot of cleanliness.
That is why Sa Roqueta is our core beer. Not because it is the loudest, but because it shows every day whether the brewery is working well.
We brew it in Alaró, inside the Serra de Tramuntana, with Tramuntana water, organic malt from the Rhön and noble Spalter and Perle hops.
It is not an industrial lager dressed up as local origin. It is our way of saying that an easy-drinking beer can still be serious.
StylePilsner / Lager
Alcohol4.8% ABV
IBU25
Original gravity12 °P
Colour8 EBC
HopsSpalter and Perle · noble hops
MaltPilsner · CaraHell · CaraPils · all organic malt from the Rhön
WaterSerra de Tramuntana
YeastW-34/70
FermentationPitch 12 °C · main fermentation 11–12 °C · diacetyl rest 19–22 °C
Maturation7 days at 9–10 °C · at least 14 days at 1.5–3 °C
FinishUnfiltered · unpasteurised · no finings
Bottle33 cl
Serving temperature2–4 °C
Batch1300L
OriginAlaró, Mallorca
Sa Roqueta
Mallorca Pilsner- ✔ Brewed in Alaró
- ✔ Organic malt from the Rhön
- ✔ Noble Spalter and Perle hops
- ✔ Tramuntana water
- ✔ No rice, no corn
- ✔ 33 cl bottle
- ✔ Available depending on production
Precision, not make-up
A Pilsner looks simple, but it does not forgive. Fermentation, cleaning, temperature, carbonation and bitterness are all exposed.
In an IPA you can hide some things behind a mountain of hops. In a Pilsner you cannot. Sa Roqueta stands naked in the glass: clear, dry, clean and direct.
We brew it in 1300L batches in Alaró with Serra de Tramuntana water. That size lets us keep consistency, freshness and real control over every brew.
We ferment with W-34/70. We pitch at 12 °C and keep the main fermentation at 11–12 °C. Near the end we raise it to 19–22 °C for about 2–3 days for the diacetyl rest. Then it gets 7 days at 9–10 °C and at least 14 days of maturation at 1.5–3 °C.
Sa Roqueta stays unfiltered, unpasteurised and we use no finings. That is it.
Core Beer
Tramuntana water
Organic malt
Spalter and Perle
Tramuntana water
Organic malt
Spalter and Perle
Sa Roqueta in pictures
What does it taste like?
Clean, dry and refreshing. Light body, fine bitterness, crisp finish and real drinkability without feeling empty.
What makes it different?
It does not try to impress with excess. It seeks precision: good malt, noble hops, clean fermentation and balance.
Why core beer?
Because it always makes sense. Fresh, stable, direct and honest. A beer you can recommend to almost anyone without losing identity.
Try Sa Roqueta at the taproom
Sa Roqueta makes most sense fresh, close to where it is brewed: at our taproom in Alaró, directly inside the brewery.
You can also taste it in a guided tasting alongside other FORASTERA beers and understand why a good Pilsner needs more precision than it seems.
Visit the taproomAlso for events and gastronomy
Sa Roqueta is one of our most versatile beers for bars, restaurants, private events and draft systems across Mallorca.
Frequently asked questions about Sa Roqueta
What type of beer is Sa Roqueta?
Sa Roqueta is a craft Pilsner brewed by FORASTERA in Alaró, Mallorca. It is clean, dry, refreshing and made to drink easily without losing character.
Why is it called Sa Roqueta?
Sa Roqueta literally means “the little rock” and is a deeply Mallorcan way to refer to Mallorca. It carries identity, belonging and affection towards the island.
That is why our Pilsner carries this name: a simple, honest beer for our little rock in the Mediterranean.
Why is a good Pilsner difficult to brew?
Because there is nowhere to hide mistakes. In a Pilsner everything is exposed: water, malt, fermentation, cleaning, temperature, carbonation and bitterness.
What is the difference between Pilsner and Lager?
Lager is not one single style, but a family of bottom-fermented beers. Pilsner belongs to that family, but has a clear identity: pale colour, dry finish, good carbonation and clean hop bitterness.
What is the difference between Pilsner and Helles?
Both are pale lagers, but a Helles is usually rounder and more malt-focused. A Pilsner is normally drier, crisper and more hop-forward.
Where does the Pilsner style come from?
Pilsner was born in the Czech city of Pilsen in 1842 and became one of the most copied styles in the world. The hard part is not copying the idea; it is doing it well.
What ingredients does Sa Roqueta use?
Sa Roqueta is brewed with Serra de Tramuntana water, organic Pilsner, CaraHell and CaraPils malt from the Rhön in Germany and noble Spalter and Perle hops. We do not use rice or corn to artificially lighten the body.
Which yeast do we use and how do we ferment Sa Roqueta?
We use W-34/70. We pitch at 12 °C and keep the main fermentation at 11–12 °C.
Near the end we raise it to 19–22 °C for about 2–3 days for the diacetyl rest. Then it gets 7 days at 9–10 °C and at least 14 days of maturation at 1.5–3 °C.
Sa Roqueta stays unfiltered, unpasteurised and we use no finings.
Why do we boil Sa Roqueta for 90 minutes?
We use a high proportion of Pilsner malt and boil the wort uncovered for 90 minutes. It is not about making things complicated; it helps drive off compounds that can leave cooked-corn notes and gives us a cleaner base for fermentation.
How can it be clear if we do not filter it?
Cold and time. After fermentation we let yeast and particles settle naturally. We do not filter, pasteurise or use finings.
How do we mash Sa Roqueta?
We mash for 75 minutes at 63–64 °C, then mash out for 10 minutes at 78 °C. We measure the pH on a sample cooled to 20 °C and work around 5.3–5.4.
Where can I try Sa Roqueta in Mallorca?
You can try it at the FORASTERA taproom in Alaró, during a guided tasting or by asking availability on WhatsApp.