The Factory 2018-05-02T08:55:44+00:00

Artisanal recipe

Artisanal recipe

Rosita is made with the quality ingredients you would expect to find in a craft beer: water, malt, hops and yeast. We never use artificial preservatives or colourings. To make Rosita, we use water from the mountains of Prades.



Being an artisanal product, without additives, without preservatives and double-fermented, our elaboration process includes the following phases:


Grinding the malted barley ready for soaking (maceration). The cereal is ground just a few hours before starting to cook the mash. This way the cereal conserves all its characteristics and organoleptic properties – its flavour, odour and colour.


This phase involves the following processes, until the wort is obtained:

  • MACERATION: During this soaking process, the sugars are released which will eventually become alcohol during fermentation. For each type of beer we use different types of malt to obtain the desired final characteristics: body, colour, and alcohol content.
  • FILTRATION (LAUTERING): This process separates out the cereal grains from the mash, giving us the liquid wort used to make the beer.
  • COOKING AND ADDITION OF HOPS: The making of the wort is completed by heating the liquid and adding the hops, which act as a natural preservative as well as lending their aroma to the brew.
  • STIRRING AND COOLING: The mix is stirred, allowing the flavours to combine, until the hops sink to the bottom. It is then cooled to below 24ºC, which allows fermentation to start..

Ale Fermentation

Once the wort is cooled, it is transferred to a pressure-controlled container where we add the yeast to initiate the fermentation process. The yeast transforms the sugars in the wort into alcohol and CO2. Since we’re dealing with ales, this fermentation takes place at a temperature of 24ºC. This natural process takes approximately two weeks, depending on the type of beer and the yeast used. Once the first fermentation is completed, we chill the wort to a temperature of 1ºC, which causes the yeast to sink to the bottom of the container, allowing it to be extracted.


The wort is transferred to a new container to mature, to rest and to clarify for approximately two days, at a temperature of 1ºC.


With the goal of stabilising the wort, it is now lightly filtered, guaranteeing the stability of the beer by separating the dead yeast.


Once filtered, the brew is allowed to rest for 24 hours to further stabilise at a very low temperature.

Bottling and second fermentation

It is then transferred to a new container where it is mixed with sugar, according to the desired level of carbonisation. Once mixed, our beer is ready to be bottled. The next step is to leave it to rest for two or three weeks in a temperature-controlled room, while the second fermentation takes place within the bottle.


Fábrica Rosita
Fábrica Rosita
Fábrica Rosita
Fábrica Rosita
Fábrica Rosita
Fábrica Rosita


On the 23rd of April, 2007, one of Spain’s first craft beers appeared on the market, with the philosophy of brewing according to methods of production which have over 400 years of history.

Since that day, we’ve grown and grown, taking small steps forward with every batch, learning from our mistakes and always investing in the quality of our product and in innovation. We try to encourage an appreciation of beer as something more than a thirst-quenching beverage to knock back by the pint, and to promote our product as a drink to enjoy slowly, appreciating all its flavours. It’s for the most demanding palates, and it’s made with love.

Cervezas La Gardenia owes its name to an old soap and bleach factory in Tarragona, and we called the beer ‘Rosita’ because in Tarragona, there’s at least one ‘Rosita’ in every family; young or old, she’ll always be our ‘little Rose’ – very feminine, very Mediterranean, and bringing a smile to the face of whoever says her name.

Rosita de Tarragona