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A brewery that grows its raw materials on its own estate

Own hops, organic barley, and precise technique in the lands of Lleida

Lo Vilot Farm Brewery, closed-loop production with organic certification

Lo Vilot Farm Brewery has been crafting organic craft beer in Almacelles (Segrià) since 2015. The project controls the entire process: five hectares of malting barley and two hectares of hops with sixteen varieties grown on their own estate. Certified by the CCPAE and a finalist in the PITA awards, it combines full traceability, renewable energy, and the reuse of by-products. A closed-loop model that is rare in the Catalan craft sector.

A top-to-bottom production model

Lo Vilot is one of the few Catalan brewing projects that controls the entire chain: from the field to the bottle. The agricultural estate in Almacelles manages five hectares of malting barley and two hectares of hops with sixteen different varieties.

The grains are malted in their own facilities, and the hop flowers are processed directly in the brewery. For bottling, they use the isobaric system, which avoids a second fermentation in the bottle and ensures superior product stability. Sustainability is a core pillar: renewable energies, utilization of by-products, and a production designed to minimize impact. The result is a proposal with full traceability and an identity deeply linked to the Segrià region.

A technical range with organic certification

All beers from Lo Vilot hold the CCPAE organic certification. The range covers classic styles as well as high-alcohol references.

The Zatec Pale Ale Belga, suitable for celiacs, offers a malty profile with toasted notes. The Blat Eco Weissbier, a German-style wheat beer, features aromas of banana and clove. For lovers of intense styles, the Double IPA Lo Puto Far West and the Imperial Stout My Black Hole —boasting 10.5% ABV with notes of chocolate and coffee— complete a technically demanding lineup recognized with several international awards.

Tours, outreach, and direct contact

The farm opens its doors for guided tours that combine a walk through the fields with a discovery of the brewery, the malting facility, and the fresh hop processing area.

The explanation is technical and straightforward: vintage and modern machinery coexist in a space designed to understand the entire process. The visitor profile includes consumers interested in the organic sector and local craft processes. Behind the project are Quionia, Òscar, Aron, and Pepa —the estate’s sheepdog—, who passionately share a job that begins in the soil and ends in the glass.