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Real live premium beer!
Real live premium beer!

Thick, with a light taste of wine and pleasant aroma. This is a highly concentrated live beer with high alcohol content. Thanks to the peculiarities of the technology, it is possible to achieve a balance of taste and aroma of real strong beer.
This beer has a harmonious combination of moderate hop bitterness and a subtle wine aroma.
61 kcal / 100g Caloric content
6,4g / 100g Nutritional value
Pale Lager Special Kind
16% Density (OG)
OG - Original Gravity - the key characteristic that determines the saturation of beer. This is the concentration of dry matter in the wort from which the beer will be brewed. Measured before fermentation.
6,5% Alcohol (ABV)
ABV - Alcohol by Volume - an indicator of the strength of beer, the volume fraction of alcohol in the finished drink, specified as a percentage (% vol.).
21 Strength (IBU)
IBU - International Bitterness Unit - international units of beer bitterness. The IBU scale shows the level of beer intoxication and is measured in millionths of alpha acids, which are the basis of hop bitterness in a certain amount of beer. The scale varies from 0 to 120. The higher the value - the stronger the bitterness of beer, which depends on the variety of hops and the duration of its boiling.
Bottled in:
Glass bottle 0,5l
PET bottle 1l
Keg containing 30 liters
Keg containing 50 liters
History of Opillia Firmove

History of Opillia Firmove

In ancient times, when there was no modern technology, in March a special March beer or marzenbier, as it was called in Europe, was brewed. This type of beer is an ancestor of the taste of “Opillia Firmove”.
This type of beer in particular was exported to Europe from Ternopil region, according to historical sources.
The brewers were forced to brew a large amount of beer in March due to both legislative and objective circumstances which were set by the The “German Beer Purity Act”, the most famous version of which was adopted in 1516. This act set the rules according to which all beer was to be brewed. First it was adopted in Bavaria and then in whole Germany.

In 1539, decree issued by the Duke of Bavaria Albrecht V, set clear time limits, they stated that beer could be brewedfrom September 29 to April 23.
The Duke was a prominent politician of his time and was remembered for turning Munich into a cultural center with one of the largest libraries.
However, he was also mostly associated with the introduction of “beer restrictions”, which gave the name to the “March beer”. The reasons were quite household. There were two main ones:
- One was due to the fact that during the warm season the probability of fires increased and brewing required the use of fire.
- And another one - the need to produce beer at bottom fermentation, which required quite low temperatures at 8-9˚C

Opillia Firmove is brewed according to classical technology

During the brewing of “Opillia Firmove” the process of beer fermentation lasts 10 days, and secondary fermentation - 50 days or even more depending on seasonal conditions.

For cooking beer "Opillia Firmove" use

purified water light barley malt for brewing rice groats sugar hop brewer's yeast

Try as well

Especially for connoisseurs of the origin beer

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