TEIKA

TEIKA — "the legend", like the Riga district whose name it bears — defines itself as a workshop where ideas are born and taste flies free: "we respect traditions, but we do it our way". The manifesto proves itself in the kettles: tangy kettle sours, saline goses, cold and west coast IPAs, pale ales, craft lemonades and fruit hard seltzers fermented with champagne yeast, up to cuvées patinated for seven months in French wine barrels from the 1970s. A creative-workshop spirit that sums up the Riga scene: uninhibited, curious and surprisingly sharp.