Philosophy

"One of my favorite things has always been being tied in locally. Where you live, where you brew-that is why I have chosen to work a “BEERMASTER BREWERY”. For us, it was best to be rooted in the community and have everything contained kind of locally".

"I know that some of my rival use high-maltose or dextrose syrup instead of malt. It takes them only seven days to make a wonderful beer. Well, I am not going to repeat after them – in my turn, I will create a beer for 21-28 days. This is how I outline the difference!"

"To me, it’s not about being creative. It is about making something that tastes great. I think a lot of these guys are enamored with sensationalism and creativity and they are not worried about what it tastes like".

"I want to bring new flavors to the craft brewing audience-people that want to drink unique beer. I want to demonstrate what the barrel does to a particular base beer".

"Our beer is alive, this is what is about. Do not call it a “product”. Call it beer!"

"When you are passionate for something you basically let it envelope you. I tell my brewers, my assistant brewers, we make a beer to tell a story".

"We do not make beer, we just get all the ingredients together and let the yeast to make the beer".

"As I have worked in many countries of Commonwealth of Independent States, I can tell that beer there is produced in compliance with the similar technology, they do also rely on the same All-Union State Standards. In Russia and other countries of Commonwealth of Independent States the brewing technology is allowed with the usage of syrups, high-maltose and dextrose that contains a lot of sugar. Such a technology is profitable for the producer. With its help the beer is brewed quite cheaper and quicker, however, the product received becomes not a beer at all (which, actually, should get only hop, malt, water, and ferments) but beer beverage. Unfortunately, the latest hits its consumer directly in the liver.
I would like to make emphasis that I have come here not to make ‘beer-containing beverages’ but to make a beer similar to the one done in Czech Republic. The beer brewed by me is different from the beer beverages that possess a sweet and empty finish from the usage of high-maltose and other replacers. I believe in beer in Moldova as well as in Czech and I do also possess hard-working mood, honesty, and truth. They say in Czech Republic that "hop is the spirit of beer". My beer has a European taste with the typical hop bitter. Czech citizens say that such a beer has a soul".