As the year winds down, we’ve been looking back on what 2025 meant for DosKiwis. It’s been a year of growth, change, a bit of breathing space, and plenty of beer. Here’s our take, in our own words.
MJ:
2025 feels like the year DosKiwis grew up. After a pretty tough 2023, 2024 was about rebuilding, refocusing, and reminding ourselves what we’re capable of. We carried that same mindset into 2025, but this time with more confidence and a lot of lessons under our belt.
It’s probably been my favourite year at DosKiwis since 2019, when we first opened. For the first time since we started building this place back in 2018, Judit and I actually managed to take a proper vacation. That alone says a lot.
JP:
I really enjoyed this year. I was able to focus much more on brewery operations, which felt important. We brewed more beer than ever, played with new styles, and took the time to redefine our core range. On top of that, launching a new brand identity made it feel like a full reset, a proper step into the next chapter of DosKiwis.
MJ:
Back in mid-2024 we invested in a proper canning line and finally said goodbye to our prototype one, which had a habit of breaking down and ruining everyone’s day. We also swapped our old PSA ProAce for a more reliable van. And, importantly, I’m genuinely grateful to the whole team – 2025 worked because of them.
JP:
Let’s not jinx it, but everything really did line up this year. Any surprises that came along were happy ones – new opportunities, new experiences, and things that pushed us in a good direction.
MJ:
Looking back, there were a few big moments that defined the year for us. One was developing and brewing our first non-alcoholic IPA, Fenix. It’s out now, and we’re really proud of how it tastes.
Another was the rebrand. In the early days, Judit, Adrià (Judit’s brother), and I did all the branding ourselves, which was perfect at the time. But it felt like we’d reached the end of that chapter. The new direction by Valeria and Josep feels bold and fresh, and I love that not everyone “gets it.” That’s a good sign.
The third big moment was hiring a Head Brewer. We weren’t actively looking, but Owen reached out, and it made us rethink our plans for 2025. Bringing him on board was absolutely the right move. I’m less involved in day-to-day brewing now, which was a big adjustment, but I’m incredibly proud of what Adrià and Owen have been brewing this year.
JP:
For me, some of the highlights were welcoming a new, very talented team member, launching a non-alc beer, and travelling to some amazing international festivals. Reaching new customers in new countries was also huge for us.
One of the boldest decisions I made this year was leaving Rupià for almost all of November. It was difficult and a first for me, but absolutely worth it. We stopped in Tokyo for the Uchu collaboration and then headed to New Zealand and caught up with Pete at Garage Project.
MJ:
Our boldest decision as founders was simply taking a vacation. It sounds ridiculous, but we were long overdue some proper time away from the brewery.
Behind the scenes, we’re always working on the small stuff – efficiency, systems, details. Most people never see it, but those little things make all the difference. God really is in the details.
JP:
From a brewing point of view, 2025 was huge. We made 83 beers, 53 of them brand new limited releases, with the rest forming our core lineup.
MJ:
My personal favourite this year was Joia (Jewel), our first wet hop West Coast IPA brewed with local hops. Adrià and Owen absolutely nailed it. Owen had just come back from hop harvest in Yakima and brought loads of wet hop beers with him – and ours really held up. It’s exciting to see the Catalan hop scene growing like this.
JP:
That’s a tough question for me, because I had so many favourites. But Black Swan really stands out. It was born in January 2025 and quickly became one of my go-to beers. I love that it’s part of our core range and always there when I want it.
MJ:
If I had to pick a beer that reflects our current brewing philosophy, it would be one of our modern West Coast IPAs – clean, crisp, direct, nothing muddled, and very drinkable.
This year we also widened our horizons a bit, adding more styles into our regular rotation. It’s great to see drinkers becoming more open and curious again.
Collaborations were a big part of 2025 too. They’re always about a mix of experimentation, friendship, and learning – a chance to push familiar beers a little further or try something new with good people.
The taproom had its best year ever in 2025. A big focus was food, especially the burgers. We moved away from the idea of needing a “head chef” and instead trusted our own taste again. Judit and I worked closely with Lidia to reshape how the kitchen runs, and we trained three young local students to cook. They’re absolutely smashing it. I’m really proud of the team – shout out to Aina, Nil, Luar, Guillem, and Gina. Hiring young people from the area means a lot to us.
Behind the scenes, we also improved our systems and now have a much better understanding of the rhythms of the Empordà. And despite me having to work in the kitchen, the Ambient Coffee party was a definite highlight.
Beyond beer, Fenix – our alcohol-free IPA – has been a big hit. Coffee has always been important to us; we installed our machine back in 2020 and were probably the first place in the Empordà serving flat whites. We use Ambient Coffee, roasted in Girona, and we’ve always tried to support local producers. From Mooma cider and juice to natural wines from Rabos, Vinyes Tortuga and Rim by Jordi Esteve, that local connection really matters to us.
Looking at beer culture more broadly, there are some trends we’re happy to sit out. Smoothie sours and pastry stouts just aren’t for us. Plenty of people love them, and that’s fine – but at DosKiwis, I’d personally love to see more people drinking Black Swan.
One brewery that continues to inspire me is Garage Project in Wellington. They do it all: a great core range of drinkable beers, some of the best non-alc beers out there, interesting one-offs, and seasonal releases. Their Wild Workshop project, focused on spontaneous fermentation, is incredible. Pete and the team run a seriously impressive operation.
Music has always been part of the taproom DNA. Pavement’s Original Motion Picture Soundtrack ended up being our most-played album this year, which surprised me – probably not the most taproom-friendly choice. Other favourites were Steady Frames by The Margins, Moisturizer by Wet Leg, and more recently, Diamond Jubilee by Cindy Lee.
All in all, 2025 felt like a year of balance – working hard, making better beer, building a stronger team, and finally taking a bit of time to step back and enjoy it.
Ambient Coffee - https://ambientcoffee.es/
Mooma - https://mooma.cat/
Vynyas Tortuga - https://vinyestortuga.com/
Rim - https://rimemporda.com/
Garage Project - https://garageproject.co.nz/
Cindy Lee - Diamond Jubilee - https://youtu.be/_LJi5na897Y?si=kWZX-FaM--aqm1v_