Moritz is the oldest and still active beers of Spain. It started on Catalan ground, brought here by an Alsacian, and became a part of the history of the entire country.
Today, the building hosts a microbrewery with a restaurant, a wine bar, a concept store, museum and event spaces. Fresh unpasteurized beer, brewed daily, is available at the bar and the restaurant. The menu is the work of gastronomic director Jordi Vilà.
The architectural project belongs to In 2011 the building reopened after an extensive renovation by French architect Jean Nouvel. This is the part of interior with the operating tanks and the raw fish and seafood bar.
The green wall is the work of Patrick Blanc, a botanist and the inventor of the Vertical Garden.
In the courtyard, the brewery’s fissured brick backdrops a plant wall by Patrick Blanc—who also designed the vertical gardens of Nouvel’s Musée du Quai Branly in Paris. The plant-brick combo represents a mingling of nature with industry, just like the process of making beer. Simultaneously, the plants are a living complement to the stone representations of barley and hops carved into the facade. Indeed, the project was guided overall by a desire to layer or juxtapose different eras. A clear glass wall allows the microbrewery’s stainless-steel machinery, on one side, to provide a striking counterpoint to a venerable well, on the other. Now a non-operational feature of the restaurant, the well once supplied water for beer-making. The idea is revelation through contrasts, throwing each era into relief.
For over 100 years, since 1864, the space was the actual factory of Moritz – a new beer, brewed by Alsacian Louis Moritz Trautmann since 1856, in higher and higher demand on the local market. In 1877, Cervezas Moritz received the bronze medal at the National Wine Exhibition; in 1888, the gold medal at Barcelona Universal EXPO; and, in 1889, the silver medal at Paris Universal EXPO. In 1923, the company introduced dark beer onto the Catalan market. In 1978 the Moritz company was forced to close due to the energy crisis. However, the iconic Catalan brand was relaunched in 2004 by descendants of the original founder. The old factory building on Ronda de Sant Antoni remained owned by the family after the company closed. After reopening in 2011, the 4500 sqm space now comprises restaurants, bars, a bakery, a museum and event spaces.
‘The Fàbrica Moritz Barcelona is a theme park for adults, located on the corner of Ronda Sant Antoni and Casanova Street, a microbrewery, a gastronomic space as well as the Moritz flagship which embodies everything that the brand represents.’
Fresh unpasteurized beer, brewed daily, is available at the bar and the restaurant.
Gastronomic director Jordi Vilà signs the menu.
Epidor is a tasty dark lager from the Moritz range, made with caramel malts, giving it a subtle toasted sweetness along the way.
Epidor bread is made, as its name indicates, using Moritz’s Epidor beer. To make it, Xevi Ramon’s team create a natural yeast containing Epidor, Caravienne Malt, grain and malt and wheat flour. The dough is made from wheat flour, Epidor beer and the beer’s natural yeast, and then left to ferment on linen canvases for a full night. The final step is to bake the bread in the Fábrica Moritz Barcelona’s M-Store oven.
The M store is a co-branding with different brands to create ad hoc products such as Munich, La Central, Pappabubble, Kukis, Cooking The Kitchen Company, Opinel, Moleskine and Vaho. Plus the most classic Moritz products – edition t-shirts, vintage posters and the current set of dishes. Another part of the shop consists of the daily zone where the undeniable star is fresh beer to go. This is the same beer that you can currently consume at Fàbrica Moritz Brewery but you can buy it to go. It is unpasteurized and will last one week in the fridge. This part of the shop is made complete with a kiosk area where you can find national and international newspapers as well as a careful selection of magazines on the latest news in trends, fashion, gastronomy, economy and architecture. This same area also has a bakery, Triticum, offering gastronomical products that are made fresh every day such as Epidor bread.
The store features several titles on beer, beer cocktails, beer delis and history.
More on Jean Nouvel | Patrick Blanc | Jordi Vilà | Fàbrica Moritz | Avdertising History