The story of the Malka Brewery began in 2006, bourn from the love of nature and a desire to further beer culture in Israel. Assaf Lavi, who was the owner of two pubs in Tel Aviv, left the Big City and moved to the ecological community of Klil and began brewing beer in small batches in Moshav ‘Amka. Assaf chose the name “Malka” (Queen, in Hebrew) because the word “beer” in Hebrew is feminine and he wanted the name to reflect both royal connotations as well as something for the masses. The first beers which Assaf brewed were tasted by culinary professionals. After the recipes were formulated, Assaf loaded his pickup with Malka Pale Ale, Malka Blond Ale and Malka Stout and began distributing the beers in Tel Aviv.
In 2008 the brewery was established in Kibbutz Yechi’am, at the foot of the fortress, in the Galilee, facing the sea. Since then, the brewery produces ales in a traditional manner and in small batches. The process begins by using the finest base products and it involves the strictest of quality control, never compensating on quality of the end product. The water used to brew Malka beers comes from the springs of the Ga’aton adjacent to the Kibbutz and it is simply delicious.
Malka beers undergo two natural fermentations: the first in the fermentation vat and the second within the kegs and bottles themselves. This second fermentation contributes to the development of the beers’ unique taste and their complexity as time goes by. In addition, the second fermentation provides the beers’ gentle carbonation.