We would use the words of Kata Magyar-Ladányi and Zoli Magyar. “The memorable start and the love of beer turned brewing into a hobby. Meanwhile, the years have passed, five more precisely. The technique has been sophisticated and our beers have become better and more special. In the meantime, we worked, of course, but we were gradually burned out, after which we left it all to hell and realized we hadn’t really worked so far. In fact, we didn’t really enjoy what we were doing. We are brewing beer full time now. The kitchen technique has been replaced by a 500 sqm brewery with a capacity of 9,000 liters of fermentation space, which also meets the most modern technical standards, and we work harder than ever before. But do you know what? We start to enjoy muscle cramps and we often miss them when we don't have them. "