Brewpub food built to go with the beer. Starters run from homemade hummus, crispy pig's ear with bravas sauce and baked provolone to cecina and broccoli-gorgonzola croquetas, nachos and morcilla quesadillas with taleggio. Focaccias are the house recommendation (scamorza, carbonara with guanciale, cochinita, a 'Gilda'), with burgers, low-temperature wings and pork ribs, and brioche tostas of oxtail, duck or tuna tartare. Gluten-free bases and options are available.

The core range is all 6%: Golden Ale, a light blond with herbal, citrus hops (25 IBU); Red Ale from three malts and three hops (35 IBU); Pan Bendita, a lively wheat beer (20 IBU); a porter-style Negra with coffee and cocoa (35 IBU); and the IPAñel, an IPA with Simcoe and Amarillo hops added in four stages plus a heavy dry-hop (65 IBU). There's also a limited Bourbon Oak blonde aged on wood, guest craft beers on the board, and gluten-free and alcohol-free craft beer.

It's an industrial unit in two parts: the brewing floor, with three kettles, six fermenters and a bottling line, and the dining space, which seats 94 in a plain room that keeps its industrial bones. The building has been used as a film set, including for the series La Valla.

Open Wednesday to Friday evenings from 19:30, and Saturday and Sunday for lunch (13:00 to 17:00) and dinner. Book through the app on the brewery's website or call 644 70 19 97. The whole carta is available for takeaway until 23:45, and bottles are delivered across Madrid, Leganés, Getafe and Alcorcón.