It is the result of Juanfra Valiente (head of restaurant creativity) and Quique Dacosta's restless drive to create a beverage to pair with dishes bearing complex ingredients. A beer to act as a universe of taste and the senses unto itself. With complex nuances and craft ingredients and processes.

It all began with observation, trial and error. This led to the original recipe, brewed for the first time in the kitchens of this restaurant, winner of three Michelin stars. Clearly, a gastronomical drink. After this, other possibilities made themselves known, and we created the La Fallera and La Beata recipes.

After creating the original recipes, two years went by until we found the technology and expertise needed by LA VALIENTE as a brand, and its three beers, La Fallera, La Valiente and La Beata, to reach more people. It was time to brew the original recipe in facilities with a specific, professional and controlled infrastructure. This technology falls in line with our own: based on a traditional foundation, we evolve, parameterize, and finally find perfection.

Once tested at our restaurants, we go one step further and launch to the market, seeking to send our DNA in liquid form to other restaurants and homes.

Three different beers with a gentle, relaxed sparkle, for different moments throughout the day. We have added ingredients and aromas to each one of them, drawing inspiration from fetish products in our cuisine: rice, licorice, ginger, sugar, Muscovado sugar, grape syrup, etc.


How it started
La Valiente

Red Ale

Complex, sophisticated and risky.

It has a full flavor in the mouth, with decidedly interesting tastes: smoke touch, licorice and ginger. It has different gustatory elements that pair well with most meals. Thanks to its structure, it upholds the sensory intensity of foods, accompanying the flavors.


La Beata

Belgian Dubbel, Abadia type.

It is highly structured, more alcoholic and for slower sipping.

Its roundness is of great interest and works perfectly for the main dish. This is an adult beer with hints of vanilla. We also bring out the squash grape syrup taste and aroma by caramelizing the barley must's sugars.


La Fallera

Golden Ale.

This is a pale beer that is fresh, light and well-scented.

Rice is the ingredient that makes it stand out. Its aromas and color are reminiscent of Valencia. Perfect for the aperitif.


In addition to our creative team in the kitchen, we were extremely fortunate to have Paula Bonet's wonderful participation, as she gave shape to these three women. She brought them to life with her strokes, based on flavors, aromas and nuances, drawing from a story told through dishes and the liquid that harmonizes them. Her hands are responsible for the personality and strength of La Valiente (The Valiant), La Fallera (The Fallas Woman) and La Beata (The Beatified).


Where to by


Quique Dacosta Restaurante

(Urbanización El Poblet, Calle Rascassa, 1, 03700 Dénia, Alicante

Telf. 965 78 41 79


Restaurante El Poblet

(Carrer de Correus, 8, 1º 46002 València)

Telf. 961 11 11 06


Restaurante Vuelve Carolina

(Carrer de Correus, 8, 46002 València)

Telf. 963 21 86 86


Restaurante Mercatbar

(Carrer de Joaquín Costa, 27, 46005 València)

Telf. 963 74 85 58


Restaurante Llisa negra

(Carrer Pascual i Genis, 10, 46002 València)

Telf. 699 18 37 70



(Pza. del Archiduque Carlos, 10 Local A, 03700 Dénia, Alicante)

Telf. 966 43 11 62


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