Por Eduardo Suil R.

De haber vivido en los años anteriores a la conquista española, hubiese sido un chamán o un curandero Atacameño, sus pausas al hablar, sus gestos y acertadas reflexiones dan la impresión de dialogar con una persona sabia de 80 años, sin embargo, Rodrigo Valladares, maestro cervecero de Copayapu (Pilsen Desértica) es una persona joven y con alma emprendedora. Junto a su pareja Masiel Villalba, dieron vida a la flamante ganadora del Bronce en el concurso “Copa Cervezas de América” en la categoría BJPC Pilsen Desértica, un logro importante que los enorgullece y les da fuerza para seguir avanzando en el arte de crear cervezas artesanales de calidad.
En esta edición de fin de año, conversamos con Rodrigo sobre Copayapu.

En esta edición de fin de año, conversamos con Rodrigo sobre Copayapu. 

¿Cómo nace Cerveza Artesanal?

 “Por un viaje a Mendoza el invierno del 2007, en donde conocimos a una persona que exponía  cerveza artesanal, nos entusiasmó la idea, investigamos en Internet y empezamos a crear nuestra pequeña planta”.

 ¿Por qué  Copayapu?

“La palabra Copayapu no está bien definida por los historiadores: algunos señalan que significa “Copa de oro”, otros dicen, “Cementerio  perpetuo”. Lo que cuenta la historia es que Pedro de Valdivia bautizó como el Valle de la Posesión a toda la zona de Atacama  y, los indígenas, en desmedro de la falta de respeto, saqueos y maltratos,  lo siguieron llamando Valle de Copayapu. El sentido de pertenencia  y ser  regionalista es parte importante para nosotros y por ende es nuestro sello de vida”.  (versión completa en edición impresa)

Copayapu, the jewel of Atacama

Had he lived in the years before the Spanish conquest, had been a shaman or healer Atacama, the pauses in speech, gestures and sound reflections give the impression of a dialogue with a wise person of 80 years, however, Rodrigo Valladares, Copayapu brewmaster (Pilsen Desert) is a young and enterprising soul. Together with his partner Masiel Villalba, gave birth to the brand new Bronze winner in the “American Beer Cup” in the category BJPC Desert Pilsen, a major achievement that gives them proud and them strength to continue to advance the art of making beer handcrafted quality. This year-end edition, we spoke with Rodrigo on Copayapu.

How did the idea of Craft Beer?
“On a trip to Mendoza the winter of 2007, where he met a person who exposed craft beer, and are thrilled, we investigate on Internet and begin to create our little plant.”

Where does the name Copayapu?
“The word is not well defined Copayapu by historians: some say it means” Gold Cup “, others say,” Cemetery perpetual. ” What the story is that Pedro de Valdivia dubbed the Valley of the possession to the whole area of Atacama and the Indians, at the expense of disrespect, looting and abuse, followed by calling Copayapu Valley. The sense of belonging and regionalism is an important part for us and so is our hallmark of life. “

How much is the production of the plant?
“About 400 to 500 liters per month at first, now we expand the plant, the production will be 2000 to 3000 liters.”

The award they received in “American Beer Cup” How do you receive and the region was known the news?
“We receive it with humility and responsibility, we are clear that we should not overdraw mass production and product quality care. With regard to the media, almost no one mentioned in the area and had to hire an external company communications to publicize the news to local media. “

Beers with the fruit of Chañar How comes?
“We were first and I think the only beer to merge with the fruit of Chañar. Public response has been fantastic and we are working with a special fruit of the Atacama region. By innovating and coming up with the taste that we believe is good, leads us to pursue more sophisticated the final flavor of the beer with Chañar. “

How was the reception of black beer Atacama?
“Despite not having the habit of drinking dark beers in the north of our country, for us as a brand Copayapu, we got a nice acceptance. We began to create for a party customs of the area without botling, or labeling, the sold only in jars, taking unprecedented success that pleasantly surprised us all. We decided to bottle and create, together with a designer friend, the label flextografìa technique, emphasizing the Church of Punta Negra. In the end, is a kind of homage, because about the industry first started to sell beer Porter Punta Negra “.

What are the expectations for the future of Copayapu?
“We think we are on track and grow in an orderly manner, without skipping stages in our growth, we are calm and working to reach tourist spots such as English Bay, La Serena and Coquimbo. Have input into the northern and consolidate as Copayapu brand. “

Dakar 2011

Last November a deal with the Regional Office of Pro-Chile, the delegation of this event, which was vital to the recognition, gained the bronze medal won in “American Beer Cup” to ensuring the beer quality “Copayapu” and, especially, being a beer created in the driest desert in the world, which is what inspired this global competition.

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