Ubicada en el Km 7 del camino Freire a Villarrica, rodeada de una privilegiada naturaleza, con una producción de 40m3/mes, se encuentra la planta de esta micro cervecería,  que desde el verano del 2008, comenzó a producir cerveza Premium. Iniciaron  con el boom de las cervezas artesanales, por  la inquietud de cuatro empresarios de Temuco, los que viajaron a Alemania y visitaron diferentes centros cerveceros para aprender de los expertos y concretar su proyecto.  El nombre surgió tras darse cuenta, que las recetas que buscaban, eran típicas de un pueblo que tiene el apellido de uno de los socios.  Así  fue  que bautizan  las cervezas como “Grassau”.

Luego lograron realizar un acuerdo comercial con el fabricante Caspary, que es “como el Mercedes Benz de plantas de micro cervecería  y,  con ello, se pudo traer a la región de la Araucanía, una planta cervecera que es el estado del arte en el rubro” como nos comenta su socio y director comercial Javier Troncoso.

Y para concretar toda esta inversión, acordaron con un centro de transferencia en tecnología cervecera Alemán que, uno de sus Maestros cerveceros,  Walter Gattermayr,  viniera a Chile durante dos años (a fines de 2007 y 2008) para instalar la planta y entrenar al equipo chileno, que quedaría a cargo de la misma.

The Passion of two worlds: “Grassau”

In the heart of the Araucanía, using an ancient recipe from 1907 – native to the town of Grassau in the German region of Bavaria – the homonymous beer is born in 2007 in Chile.

Located on kilometer 7 on the Freire road to Villarrica, surrounded by exceptional nature and with a production of 40m3/month, is the plant of this micro brewery which since the summer of 2008, began producing premium beer. It started with the boom of craft beers and the eagerness of four entrepreneurs from Temuco who traveled to Germany and visited several brewing centers to learn from experts and accomplish their project. The name emerged after noticing that the recipes they sought were typical of a town with the same surname as one of their partners. Therefore, they baptized the beer as “Grassau”.
They then managed to sign a commercial agreement with Caspary manufacturers, who are “like the Mercedes Benz of microbreweries and thus, a state of the art brewery could be brought to the Araucanía”, Javier Troncoso, partner and commercial director commented.

In order to accomplish this investment, they agreed with a German beer technology transfer center that one of its Master brewers,  Walter Gattermayr, would come to Chile during a two year period (in late 2007 and 2008) to install the plant and train the Chilean team who would then remain in charge of it.

The arrival of Lutromo

In 2009, along with Lutromo, a new capital is incorporated creating the Yellow Sea Brewing Company. Lutromo is a chemical products distribution company with years of experience and is linked to several German brands. This way, “Grassau” grew and began to position itself in the domestic market. In late 2010, an agreement was signed with the founders of “Grassau” to transfer the entire project, including its development and marketing, to the Yellow Sea Brewery.

Quality

Quality is one of the most important aspects for the executives of this micro brewery. With advanced technology, its plant allows fort the preparation of beer that meets global standards for a premium product.
“Here we speak of computer-controlled maceration curves and boiler technology that is much more efficient and careful with must than heating jackets or direct flame. Two-stage plate coolers and intensive use of stainless steel and automatic control throughout the plant “, Javier Troncoso added.

Its master brewer, food engineer Osvaldo Vázquez, who arrived in 2009 as second mate and was trained at Grassau on the basis of Walter Gattermayr’s expertise and food engineer Paulina Manque, who is in charge of the Laboratory and of production quality control, together with other collaborators, compose the team that make Grassau to continue gaining followers who willingly look for it in supermarkets, pubs and restaurants.

Its leading products are the 5.5° blond Lager and the 7.0° Bock, both with an elaboration and maturation process of over 4 weeks, the house specialty. The German original is the 5° Dunkel Weizen which is a wheat beer, of brown color and high fermentation. The 4.5° Allipen Ale, of red color, belongs to the Patagonian Ale variety.

This year, its corporate image was modified in search for greater identification with its Grassau town origins, founded by Vikings, with a dragon coat of arms and on the other hand the location of the plant in the Araucanía. That is why the label has Mapuche and German details, the union of two cultures.

Awards and Projections

Prize-winners at the Copa Cervezas de América 2011 (Beer Cup of America 2011) with a bronze medal and distinguished in the Pascual Ibañez 2012 Beer Guide for its blond lager, they take these awards calmly but seriously, assuming the commitment to further improve the award winning varieties as well as the other ones.
Nowadays over 40,000 liters per month are produced without compromising quality standards. A project is being developed for growth based on major automation and linearity of the processes, in order to reach 80,000 liters per month for the next high season.

For a couple of years now, they  have produced an Ale variety with pine nut, which has given them experience in handling fruit and combining them with brewing musts  to further proceed to a simultaneous fermentation and deal with having introduced a type of sugar which is very different to malt. “Here in the region, there is a shared interest with UFRO University (Universidad de la Frontera) to start experimenting with other fruits which produce beneficial and functional elements such as a high level of antioxidants or cholesterol inhibitors”, says its Commercial Director. Because of this, they are planning to launch a second blond Lager and another Ale variety, with the idea of continuing to experiment with native Chilean fruit.
In 2011 they attended all the fairs they were invited to. This year they have already participated in the Santiago fest and simultaneously, at the Temuco and Pucon Beer Fairs, then in Villarica, and will continue participating in all the ones to come because they favor direct contact with consumers.

The Chilean beer industry

One of the things that stand out is that many consumers have accepted the micro breweries’ proposal (only in the last two years, more than 50 beer fairs have been held in Chile) and this will bring everyone the opportunity to increase production and achieve economies which are more in line with investments.
“You must consider that micro breweries are starting from representing less than 1% of the market share. If we want to survive and grow, we must be totally professional in our craft. The restaurant, pub and beer hall sectors which are a relevant component of the sale, have been including craft beers in their business, however, they receive substantial advertisement exchanges from industrial brands and that sometimes produces an entry barrier for microbreweries”, Javier Troncoso says.
For “Grassau” executives, economic profitability is an unresolved issue, since the invested capital is not recovered so quickly and they need to have the capacity to continue producing. Nevertheless, they are optimistic and think that the consumer, and not just exclusive niche ones, will prefer the delivered quality at a fair price. That is “Grassau’s” bet.

Cuenta la historia de la familia Kramer que, una tarde, conversando sobre los orígenes de su apellido, llegaron hasta el bosque negro en Alemania y se encontraron con una leyenda sobre los duendecillos traviesos que adoptaban una familia, ayudándoles en los quehaceres domésticos a cambio de cerveza.  Se sintieron  inmediatamente atraídos por estas criaturas, con personalidades especiales y únicas como las cervezas que tomaban y amaban. Fue entonces que vieron un arco iris justo afuera de su ventana y notaron  una presencia extraña: un Kobold los había adoptado.

Un viaje al corazón de la cerveza

Camino a la cervecería, en la ruta 68, especulábamos cómo sería nuestra visita a esta planta que aún es muy joven. Saliendo de Santiago el ánimo fue cambiando, subió la temperatura  y las ansias aumentaban.

Cercano a Con Con el aroma del mar trae recuerdos de playa y hace que la espera, hasta llegar a Mantagua sea relajada, sólo con ganas de probar una Kobold, que hasta el momento no habíamos hecho.  Pero en un abrir y cerrar de ojos estábamos ahí; no era tan lejos después de todo.  Algunos amigos del equipo de Alma Cerveza ya habían llegado y empezó, sin más espera, el viaje por Cervecería Kobold.  En la visita a su planta, sus dueños, los hermanos Kramer, no lo mencionaron, pero los kobold estuvieron  presentes durante toda nuestra visita.

Nicolás Kramer, maestro cervecero y uno de los propietarios de la cervecería, nos hizo una visita guiada por su planta, donde además vive.  La casa y la cervecería están construidas en un mismo estilo;  mucha madera con toques modernos, hacen del lugar, un sitio acogedor que  invita a compartir con amigos alrededor de una mesa, como la que encontramos,  lista, llena de maridajes sabrosos que destacan el sabor de las Kobold.

Kramer Brewery, a brewery filled with magic and historic flavors

Kobold is the name of its beer and of the mischievous goblins that take care of the housework in exchange for beer.
The Kramer family story tells that one afternoon, discussing about the origins of their surname, they arrived to the black forest in Germany and found a legend about mischievous goblins who adopted a family, helping with household chores in exchange for beer. They immediately felt attracted to these creatures, which had special and unique personalities just like the beers they drank and loved. It was then that they saw a rainbow right outside their window and noticed a strange presence: a Kobold had adopted them.

A journey into the heart of beer
On the way to the brewery, on Route 68, we speculated what our visit to this still very new plant would be like. Leaving Santiago, our mood started changing, temperature rose and the excitement increased.
Close to Con Con, the sea breeze brings memories of the beach and eases the wait until we reach Mantagua, all we want is to try a Kobold, which until then we had not done yet. But in the blink of an eye we were there, it was not that far after all. Some friends of the Alma Beer team had already arrived and without further waiting, the Kobold Brewery tour began. During the visit to the plant, its owners, the Kramer brothers, did not mention it, but the kobold were present throughout our entire visit.
Nicolás Kramer, master brewer and one of the owners of the brewery gave us a guided tour of their plant, where he also lives. The house and the brewery are built in the same style, lots of wood with modern touches make it welcoming and invite guests to share around a table, as the one we found, set, full of tasty pairings that highlight the flavors of Kobolds.

The basic process
The Kobold production starts from the basic principle of mixing water, malted barley, hops and yeast. In the process the sugars from barley are extracted, creating the liquid must which, mixed with water, is taken to the boiler, where hops are added, creating the necessary essence for the beer to achieve its bitterness, flavor and aroma. Now, the only part missing is for it to ferment, to produce alcohol. For this, it is cooled and passed into the fermentation room, for approximately 7 days, being extremely careful in this step so that the beer’s flavor does not change.
In this process, there are no external chemicals; it is the hops which protects the beer. Kobold is a brewery that has cooling chambers, maintaining the required temperature for each type of yeast: between 8 and 14 degrees for Lager, 18 and 24 degrees for ales.
Then, all of them go through a rest period at 2 degrees, when yeast sleeps. Bottling, as in good craft beer, is done manually and it is in the bottle where the second fermentation occurs, after about 10 days. From here on, Kobold is ready to be distributed to businesses, restaurants and pubs in the region.

Beginnings

Kobold is born from love of beer, which has been present in the Kramer brothers for a long time, but it is in 2010 when they begin to produce it and, only in July 2011, when they start formal production at Kobold brewery.
Like everyone else, they started producing very small amounts of beer. Nowadays they produce approximately 1,800 liters but their capacity is of 4,000 liters a month. For now, producing that amount is not a priority, they want to do things right and as Nicolás says, “we must grow piano – piano to maintain quality”.
This year they hope to produce more and create new recipes, apart from positioning the beer in various places of Chile, from Santiago to other regions of the country.

Paring Kobold
Nicholas Kramer is passionate about flavors and aromas. He has become a self-taught chef, a profession he gracefully complements with micro brewing. For our visit, he personally prepared each different-style tasting, an experience which made us forget for a moment that we were working.
We started with a Kobold Helles Lager, of light foam, golden color with shades of orange, pineapple and malt aroma. Soft and fresh on the palate, paired with “falafel”, a seasoned Middle Eastern recipe, a fine suggestion for entertaining.
Enjoying a wonderful view of the valley, we went on tasting and tasting, they say it has to be done in order to find the perfect pair. The Kobold Bock, of persistent foam, dark color with shades of brown, tobacco and dried plums aroma; on the palate toasted flavors, coffee and slight acidity with bitterness at the end. Served with sautéed bacon and pineapple skewers, which is the ideal combination to identify each flavor.
Kobold Scottish Ale has persistent foam, a reddish color, toffee aroma, dry, citric and with a slight bitterness at the end on the palate. We paired this beer with olives and cream cheese with soy sauce and sesame seeds, simply delicious. Kobold Barley Wine, their most cherished, ​​foamy and consistent, amber color, banana scent, alcoholic on the palate with a slight acidity, it was a delight with caramel-coated almonds.
It was time for seriousness, the Kobold Porter, with non-persistent foam, dark, with tobacco and chocolate aroma, toasted on the palate. Accompanied with crackers and Philadelphia cream cheese with toasted sesame seeds spread, mmm, yummy!
“To pair beer, is to provide flavor to beer and food. I like to look for new flavors, not the typical. The next trend now is beer as a good accompaniment to any meal. Beer is what is missing and cuisine is the complement”, adds Nicolás Kramer.
They are already prepared to receive visitors and pair their beer in 2012. What are you waiting for! Go to Mantagua and discover your goblin, we already have ours. Kobold awaits and it is hosted by its own owners.

El largo periodo estival,  trae la edición siete de la revista “Alma Cerveza”, con sus ya conocidas, notas de cata, esta vez a cargo de Ricardo Solís, quien ha sido el guía en las catas organizadas por este medio, una en el Caleta Lastarria y  en el Geo Pub Flannery´s, que se ha recuperado muy bien luego del incendio que lo afectó.  En ese rincón verde, celebramos  Sant Patrick Day, día memorable para los Irlandeses y ahora de los chilensis amantes de la cerveza.Los reportajes elaborados por nuestros periodistas y colaboradores, nos muestran diversos enfoques de la industria cervecera, las Nano Cervecerías por Marcelo Cerdán, es un verdadero aporte para los que han apostado en este negocio.  UMM, el Maridaje no podría estar ausente Janet Carbajal y el mismo Ricardo Solís nos traen a través de la lectura los toques perfectos para disfrutar de estos placeres. Fabiola Ortiz, nos narra los pormenores de lo acontecido en la presentación de la guía de la cerveza 2012 de nuestro reconocido somelier Pascual Ibañez, saludos y felicitaciones a los felices ganadores.  Extendemos el reconocimiento a quienes lograron medallas en  la South Beer Cup en Brasil.  Por supuesto no podríamos obviar el tema en el que seguramente pensaron todos nuestros lectores “La nueva ley de alcoholes”, que esperamos de verdad, cumpla el noble cometido de evitar los accidentes.

Esto y mucho mas, es lo que se puede encontrar acompañándose por una buena copa de cerveza, disfrutando la lectura de su revista “Alma Cerveza” que en la número 7 presenta y confirma su  aporte a la cultura cervecera de este país y el continente.  ¡Salud¡

Confirming our contribution
T he long summer season leads us to refresh our beer-loving souls by enjoying a few glasses. Comparing aromas and flavors, talking as much as possible about the world of beer is, undoubtedly, one of beer-lovers’ most attractive hobbies. Issue number seven of the “Alma Cerveza” magazine is exactly that; a written and pleasant conversation about beer culture. Connoisseurs, experts and specialized journalists, researchers and technicians, teachers and beer tasters, all converse contributing their expertise, their knowledge, their daily experiences in the art of this industry which is, little by little, growing in this part of the world.      Thus, we wanted to share with you our experience at the Bierfest of Valdivia, full of Germanic traditions about beer and its precursors. Also of course, St. Patrick’s Day and the powerful experience greened by Irish customs and that is now enjoyed everywhere in the world. Tasting notes, technical reports, recommendations, tips, important notices, a micro universe of contents that a specialized magazine in this area is pleased to present.       Ours is a shared idea with each of the ones who most know about beer in this scene. We wish to continue enjoying and learning from beer culture, knowing more about it, converging ways so that, increasingly more and many, will join this experience that comes with the vast diversity of beers. We believe in improvement and contributing to achieve such end; Marcelo Cerdán, an Argentinean brewer, offers a remarkable chapter on the new trends in nano and micro breweries. We narrate the joy of some producers who received awards in the Pascual Ibáñez Guide, a sommelier who creates synergy in this objective.       We salute the efforts of many who make the improvement of the beer throughout the region possible. We try to feature each of them in our pages; we are still in issue number seven and the road has just begun.       Cheers!   The  Director journalist

]]> http://www.almacerveza.cl/editorial-confirmando-nuestro-aporte-edicion-7-marzo-junio-2012/feed/ 0 http://www.almacerveza.cl/notas-de-cata-edicion-7-marzo-junio-2012/ http://www.almacerveza.cl/notas-de-cata-edicion-7-marzo-junio-2012/#comments Fri, 13 Apr 2012 16:35:47 +0000 Administrador http://www.almacerveza.cl/?p=1971 LIEFMANS

En nariz predomina  claramente los tonos dulces y ligeramente ácidos debido a los frutos adicionados en maduración; cereza, frambuesa, frutilla y arándanos. De apariencia clara, con tonos rojizos debido a los frutos adicionados, de carbonatación moderada y espuma persistente.

Respecto al sabor, predomina un dulzor inicial a frambuesas y frutillas, con un final a cherry.  De bajo amargor. Como sensación en boca, es una cerveza ligera, fresca, con un final definitivamente dulce. Impresión Genera. Esta cerveza es un coctel de fruta por donde se mire, muy bien logrado.

LA TRAPPE WITTE

Esta nueva “joyita” de La Trappe, única cervecería trapense holandesa que existe y que por años no lanzaba un estilo nuevo. Presenta aromas dulces a vainilla, cítricos a limón y cáscaras de naranja, además de especias como clavo de olor.

Es de apariencia imponente por su color amarillo claro, la turbidez esperada de una cerveza de trigo y una espuma blanca, compacta y de buena retención.

En el sabor hay una interesante mezcla entre un dulzor frutal, especias, cítricos, hierbas,  un amargor moderadamente bajo y un final seco. De sensación en boca fresca y refrescante, cremosa y de cuerpo medio. Como impresión general, es una buena cerveza de trigo, compleja, intensa, que recomiendo de todas maneras probar.

NOMADE

Esta IPA presenta aroma a lúpulo ligeramente especiado, balanceado con notas dulces acaramelado de las maltas. Además se percibe aromas a esteres frutales procedente de la fermentación.

De apariencia agradable por su color cobrizo, espuma compacta, cremosa, persistente y de carbonatación media. En el sabor predominan lúpulos especiados y pináceos muy bien balanceados, aunque con notas dulces procedentes de las maltas y con dejo amargo persistente y muy agradable. La sensación en boca es sedosa, de cuerpo medio y carácter cálido debido a su grado alcohólico no despreciable.

Como impresión general, es una cerveza redonda, bien lupulada y balanceada. Para los amantes de este estilo, ¡un deber de probar!

TROG

Esta Kölsch presenta un aroma sutil a fruta y lúpulo aromático. De apariencia es clara y color dorado, con muy buena formación y retención de una agradable espuma blanca y compacta.

El sabor es grato, donde resalta el buen balance logrado entre el dulzor de las maltas con un amargor medio, pero con un final seco muy agradable.

La  sensación en boca nos denota una carbonatación media a alta, con carácter efervescente y un cuerpo ligero y fresco.

Como impresión general se podría decir que es una cerveza delicada, muy bien balanceada,             con un final placentero que  me recordó las originales de Colonia. Absolutamente recomendable.

Tasting Notes

LIEFMANS
The nose clearly reveals sweet and slightly acidic tones from fruit added during maturation; cherries, raspberries, strawberries and blueberries.
It is clear in appearance, with reddish shades due to the added fruit, of moderate carbonation and persistent foam.
Regarding flavor, there is a prevalence of an initial sweetness from the raspberries and strawberries, with a cherry finish. Low bitterness.
It is light and fresh on the palate, with a definitely sweet finish.
As a general impression, this beer is certainly a fruit cocktail whichever way you look at it, very well accomplished.

THE TRAPPE WITTE
This is the new “jewel” of La Trappe, the only existing Dutch Trappist brewery, which had not launched a new style in years. It presents sweet aromas of vanilla, citric lemon and orange peels, as well as spices such as cloves.
It has an imposing appearance due to its light yellow color, the expected cloudiness of a wheat beer and white, compact foam with good retention.
The flavor has an interesting blend of fruity sweetness, spices, citric notes, herbs, a moderately low bitterness and a dry finish.
On the palate it has a fresh and refreshing feeling, is creamy and medium bodied.
As a general impression, it is a good wheat beer, complex, intense, and which I definitely recommend tasting.

NOMADE
This IPA has a slightly spicy hop aroma balanced with malty sweet caramel notes. Furthermore, fruity ester aromas coming from the fermentation are perceived.
Nice appearance due to its copper color, with a compact, creamy, and persistent foam and medium carbonation.
It has a very well balanced spicy hops and pine flavor, although with sweet notes from the malts, and a persistent and very pleasant bitter aftertaste.
Silky feeling on the palate, medium bodied and with a warm character due to its significant alcohol content.
As a general impression, it is a round, hoppy and well balanced beer. A must try for lovers of this style!

TROG
This Kölsch presents a subtle aroma of fruit and aromatic hops. It has a clear and golden appearance, with good formation and retention of pleasant white and compact foam.
The taste is pleasant, achieving a good balance between the sweetness of malts and medium bitterness, but with a nice dry finish.
On the palate it has a medium to high carbonation, with an effervescent character and light and fresh body.
As a general impression one might say it is a delicate beer, very well balanced with a pleasant finish that reminded me of the ones originally from Cologne. Absolutely recommended.

]]> http://www.almacerveza.cl/notas-de-cata-edicion-7-marzo-junio-2012/feed/ 0 http://www.almacerveza.cl/bierfest-de-valdivia/ http://www.almacerveza.cl/bierfest-de-valdivia/#comments Fri, 13 Apr 2012 16:18:01 +0000 Administrador http://www.almacerveza.cl/?p=1962 Con tradiciones germanas arraigadas en el campo del sur de Chile, el evento es una fiesta de integración cultural en torno a la cerveza.

Definitivamente hay que vivirla. No se puede hablar de la Bierfest de Valdivia, sin estar allá y ver todo lo que esta “Fiesta de la cerveza” genera en la ciudad y sus habitantes.

Con diez años produciendo buena cerveza y ya arraigada en su gente, Kunstmann crea la “Bierfest” en 2002, celebración que involucra a autoridades, instituciones, clubes, universidades, gente local  y turistas. “Llegar a los 10 años de creado el evento es un periodo para reflexionar, ver si lo comprometido se ha conseguido: retomar y revivir tradiciones alemanas  en torno a la cerveza; posicionar la fiesta  como un evento importante para el verano en Valdivia y, lo hemos logrado.  Nos llena de satisfacción y orgullo como familia y empresa”, comenta Armin Kunstmann.Acá nadie se pierde la fiesta de “la cervecería”, como la llaman. Se puede recorrer la ciudad, disfrutar sus paisajes siempre verdes, todo como complemento de la celebración. La ciudad completa se vuelca a la Bierfest y ésta se vive en cada rincón.  La familia Kunstmann Ramos está presente en pleno durante todos los días y actividades. Son ellos los anfitriones del evento y disfrutan la fiesta entre bailes y cerveza. “Nos sentimos orgullosos. Nuestra misión de vida es rescatar las tradiciones alemanas cerveceras y, apoyar a los cerveceros artesanales; que trabajen seriamente para no desprestigiar nuestro patrimonio más sagrado: hacer cerveza de calidad”, agrega Patricia Ramos de Kunstmann.

With Germanic traditions deeply rooted in the countryside of southern Chile, this event is a celebration of cultural integration surrounding beer.

Bierfest of Valdivia
With Germanic traditions deeply rooted in the countryside of southern Chile, this event is a celebration of cultural integration surrounding beer.
You definitely have to live it. No one can speak of Valdivia’s Bierfest without being there and seeing all that this “Beer fest” generates in the city and its inhabitants.With ten years experience producing good beer, and deeply-rooted in its people, Kunstmann creates the “Bierfest” in 2002, a celebration which involves authorities, institutions, clubs, universities, locals and tourists. “Reaching 10 years after the event was created makes this a time to reflect, to see if what was committed has been accomplished: recapture and revive German traditions about beer, position the fest as an important summer event in Valdivia and, we have achieved it. It fills us with satisfaction and pride as a family and as a company”, said Armin Kunstmann.No one here misses the “brewery” party as they call it. You can travel around the city and enjoy its evergreen landscapes, all in addition to the celebration. The Bierfest captures the whole city and it is lived in every corner. The Kunstmann Ramos family is completely present every day and in every activity. They are the hosts of the event and enjoy the party among dances and beer. “We feel proud. Our mission in life is to rescue German brewing traditions and support craft brewers to work in a serious manner so as to not discredit our most sacred heritage: producing quality beer”, says Patricia Ramos from Kunstmann.
Beer, a cultural factorIn Valdivia, beer is enjoyed. It is a beverage you can drink since morning time without being judged. Here, beer is a cultural factor that accompanies and brings families together; thus, after an exhausting day of work, it is a delight to enjoy a beer. “The most important is to maintain its quality, so that it lasts over time. Valdivia has one of the softest waters in the world and Germans knew that. By doing something as routine as washing your hands, you immediately notice that the water in this part of the world is different, it gives hair a special glow, simply wonderful”, Patricia Ramos explains.Saval Park (Parque Saval), the site which hosts the event, opens at midday and the party goes on until 3:00 in the morning. Thousands of people arrive to experience Bierfest, a touristic attraction, and a motor which boosts economic activity during the summer. It is a family celebration that takes over the city’s streets; people accompany the opening committee through Valdivia’s main arteries as in a procession. Everyone brings out a sense of commitment to brewery, making this Bierfest a one-of-a-kind experience.The city’s beauty is enhanced by the geographical and weather conditions of the area, which once favored its German settlers’ agriculture and livestock activities, and that are now traditions vividly experienced by locals and visitors at the Beer Fest. “Undoubtedly, the exceptional quality of water is the basis for making good beer. Since the arrival of German settlers 150 years ago, they applied their techniques, customs, and began making high quality beer. This has been reflected by Kunstmann and other craft brewers who are embarking on this road”, says Armin.
The Kunstmann routeFour days of celebration, antique car shows, wooden figures contests, art, games, food, folklore from the southern region of Germany with the participation of schools, institutions and Chilean and Argentinean music groups.This year the VII International Equestrian Show Jumping Championship (Campeonato de Salto Internacional CSI) was organized by the Valdivia Paperchase Club on the premises of Saval Park, with the participation of the best national riders coming from clubs from Los Angeles, Santiago and Osorno. The first place was obtained by “Dreams” ridden by José Miguel Ibáñez from the Polo and Riding Club (Club de Polo y Equitación), who received a prize of 600 thousand pesos.The traditional barrel puncturing event which bathes the bravest in beer, the brewery cart pulled by the horses Otto and Fritz giving out non-alcoholic beer twice daily throughout the city, the women’s and men’s competition of who drinks a glass of draft beer the fastest, and the queen and king elections, are the icon of the fest. But not everything is lived here.Chile’s only Republic Square is the perfect stage to appreciate the German folklore with music, dances and typical attires during the afternoon. The contagious feeling spreads to the public who joins in on the dance and mingles with the homemade küchen bake sale. German language can be heard anywhere, mixed with Chilean slang and that melodic intonation people have in the south.The famous Calle Calle River is also on the Bierfest route. From the rooms of the hotels on the Coastal Highway, sporting competitions that use this route can be seen, which is closed to facilitate the participation of athletes and of the public. In the waters of the Calle Calle, yacht sailing, triathlon and rowing competitions take place.These are three days of competition when the private industry joins the breweries to encourage family involvement. This year, the first Senior Tennis Bierfest Kunstmann – Caja Los Andes Championship was added, in which approximately 60 athletes participated, organized by the Tennis Federation itself aiming at making this date one of the most important in Chile’s annual circuit.The program of activities is extensive and intense. You can miss an activity one day by being involved in another, but enjoy it the next day, since everything is designed to live Bierfest at its fullest. There is not one shop of the city that does not have the event’s poster nor a street post that is not adorned with Bierfest’s yellow flags or with the logos of the different Kunstmann varieties. Taxi drivers immediately spot tourists and ask before they even say a word “Are you going to Saval Park?” The bridge that links the city is like a human chain that runs in both directions all day long since Bierfest is also attended by foot.The fest grows every year with substantial improvements and Armin knows it: “We are looking towards the future. Certainly, we have set high standards and will have to exceed them. The premises are becoming too small and we will need to expand them. The idea is for Valdivian locals to remain engaged and experience the event as their own, but, there are still certain issues pending with people from the hotel, food and shipping industries. I think there is a lot that can be done in collaboration with them”.This year, the official beer was the new “Arándanos” (Blueberries) following the innovative line which identifies each party: “The idea is for Kunstmann to be the leader in innovation on current and new products. So most likely, next year we will have another surprise”, Armin says.
Women and beerFemale beauty, of course, has its own space at the Bierfest. Each institution presents its candidate, who is carefully prepared to be a faithful representative of the beer. The Burschenschaft Vulkania organization is in charge of preparing them for their reign and teaching the candidates beer stories of Valdivia and the world, the ingredients, processes, and the visit to the brewery. Physical strength and skills are also required, as the competition is tough: hammering nails and sawing a log without losing femininity; it is not easy when you are a candidate to be queen.They are the soul of the party. Their entry to the Bierfest, around 21:00 is an event of its own. Preceded by a band of musicians, the previous year’s official couple enters followed by an entourage of the candidates – all with typical attires from the southern region of Germany and flower headbands – of which only three will be crowned this year. On coronation Saturday, all of them attend wearing their ball gowns, as Fairy tale princesses, where they show their elegance and femininity as a required quality of the queen.Tatiana Chasseau, representative of the Biker Club (Club de Motoqueros) was the winner this 2012. A journalism student, the candidate was one of the favorites from the start: “I am happy and very grateful for the affection of the people in Valdivia. I think it was a bit of both, my family and my friends were supporting me and also, the “Valdivia Pistons Club” (Club de Pistones de Valdivia), my club which I was representing also helped me to win the scepter”, said the new queen to Alma Beer.Proudly she received the crown from the 2011 queen, the band from Patricia Ramos’ hands, and also a prize of two thousand dollars for travelling and a year of Kunstmann beer. “I find the presence of women wonderful. I loved this year’s queen and that she supports the community”, Ramos said after congratulating the winners.Bárbara Fernández, representative of Valdivia’s Municipal Theater (Teatro Municipal de Valdivia) and Javiera Sepúlveda, representing the 1st Germania Fire Company (1ª Compañía de Bomberos Germania) obtained second and third place respectively.
Valdivia, Art and BeerAmong the many activities that take place at Bierfest, there is one that has achieved special recognition for the quality of its work: the painting competition “Valdivia, Art and Beer”. This year, the central motif was the Bierwagen or beer or car pulled by Percheron horses Otto and Fritz and for the first time the call was at the national level attaining the participation of 32 artists.With different techniques applied to the canvases, artists expressed their creativity around an icon of the festival and the city. The winners received honorable mentions, medals, several months’ worth of beer and cash. The first three places were awarded to: Carlos González, third place with a prize of 200,000 pesos; Cristian Villegas, second place and received a prize of 300,000 pesos, and Julio Muñoz, first place, who received a million pesos from Armin Kunstmann himself on Bierfest’s closing Sunday. Also, his painting will be kept in the collection that the brewery has in its restaurant, next to the plant in Valdivia. Muñoz thanked the organization for the commitment the private industry has acquired with the city’s development of art and culture.Although nowadays there are beer fests in almost all regions of the country, the Kunstmann Beer Bierfest of Valdivia must be lived. With over ten thousand people every year, it is a family and cultural celebration which is unique in the country. The brewery adds value to its brand and the people of Valdivia feel it as their own.

]]> http://www.almacerveza.cl/bierfest-de-valdivia/feed/ 0 http://www.almacerveza.cl/contaminacion-en-la-cerveza-edicion-7-marzo-junio-2012/ http://www.almacerveza.cl/contaminacion-en-la-cerveza-edicion-7-marzo-junio-2012/#comments Fri, 13 Apr 2012 16:08:17 +0000 Administrador http://www.almacerveza.cl/?p=1954 El por qué de sabores y olores indeseados

Por Juan Luis Peralta

Acidez, malos olores y turbiedad, elementos comunes que podemos identificar en una cerveza contaminada. Asociada principalmente a malas prácticas de elaboración, es un problema que no sólo afecta a los productores caseros, sino que también podría llegar a afectar a grandes cervecerías.

¿Cuántas veces hemos abierto una botella de cerveza en nuestras casas, locales o inclusive compradas en supermercados y nos hemos encontrado con que su sabor difiere mucho de lo que acostumbramos a encontrar en determinada marca o estilo?.  Cuando esto ocurre, más allá de la interpretación poco objetiva que pueda hacer un consumidor con paladar no entrenado, se puede deber a un clásico caso de contaminación o infección de la cerveza.¿Pero qué es una cerveza contaminada?, Paulina Cid, Tecnóloga en Alimentos y productora de cerveza casera afirma que esta denominación se utiliza para “describir las características indeseables que presenta ocasionalmente esta bebida como resultado principalmente de la presencia o acción de microorganismos como bacterias o inclusive levaduras salvajes, que son tan deseadas en las cervezas del tipo Lambic”.

En esa línea, Denise Baxter y Paul Hughes en su libro “Cerveza, Calidad, Higiene y Características Nutricionales”, añaden que la presencia de contaminantes “no sólo compromete el flavor de la cerveza, sino que también genera turbidez a medida que aumenta el número de bacterias”.

Contamination in beer

The reason behind unwanted flavors and odors

By Juan Luis Peralta

Acidity, foul odor and cloudiness are all common elements that can be identified in contaminated beer. Mainly associated to poor manufacturing practices, this is a problem which not only affects home producers, but that could also affect large breweries.

How many times have we opened a bottle of beer in our homes, pubs, or even ones purchased in supermarkets and have found that it tastes very different from what we are used to finding in a particular brand or style? When this occurs, apart from the subjective interpretation that a consumer with an untrained palate can make, it may be caused by a classic case of beer contamination or infection.
But what is contaminated beer? Paulina Cid, Food Technologist and home brewer says that this concept is used to “describe the undesirable characteristics that this beverage occasionally presents as a result mainly of the presence or action of microorganisms such as bacteria or even wild yeasts which are not so desired in Lambic type beers”.

Along these same lines, Denise Baxter and Paul Hughes in their book “Beer: Quality, Safety and Nutritional Aspects”, add that the presence of contaminants “not only compromises the flavor of the beer, but also generates cloudiness as the number of bacteria increases”.

Types of contamination

In either large or small scale production, all brewing processes can be prone to contaminating elements, whether physical (branches, rocks, insects, cardboard, among others), chemical (elements used in the cleaning of equipment) or microbiological, such as bacterial contamination which can cause great damage to production.
“While in some foods like yogurt or vinegar, bacteria may be beneficial, they can be a real problem in the manufacture of beer”, Paulina says. She adds that “thanks to the PH, the alcohol content and hops’ bactericidal effect, beer is resistant to most bacteria, however, there are a number of them which, likewise, affect the final product’s quality”.
The main bacteria that can alter the quality of the beer can be described as lactic, acetic or coliform.
Responsible for the highest economic losses and the most feared in breweries are the lactic, which generate excessive acidity, increased cloudiness and diacetyl aroma (rancid). Some, such as lactobacillus pastorianus, can also – excessively – generate lactic acid, alcohol and carbon dioxide (excessive carbonation). Streptococcus, which generate disorders in acidity, cloudiness and viscosity also exist.

Acetic bacteria are insensitive to hops’ acids; some of its common effects can be the generation of large amounts of acetic acid, carbon dioxide, as well as tastes and odors similar to vinegar, rotten apples or carrots.

Coliforms mainly present aromas of celery, cabbage or cooked vegetables.

On the other hand, wild yeasts “are those which ferment spontaneously and may appear due to inadequate hygiene conditions or yeast storage. It is hard to have control over them, as air is their means of transport and must is their breeding ground. The effects of wild yeasts are associated to beer cloudiness, increase in alcohol, carbon dioxide (gas) and the presence of strange flavors. However, there are many other microorganisms that can affect beer when necessary hygiene and safety measures are not complied with”, Paulina concludes.

Avoiding contamination
According to Wolfgang Vogel, in his book “Beer from your own brewery“: “the best procedure to prevent infection is to maintain thorough cleanliness in all premises where beer is made. Particularly, grounds where beer is cooled or where main fermentation occurs, may not be sufficiently sanitized, therefore they must be thoroughly and often cleaned.”
Hence, it is important that producers prevent this type of situations. Besides cleaning, the expert suggests some recommendations:
- A high acidity level, since acid has a preservative effect.
- The addition of abundant hops, as bitter substances protect against infection.
- A high degree of fermentation, partly due to the fact that unfermented sugars allow for the spread of contaminants and the high alcohol rate exerts a protective effect.
- Bottling avoiding loss of carbonic acid, a potent protector against infection.
- Bottling avoiding contact with air, since microorganisms need more or less oxygen to multiply.
Currently, there are standards that aim at contributing to reduce to the minimum the possibility of contamination; however, this is always a possibility when producers do not pay close attention to the process’ critical stages.
Thus, it is always important for consumers to assume a leading role and carefully evaluate the beer they consume analyzing the product’s flavors, cloudiness and odor.
In turn, producers have the greatest responsibility: “it is important for the artisanal industry to establish greater standardization and more control over the critical variables of its processes. Nowadays, Quality Assurance Systems exist which avoid or minimize all types of contamination”, Paulina Cid says.

Hacer una combinación entre comida y bebida, logrando que esta fusión de aromas, colores y sabores sea, para el paladar de los comensales, una explosión de placer, es una tarea de expertos, que requiere  probar y probar, hasta lograr que el arte surja, que la sinergia entre bebida y comida sea perfecta. Maridar con cerveza es toda una experiencia, los amantes de esta bebida se deleitan al compartir la cerveza, producto Premium, con platos gourmet que hacen tiritar nuestras papilas.Hay cervezas para cada tipo de comida, para todos los sabores: intensos, suaves, para carnes blancas o rojas, verduras y masas; siempre hay una buena cerveza que nos permite exaltar el producto, que complementa el plato y hace que, comer y beber, siga siendo uno de los placeres más ricos de todos los tiempos.

Podríamos especular y, como se dice en buen chileno, “carrilearnos”,  pero para eso hay muchos; nosotros responderemos a esta inquietud recurriendo a los expertos. En Chile, un exponente de este ejercicio es Ricardo Solis,  brew master de la Universidad de Sunderland of England e ingeniero en alimentos de la Universidad Católica de Valparaiso,  con una amplia trayectoria en el rubro. Ricardo explica detalladamente qué y cómo podemos hacerlo: “Maridar es buscar la complementación entre un brebaje y un plato de comida, ambos en particular. El maridaje con cerveza se puede lograr de tres formas, éstas son las famosas 3 ces: Complementación, Contraste, Corte. Es este proceso el que nos entrega lo mejor de la comida y la bebida: sutiles sabores que, por sí mismos no son aparentes, de pronto aparecen, dando una experiencia a un nuevo sabor en su completa dimensión”, explica Solís.

Attention tastebuds… Today we are pairing beer!

“Pairing” is a term in vogue lately. Food and wine pairing is very well known, and it was almost unthinkable to conduct with another drink. But this changed some time ago, we may notice that this synergy that only happened with wines, is also happening with beer, which always brings us together.
Combining food and drink, making this fusion of aromas, colors and flavors an explosion of pleasure for guests’ palates, is a task for experts which requires extensive testing to ensure art arises, and that synergy between food and drink is perfect. Pairing beer is a complete experience; lovers of this drink are delighted sharing a beer, a premium product, with gourmet dishes that make our taste buds shiver.
There are beers for each type of food, for all flavors: intense, soft, for white or red meats, vegetables and pastas; there is always a good beer which allows us to intensify the product, which complements the dish and makes eating and drinking continue being one of the biggest pleasures of all times.
We could speculate and, as they say in Chilean Spanish, “carrilearnos” (invent a bit) but there are many who do that, so we will respond to this concern by resorting to the experts. In Chile, an exponent of this exercise is Ricardo Solis, master brewer of the University of Sunderland in England and food engineer of the Universidad Católica of Valparaiso, who has extensive experience in the field. Ricardo explains in detail what and how we can do it: “pairing is finding complementation between a beverage and a dish, both in particular. Pairing beer can be achieved in three ways, these are the famous 3 Cs: Complementation, Contrast, Cut. It is this process that gives us the best in food and drink: subtle flavors which, by themselves are not apparent, suddenly appear, giving a new flavor experience in its full dimension”, says Solís.

The three Cs
Complementation: This is a known feature of the beer. For marked sweetness or bitterness, look for a dish – which can also be a dessert – with the same characteristic, this is the simplest and most logical way of pairing. We could think of a rather sweet stout with a chocolate dessert, as the stout has sweetness, chocolaty flavors, and bitter chocolate tones. A spicy meal can be complemented with an IPA. There are certain pairing formats based on complementation that are simple standards with which you should start experimenting.
This is the typical pairing that is done with wine, for red meats, red wine and for white meats, white wine. Looking at it in this same way, beer pairing complementation is the most obvious. But the good part is that beer has two other alternatives that are quite useful.

Contrast: A characteristic of the beer which searches in food, a property that stands out when consumed together, so that beer’s extreme uniqueness is reduced and the slightest peculiarity of food is highlighted. For example, the most typical contrasts are seafood, which are strong in iron, with a creamy soft beer like Guinness. You can also pair an IPA with dessert, this is not logical pairing, but it is by contrast and beer, ends up being more pleasant and the dish becomes more intense.

Cut: It often happens with excessively fatty or spicy foods like Mexican or Southeast Asian food. Beer serves to cleanse that layer of fat that lies between each bite and, with overly seasoned or spicy food, it cleanses and alleviates all that spiciness between bites. After eating the first piece, beer cleans and, when taking the second bite, the taste starts from zero, since beer has already rinsed the previous flavor, it is always cutting when spicy and cleansing when fatty. For this process, lagers are ideal.

You can mix these 3 forms of pairing. A beer, in turn, may be cutting and cleansing. For example, complement a seasoned meal with a bitter or IPA beer.

To pair, you only need to think about what dish you wish to have or prepare and what would be the best way to make the dish stand out. If cooking with beer you can use the same one to pair.
With beer, pairing comes with experimentation. It is very subjective, people have to test it. The best ideas happen when you test, there is not a rigid chart. Beer is very versatile and leaves much to experimentation.

Basic pairings: Here we offer a recommendation

Wheat Beer: with fish.
Ale, clearer, golden, blond: with pasta, when the sauce is meatless and creamy.
Pale Ale or Amber: with caramel tones, with red meat or desserts, for caramelizing food.
Blonds: white meats, vegetables, spices.
Porter and Stout: with chocolate desserts, with more intense red meats such as lamb or beef cooked for long hours as stews.
The recommendation is to start with the basics and experiment. Beer has a large number of flavors that give us the privilege of sampling and testing, apart from cooking with it. Let your mind fly in your kitchen; in the fried fish batter, in a cake, let’s exploit cooking with beer. Just be careful with heat, since water is reduced, but the bitterness is concentrated. Any preparation that calls for water can be replaced with beer.
Dare, live this wonderful experience, which is a feast for our taste buds.

El condimento que diferencia la industria artesanal latinoamericana, sobretodo en Argentina y Chile, está relacionado al tamaño de las cervecerías que, salvo pocas excepciones bien conocidas, se corresponde más con el de una industria “nano” que una “micro”. Estas últimas, en su mayoría, producen 1.000 a 3.000 litros al mes y se han convertido en una tendencia en la región. Su predominio se explica por varios factores, entre ellos, el económico. Sin embargo, con algunas pocas cuentas, es fácil concluir que es un segmento con problemas de subsistencia. En muchos casos, sólo la pasión de los dueños las mantiene en pie.

¿Cuál es el camino?

Nuestros países tienden a copiar, en forma exacerbada, modelos exitosos sin un análisis real del entorno local. Por ejemplo, los cerveceros solemos basarnos en la guía BJCP (del inglés: Beer Judge Certification Program) para diseñar nuestros productos y comunicarlos. El BJCP es una guía de estilos, surgida en respuesta al crecimiento del segmento artesanal en USA, por cierto, plagado de micro cervecerías y no nanocervecerías. Cuando esta guía se aplica a una realidad de “nanos”, las cosas no funcionan de igual manera. Vender IPA’s, Brown Ales, Scotch Ales, entre otros estilos populares dentro de las “micro”, no es viable para las “nano”, pues sus precios de venta no alcanzan los valores que necesitan éstas para su subsistencia. Hace falta más innovación, por cierto, desde el packaging hasta el producto en sí, y el BJCP no aporta mucho en este sentido. Es necesario agregar valor a los productos “nano” y diferenciarlos del producto “micro”.

New trends in the craft beer industry: nano breweries

The beer industry experienced during the last century and the current one so far, an unprecedented process of consolidation, concentration and technological transformation in the alcoholic drinks segment. Beer became a massive and refreshing drink, and except for some countries with a deeply rooted beer culture, its history was almost ignored. In several countries, from the beginning of the “80s” (late “90s” in Latin America), “craft” movements appeared as a response to this process which, contrary to the great industry, sought to revive forgotten beer styles, appealing to the great history of this drink, to then go further and create new versions with high regional influence. The United States is now the epitome of craft brewing with record amounts of micro breweries.
The element that distinguishes Latin American craft beer industry, especially in Argentina and Chile, is related to the size of the breweries which, with few well known exceptions, corresponds more to a “nano” than a “micro” industry. The latter, mostly produce 1,000 to 3,000 liters per month and have become a trend in the region. Their predominance is explained by several factors, including among them the economic factor. However, doing some simple math, it is easy to conclude that it is a segment with survival issues. In many cases, only the passion of their owners keeps them standing.

Which is the way?
Our countries tend to copy, in an exacerbated way, successful models without a real analysis of our local environment. For example, brewers tend to rely on the BJCP guide (Beer Judge Certification Program) to design our products and market them. The BJCP is a style guide, which emerged in response to the growth of the craft segment in the U.S., which is indeed full of micro breweries and not of nano breweries. When this guide is applied to a reality of “nanos”, things do not work the same way. Selling ​​IPAs, Brown Ales, Scotch Ales, among other popular styles within the “micro” is not viable for the “nano”, as its selling prices do not reach the values ​​needed for their survival. More innovation is needed, from packaging to the product itself, and the BJCP does contribute much in this regard. It is necessary to add value to “nano” products and differentiate them from “micro” products.
What to do? In the first place, it is vital to think about a different package. A 750 ml bottle, as with wine and sparkling wine is perfect for a “nano” product with high added value. It is an ideal size to be shared with several guests at a “boutique” restaurant table. You cannot expect each plant to have an exclusive bottle, but the segment could have a few models that identify with these products. It is also important to innovate and professionalize the design and move away from the extremely artisanal. The wine industry is a benchmark in this regard.
Concerning the product, the master brewer’s creativity must work to perfection and, perhaps, free us from concepts pre-established in guides as the mentioned BJCP.

Then, what would a “nano” product be like?
Entering the realm of speculation, from now on are some ideas for a “nano” product. In-bottle re-fermentation would settle well with this segment. However, the local version of this technique that we have adopted tends to be applied incorrectly and brewers exceed in its use, because it is simple and does not generate the dreaded oxidation problems, apart from avoiding the use of expensive bottling. This technique is conducted in most cases with the same yeast used in the first fermentation. The result is the appearance of autolysis notes, which are even more present in “micro” products of low or medium complexity. The solution is not a mystery and the Belgians managed it to perfection. When well conducted, products are unbeatable.
What is the secret? The first fermentation yeast is normally removed by filtration or natural clarification (applying cold) and then the re-fermentation is conducted with another strain, more adapted to this type of work, at lower concentrations, resulting in a more controlled autolysis in time. These strains have a powdery (low) flocculation type and can remain in suspension for a long time, which facilitates re-fermentation, then settle forming a compact layer well adhered to the glass. On the contrary, high flocculation strains settle earlier since they form larger aggregates. At the same time, these particles do not tend to compact and are a problem when serving the products. The sediment comes lose easily.
Re-fermentation is perfect for “nano” products, as it works with highly complex beers. Moreover in these products, controlled autolysis may be positive, as it releases polysaccharides and other substances that can greatly improve sensorial characteristics.
Raising the stakes, the traditional method, applied to the production of sparkling wines (known in Champagne as “champenoise method”), can be an alternative for “nano” products. This technique, which has already been explored by some brewers, can help generate value.
The method starts like a classic in-bottle re-fermentation, but is complemented with a procedure performed by experts to remove the yeast, which ends accumulating the yeast in the neck of the bottle forming a plug, and then is eliminated through “disgorgement”, leaving very stable products. The traditional method also considers the addition of expedition liquor after removing the plug – which often contains secrets – that “nanos” could use to promote their products.
High alcohol content is another characteristic which benefits a “nano” product. This requires working with strains that tolerate high concentrations, but it is also important to use a suitable fermentation strategy. Often, enological strains that are highly resistant to alcohol are used, without taking into consideration that these are adapted to work in environments that contain other types of sugars. When we talk about high alcohol content, yeast nutrition must be reviewed, especially in beer, whose recipes do not contain 100% malted grains (barley and/or wheat).

The use of innovative natural ingredients is also a trend that is being imposed on “nano” products. In this respect there are many natural ingredients that could be used to generate differentiation. The subtle use of fruits, honey from different origins, malts from grains that are not conventionally used, and even the complementary use of atypical yeast, not Saccharomyces type (not in spontaneous form), are alternatives that have already been explored and to which, this segment should appeal to more often.
Another alternative arises from the use of wood; oak, of course, as the main exponent, either in barrels or alternatives, such as chips, dust and staves. However, much more knowledge is needed about the interaction between oak and beers. But other types of wood can also be ventured in. Moreover, more should be known about beer aging processes. Aging, in contact with wood, is another alternative to explore.
Finally, there is the marketing aspect. “Nano” producers should get used to working in groups, associate and promote a new “nano” concept. Success is possible with all seeking a common goal.
More than ever, “nano” breweries set trends in our region. The subsistence of this segment will be linked to our ability to innovate and generate, for the market, what it would expect from a product of high added value.

En el evento los asistentes pudieron disfrutar de cuatro platos que representaron a Chile, España, Japón y Perú. El chef ganador fue Diego Malhue con su plato Corvina en salsa de Miso Biru del restaurante Temple. Con una alta convocatoria Cerveza Cusqueña efectuó el evento “Desafío Cusqueña: Primer encuentro de gastronomía mundial” en el piso -3 del Hotel W, en Santiago. Allí se reunieron cuatro chef emergentes a presentar su receta preferida para la ocasión. El evento, consistió en cuatro estaciones que representaban, cada una de ellas, a las cocinas de Chile, España, Perú y Japón.

Por Chile estaba el restaurante Casa Mar, su jefe de cocina Patricio Castro,  cocinó en vivo la receta de Porotos granados con ostiones; España fue representada con el restaurante La Boquería y su jefe de cocina, Jesús Basterra, quien preparó un original Carpaccio de pies de cerdo; El plato peruano fue el Cebiche Don Pelao cocinado por Carlos Labrín, chef asistente de La Mar, y que consistió en una sofisticada preparación en base a corvina; Japón fue representado por Temple con la receta Corvina en salsa de Miso Biru, que fue cocinada por Diego Malhue, chef de partida del local.

El concurso consistió en que cada invitado, en grupos de 25 personas, probó cada plato de las cuatro estaciones para luego votar por las habilidades culinarias del chef. Las categorías eran: presentación, originalidad, maridaje y simpatía del chef.

“Este evento, donde cada invitado es a la vez jurado, reafirma la presencia que tiene Cusqueña en Chile, así como también su objetivo de ser una cerveza Premium asociada a la buena mesa”, comentó Francisco Espinosa, gerente de marketing de Peumo, empresa que distribuye Cusqueña en Chile. Diego Malhue del restaurante Temple recibió el galardón al primer lugar, con ello concluyó el primer certamen de cocina internacional organizado por cerveza Cusqueña.

International cooking competition:

Cusqueña Beer held first competition for emerging chefs

During the event, attendees enjoyed four dishes that represented Chile, Spain, Japan and Peru. The winning chef was Diego Malhue with his plate Corvina en salsa de Miso Biru (Sea Bass in Miso Biru sauce) from Temple restaurant.

With a high attendance rate, Cusqueña Beer held the event “Desafío Cusqueña: Primer encuentro de gastronomía mundial” (“Cusqueña Challenge: First encounter of world cuisine”) on the third underground floor of W Hotel in Santiago. It brought together four emerging chefs who presented their favorite recipe for the occasion.
The event consisted of four stations, each representing the kitchens of Chile, Spain, Peru and Japan.
Representing Chile was the restaurant Casa Mar, whose head chef Patricio Castro cooked his recipe live for Porotos granados con ostiones (Pumpkin and Cranberry beans stew with scallops); Spain was represented by La Boquería restaurant and its head chef Jesús Basterra, who prepared an original Carpaccio de pies de cerdo (Pigs Feet Carpaccio); the Peruvian dish was Cebiche Don Pelao (Don Pelao Cebiche) cooked by Carlos Labrín, assistant chef at de La Mar, which consisted of a sophisticated sea bass preparation; Japan was represented by Temple with the recipe Corvina en salsa de Miso Biru (Sea Bass in Miso Biru sauce), which was cooked by Diego Malhue, station chef of the restaurant.
The contest consisted that each guest, in groups of 25, tasted each of the four stations’ dishes and then voted for the chefs’ culinary skills. The categories were: presentation, originality, pairing and friendliness of the chef.
“This event, where each guest is also a jury, reaffirms the presence Cusqueña has in Chile, as well as its goal to be a premium beer associated with fine dining”, commented Francisco Espinosa, marketing manager of Peumo, the company which distributes Cusqueña in Chile. Diego Malhue from Temple Restaurant received the award for first place, and with this, the first international cooking contest organized by Cusqueña beer concluded.

¡Orgulloso, feliz encantado! Así adjetiva el resultado que lo beneficia, el hombre de la Bio Bier,  Bernhard Leo Domme, de la cerveza que acaba de ser evaluada como la mejor lager que se vende en Chile, por la Guía de la Cerveza 2012 del famoso sommeliers Pascual Ibáñez, presentada el 21 de diciembre, en la escuela de los sentidos de Vitacura.Leo Domme, es un alemán asentado en Chile hace tres años, cervecero de hobby, revela que se crió entre las cervezas, allí aprendió la preparación de las típicas lagers, hasta que en Chile, luego de escoger para su residencia un paraje inolvidable del sur, instaló una pequeña planta para iniciar la elaboración de cerveza con fines comerciales.

The best Pilsner according to Pascual

Interview with Bernhard Leo Domme, responsible for producing the best lager beer in Chile, certified by the 2012 guide

Proud, happy, delighted! This is how the Bio Bier man, Bernhard Leo Domme describes the favorable result of the beer that has just been evaluated as the best lager sold in Chile by the Beer Guide 2012 of the famous sommeliers Pascual Ibáñez, launched  on December 21,  at the School of Senses in Vitacura.

Leo Domme, a German hobby brewer living in Chile for the past three years, reveals that he grew up among beers where he learned to prepare typical lagers. When he arrived in Chile, he chose to live in an unforgettable place in the south and install a small plant to start brewing commercially. Precisely in this mini factory, located on kilometer 44.5 on the road to Termas de Chillán (Hot springs in the city of Chillán), in the sector of El Chancay of Pinto municipality in the Bio Bio region is where the Pilsner Bio Bier is prepared. This beer comes in half a liter bottles and has an alcohol content of 8°.

When asked about how he received the award for best lager, Leo Bernhard answered: “Delighted to have accomplished it. Although I have always worked in this line of business in my country, I have only done it for a short while in Chile and getting started here was a bit difficult. At one point Asbjorn Gerlach, the same man as always, everyone’s guru helped me a lot. I was born among breweries; I had it in my blood and took it to Chile. Luckily, my beer was received and accepted by the customer, and also by Pascual Ibáñez and I’m here because, surely, they did a good job. I suppose they conducted a blind beer tasting; it is the best guide in Chile and I am proud of the award.”

It is not easy among craft brewers to make a Pilsner, a lager. How did you accomplish it and furthermore make the “best”?

“None of them are easy to make, it always requires hard work, a clear and thorough vision of the subject, and determination to constantly improve what is achieved. My pilsner or lager is not more difficult, but it is clearly more expensive. Most crafts breweries are inclined to produce ales due to costs; lagers take longer and require a lower temperature which is more expensive in the end. This is why they are a bit rarer, but they are better, healthier and have a much better appearance, which is why I produce them.”

How many liters are you producing, and where is the plant located?
“I started as a hobby in my country and continued the hobby here during the first years, until I decided to focus more on this business. I installed my plant located within the plot where my home is. I chose a place in the mountains towards Termas de Chillán, in the woods. I use the same line as the forest for energy, under CONAF’s (National Forestry Commission) management plan, with zero CO2. The Bio Bier name not only makes reference to this, but also to the attempt of producing beer with the best natural products, without damaging the environment.
My production is still low; we currently make a thousand liters per month. I invite people from the capital to go to the country’s other regions. You cannot find everything here, Santiago is not Chile. Thus, we invite everyone to come visit us, that way we will increase our production, however, in a responsible range so it continues to be as good as it is now”.