Luego, todos los asistentes tuvieron la posibilidad de votar por el mejor chef bajo las categorías: presentación, originalidad, maridaje y simpatía. Y el elegido fue Diego Malhue, chef de partida del restaurant Temple, quien representó a Japón con el plato Corvina en salsa de Miso Biru. 

El certamen, que se realizó en el piso -3 del hotel W, contó con la presencia de algunas personalidades como Daniela Ramírez, Verónica Calabi, Isidora Urrejola, Fernanda Maquieira y Luz Prieto, entre otros.

 “Alma Cerveza”, revista especializada en esta bebida milenaria y su cultura en Chile, ofrece Servicio de Catas de Cervezas para Empresas con las mejores marcas nacionales e importadas.

Las catas son dirigidas por especialistas, entre ellos, sommeliers y los propios maestros cerveceros responsables de la producción nacional, que orientarán al consumidor a degustar las cervezas en diversos estilos con su maridaje adecuado para un deleite placentero.

Mayores informaciones al mail: info@almacerveza.cl o al fono (56-2) 2357237.

La Ale es una de las dos grandes familias que tiene la cerveza. Se caracteriza por su forma de fermentación en calor, llamada también de fermentación alta debido a que es elaborada a altas temperaturas y sus levaduras maduran en la espuma o parte superior de las cubas. Se estima que hay al menos 50 tipos de Ale en el mundo. 

Cada  vez se va conociendo más la cultura cervecera en este lado del planeta; distinguir por ejemplo los muchos estilos de esta bebida no es sencillo para miles de consumidores, que hasta hace apenas unos años, sólo conocían un tipo de cerveza. Aunque para algunos expertos de nuestro medio, ilustrar en este tema no tiene mucho que les aporte, o tal vez ningún sentido; sin duda, millones de chilenos y latinos agradecen aprender un poco más de esta bebida que nos apasiona. Dicho esto, daremos a conocer la cerveza Ale, tipo que se ha puesto en boga, a partir de la presencia y elaboración de las artesanales y Premium.

La Ale es una de las dos grandes familias de la cerveza que junto a la lager, conforman la matriz de donde derivan casi todos los estilos que se conocen en el mundo, excepto unas pocas que provienen de la mixtura de ambas y otras que son de fermentación espontánea.

 Etimología

 Procurando alcanzar en algo la etimología, diremos que Ale es una palabra inglesa que sencillamente significa cerveza; proveniente de “öl” expresión escandinava para identificar esta bebida. (versión completa en edición impresa)

AleThe Ale is one of the two great families of beer. It is characterized by warm fermentation, high fermentation also called because it is produced at high temperatures and yeast mature in the top of the tanks. It is estimated that exist at least 50 types of ale in the world.
 The Ale is one of the two main families of beer next to the lager, which form the matrix derived almost all the styles that are known in the world except a few that come from the mixture of both, and others that are spontaneous fermentation.

More and more is becoming known beer culture on this side of the planet, to distinguish for example the many styles of this drink is not easy for thousands of consumers, who until a few years ago, knew only one type of beer. Although some experts in our midst, to illustrate this theme does not have much contribution, or perhaps no meaning, no doubt, millions of Chileans and Latin are grateful to learn more of this drink that we love.
That said, we will disclose Ale beer, which has been in vogue from the presence and development of handicrafts and Premium.

Etymology Ale is an English word that simply means beer from “Ol” Scandinavian expression to identify this drink.  Charlie Papazian, perhaps the most renowned authority in the world of beer, argues that the word “ale” meant above mead “mead” in English, very diluted with water, while the strong mead was called ” biuza “from which” bier “(German beer), leaving historical evidence of this double family of beers.

Differences and features

 Unlike lager, are the top-fermented ale or those that use floating-fermentation yeasts (yeasts that float on the surface of the wort), matured into heat at temperatures ranging between 15 and 25 degrees, concentrated at the top of the container that contains them. Lagers Instead, they use more bottom-fermenting yeasts, matured in cold temperatures – between 5 and 8 degrees, which are concentrated in the deepest part of the tanks.
It is this property, which puts the seal on the Ale and the one that gives the term. From here you can find pale ales, darker, with high or low alcohol content, with little or much body, and more or less bitter, with different styles, depending on the quantities or qualities of the malt used in its development, as well as those hops and maturation times being granted.
The Ale, using the yeast Saccharomyces cerevisiae. Another feature that takes its mature form is its fruity aroma and complex flavor.

History

Birth attributed to England, the ale or beer, were in principle the best known, predating by centuries, lagers, until after the Industrial Revolution took the last main role because of its mild flavor that appealed the massive audience in the world. In recent years the growth of the beer, especially craft have returned to this ancient presence Ale.

As we illustrate the contemporary connoisseurs, only in the seventies in England turned to brewing beer at home with more force. Formerly, women were very good beer processing, until the technology and the industrial revolution, said something else and filled the beer business with a lighter and cheaper than was forgetting the quality and the original recipes of the old brewery, to carry an increasingly large audience, a purely commercial product reportedly sometimes at the expense of quality ingredients.

In this way the Ale are always kept in Britain, but with a very low profile, but compared with the rest of the world were a larger production. It was not until the seventies that ales are “reinventing” the movement powered by CAMRA (Campaign for Real Ale) to become massively little by little in the UK showing the quality of their beers and ancestral ways of making , demanding more and more the complexity of its aromas, flavors and colors.

 This same phenomenon occurs in the U.S. in the 80 initiate a remarkable development of craft beers and small breweries, dusting the classic recipes and hidden places of brewing tradition. The taste for the exquisite craftsmanship becomes increasingly demanding in the American beer of better quality and variety, alcoholic and even colors.

In Chile Ale coming with crafting, after the arrival of Europeans in the XIX to Valparaiso, is there when in 1850 installed the first brewery owned Chilean Joaquin Plaggeman, who creates a beer with his name and then a stout sold advertising the nutritional attributes “As the English original,” read the label. Then settle in the German colonies and Carlos Adwanter own factories in its plant in Valdivia. Then the story is known when it is replaced by the lagers. The Chilean industrial lager then made just the Ale disappear until they return through Southern Brewery and then Kunstmann, and then generating an interesting boom with the continued growth of craft brewers have brought back the good old Germany to market. About 95% of craft beers produced in Chile and South America are Ale.

Elaboration

The easiest way of developing this type of beer is getting warm fermentation (15 to 25 degrees C), which lasts three to four days. But many producers left to ferment for up to two weeks. Most top-fermented beers have some type of maturation after using few days of conditioning at temperatures ranging between 13 and 16 degrees Celsius, or a cold maturation and may include a second fermentation in barrel or bottle.
We hinted then that Alea are not for jokes. They are complex beers that are obtained after a lavish dedication alchemist. Teachers have been very old recipes from today, demanding brewers have decided to pull the trunks. According to the weather and the Ale places have a long list of styles, the style is British, Belgian, German, American, Australian and even on this side of Patagonia.“Pale” in English pale or light, well known in South America and Chile, perhaps the most developed by the local brews. Born to determine pale ale though some do not have anything pale because there are very dark and very good qualities.

Styles

British Style

Pale Ale :

Indian Pale Ale (IPA):  A special type of “pale ale” called “Indian Pale Ale (IPA).” In antiquity, this beer was sent to countries overseas, especially to India, hence the name. To ferment slowly during the trip, prepared with more density, in addition to protect it from possible infection stood much hops. This beer, which was transported in wooden barrels, had to make a long journey by sea, leaving England with a cold climate, passed through the equatorial heat, then crossed another cold zone passing through the Cape of Good Hope heat and then again across Ecuador to India. Exposed to constant motion by the waves during the months that lasted the trip. Its arrived at his destination, had a particularly fine and delicate flavor, so the IPA fame spread. Today we use the term pale ale IPA for stronger, more hop character and pale in color.Is charged at the Ale hop bitterness, unlike the Mild is rather light and slightly bitter. A Pale Ale is sometimes confused with it, but unlike barrel sold.Irish Ale: Red, with traditional fruity malt character. In Ireland, due to high consumption of Stout and Porter classic black, you can hardly find, yes, very well protected, by conservatives brewmasters.

 Mild: Bitter opposed to, for its softness. It is a dark beer of an alcoholic moderate. It is sold in barrels and is almost impossible to find in the bottle.
 
 Bitter:

Brown Ale: Appearing in the northeast of England – the center appeared Pale Ale and Brown Ale this part, the latter sought to have a lighter color than Porter.

Old Ale: Dark and full-bodied, sometimes a little sweet. Its name Old: refers to the old way of making beer, not your age.

 Barley Wine: English barley wine, formerly known as strong or Strong Ale. Has an alcohol content similar to wine.

Porter: A classic English, born in London, back in 1722, is a powerful, strongly built dark beer and malt character. They soon become the most popular among workers in London, especially the porters and baggage handlers, who gave him a property restorer.

Stout: A quintessential Irish, according to the treaties was born in the heyday of the porters and the term was used to highlight the stout beers, solid, strong and robust, so that one would wear at his side a little lighter color body and a stout which is a typical brown ale made with roasted malts and roasted barley. Although some consumers do not qualify within the Ales, are made with top-fermented yeast, therefore, is an Ale.
The stout is in any case an upper class “cervezota” in itself may vary with your tastes fruity spices, chocolate, etc. according to the process and ingredients. Hence this style exist within a number of sub types, cases, and the Imperial Stout, Stout Dry, Sweet Stout, Dry Irish Stout, American Stout, English Stout, Oatmeal Stout, etc..

 Scotch Ale:  Also known as Scotch Ale, are very similar to the strength of England, but made with malt from Scotland. They usually have more body than the English and are more sugary, highly prized in Belgium, some of which occur in Scotland only for export to the Netherlands.

Belgian Style

Belgian Ale: Almost all are top-fermented, that’s why all should be called Ale. However, rarely are named in this place, except some that are produced for export.  Here highlight the abbey and Trappist.

Trappist: Developed by the ancient monks in their monasteries of northern Europe. Today only seven abbeys breweries in the world have the right to this appellation of origin. Six are in Belgium and one in Holland. Beers are excellent body, fruity and should be served in a glass of origin.

Abbey: Are those that are made with the same recipe as the abbey, but not necessarily in a monastery.
There are also some very special high fermentation beers: Ale toast, Red Ale, Ale and Saison strong golden Season by name a few.

German Style
In Germany, beer is relatively more popular, the fermentation is low or lagers, however, there are very good Ale.

Altbier: Subsequently fermented and mature in cold like lagers. Its name expresses this condition, which means, do it the old-fashioned.

 Kölsh: It is a beer that would keep with the old way of fermenting: While in Germany he spent a cold fermented in Cologne and Dusseldorf kept the traditional style of fermenting beer. 

 There are also other characteristic determined by eg Biere de Garde:

Biere de Garde “Beer to save” stems from the northeastern France. It was created when there was no cooling systems, to drink during the summer, when it was not possible to receive heat.

Uno de los privilegios más gratificantes de los adultos es una cerveza fría en un día caluroso. Sin embargo, para aquellos que prefieren la espuma  de la cerveza hecha a mano o de una variedad elaborada en una micro cervecería, las opciones para los campos de golf, piscinas y otros lugares públicos al aire libre, en botellas de vidrio –  donde no están permitidas y un barril no es práctico –  son limitadas.

Ahora, un creciente número de cervecerías estadounidenses están adoptando los cilindros de aluminio, permitiendo a los consumidores una forma sencilla de disfrutar una cerveza donde quieran. La facilidad de consumo no es la única razón por lo que las micro cervecerías están adoptando las latas. Es, a la vez, económico y una mejor alternativa para el ambiente usarlas, de acuerdo con los funcionarios de la Royersford, Pennsylvania Fox basada Sly.

Se trata de un envase más ligero que el vidrio, por lo que ahorra combustible en el transporte marítimo y las personas están más pre dispuestas a reciclar las latas. Además hay que considerar el factor pureza. La luz es uno de los dos grandes enemigos de la cerveza, siendo el oxígeno el otro. Enlatar es la manera más fresca de entregar cerveza a los consumidores, dice Oskar Brewing Blues en Colorado. A diferencia de las botellas de vidrio, la luz no puede penetrar en las latas, lo que ayuda al no desarrollo de sabores indeseados, conocida como la cerveza descompuesta, que es causada cuando la luz reacciona con el lúpulo y cambia negativamente el perfil de sabor. Y la exposición prolongada al oxígeno puede, a su vez, convertir la cerveza rancia. (Versión completa en edición impresa)

Craft beer in cans

One of the more rewarding adult privileges is a cold beer on a hot day. However, for those who prefer suds of the craft or micro brewed variety, options for the golf courses, pools, and other public outdoor venues — where glass bottles are not allowed and a keg is impractical — are limited. 

Now, a growing number of American microbreweries are embracing the aluminum cylinders, allowing consumers to easily take the good stuff where it’s needed.

Consumer ease is not the only reason the microbreweries are embracing cans. It’s both economical and better for the environment to use cans, according to officials at the Royersford, Pennsylvania based Sly Fox Brewing.

 It’s a lighter weight packaging than glass, so it saves fuel on shipping and people are more likely to recycle cans, they told me. There is also the purity factor. 

Light being one of the two great enemies of beer, oxygen being the other, canning is the freshest way to get beer to customers, says Oskar Blues Brewing in Colorado. Unlike glass bottles, light can’t penetrate cans, which helps against altering the intended taste. Sometimes known as skunked beer, it’s caused when light reacts with the hops and negatively changes the flavor profile. And prolonged exposure to oxygen can turn the brew stale. The move to cans also signals a new confidence exercised by the smaller breweries.

In a beer culture dominated by cans emblazoned with familiar and established names like Budweiser, Coors and Heineken, the newer craft breweries — many less than 15 years old –had to compete for their share of the market. With the stigma that can be associated with canned beer — mostly bland lagers or watery

light beers — most opted for bottles with catchy labels or names.Now, brewers are looking to take the shame out of canned beer.

With more than 1,700 craft breweries in the United States many feel ready to share cooler space with their larger competitors. 

Both California’s Sierra Nevada Brewing Co. and the Colorado based New Belgium Brewing, tow of the largest and most celebrated U.S. micro breweries have announced in recent years that they would begin offering their flagship beers – long available in bottles – in cans ranging from 12oz to 16oz.

 ”This really came out of our own lifestyles,” said Greg Owsley, chief branding officer for New Belgium. “Now, I can finally take Fat Tire in the backpack, in the boat, all those places we felt a little guilty taking our bottles and treated them so preciously to make sure they didn’t break. Now we can throw one in the back pocket and head on out.” 

While there are still the self-called beer “purists” who refuse to drink any beer from a can. A beer storeowner who was interviewed for this article compared those people to wine drinkers who will not drink from screw top bottles.

“They say they are educated, but really they are just ignorant,” she said. “All in all the beer, wine, whatever is just as good and by not giving it a chance they are really missing out on something good.”

So, who will differentiate themselves in Chile and start canning beers? Stay Tuned!

India Pale Ale Capital

                Aroma: moderado aroma a lúpulo, leve cítrico.
Apariencia: muy buena formación de espuma y retención. Leve turbidez. De color dorada.
Flavor: amargor moderado leve que domina hasta el final. Un muy leve retrogusto amargo, persistente en boca.
Sensaciones en Boca: cuerpo medio, carbonatación moderada, sin astringencia.
Impresión general: Una buena IPA comercial para beberla lo más joven posible, ideal chopp. Puntaje: 28/50

Bitter Queen, Falken
Aroma: caramelo leve, leve diatecilo.
Apariencia: buena formación de espuma y retención. Clara,sin turbidez. De color ambar.
Flavor: Leve diatetílo. Balance hacia el amargo. Amargo suave, limpio, elegante. Notas a caramelo moderadas.
Sensaciones en Boca: Alta carbonatación. Cuerpo medio.
Impresión general: Buena. El sabor a caramelo compite con el amargo.
Puntaje: 25/50

Golden Ale Berries Edelstoff
Aroma: moderado, elegante, frutal, atractivo berries.
Apariencia: moderada formación de espuma y muy buena retención. Clara, sin turbidez. De color dorada pálida.
Flavor: Limpia en compuestos de fermentación. Leve sabor a berries. Leve amarga. El final en boca es leve seco. El amargor disminuye levemente la intensidad de los berries.
Sensaciones en Boca: Moderada carbonatación. Cuerpo medio liviano.
Impresión general: Muy Buena cerveza frutada, ideal para el verano o el paladar femenino. Puntaje: 34/50

Pale Ale Guayacán
Aroma: leve maltosidad, leve caramelo, leve frutado.
Apariencia: intensa formación y retención de espuma. Burbujas muy pequeñas. Clara, sin turbidez. De color cobriza.
Flavor: Limpia en compuestos de fermentación. El final en boca es balanceado, limpio.
Sensaciones en Boca: Moderada – alta carbonatación. Cuerpo medio. Suave, cremosa.
Impresión general: Muy Buena cerveza con un muy balance malta & lúpulo, equilibrada.
Puntaje: 32/50

India Pale Ale Capital
Aroma: Mild aroma of hops, light citrus.
Appearance: very good foam and retention. Slight turbidity. Golden color.
Flavor: Mild to moderate bitterness dominates until the end. A very slight bitter aftertaste, lingering aftertaste.
Mouthfeel: Medium body, moderate carbonation, without astringency.
Overall impression: A good commercial IPA to drink as young as possible, ideal chopp. Rating: 28/50

Bitter Queen, Falken
Aroma: mild caramel, mild diatecilo.
Appearance: Good foaming and retention. Clear, no turbidity. Amber color.
Flavor: Mild diatetílo. Balance to the bitter. Bitter soft, clean, elegant. Moderate caramel notes.
Mouthfeel: High carbonation. Medium body.
Overall Impression: Good. The caramel taste the bitter rivals.
Rating: 25/50

Golden Ale Edelstoff Berries
Aroma: Moderate, elegant, fruity, attractive berries.
Appearance: moderate foaming and very good retention. Clear, no turbidity. Pale golden color.
Flavor: Clean fermentation compounds. Mild-flavored berries. Mild bitter. The aftertaste is slightly dry. The bitterness slightly decreases the intensity of the berries.
Mouthfeel: Moderate carbonation. Medium-light body.
Overall impression: Very Good beer fruity, ideal for summer or female palate. Rating: 34/50

Guayacán Pale Ale
Aroma: Mild maltiness, slightly sweet, slightly fruity.
Appearance: intense training and retention. Very small bubbles. Clear, no turbidity. Coppery color.
Flavor: Clean fermentation compounds. The aftertaste is balanced, clean.
Mouthfeel: Moderate – high carbonation. Medium body. Smooth, creamy.
Overall impression: Very good beer with a malt & hops very balance, balanced.
Rating: 32/50

Cheers 2012!!

With the summer come the New Year celebrations, holidays, leisure life by the sea, the reunion with friends and of course! Beer: inevitable and accomplice of the pleasant and good times.

The sixth edition of this magazine, brings fresh information; the prestigious American journalist John Holl, who from past editions written for our Magazzine, argues in his article “Canned Craft” that “One of the most rewarding privileges of an adult is a cold beer on a hot day”, and that’s how we feel from our editorial office. To do this, fill the cover with a great beer on the beach that shows a little, the story about summer beers, seen by the approach of Juan Luis Peralta.

However, the complexity of the drink that brings us together also a Special repots about Ales; history, types, peculiarities of this top-fermented beer, which has attracted worldwide with their English styles, Belgian, German, American, and others.

Hot days in Santiago, brought us from Buenos Aires Martin Boan, a famous Latin BJCP judge, who makes our magazine dares to describe some local beers with his signature. So, we bring information also highlights events nationwide, sent our reporters to Copiapo and Valdivia Bier Fest, and from traditional Malloco Oktoberfest, beer all activities occurring in Santiago de Chile. And outside of Chile, our luxury columnist Ricardo Solis who returned from a brewing tour in Europe, show us the best beers in the old continent as a “perfect pairing”.

Sun, sand and cold beers are a complement to a casual reading of “Alma Cerveza”. It is a pleasure to bring with you the birth of this 2012. Next year comes loaded with many projects, “Mini Cerveceria” announced a Brew master program with European universities, and we, in our commitment to regional breweries, along with Martin Boan launched BJCP (The Beer Judge Certification Program) in Chile.

We are glad to share with you a new year and an increasingly interesting issue of our magazine, cheered by pub Lupoldo and Hunter, along with our comic Valentine, known in the “Valentine’s Day Life.” We take this opportunity to salute our team of reporters and contributors who do their bit to make it possible, growth in the beer culture in Chile and throughout the region.
Happy 2012 Beer lovers
Cheers!

Si bien es cierto que el festín de nuevos sabores que ya podemos darnos hoy en Chile, maridando la variada gama de cervezas artesanales con la gastronomía que ofrece el medio local, es bastante llamativo, quisimos ir mas allá…. ¿qué tal buscar los orígenes del maridaje con cerveza?
Para esto, junto a un grupo de “amantes de la cerveza” realizamos un Tour Cervecero por Europa que duró 16 días y abarcó 5 ciudades emblemáticas si se trata de hablar de Cerveza: Bruselas, Colonia, Ámsterdam, Londres y Dublín. Cada país y cuidad con una tradición cervecera milenaria, donde nadie se asombraría al ver a un ejecutivo en pleno City de Londres (centro financiero mundial), pasar a tomarse una pinta (568 cc) de cerveza a las 10:30 de la mañana a un pub tradicional Inglés. Acá…sería un ebrio de primera!

Pero vamos descifrando esto; estamos hablando de países con consumo de cerveza promedio per cápita de más de 100 lts/año, (nosotros estamos en 36), además también es bueno aclarar que estamos en una zona que se caracteriza por sus uvas y no por sus granos, zona de buen vino, donde prácticamente toda literatura acerca de maridaje, es en torno al vino. No me entiendan mal, disfruto de un buen vino como cualquier otro, pero cuando hablo de sentido de balance y obviamente descubrir nuevos y excitantes sabores….yo marido con cerveza!.
De hecho, la cerveza ha sido disfrutada como una bebida de importancia gastronómica desde el principio de los tiempos, los egipcios la reverenciaban tanto que enterraban a sus muertos con granos de cebada y cántaros para mantenerlos en su otra vida. (versión completa en edición impresa)

The perfect pairing

While it is true that the feast of new flavors that we can give today in Chile, paired the wide range of craft beers with food provided by the local environment is quite striking, we wanted to go beyond …. that may find the origins of beer pairings?
For this, along with a group of “beer lovers” conducted a tour of Europe that lasted 16 days and 5 cities covered if it is emblematic of talking about beer, Brussels, Cologne, Amsterdam, London and Dublin. Each country (and city) with an age-old brewing tradition, where no one is surprised to see a full executive at City of London (World Financial Center) to pass a pint (568 cc) of beer at 10:30 in the morning to a traditional English pub. Here … would be a drunk!!
But let’s figure this out, we’re talking about countries with average beer consumption per capita of more than 100 liters / year (we are in 36), besides it is good to clarify that we are in an area known for its grapes and not their grain, wine area, where virtually all literature on marriage is about wine. Do not get me wrong, I enjoy a good wine as any other, but when I speak of a sense of balance and of course discover new and exciting flavors …. I pairing with beer!.
In fact, beer has been enjoyed as a drink of gastronomic importance since the beginning of time, the Egyptians revered it so much that they buried their dead with barley grains and jars to keep them in another life.
Moving toward the present, King Wenceslaus of Bohemia was sentenced to death who was found exporting its precious Saaz hops, which is still used to make the best Pilsner lagers. In medieval England was a great offense to serve a low-quality beer . The point is that all this does not generate a great shock for any kind of drink. This kind of passion, excitement and appreciation, only comes when something really worthwhile.
The stylish cities of northern Europe – Prague, Amsterdam, Berlin, Brussels and London, have a tradition of grain rather than grapes, and if you look beyond the most famous brands is a wide range of craft beers ranging from fruity, floral, honey, creamy, and so on. These are beers with serious culinary credentials, and of course thousands of years to perfect the recipes.
(Introduction to the recipe)
In the 5 cities recently visited by the Brewery Tour, tasting and pairing could a remarkable selection, and Strong Belgian Ales, Lambic, Fruit Lambic in Brussels and, a delicious fresh Kölsch in Cologne, a remarkable production of ales and also a classic lagers such as Heineken in Amsterdam, the world renowned Real Ales in London, and left for last, but not least the Irish Red Ales and so characteristic of Irish Stout.
There, in the Guinness Storehouse I found out that the 1st pairing with Guinness reference dates from 1837, where Prime Minister Benjamin Disraeli wrote about a dinner with the perfect combination of oysters and Guinness today is a must try while in Dublin.
Typical recipes for pairing with Guinness, this time I want to highlight a recipe that is an example of pairing by complementation as the classic “Irish stew” which manages to capture by the slow cooking of meat and vegetables, all the rich and complex flavor of the Guinness stew and make this a meal you’ll be proud to serve at your table.

Recipe, “Irish stew”
Ingredients (for 4)
200 ml of Guinness
400 g of Tapapecho or sobrecostilla diced of 2.5 cm
1 onion
1 large carrot
1 Celery
1 tray of mushrooms
1 liter of broth
Rosemary and fresh thyme

Preparation:
Saute the meat, add vegetables and cook until soft.
Add the Guinness and reduce half way.
Add the beef broth and herbs and simmer for 1 to 1 ½ hr.
To serve;
Accompany the stew with rustic mashed potatoes with chives and a good Guinness.

Para los amantes de la cerveza, aquellos que gustan de esta refrescante bebida, pero que no quieren consumir alcohol, las cervezas “sin” son una excelente elección al término de una jornada deportiva o un almuerzo de trabajo.
Estas cervezas no son solamente para las mujeres embarazadas, como algunos piensan. La producción de ellas está orientada a los consumidores habituales de la bebida que no quieren beber alcohol por razones laborales, de hábitos y, especialmente, a quienes deben conducir.
La intención de reducir la cantidad de accidentes por esta causa y la promoción del consumo responsable, son dos de los principales motivos por el que se comercializa este producto.
Existen diversos estudios que certifican estos motivos, pero también, hay otros que se orientan a destacar las propiedades nutritivas que tiene la cerveza “sin”, como es denominada mundialmente.

Propiedades
El grado alcohólico de éstas es inferior al 1% lo que indica que pueden, legalmente, contener algo de alcohol y no pierden, necesariamente, las características de la cerveza: sabor, color, aroma, espuma, entre otros. La mayoría de las “sin” que se venden en el mundo son de la variedad Lager de fermentación baja.

Beer “Sin”: Benefits and pleasures without alcohol

For beer lovers, those who enjoy this refreshing drink, but do not want to consume alcohol, beer “non-alcoholic” are an excellent choice at the end of a sports day or a working lunch.
These beers are not just for pregnant women, as some think. The production of them is aimed at ordinary consumers do not want to drink alcohol because of work, habits, and especially those who must drive.
The intention to reduce the number of accidents from this cause and promote responsible drinking, are two of the main reasons why this product is marketed.
There are several studies that certify these reasons, but there are others that are intended to highlight the nutritional properties that beer is “non-alcoholic” as it is known worldwide.

Properties
The alcoholic strength of these is less than 1% indicating that it can legally contain any alcohol and do not lose, necessarily, the characteristics of beer flavor, color, aroma, foam, among others. Most “non-alcohlic” sold in the world are of the variety of bottom-fermenting lager.
According to an article published by “Healthy Eating”, Argentina, this beer contains the same properties as the conventional one, except the alcohol. “It has more than two thousand components, including vitamins, minerals and phenolic compounds with antioxidant properties (also present in plants) and antiplatelet agents, which exert a positive role in various pathologies such as cardiovascular disease, hypertension (allowing moderate consumption beer “non-alcoholic”, as a 330 cc bottle of this drink daily provides 10 mg of calcium and potassium and is low sodium), cancer, some neurological disorders and facing the aging process itself (for its high water content promotes hydration, 95% and the content of vitamins, minerals and antioxidants). Contains folic acid is easily absorbed, a 330 cc bottle covers 10% of the vitamin needs. ” It also has a low calorie compared to the traditional, therefore, it is recommended diets.

“Sin” in the domestic market
In Chile, sold about 10 brands that offer this drink: Flensburger (Trefle Ltda), Claustahler (Pibamour), Holsten (Pibamour), Erdinger (DESA), Lowenbrau (FHEngel), Estrella Damm (Winery), Ebers (Chilean artisanal north), Becks (brewery Chile SA) and Crystal Kuntsmann (CCU).
Kuntsmann Root beer is a lager type beer that has characteristics and aroma hops. Accentuated hop bitterness. Aromas and flavors in balance with the other components of beer. Describe sensory characteristics: nose with roasted sweet potato obvious tones, touches of caramel and malt. Some notes of nuts and sweet almonds. The palate has a balanced acidity and sweet with bitter right way.
ZERO, 0 °, CCU is a beer from the family of the Lager, the variety most used in Chile, made with a special process of extracting the alcohol with cutting edge technology, unique in Chile and required an investment of U.S. $ 1 , 5 million. It is a non-alcoholic beer that keeps the entire body, flavor and bitterness of a traditional beer.

A healthy way to cool off
Of course, alcohol-free alternative has its detractors. Many consumers seek common in this brew, the element that is gradually altering the consciousness and the senses, so it ends up being described as “plain”.
However, for those who do have become aware of the risks that alcohol consumption to drive, or who need hydration, after an exhausting sports day and enjoying a healthy lifestyle, alcohol-free beer is the best alternative for these consumers given its high water content. Even some doctors advise their patients who suffer from kidney stones, as it helps to eliminate its diuretic property.

En el artículo anterior, vimos la importancia del agua utilizada en la cervecería para determinar el sabor de una cerveza. Mencionamos además la facilidad con que se puede modificar este “ingrediente” para que sea más fiel al agua que dio origen al estilo, agregando minerales para obtener agua muy dura como algunas ales inglesas o reduciendo dureza para elaborar una pilsener. Un efecto de “terroir” del agua.
En una cervecería muy chica, como es el caso de las “artesanales” que todavía son muy caseras, el factor “mano del chef” es relevante. Pero a medida que la empresa crece y se profesionaliza (contando con recetas y sabores definidos, empleando a más de un cervecero y varios asistentes), lo que más se busca obtener es consistencia: que una botella cualquiera se asemeje lo más posible a las otras producciones, sin importar qué mano estaba a cargo de la producción. A fin de cuentas, hacer cerveza en forma profesional es seguir una receta y tener una mentalidad de obsesivo compulsivo para producir siempre el mismo producto. La creatividad viene al sacar una variedad nueva, pero de allí en adelante el desafío pasa a ser repetirlo cada vez. En la bodega uno espera que dos cerveceros distintos logren el mismo resultado si usan la misma receta, los mismos equipos y si siguen fielmente los mismos procesos. No es que sea fácil lograr eso… (versión completa en edición impresa)

Terroir of brewing equipment

In our previous article we saw how important water can be in determining a beer’s flavor. We also mentioned how easy it is to modify this “ingredient” so that is more in tune with the waters where the style originated, by adding more minerals to make a harder water like the English ales, or reducing hardness to make a pilsener. This is somewhat similar to replicating a water’s “terroir”.
In a small craft brewery, such as in the case of those that are closer to homebrew than microbrewery status, the “chef’s hand” is still relevant. However, as the company grows and becomes more professional (with established recipes and well-defined flavor profiles, employing more than one brewer and several assistants) one looks towards obtaining consistency: that any one bottle chosen at random be as similar as possible to any other production of the same variety. It should not matter which person was in charge of production that day. A professional brewer will follow the recipes and is obsessive-compulsive about always replicating the same product. One expects two different brewers to brew the same beer if they use the same recipe on the same equipment and faithfully follow the same processes. Not that it’s easy…
The equipment used in the brewery can also have a big influence in the final flavor of the beer. This was made clear to me when I visited Lagunitas, one of my favorite US breweries, in Petaluma, California, several years ago. The brewery was automated, controlled by software that supposedly cost more to buy and implement than the tanks and other equipment. A computer handled everything, from grinding the grain, activating the pumps and valves, etc. It seemed that the only manual task the brewer had was to add minerals to the water prior to the mash (and only after being instructed to do so by the computer). The brewer had no trouble in showing me his recipes. Quite different from many microbreweries in Chile, he didn’t seem to care if I knew what hops he was using. He told me, “You can’t make my beer, you don’t have my equipment”.
There are indeed many variations in brewery equipment that contribute to a beer’s flavors and identify one brewery versus others. Let’s look at the boil and fermentation.
It is important to obtain a good boil of the wort, as this reduces certain components that leave with the steam (for example DMS, Dimethyl Sulfite) and meld the malty sweetness with the hop bitterness. The boil can be obtained several ways. The simplest is to mount the boil kettle over some big gas burners. This is like a super-sized pot over the kitchen stove. There are craft breweries in Chile that boil more than 1000 liters at time in this fashion. The intense heat of the gas flame can tend to caramelize the wort sugars more than other boiling methods. There are breweries that use jacketed tanks to circulate water under pressure (approximately 102° C) or steam to obtain the boil. At this lower temperature you don’t get the same degree of caramelization of the sugars, so the final flavor will end up different compared to the direct flame. Technology is important here too. Kuntsmann brewery in Valdivia has a new boil system from the German Schülz company, where the “boil” is done in a column that has a vacuum. This permits them to boil at less than 100° C, thus avoiding the caramelization and supposedly reducing the production of DMS.

Of course one can also go to the other extreme: consider the “Stein Beer” process (“stein” is German for ‘stone’). This is an ancient way to boil wort inside a wooden container. Special stones are heated on coals, then added to the wort to reach and maintain the boil. It must be spectacular to see the steam and hear the sound of the rocks hitting the wort (these rocks don’t break with the heat shock) – but this will increase the effecting of crystalizing sugars on the rocks while they are in the wort.
There are many variations and possible configurations for the fermentation tanks, all of which can impact the beer’s flavor. Fermenting in a small 300 liter tank will not give the same beer as that of a 3.000 or even 30.000 liter tank. The fermenters that are very tall in relation to their width produce more movement of CO2 since the gas has to climb higher, generating more natural movement of the beer than in a tank with a wider diameter. Tall tanks can also have more temperature variations within the fermenter, which means that the beer in the top can taste different than that at the bottom. One can also choose to ferment with the tank at atmospheric pressure, or opt to maintain the beer under CO2 pressure. Each technique will give different flavors to the final product and must be used each time by the brewery during fermentations in order to achieve consistency between different batches.
It is important for a brewery to control its processes as consistently as possible, and learn to take advantage of its equipment “terroir” to help differentiate it from other producers.

Desde 1999 CCU y Carabineros desarrollan campañas de sensibilización que apuntan a educar en el consumo responsable de alcohol, la prevención y la incompatibilidad entre alcohol y la conducción de vehículos. Este 2011 no fue la excepción. El 18 de Septiembre presentaron la campaña “Cuida tu Vida, Cruza con Responsabilidad”, un mensaje enfocado a los peatones que busca advertir el riesgo que implica atravesar calles y carreteras sin respetar la señalización.
Fue tal el éxito de la campaña que CCU y Carabineros replicarán el mismo llamado para las fiestas de fin de año. Las cifras de Carabineros lo demuestran, en 2010, durante las celebraciones de Fin de Año, salieron de la capital más de 283.000 vehículos y se produjeron 769 accidentes, donde hubo 24 fallecidos, de los cuales 8 fueron peatones que no respetaron las señales de tránsito y advertencias. Además, el cruce sorpresivo o inesperado de peatones se posiciona dentro de las 10 principales causas de accidentes y dentro de las primeras 5 en casos de muertes. Es por esto que esta campaña apunta a sensibilizar a los peatones e invitarlos a tomar todas las precauciones al transitar por calles, carreteras y cruces peligrosos.

For New Year’s Eve Party:

This season CCU and police in Chile: “Watch your life, cross with Responsibility”

With the deployment of important paintings in corners of Santiago and in major cities, the campaign “Watch your life, cross Responsibly”, aims to encourage pedestrians and drivers to take precautions to avoid accidents during the celebrations .

Since 1999, CCU and Police develop awareness campaigns aimed at educating responsible alcohol consumption, prevention and incompatibility between alcohol and driving. This 2011 was no exception. The September 18 presented the campaign “Watch your life, cross with Responsibility,” a focused message to warn pedestrians for the risk involved in crossing streets and highways without complying with the signage.
Such was the success of the campaign that the police and CCU will replicate the same call for the holidays this year. Police figures show, in 2010, during New Year celebrations, the capital left more than 283,000 vehicles and there were 769 accidents, where there were 24 deaths, of which 8 were pedestrians who did not respect the traffic signs and warnings. In addition, the crossing pedestrians or unexpected surprise is positioned within the top 10 causes of accidents and within the first 5 cases of deaths. That’s why this campaign aims to raise awareness and invite pedestrians to take all precautions when passing through streets, roads and dangerous intersections.

Campaign “Watch your life, cross with responsibility”
The implementation of the campaign is carried out at major intersections in cities such as Santiago, La Serena, Viña del Mar, Valparaíso, Concepción and Temuco, where every corner, two young men displayed a painting right at red lights, so that the message is appreciated both pedestrians and motorists. The campaign focuses primarily on high-traffic hours both in pedestrians and vehicles, and so encourage pedestrians to be more responsible in their walk through the streets and raise awareness in the number of accidents observed in previous years and to appeal to motorists handled with caution.
Carlos Vallejos, Sub CCU Communications Manager, responsible for the design of this campaign highlights the importance of taking into account and respect minimum safety measures to consider avoiding accidents. “It is vital to take care that makes the difference when it comes to prevention. They are considered easy to pedestrians and motorists, such as crossing in designated areas, to respect crosswalks, and if they are to drink, to pass the keys. We stress the responsibility that each one has both the self and in the care of others.
The campaign “Take care of your life, cross with responsibility”, will be supported by a massive release schedule ads and animated banners in different media. The ads contain statements such as “cross only at designated areas,” “Look both ways before crossing”, “If you drink passes the keys” and “This Year’s Eve parties, watch your life intersects with responsibility.”
The initiative, developed in conjunction CCU and police since 1999, seeks to be a contribution in education on alcohol and accident prevention, through recommendations to strengthen the community to act prudently during the holidays of New Year.