AC9-44Witte, Dubbel, Trippel y Quadrupel.  Torobayo y Advanter

Cata maridada con La Trappe y Kustmann

La misión: compartir con el público chileno, la nobleza de conocer  las bondades de la cerveza y acompañarla con los platos más exquisitos del medio.

  El maridaje con cerveza, es de todas maneras, un arte novedoso en la cultura culinaria chilena. Acostumbrados a que el vino sea la bebida para estos menesteres, muy pocos conocen los atributos nobles de la cerveza para acompañar las comidas.

Por complementación, contraste y corte las formas de maridar despiertan nuestros sentidos aumentando el disfrute, incentivando e interactuando con los sabores básicos del gusto que identifican ácidos, salados, dulces y amargos. La armonización entre comida y cerveza g
enera un complejo estado entre gustos y aromas que sólo quienes han tenido el privilegio de disfrutar han experimentado. La condición, eso sí, es que un experto cervecero o sommelier guie las catas.

Es por toda esta razón que la revista “Alma Cerveza”, promotora de la cultura cervecera en Chile, cada cierto tiempo, organiza las catas maridadas. Guiadas por especialistas en cerveza y maridaje, el magazine ha elegido cuidadosamente los locales donde quepa la perfecta armonía comida – bebida.

Es así como el martes 20 de noviembre, se realizó una cata maridada en el Flannery´s  Geo  Pub, con dos marcas excepcionales,  una de origen nacional, precisamente la valdiviana Kunstmann y otra que representa de manera notable a las trapenses holadesas: La Trappe.

Las exquisiteces de Nidia Arias

La calidad de estas marcas, se fusionaron con una cocina de alto atributo, estamos hablando de lo preparado por la maestra de cocina Nidia Arias, chef afro colombiana de toques exquisitos y guardiana de recetas atesoradas, que cada día y noche conquista los paladares del público cosmopolita llegado al Pub Flannery´s.  Ensalada queso camenberg, costillar barbiquiu, ensalada pollo italiana, chicken peanuts, camarones apanados y torta de chocolate. Fueron los potajes que acompañaron en orden a Adwanter de Kunstmann, Toro Bayo también de Kunstman,  Witte, Dubbel, Tripel y Quadrupel de La Trappe.

 

El guía y su público

Mientras el gringo Benjamin Wood, uno de los pocos cicerones de la cerveza y el único BJCP que habita en Chile, conversaba con su público guiando la cata, más de treinta privilegiados, la mayoría chilenos y unos cuantos argentinos, recibían la experiencia inolvidable, observando detenidamente, aspirando los aromas que venían desde las arremolinadas burbujas con gusto a lúpulos, café, chocolates u otras caprichosas sensaciones que van desde hierbas frescas a frutas exóticas.

(completo en edición impresa)

AC9-36

Pairing at Flannery’s

Witte, Dubbel, Trippel and Quadrupel.  Torobayo and Advanter.
Paired tasting with La Trappe and Kunstmann
The mission: to share the noble knowledge of the virtues of beer and accompany it with exquisite dishes.

Beer pairing is, without a doubt, a new art in Chilean culinary culture. Accustomed to wine as the standard drink for such purposes, very few know the impressive attributes that beer can offer in meal accompaniment.

Through complementation, contrast and cut, pairing awakens our senses and intensifies enjoyment, encouraging and interacting with the basic flavors of sour, salty, sweet and bitter. Harmonization between food and beer generates a complex mix between tastes and aromas that only those lucky enough to enjoy a pairing have experienced. The condition is, of course, that there is a beer expert or sommelier to guide the tastings.

For these reasons, the magazine “Alma Cerveza,” a promoter of beer culture in Chile, organizes paired tastings every so often. Guided by experts in beer and food pairing, the magazine has carefully chosen establishments that are ideal for hosting the perfect food-drink harmony.

So, on Tuesday, November 20, a paired tasting was held at Flannery’s Geo Pub with two exceptional brands, one of national origin, Kunstmann (from Valdivia) and one representing the Dutch Trappists, La Trappe.

The delicacies of Nidia Arias

The quality of these brands were combined with fine-dining cuisine, the work of the master Nidia Arias, an Afro-Colombian chef with exquisite details and the guardian of treasured recipes, who day and night conquers the palates of the cosmopolitan public who come to Flannery’s Pub with camembert cheese salad, barbecued ribs, Italian chicken salad, peanut chicken, breaded shrimp and chocolate cake. These were the dishes accompanying the likes of Adwanter by Kunstmann, Torobayo, also by Kunstmann, and Witte, Dubbel, Tripel and Quadrupel by La Trappe.

The guide and his audience

While the American Benjamin Wood, one of the few beer guides and the only BJCP judge living in Chile, was talking to his audience and leading the tasting, over thirty privileged guests, mostly Chileans and a few Argentines, were receiving an unforgettable experience, watching carefully and inhaling the aromas coming from the swirling bubbles with hints of hops, coffee, chocolate or other whimsical sensations ranging from fresh herbs to exotic fruits.

The group, while being initiated into this art, enjoyed every sip and bite, interacted with beer specialist Benjamin Wood, asked questions, learned and had fun. The guests came from Security Advisor, the company that brought its executives to learn this art.

The Adwanter lager and the famous Torobayo were the beers that the tasters were most familiar with, and will now remain ever present in their lives as unfailing beers. The deluxe Dutch beers made a similar impression. These are made by the monks of the Abbey of Our Lady of Koningshoeven, the only Trappist brewery in the Netherlands.

Wood’s tasting tide

It was a feast, a special way of enjoying everyday life, the pleasure of trying good beers in a different context, and was elegant yet entertaining. Wood was brilliant at Flannery’s, accompanied by the beers and the dishes of Nidia Arias. He opened the tasting, smooth, like foam, with a 4% Adwanter, moved on to a 7% Dubbel, then dropped, like the tide, down to a to 5.5% Witte, soon returned to the top with an 8% Tripel, and ended pairing the chocolate cake with the flushed cheeks that come from a 10% Quadrupel. What an experience for these novice brewers!

“Alma’s” contribution

“Alma Cerveza” undoubtedly triumphs and pushes it to the limit every time it holds a tasting. It’s no surprise that discovering the world of beer brings with it a change in habits of the public.

Cerveza Kunstmann and La Trappe by Premium Brands are two brands that have always conquered new and increasingly demanding brewers along with the general public, and they know that the way “Alma Cerveza” does pairing brings about successful results and creates synergy to learn and advance beer culture in Chile, This is an event that promotes sharing and development whenever it occurs.

At the end of the day all attendees received gifts, tastings and samples of the domestic beer Edelstoff, and of course copies of “Alma Cerveza” magazine, required reading to learn more about this exciting world.

AC9-43

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