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!

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.

La magia, los innumerables mitos y leyendas, hacen que Valparaíso sea un lugar de ensueño, visitado por numerosos turistas en cualquier mes del año. El aura, la vida porteña, la idiosincrasia y la alegría de su gente, hacen que esta pintoresca ciudad–puerto sea Patrimonio Cultural de la Humanidad.

Identidad y tradición
En una de las arterias más antiguas del emblemático Valparaíso, precisamente en Blanco Nº1136, se encuentra “Cervecera del Puerto”, nacida en 2003, creada e inspirada en el carácter de los porteños. Hoy cuenta con toda la infrastructura y capital humano que este tipo de emprendimiento necesita y, con la capacidad para producir hasta 25.000 litros mensuales, ya sea en botellas o barriles, de sus siete variedades: Pale Ale, Amber Ale, Porter Stout, Robust Porter, Rubia Strong Ale, Acaramelada Scottish Amber Ale y Dunkel Weizen, estas últimas tres, presentadas recientemente. (versión completa en edición impresa)

A beer with Valparaiso’s character

The magic, the countless myths and legends, make Valparaíso is a dream place, visited by many tourists in all seasons. The aura, the traditions and joy of its people, make this picturesque port city is Cultural Heritage of Humanity.

Identity and Tradition
In one of the oldest landmark arteries Valparaiso, precisely in Blanco No. 1136, is “Cerveza del Puerto”, born in 2003, created and inspired by the character of the locals. Today has all the infrastructure and human capital that this type of enterprise needs and the capacity to produce up to 25,000 liters per month, either in bottles or barrels, with its seven varieties: Pale Ale, Amber Ale, Stout Porter, Robust Porter , Strong Blonde Ale, Amber Ale and Scottish and Dunkel Weizen, the latter three, presented recently.
Its partners and friends and Fernando Magnatera andAndres Arancibia with Maria Pereira, are responsible for the brand of pirate, the dedication and hard work that has earned the prestige and recognition in the area. Magnatera, said: “We focus on Valparaiso, because we love the port and along with my partner, gave him a beer at the port identity” and adds: “We want our beer is known not only here but also in other cities and, why not in the world. ”
“Cerveza del Puerto “as well as other craft breweries, is produced in small batches and using traditional production methods, with first class ingredients, brewing barley malts only. However, to suit the tastes of its consumers, changes are made which are reflected in the creation of their own products. Our factory has the mission of creating a beer with distinct flavors and high quality, “explains Magnatera.

Bohemia in Valparaiso
This beer, which is distributed through trade partner, also has a proper place where to find it, that’s make even richer by seeking the charm of Valparaiso.
The Bar is one of the best known in the city along with the “Irlandes”, both of which are points of reference and a must for all who seek the best beers in the harbor. So you have to travel to the city with time, without haste or other commitments, and that once inside the place, can not leave without enjoying the atmosphere and climate that is brewing, building addition, food that is prepared for each of their styles. Those who know about beer and food pairings understand. Those who are lovers of Bohemia, too.

Iniciar un negocio de cero
Fue en 2008 que, sin saber nada de cerveza, asistió a una feria de cerveceros en Alemania para conocer el mercado. Así fue haciendo contactos y encontrando proveedores extranjeros que le permitirían ir mejorando la oferta a los cerveceros nacionales que sólo se abastecían de malta de un solo proveedor nacional y lúpulo argentino.
Luego de introducir una marca de malta con 13 variedades, el portafolio de Ge Corp incorporó lúpulo, levaduras y enzimas. Ya con estos insumos en el mercado hubo que incorporar otros como tapas corona, máquinas de schop y barriles, todo, a un precio bastante conveniente como él mismo dice: “Mis máquinas de schop son un 25% más baratas que la competencia”.
Su primer embarque, recuerda, fue de 28 toneladas de Malta lo que le permitió tener un buen stock en bodega y asegurar el abastecimiento de los nuevos estilos que estaba introduciendo a Chile. Hoy cuenta con 15 variedades de lúpulos, barriles de 30 y 50 litros y asegura que, “todas las micro cervecerías que están creciendo, pueden tener tapas con logo, ya que es muy barato, sólo es una cuestión de volumen”.
Con el objetivo claro de prestar un eficiente servicio de pre venta, Echenique está empeñado en ofrecer productos de buena calidad al menor costo posible en Chile y Latinoamérica, a fin que los cerveceros puedan dedicarse a desarrollar la industria sin mayores preocupaciones. Es así como va incorporando cada año insumos útiles para la cadena de producción que facilitan el trabajo a quienes están dedicados a hacer cervezas. Un factor crítico para Ge Corp es la calidad de los productos, por lo que Echenique asegura que todos sus productos cumplen el estándar de esterilización con que son elaborados, por ejemplo, las tapas y los lúpulos dosificados, en ningún momento se rompe esta cadena.

Focused on providing the micro brewing a wide range of products, Ge Corp has sought the best in the world market supplies for delivery to Chile at the best price and quality. So says general manager Patricio Echenique, who, after making several years ago, a business plan for a micro brewery, realized the potential that existed in the business and began designing his own business related to the national beer industry .

Starting a business from scratch
It was in 2008 that, without knowing anything about beer, attended a brewers trade fair in Germany to know the market. This was making contacts and finding that would allow foreign suppliers to keep improving the offer to the national brewers were supplied with only a single malt and hops national carrier of Argentina.
After introducing a brand of malt with 13 varieties, the portfolio Ge Corp incorporated hops, yeast and enzymes. Since these inputs in the market had to incorporate others as crown corks, barrels, and keg system machines, all at a price quite convenient as he himself says: “My keg system machines are 25% cheaper than the competition.”
Its first shipment, remember, was 28 tons of Malta which allowed him to have a good stock in the warehouse and ensure the supply of new styles being introduced to Chile. Today it has 15 varieties of hops, barrels 30 and 50 liters and says, “all microbreweries are growing, they may have caps with logo, as it is very cheap, just a question of volume.”
With the clear objective of providing an efficient pre-sales service, Echenique is committed to providing quality products at the lowest possible cost in Chile and Latin America, so that brewers can focus on developing the industry without major concerns. Thus, every year is adding useful inputs for the production chain to facilitate the work to those who are dedicated to making beer. A critical factor for Ge Corp is the quality of products, so Echenique ensures that its products meet the standard of sterilization that are made, for example, caps and metered hops at any time break this chain.

La alta demanda que están logrando las cervezas artesanales obliga a los productores a mejorar cada día su infraestructura. Una de ellas es la micro cervecería “Edelstoff”, dirigida por Mauricio Villagrán, ingeniero en alimentos y maestro cervecero responsable de la producción de Porter, Barley Wine, Golden Ale (Berries) y Pale Ale de esta marca.
“El proyecto, implementado desde septiembre de este año, incluye nuevas instalaciones, equipos y procesos. Obedece a una evolución lógica que va marcando cierta referencia en el mercado en cuanto a elaborar productos de calidad”, analiza Villagrán. Esta nueva planta de “Edelstoff” ha permitido que, la producción, aumente de 80 mil litros anuales a 150 litros anuales, facilitado también el rubro de maquila que Villagrán ofrece a varios cerveceros conocidos en el mercado.

Habiendo crecido casi un cien por ciento y bajo la mirada crítica del entorno cuando alguien aumenta la capacidad de producción, Mauricio asegura que sus productos no han sufrido modificaciones y que su cerveza sigue teniendo las mismas características que cuando elaboraba menos litros. Por eso el crecimiento de “Edelstoff” ha sido paulatino y estructurado: “Quisimos esperar, no quisimos crecer antes porque hay que prepararse pues la demanda existe y te obliga a tener mejores conocimientos de lo que estás preparando, de cómo mantener el estándar de calidad que ofreces”, comenta y destaca que, el equipo de trabajo con que cuenta, es uno de los capitales que tiene, lo que ha influido en el crecimiento de la micro cervecería para atender también el rubro maquila, que a la fecha es casi el cuarenta por ciento de la producción de la fábrica. (www.cervezaedelstoff.cl)

Edelstoff, new facilities and increased production
The high demand of craft beers requires producers to improve their infrastructure every day. One is the micro brewery “Edelstoff” directed by Mauricio Villagran, food engineer and master brewer responsible for the production of Porter, Barley Wine, Golden Ale (Berries) and Pale Ale brand.
“The project, implemented since September this year, includes new facilities, equipment and processes. Follows a logical evolution is marking some reference on the market in terms of making quality products”, analyzes Villagran. This new plant “Edelstoff” enables setting that has the production, increase of 80 thousand liters per year to 150 liters per year, also facilitated the business of maquila offers several brewers Villagran known in the market.
Having grown up almost a hundred percent and under the critical eye of the environment when someone raises the production capacity, Mauricio ensures that their products have not changed and that his beer still has the same characteristics when they make fewer liters. So the growth of “Edelstoff” has been gradual and structured: “We wanted to wait, because we did not want to grow before you have to prepare for the demand is there and you have to have better knowledge of what you’re making, how to maintain the quality standard to offer, “says Villagran and emphasizes that the team that counts is one of the capital you have, what has influenced the growth of micro brewery to also meet the maquila category, which to date is almost f percent of the factory production. (www.cervezaedelstoff.cl)

Con más de 30 mil litros de cervezas vendidas, 40 stands, 30 marcas de cerveza artesanal, la “Fiesta de los Cerveceros Valdivianos” superó todas las expectativas. Este año, en su tercera versión, convocó a toda la familia: papás, abuelos, hijos, nietos, todos tuvieron un espacio para divertirse; jugando, disfrutando de los ricos platos y bebiendo buena cerveza. Además Valdivia, este año, contó con una rueda de negocios para conocer las opciones de exportación que puede tener la industria.

Valdivia, qué que linda es Valdivia…
Valdivia es, sin duda, una de las provincias más hermosas del sur del mundo. Con una naturaleza exuberante dueña de una gran cantidad de flora y fauna nativa.
Fundada como “Santa María la Blanca de Valdivia”, por el conquistador Pedro de Valdivia en 1552, es una ciudad turística, acogedora de las artes, el deporte, la ciencia, con una privilegiada biodiversidad y patrimonio histórico, presente en su innegable acervo cultural.
Es el puerto fluvial más antiguo del país, capital cultural del sur y de la región de los Ríos, que tiene la tradición cervecera más antigua de Chile; cuando, en 1851, Carlos Andwanter, sacaba agua del cordón montañoso de la cordillera de la costa, para hacer la primera cerveza de ese lugar.
Caminar por las riberas del imponente Calle Calle es un viaje que envuelve y transporta, al cerrar los ojos y escuchar el ruido de sus aguas, una suave brisa acaricia las mejillas. En las cercanías, inserto en la ciudad y a pocos kilómetros de la misma, aparece el Parque Saval, Santuario de la Naturaleza. Es en este parque que, en octubre, se vive la Fiesta de la Cerveza Valdiviana. La Saval, se llena de espuma con este evento en el que todos se divierten. (versión completa en edición impresa)

In October Valdivia foam filled

With more than 30 thousand liters of beer sold, 40 stands, 30 brands of craft beer, the “Feast of the Brewers Valdivian” exceeded all expectations. This year, in its third version, called the entire family: parents, grandparents, children, grandchildren, all had a space for fun, playing, enjoying the delicious dishes and drinking good beer. Valdivia addition, this year, had a business conference for options that may have export industry.

Valdivia, Valdivia how cute is that …
Valdivia is undoubtedly one of the most beautiful provinces of the South. With an abundance of nature owns a lot of flora and fauna.
Founded as “Santa Maria la Blanca de Valdivia” by the conquistador Pedro de Valdivia in 1552, is a tourist town, welcoming of the arts, sport, science, with a privileged biodiversity and cultural heritage present in its undeniable cultural heritage.
It is the oldest river port of the country’s cultural capital and the region south of the rivers, which has the oldest brewing tradition in Chile, when, in 1851, Carlos Andwanter, drew water from the Andes mountain range on the coast to make the first beer from this place.
Walking along the banks of the mighty Calle Calle is a journey that envelops and transports, closing your eyes and hear the roar of its waters, a gentle breeze caresses the cheeks. Nearby, embedded in the city and a few miles of it, see the Parque Saval, Nature Sanctuary. It is in this park that, in October, live Valdivian beer festival. The Saval, foam filled event in which everyone has fun.

In the beginning
The Valdivian beer festival was founded in 2009 as a development initiative Sercotec market, but it is “Valdivian Brewers Association,” which, motivated by this opportunity and see the need to raise awareness of craft beer, shapes to this project.
“They are entrepreneurs realize their potential, the credit goes to them, Sercotec know, have a project, we trust them and we financed them. This is the third year Sercotec supports this industry, “says Regional Director Sercotec, Cristian Bahamonde.
The project starts with the “Black Beer Festival” in June, which seeks to break the seasonality and promote tourism. “The idea is to transform as it was in ancient Valdivia, a brewing city. We give all the support so they can develop and grow, “Valdivia said Mayor Bernardo Berger.

La Fiesta in 2011
The third festival of craft beer, was organized by the Brewers Association and funded by Sercotec Valdivian. This year also had the support of Pro Chile, he joined an international business conference, attended by three major importers.
The party took place on 14, 15 and 16 October and attended the official opening – among other authorities and brewers – Valdivia Mayor Bernardo Berger, the Governor of the region, Juan Andres Varas, the deputy, Alfonso De Urresti; Sercotec Regional Director, Cristian Bahamonde y; the directors of the Association of Brewers Valdivian: Domenika Sotomayor, Beer km 858, Flavio Arias, Beer Land of Leon, Eduardo Aguilar, Beer Calle Calle, Rodrigo Trigo Beer Valbier.
Live music, contests and much more, the entertainment began to enter the park with multiple games. In the forecourt of Saval Park, appreciated the giant balls, where children run and fall into them, racing cars, among other games and lots of green where to run.
Alongside them, the stands had their space offering the most varied gastronomic offer, among which we highlight the delicious empanadas de Niebla, without fail, of course, the supply of fine pastries Valdivian to delight all lovers of good food . No one can fail to highlight the area entrepreneurs displayed their works in wood, handmade. The beer, the main protagonist of the Party, was in all its varieties, colors and sizes.

Projections
The idea is to continue with more activities, back in 2012 making it a tradition, so indicate its organizers and sponsors.
As for the support of Sercotec, will you continue to fund this party?
“The funds (Sercotec) are contests, but they have advantages, because they know their job performance and supports them. It is within the government’s plans, the Minister of Finance, the budget has increased for 2012 and 2013. Sercotec want to grow up to go in support of Mypes (micro and small enterprises), “says Regional Director Sercotec, Cristian Bahamonde.
“Many brewers produce special touches craft beer, differentiation is a feature of development, we are betting on that stage ventures such as the Association of Brewers Valdivian generate an interesting product,” added Mayor Juan Andres Varas.

Brewers Association of Valdivian
Currently made up of four brewers: Calle Calle, Valbier, KM 858 and Tierra de León, with whom “Alma Beer” spoke during the Fiesta.
Flavio Arias Beer Lion Land from Panguipulli, tells how this organization was born, “born three years ago at the initiative of Sercotec. To qualify for this project had to be grouped and thus was born the association. The idea is to grow, work together, doing this kind of events, craft beer is made known nationally. ”
To Domenika Sotomayor, Beer KM 858, says, “One of the reasons to participate in this organization, because (as I am one of the smallest, once produced 200 liters), by partnering among all brewers can, do more activities and have financial support to solve these great events. ”
“We are of the founding members, partly with the intention of seeking ways to promote consumer association of craft beer as a premium product. The intention was always out, show the product and establish ourselves as an important center of reference in the country, “said Rodrigo Trigo from Valbier Beer.
As for Eduardo Aguilar representative of Beer Calle Calle, added: “Hosting an event of this magnitude, Valdivia is called ‘the Capital of the beer’. We are implementing the project in partnership to create the ‘Trading’ Valdivian Brewers. Therefore, the incorporation of new brewery is open. “

Importers
The October 15 conference was held businesses that sponsored Pro Chile. It was attended by Manfred Bauer, Adam Betts and Javier Hernandez, U.S. importers, Australia and Colombia respectively.
Of the three importers, was Javier Hernandez, who has specific projections to import Chilean beer, “the region has many conditions to produce quality products, world class,” he said.
The idea is to build regional Pro Chile Valdivia’s fame: “The beer industry is still very traditional, with little technical knowledge. The beer festival positioning the brand, but you must meet global standards, starting with pasteurization, which is the problem of almost 90% of microbrews. That is the stumbling block to export, “said Andres Diaz, Regional Director of Pro Chile Rivers Region.
Thus ended this great gathering, the smile of the attendees, brewers and everyone in general, unveiled the duty.
The Valdivian Brewers Festival, this 2011 they left the bar high; for 2012 will have to innovate and surprise, looks forward this new event.

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

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

¿Cómo nace Cerveza Artesanal?

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

 ¿Por qué  Copayapu?

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

Copayapu, the jewel of Atacama

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

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

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

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

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

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

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

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

Dakar 2011

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

Con 25 stand Bierfest Chuyaca 2011 sera el primer festival de la cerveza de la ciudad de Osorno.
Será una fiesta familiar, con 3 días de cerveza artesanal, cinco stand de comida, actividades recreativas para niños y la presentación de grupos musicales, los que esperan cautivar a los osorninos.
Esta es una iniciativa organizada por la Municipalidad de Osorno y la Corporación para el Desarrollo de la Provincia, y cuenta con el apoyo de la Camara de Turismo.

Entre los cerveceros participantes están: Zilmuk de Santiago, Osbier de Osorno, Los Alerces de Valdivia, Cerveza Artesanal de Temuco, Cartes de Osorno, entre otras.

El Festival de la Cerveza Brasileña tiene como objetivos:
1) Proporcionar a los importadores nacionales de cerveza, cervecerías y proveedores la oportunidad de ampliar sus mercados a un público muy identificado con el producto de alto consumo.

2) Fortalecer la identidad de la ciudad y la región con la cerveza, la consolidación de la imagen construida por la creación de la Oktoberfest, la hoja de ruta de cervecerías artesanales y museo de la cerveza, como un centro importante para la producción de mercado de la cerveza Premium y el consumo responsable técnico.

3) Ampliar el calendario de eventos anuales en la ciudad y la región, con los consiguientes beneficios económicos directos e indirectos.;

4) Proveer a la población de la ciudad y la región, y también a los visitantes, la oportunidad de aprender, evaluar y probar la gran variedad de productos que componen el segmento de prestigio nacional de la cerveza.
www.festivaldacerveja.com

La primera versión del concurso “Copa Cervezas de América”, convocó 280 etiquetas, 13 jueces (4 nacionales y 7 extranjeros), 90 cervecerías de diversas partes del mundo y entregó 64 medallas (4 de oro, 24 de plata, 26 de bronce y otros premios).
Este certamen internacional se llevó a cabo en Santiago entre el 5 y 10 de septiembre del 2011. Fue un evento de categoría mundial, que consagró en Chile a las mejores cervezas del mundo. Con magistrales catas, seminarios y encuentros entre cervecero.(versión completa en edición impresa)

Duty Fulfilled

The first version of the “American Beer Cup” brought 280 labels to compete, 13 judges (4 local and 7 foreign), 90 breweries from all around the world and awarded 64 medals (4 gold, 24 silver, 26 bronze, as well as other prizes).
This international contest was held in Santiago from September 5th to the 10th of 2011. It was a world class event, which established in Chile the best beers of the world, with master tastings, workshops and meetings among brewers.

The Tastings
Judging days were held on September 5th and 6th in the tasting rooms of Duoc UC, on Antonio Varas Street in Providencia. The honorable court was formed by seven judges from United States, Brazil and Argentina. Along with the director of the Siebel Institute, Lyn Kruger, arrived the BJCP certified judges from the USA Lars Larson, Mathew Brydnilson, Bill Pengelly, John Guzmán, Jhon Holl and Jay Brooks. The journalist Fabiana Arreguy, host of a radio program specialized in beer, came from Brazil, as well as the well-known judge from Argentina Martin Boan, both BJCP certified. The Chilean judge team was composed of the sommelier Pascual Ibañez, director of the School of Senses and author of the Guide to Beers; the sommelier José Antonio Alcalde, professor of the Universidad Católica de Chile and contributor of the Guide to Beers; the sommelier and chef Nicolás Cañete, director of Duoc UC School of Gastronomy; and the sommelier Felipe Pizarro of La Vinoteca and Chief Judge of the contest.
All of these famous beer lovers evaluated 280 labels in blind tastings; and along with a group of specialized professionals, including young sommeliers and the Chief Judge, they selected, classified, labeled and presented the samples to the jury.

Workshops
The workshops, that were held on Thursday 8th and Friday 9th of September in the Duoc UC auditoriums, talked about subjects of great interest to the participants, especially brewers, who congratulated the organizers for the opportunity of technical training and also because it became a meeting point for brewers coming from various parts of the region.

Awards Night
The long-awaited award ceremony took place on Thursday September 8th at 8:30 p.m. at Club El Golf de Las Condes. The turning point for the hundreds of producers that eagerly gathered to this “beer summit” had arrived. Representatives of Colombia, Argentina, Brazil, Dominican Republic, Peru, among other countries, were presented at this ceremony, which also included the assistance of Ambassador Paul Marinez from the Dominican Republic. The first awards announced were the bronzes: the quality of the beers evaluated by the eminent experts became public in Santiago. Then, the silver awards were announced, 23 of these were given to very important breweries from around the world. The applauses recognized the value and quality of the ancient drink. At last came its majesty, the gold prize. Only four were crowned with this award (two European and two South American beers), Brazil and Chile were among them, representing the continent: Bamberg for Brazil and the Valdivian Cuello Negro for Chile, which took the most applauses of the night, thrilling to tears and heightening the most noble joy. The other winners were Augustijn from Belgium and La Trappe Duvel from Holand.

Positive outcome
“Alma Cerveza” magazine was the main organizer for this great beer event together with Maltexco. From this landmark in beer history, an important medal record has been created in Chile. This increases the prestige of Chilean beers and the country’s image, as it becomes a platform for the industry in the region.

Cristián Olivares, of Cuello Negro, winner of the only gold medal for Chile, commented the following: “The quality of the competitions has been very good. I was asking for it for a long time; we needed a line to follow. With the good quality judges that were invited to participate, it was great!”. Olivares also said that the contest was one of those events that leaves valuable lessons to local brewers. “Before, I could realize when a beer was bad or faulty, but it was impossible to tell the colleagues. How could I tell them that? He would have told me: ‘Who are you?’, there was no authority to make such comments. But in this case, judges were validated by BJCP, and they can determine which beer is better than the other. That is what we brewers need to have better quality products“, he stated.

Other brewers also expressed satisfaction with the outcomes of this contest. Asbjorn Gerlach, Álvaro Artiagoitía, Kevin Szot, among other acquaintances, were enthusiastic and appreciated the quality and reliability presented in this event, expressing their interest in what the judges determined and how they judged their beers.
All the launching and experience was a big contribution to the brewing industry of our country, and a way to motivate the organizers, who are already working on the design of the second version of the “American Beer Cup 2012”. Special recognition goes to all sponsors of this event, including Pro Chile, an institution that is strongly supporting the national beer category.