Tuesday, September 23, 2025

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Un primer plano realista altamente detallado de un vaso de cerveza lleno de cerveza ámbar dorada, que muestra el líquido claro y crujiente con pequeñas burbujas que se elevan a la superficie. El fondo es una barra sofisticada con botellas y gafas borrosas, enfatizando una atmósfera refinada y profesional. Los reflejos de luz resaltan la claridad y la cabeza de espuma de la cerveza, con un enfoque sutil en el color y la textura de la cerveza, capturando la esencia de la artesanía y la preparación de calidad.
Curiosities about beer

Bitter but tasty! The secret behind the beer flavor

by David Martín Rius
written by David Martín Rius

What is behind the bitter taste of your favorite beer?

The first sip of a very cold beer can wake up various emotions, but what really makes the difference is that bitter touch that makes us frown. It all begins with hops, the magical flower that, after going through a complex cooking process, transforms its chemical composition and adds that characteristic flavor to golden brew.

Breice mathematics: numbers matter

Do you consider yourself a real beer expert? Well, mathematical formulas are your allies. The bitterness is measured in international bitterness units (IBU), and everything depends on the variety, quantity of hops used and the time allowed to boil. However, there is more in this story than only numbers, so don’t keep the calculator yet.

When bitterness hides

Even if you have a calculated theoretical bitterness, this can lose prominence if the malt content in beer creates a sweeter and seductive context. Therefore, several brewers have devised formulas that consider corrective factors based on the original density of the must. But, here comes the million dollar question: Is it really adequate to adjust the bitterness with a parameter that no longer exists when the beer reaches your glass?

The reality behind the density

The original density only tells you a part of the story. The true hero that masks bitterness is not those initial sugars, but the dextrins and other non -fermentable compounds that appear at the end of the fermentation process. Things like the maceration temperature, certain types of malts, and even the yeast you use, play a crucial role.

Innovations in the beer plant

In our distillery, Rusticus, we launched ourselves to the adventure of experiencing with different final densities while we kept the amount of hops constant. After performing multiple sensory tests, we arrive at the brilliant discovery of a new calculation method for bitterness that we call effective bitterness index (EBU).

How is EBU calculated?

The formula is quite simple and is designed to adapt to our innovations: EBU = IBU (1 – 0.007 PDF). Here, PDF represents the final density points obtained after fermentation, while the IBUs are calculated as follows: IBU = (gr x %u x %aa)/(vol x 10). Using practical examples, if your IBU mark 50 and get a final density of 1,015 (15 pdf), that will take you to an EBU of 44.7. That’s how it is! A final 15 -point density can decrease perceived bitterness by 10%!

The future of brewing flavor

As the evolution of the art of the brewery continues, it is exciting to imagine the new techniques that will arise to enhance and balance the bitterness of the beers. In a world where each drop counts, every small detail can make a difference in consumer experience. So, the next time you raise a glass, remember that there is much more behind that delicious sip than only bitterness. Health for beer science!

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Una escena realista con 'Davidmartinrius' participando en una discusión reflexiva en un bar de pub rústico de madera, rodeado de viejos barriles de cerveza y equipos de elaboración de cerveza vintage. El ambiente es cálido y acogedor, con una suave iluminación ámbar que ilumina las superficies de madera y los estantes llenos de varias botellas de cerveza. 'Davidmartinrius' se representa como un hombre de mediana edad con cabello corto y oscuro, con una camisa y gafas a cuadros informales, discutiendo animadamente la etimología de la palabra 'Cerveza' con un grupo de compañeros entusiastas de la cerveza. Están rodeados de artefactos históricos relacionados con la cerveza, como los viejos libros de elaboración de cerveza y los glosos medievales relacionados con 'Cerveza', creando un ambiente que refleja la rica historia de la cerveza en diferentes culturas. La escena captura la esencia de la camaradería, el intercambio de conocimientos y la pasión por la cerveza, enfatizando temas como 'fermentación', 'Ceres' y
History and culture

Beer: elixir of the gods and their curious story

by David Martín Rius
written by David Martín Rius

A toast to Ceres: Mother of beer?

The word ‘beer’ could have a more interesting divine connection than we think. Some experts, such as Phillippe Duboë-Laurence and Christian Berger, suggest that their origin can be traced to the Roman goddess of agriculture, Ceres. That is a legacy that is worth providing!

The fermented force: a triangle of flavors

Determined to combine letters with beer, Albert Henry and other linguists suggest that the term ‘cerevisia’ can be a word cocktail, which fuses Ceres’s energy with a touch of wine. This emphasizes that, although the Romans were more wine lovers, in regions such as Gaul, beer also occupied a place of honor.

Common roots: the linguistic connection

The wonder of language is present not only in the Spanish ‘beer’, but in their sisters of other languages: ‘Cervexa’ in Gallego, ‘Cerva’ in Catalan and more. This connection gives us an idea of ​​how beer has been present in our culture over the centuries.

Celts or Romans? A linguistic rivalry

History has also woven a Celtic thread in the narrative of beer. Joan Corominas, a cunning philologist, postulates that ‘beer’ comes from the Latin word ‘Cervêsïa’, which has roots in the gala language, where the Celts already enjoyed the ‘CWRW’. This rich linguistic heritage emphasizes that beer has been part of humanity long before Roman laws hugged her.

Beer in ancient world

Before the Romans longed for their wine, the ancient civilizations of Sumeria and Egypt were already making their beer their chosen drink. This sacred drink, linked to Démeter in Greece, shows that love for fermentation is not a modern phenomenon.

A French trip: the adoption of the term

It is said that the Spanish adopted ‘beer’ of the French word ‘Cervoise’ at some point around 1482, during an exciting linguistic intersection. Meanwhile, the French began to give up the term in favor of ‘Bière’. What a sparkling story!

A mosaic of names: beer around the world

Nordic and Germanic

In northern Europe, the Danes have welcomed him to ‘ØL’, while the Finns celebrate ‘olut’. Interestingly, the term ‘Ale’ also has common roots, showing that beer is a true universal language.

Slavs, Chinese and beers

In Eastern Europe, the term ‘pivo’ reveals its own history that begins in the ancient Slav. Apparently, even Chinese words can be talking about beer, with ‘píjiŭ’ showing that the fascination with fermented drink transcends borders.

Let’s provide for beer: a durable legacy

So, while we raise our glasses, remember that each sip of beer has centuries of history, intertwined cultures and, of course, a bar of words that never stops. After all, the joy of sharing a drink has a timeless taste.

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Una toma muy detallada y realista de una cerveza ámbar oscura a la cerveza de venomo de serpiente marrón profundo colocada en una superficie rústica de madera. La botella tiene un diseño elegante y moderno con una etiqueta clara que muestra 'veneno de serpiente' en letras en negrita, acompañada de sutiles acentos de oro y un pequeño 'sello de autenticidad'. El fondo está suavemente borroso, destacando el vidrio texturizado de la botella y enfatizando su grosor. Junto a la botella, un pequeño y elegante 'vidrio' con un diseño minimalista contiene un líquido oscuro y casi casi correos, capturando el toque de 'la resistencia al vodka' y los 'sabores complejos'. La escena incluye un ligero toque de burbujas o carbonatación ausente en la cerveza, que ilustra su naturaleza no carbonada no convencional. Los reflejos sutiles y la iluminación cálida agregan una sensación de riqueza y calidad premium, transmitiendo la intensidad '67 .5% ABV 'de la bebida y lo cauteloso para los conocedores adultos. La imagen general en
Beer styles

The beer that could knock down an elephant: Snake Venom

by David Martín Rius
written by David Martín Rius

An exotic Scottish creation

When talking about beers, one normally imagines a refreshing summer drink on a terrace; However, there are exceptions that challenge the regulations of what we consider common. One of them is Snake Venom, an exciting proposal of the Brewmeister Scottish brewery, which changed our expectations about alcoholic content forever.

The alcohol limit: an ambitious goal

Snake Venom’s story began in 2013, when Brewmeister proposed a challenge that would sound crazy for the majority: to make the strongest beer in the world. With an impressive and terrifying 67.5% of alcohol by volume, this drink moves away from the typical percentages that are between 5% and 10% in standard beers.

A taste that comes from the dragon

According to experts, and the survivors who have tried this drink, the taste of Snake Venom does not resemble traditional beer. With touches that vary between gum and caramel, the description speaks of an experience closer to the liquor. Its color, which goes from amber to the brown, and its dense body makes it more similar to an English barleywine.

A trip to the heart of the ingredients

How do this feat achieve? Brewmeister uses distinctive ingredients, such as smoked malt and two types of yeast: beer and champagne, to reach that magical and lethal percentage. It does not try to disguise the strong taste of alcohol, but reveal it in all its splendor.

The ideal presentation of a silent murderer

Despite its high alcoholic content, Snake Venom is not carbonated. This can be surprising for bubble fans, but the brewery recommends serving it in a smaller glass, similar to the one that would be used with a high quality distillate. This presentation is ideal to enjoy it slowly, allowing its complex flavors to develop in the palate.

Limited edition and exclusivity

Each bottle of Snake Venom is not only a curiosity, it is also presented with an authenticity seal, which makes it a collection object for true enthusiasts. But before thinking about celebrating, its price can leave more than one in shock: USD 70 for only 330 milliliters. However, for those looking for a unique experience, the price could be justified.

An apotheosic end

In a world where everyone is looking for the next great adventure, Snake Venom stands as a will of what happens when the limits of beer creation are challenged. Whether enjoying it in a special evening or simply seeking to impress friends, this extraordinary drink is, without a doubt, a trip that few will dare to undertake.

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Un entorno de barra de cócteles moderno y realista, con un bartender que es la figura de 'davidmartinrius', en la creación de un cóctel. La escena muestra instrumentos de coctelería como un vaso mezclador, una coctelera de acero inoxidable, cuchara larga, y un jigger, cuidadosamente dispuestos en una bandeja metálica. La iluminación resaltará la transparencia y los colores vibrantes de las bebidas, con algunos cócteles en vasos elegantes con adornos como rodajas de limón y cerezas, y decoración adicional como una cereza en un palillo. El fondo presenta un estante con botellas de distintas bebidas alcohólicas y no alcohólicas, además de una nota visual que insinúe la historia del origen del 'cóctel', con una pequeña ilustración o símbolo de una 'cola de gallo' mexicana. La escena busca representar tanto la técnica como el arte de la coctelería, con un toque de estilo realista y detallado para reflejar la sofisticación y tradición de las mezclas de bebidas.
Gastronomy and Pairings

The art of creating cocktails: more than mixtures, a sensory experience

by David Martín Rius
written by David Martín Rius

What is behind that toast? The history and meaning of a cocktail

Beyond being just a mixed drink, the concept of cocktail has deep roots that cross centuries and cultures. Although today its formal definition is broad, in its most remote origin there was a time when the mixture of different ingredients represented an ingenious solution to a limitation. The word ‘cocktail’ in English, for example, was born in the nineteenth century, wrapping stories of contrast, flavor and improvisation. Far from being a simple social accompaniment, this drink reflects tradition, creativity and human ability to transform everyday ingredients into something extraordinary.

Much more than glasses and cocktails: the essential tools of the amateur mixologist

Have you ever felt intimidated by the amount of utensils in a professional bar? Do not worry, the key is to start with the basics. From an adequate glass to a long spoon, each tool has its role and, with a few elements, you can master the magic of the mixture at home. The importance lies in understanding what instruments make the difference: a mixer, a muddler or even a simple strainer can be your best allies in the creation of combined that impress.

Unraveling the secrets of the cocktail: ingredients and their function in the perfect mixture

Each cocktail is like an orchestra, where each component plays a specific role. The base, usually the most voluminous ingredient or with greater body, establishes the structure; while modifiers – such as liquors or juices – provide character and depth. Finally, flavor agents, those drops or precise blows, raise the sensory experience, adding aromas and nuances that distinguish a common drink from a liquid masterpiece.

The humor of the formula: categories according to its purpose and occasion

Not all cocktails are equal or fulfill the same function at a meeting. Some are ideal to open mouth before food, stimulating appetite with light and aromatic flavors. Others, refreshing and cold, are the kings of summer, perfect to calm thirst with bubbles and tropical juices. There are also those who accompany the end of a banquet, helping digestion and creating a memorable closure. The key is to recognize which drink fits better at all times, enhancing social and gustative experience.

Preparations that make a difference: elaboration techniques and styles

From the ‘mixed’ classics in the cup to the icy ‘Frozen’, each method contributes its unique character. Slope, milk or cream cocktails, require a cocktail shaker or blender to obtain that soft and creamy texture that conquers the palate. The cooling ones, meanwhile, are prepared in mixer glass, mixing ingredients that complement themselves in flavor and aroma. And the direct, simple but effective, are served directly in the glass, highlighting the purity of the main ingredient. And let’s not forget the ‘Frozen’, that frozen experience that combines ice and flavor in a single cup.

The final touch: ornamentation, details and aesthetics in each drink

A drink is not only enjoyed with the palate, but also. The difference between a simple glass and a work of art is in the small details. Ornamentation may imply an ingredient that influences the taste, such as a few drops of bitter or a touch of fresh herbs. The ornament, like a slice of lemon, simply beautifies and provides aroma without changing the essence. The decoration, on the other hand, is that non -edible element that makes the spectacular cocktail look like a cup in the cup or an ice pompom. Each one fulfills a role, making the drink a complete and memorable experience.

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Una escena altamente realista que captura un vaso de 'Radler', que muestra una cerveza de cerveza ámbar con un tono dorado, mezclado con 'Zumo de Limón' ('Jugo de limón'), produciendo una apariencia ligeramente turbia y refrescante. El vidrio es alto y transparente, con gotas de condensación que indican una bebida fría, colocada en una mesa rústica de madera. En el fondo, un ambiente tradicional alemán de Biergarten con elementos borrosos como tazas de cerveza, rodajas de limón y señalización vintage. La configuración incluye iluminación natural que destaca las burbujas efervescentes que se elevan a través de la bebida, con una porción de limón en el borde para un acento vibrante. La escena exuda una experiencia clásica y auténtica de la cerveza europea, realista y detallada, con énfasis en la textura y la precisión del color.
Beer styles

Refreshing stories and variants of the beer and lemon combo!

by David Martín Rius
written by David Martín Rius

What is that rare mixture called Radler and why conquer hearts?

Imagine a sunny afternoon in a German Biergarten, where a light and sparkling drink becomes the star of the moment: that is the magic of the radler. This drink, which combines beer with a citrus touch, was born in the 20s in Germanic lands and quickly became the favorite of many in search of something refreshing and less heavy than a traditional beer.

The taste and the percentage of alcohol: how strong is the radler with lemon?

Most radler contain a soft alcoholic content, around 2% and 3.2%. It is the perfect type of drink for warm afternoons or for those who prefer a drink with little force but a lot of flavor. Undoubtedly, a refreshing option that does not stop wanting more, but without binding too much to the bottle.

Radler or Shandy? The struggle of the name and the variants

Although they seem twins, the difference is in the details: the radler is specifically done with lemon juice, providing that unmistakable citrus touch, while the Shandy can vary, including apple, grapefruit and others juices. It is like the difference between a jazz song and a pop: nuances that define the experience.

What does that mixture with Coca-Cola go that everyone seems to know

The fashionable drink in some circles is the Goaß, a mixture in equal parts of beer and coca-cola. Popular in Bavaria, it is the ‘most daring’ version for those who seek something different, a sweet and bubbly contrast that scale in popularity in several regions.

The roots of the phenomenon: History and anecdotes of the Radler

After World War I, while the bicycles conquered Germany, the urban legend that places this drink at the top of the cycling world emerged. It is said that a railroad worker and owner of a brewery on the outskirts of Munich began to mix beer with lemon to satisfy his clients, in an act that revolutionized the world of refreshing drinks.

What variants are served in different German regions?

From the heart of Germany a mixture with dark beer and raspberry juice arises, enjoyed even hot in winter. In the north, the classic Alster – of a refreshment with character – combines pilsner with orange or other juices, and in cities like Hamburg, the variants have such picturesque names as Krefeld or Wurstwasser. Every corner has its unique touch.

And what happens in other countries? The expansion of flavor

Beyond the German borders, Radler has migrated to countries such as the Netherlands, where they call her Sneeuwwitje – something as well as’ white snow, or Austria, where they mix with Almdudler, a local soda that gives a sweet touch. In France, they call it Panaché, and in Switzerland, to vary, Panasch is requested with juices and mineral water, showing how versatile this cocktail is in different traditions.

What if you want to create your own radler at home? Ideas and advice

Making your own mixture at home can be easier than you imagine. You only need a good lager, a natural or concentrated citrus juice, and the proportion you like the most. The key is to experience to find your perfect balance, and thus enjoy a radler that reflects your personal style. Cheer up to be the bartender of your afternoons!

A beer with history and an always refreshing future

More than a simple drink, the radler represents a tradition that grows with each variant and every story that accompanies it. From its humble origins in Munich to its presence at the tables of half the world, this beer and lemon cocktail will continue to refreshing generations, reminding us that the simple can be extraordinary.

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Una escena altamente realista y detallada de una persona llamada Davidmartinrius que sostiene una copa de la sesión IPA de la sesión del 'Club de Pony Dead'. El fondo presenta una barra elegante y moderna con un ambiente cálido y acogedor. El vaso de cerveza es un tipo de 'shaker' con una apariencia visible de 'naranja', leve 'opalescente' con 'burbujas de carbonatación fina' que se eleva, cubierta con una 'espuma cremosa, blanca y ligera'. El color de la cerveza refleja el 'naranja dorada' con 'turbidez sutil', destacando su personaje 'fresco y lupulizado'. Davidmartinrius parece comprometido, tal vez sonriendo ligeramente, con un atuendo informal pero moderno adecuado para un entusiasta de la cerveza artesanal. La escena general enfatiza la textura 'realista' de la cerveza, capturando las 'notas cítricas', el aroma 'pinacoso' como una pista débil en el aire, y los 'reflejos de luz' en el vidrio para evocar el perfil 'vívido' y 'refrescante' descrito, con un enfoque en el estilo 'californiano' y las notas de
Beer styles

The little foam giant: discover the magic of an IPA session that conquers palates!

by David Martín Rius
written by David Martín Rius

Imagine a beer that, being light in alcohol and refreshing, has the power to wrap your mouth with a whirlwind of flavors and aromas that seem from another world. That is the essence that transmits a well -achieved IPA session, and today I invite you to explore its universe from a different angle.

A miniature adventure: What is really an IPA session?

For those who still do not know her, the IPA session is like that friend who comes with the right attitude, without overwhelming, but leaving an indelible mark. With a lupulate character that is not diluted and a moderate alcoholic content, this beer seeks to offer a fresh and lively experience in each sip, perfect for drinking without restrictions and accompanying any moment of the day.

The sensory profile of a Californian pleasure in your glass

Although its name can hint a story linked to the golden land of the country of stars, its origin lies in the highlands of Scotland, where Brewdog has given life to a creation that captures the essence of the west coast of the United States. His appearance, of a vibrant orange tone with golden reflexes, invites a first visual impression that promises something special, complemented with a fine bubble and a white foam that holds that promise.

Aroma: A citric and herbal bouquet that awakens the senses

The first contact in nose reveals aromas to bright citrus, oranges and grapefruits, accompanied by a peach nuance that adds sweetness and warmth. The presence of spicy notes and a mental touch are intertwined in an aromatic dance that promises a refreshing and complex experience.

The taste that challenges expectation and conquers by surprise

When taking it, discover an initially pinaceo and spicy profile that quickly evolves to a medium of the mouth with a fruit touch, where the orange skin is imposed. Maltosity, light and with a slight rusty nuance, contrasts with a bitterness that, although marked, is presented in a soft and balanced context. The dry end, with a slight mental touch, leaves a feeling of persistent freshness, accompanied by a subtle fruit profile that aromatically closes the experience.

What feels like tasting this jewel of lipulate simplicity?

In sensory terms, its middle-low body and its sparkling bubble create a feeling in the mouth that is combined with delicate creaminess. The light roughness that is emerging makes each drink a touch of energy, ideal for those who seek something light but with character.

A look at what makes this beer unique

The true magic of this IPA session not only lies in its low alcoholic content of 3.8%, but in its direct and uncomplicated approach. The intensity of its lupulated and fruit notes, together with its dry and aromatic ending, make it the perfect option for those who value freshness about excessive complexity. It is a beer that, without pretensions, meets the expectations of Californian style lovers and adapts to any scenario, from an afternoon in the park to a meeting with friends.

As time progresses, this beer reveals that, in simplicity, a world of nuances to discover also lies. The combination of aromas and flavors, added to its precisely balanced design, makes each glass an invitation to continue exploring the culture of modern and relaxed beer.

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Una escena realista en un ambiente cervecero contemporáneo, mostrando a 'davidmartinrius' sentado en una barra de madera pulida, rodeado de una variedad de cervezas artesanales en vasos de vidrio transparente. Él sostiene una copa de IPA bien formada, con una ligera espuma blanca en la parte superior, mientras observa con interés una jarra de cristal llena de cerveza oscura, con tonos tostados y aromas evocadores de malta y toffee. La iluminación cálida resalta la textura de las cervezas y el ambiente acogedor. En el fondo, hay estanterías con botellas y barriles, y una pizarra con notas sobre 'amargor', 'lúpulo' y 'IBU', evocando la historia y ciencia del amargor en la cerveza artesanal. La escena captura un momento de apreciación y curiosidad sobre los sabores complejos, con detalles realistas en la expresión facial de 'davidmartinrius', que refleja tanto entusiasmo como contemplación, rodeado de accesorios como un cuaderno, lápiz, y tal vez una pequeña muestra de hierbas amargas en un platito, en referenci
Curiosities about beer

The mystery of bitterness in beer: more than a taste, a survival story

by David Martín Rius
written by David Martín Rius

Why do we love the bitter? The story from antiquity to the Modern Cup

The fascination with the bitter taste in beer is not only a passing fad, but a deep legacy that goes back to the origins of the oldest drink in the world. From those days when nomadic tribes mixed herbs to mask unpleasant flavors, to the modern variety of artisanal beers, the bitter has evolved as a symbol of resistance and character.

Why of bitterness: an evolutionary defense that still accompanies us

Our palate and sensory system are designed to perceive the bitter as an alert signal. It is a kind of notice that originated in nature as a mechanism for protection against toxins and potential poisons. The coevolution between plants and animals made bitterness a feature that, instead of frightening, became a sign of sophistication and sophisticated resistance in our beer culture.

Genetics and anatomy of the bitter taste receptor

In the human body, about 25 identified genes encode for bitterness receptors, the so -called TAS2R. These small sensors are scattered not only in the tongue, but also in unsuspected places such as lungs and intestine, suggesting functions that still face the mystery, and perhaps, a role in the regulation of our response to certain chemical compounds.

Past and present of hops use: from magical herbs to beer star

Before the hops became the star ingredient in the elaboration of beer, the old recipes used secret mixtures of herbs and spices that already had their own bitter and aromatic character. Archaeological evidence shows that in Italy, around 900 B.C., it was already experienced with ingredients that contributed this strong and distinctive sensation. The innovation of hops in beer came from northern Germany, and in a few centuries, its presence displaced the old herbal formulas.

The chemical code of bitterness in beer: alpha-acid and more

The essence of bitterness in the drink comes from a set of compounds called alpha-acids, which are extracted from hops and, through the cooking process, are transformed into its active form. Each variety of hops contributes a different profile, with some, such as Cohumulona, ​​considered especially strong in its bitter impression. However, there is a physical limit in the solubility of hops, which makes it difficult to raise the level of bitterness too much without affecting quality and balance.

To what extent can we bear the bitter? The science of IBU and its limits

From a sensory point of view, the perception of bitterness can vary greatly. Studies indicate that we can distinguish up to five different types of bitterness, but in practice, most people hardly notice differences beyond a certain threshold, especially when beer has extremely high levels of IBU. Experience suggests that, beyond certain points, bitterness becomes an almost intolerable sensation, putting a limit on beer creativity and our tolerance.

What does the future tell us about the bitter’s profile in beer?

The constant experimentation with new techniques and varieties of hops has led to exploring increasingly high levels of bitterness. However, physical and sensory reality imposes clear limits. Despite this, the brewers are still looking for that perfect balance, combining textures, aromas and sensations so that bitterness remains the protagonist, but without saturating the experience. The tendency indicates that innovation will not only be in intensities, but also in nuances that enrich and affect general perception.

The day to day of the taster: deciphering the enigma of bitterness

For those who enjoy tasting, understanding how bitterness manifests itself in a timely manner is a key skill. Perception is not instant; It takes to settle and merge with other flavors of beer, such as sweetness, acidity or roasted notes. In addition, distinguishing between aroma and flavor can be misleading, because the brain connects both experiences, sometimes complicating the task of identifying real levels of bitterness in a blind tasting.

A toast with history and science in each drink

Every time you raise an IPA glass, you are participating in an evolutionary and cultural cycle that combines ancestral inheritance and technological advances. The bitterness, which originally served to detect hazards, today provides a dimension that challenges our senses and enriches each sip. The next time you feel that blow to the tongue, remember: more than a taste, it is a living testimony of millions of years of human adaptation and creativity.

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cerveza artesana

Desde 2003 nos dedicamos a la distribución de materias primas, kits y herramientas para cerveceros caseros, así como a la instalación e implementación de micro-cervecerías y brewpubs.

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Bitter but tasty! The secret behind the beer flavor
Beer: elixir of the gods and their curious story
The beer that could knock down an elephant: Snake Venom

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