The word "Kveik" means "yeast" in a Norwegian dialect ("gjær" is the word that is most commonly used). Although nowadays it refers to the unpurified yeast that contains multiple domesticated (non-wild) strains of Saccharomyces cerevisiae, which has been transmitted and reused throughout generations for the production of beer in traditional farmhouse brewing in Norway.
Read MoreCraft Beer in times of COVID-19. Five points for optimism.
Anyone who remembers the years of the Great Recession - also known as the financial crisis of 2008 -, knows that avoiding the impact that the economic sectors worldwide are going to suffer (and that we are already suffering) as a consequence of the frantic expansion of the coronavirus is would be distasteful.
Read MorePourtraits #5: Raúl Tejerina, codirector of Specialization Courses in Craft Beer and Microbreweries from the University of Alicante
If I had to point out a key moment of my immersion in the universe of craft beer, I would probably choose the day I decided to get a higher beer education and I enrolled in the Specialization Courses in Craft Beer and Microbreweries taught by the University of Alicante.
Read MorePourtraits #1: Carlos Gremone and Debora Schneider from Bar Centro
Carlos Gremone and Debora Schneider transmit pure passion for gastronomy and craft beer. In Bar Centro, a reference in the Barcelona craft scene where Carlos and Debora are co-founders and owners, these two Venezuelans have been playing an important role as ambassadors of good beer in the right side of the Eixample for already a few years.
Read MoreBarcelona Beer Festival 2018 and the art of creating emotions
Words don't really do justice to the Barcelona Beer Festival week experience, including the events around the city. The seventh edition of the festival took place this past weekend, and it has, again, surpassed all our expectations.
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