VERTICAL BEER TASTING? DON'T WORRY, YOU CAN SIT DOWN

WHAT IS A VERTICAL TASTING?

Just a few months ago, when I created a Spotify account to upload some of the "Bottle Share Playlists" selected exclusively for C R A F T E D, we defined a bottle share as a meeting of people where each participant brings different beers to enjoy together with the rest of the attendees.

If we think of a more sophisticated version of this type of meeting, (probably more didactic at the organoleptic level) where only beers of certain styles are chosen and in which the objective is to try (and compare) different vintages of a same beer, then we are facing a vertical tasting.

Source @blogbeeriety.com

THE BEST BEERS TO AGE

Despite its name that is borrowed from the world of wines, vertical tasting is a social phenomenon with less fame when talking about beer. This is due to various reasons, but the main one is that most beers are not designed to age, but to be consumed at their peak, which means as fresh as possible.

We all know that styles like Pilsner, Pale Ale or India Pale Ale, characterized by their low or moderate alcohol content, do not age well. Moreover, beers that are characterized by a strong presence of hops, both in aroma and flavor, deteriorate rapidly.

Source @dailybeer.ca

The best beers to age are those that have a high alcohol content (Imperial Stout, Strong Ale, Barleywine) or a low pH level (Sour, Lambic). Also the smokey (Rauchbier) and the spicy ones (Christmas beer) are usually good candidates. As for the environment during the resting period the premises are clear: a dark, cool environment, and no movement.

A UNIQUE TASTING EXPERIENCE

It is evident that we live in an era in which the styles that we usually drink are not necessarily the ones that age better. But it is also true that the more experienced beer enthusiasts show interest in deepening their knowledge, and in tasting more intense, rich and complex beers. This makes it relatively common among brewers to make these types of beer (on a seasonal basis) that are more appropriate for aging, and put them on the market.

The nuances and profiles that this type of beer can gain over the years is a sensory adventure that in my opinion is well worth trying, so to all who dare: I wish you patience and lots of luck!

BOTTLE SHARE PLAYLIST 2: 80'S HALLOWEEN SPECIAL

Halloween night is coming, and I suppose that you already have prepared your costumes and the craft beers that you are going to share with your friends on the most terrifying night of the year!

To get you in the "Trick or Treat" kind of mood, we have created a special Bottle Share Playlist on our Spotify account. For the occasion we have selected a list of songs from the 80’s that are scarier than a barrel aged Pumpkin Ale.

Press PLAY if you dare...

BOTTLE SHARE PLAYLIST 1: ARTURO FROM MIKKELLER BARCELONA

A bottle share is a gathering of individuals where each person brings beers to open and share with the other attendees. At these events the idea is simple: to share good beer with good friends.

Here at C R A F T E D we want to contribute with a good soundtrack while you share and enjoy your beer gems. For this reason we have created a Spotify account in which we will upload one-of-a-kind Playlists created exclusively for C R A F T E D.

For this first Bottle Share Playlist the selection has been provided by Arturo from Mikkeller Barcelona, the protagonist of our last POURTRAITS, and the result is a fine selection of groovy hip hop beats and jazzy tunes that will make your next bottle share into something epic.

AN AUTUMN AFTERNOON DRINKING CRAFT BEER IN HELSINKI: OLUTHUONE KAISLA AND SORI BREWING TAPROOM

DRINKING CRAFT BEER IN FINLAND. TIGHT REGULATIONS AND MAJOR CHANGES

Last week I was in Finland visiting my wife's family. After enjoying some pleasant and quiet days on the west coast with her parents, and before returning to Barcelona, we decided to spend the Sunday afternoon in Helsinki.

The capital of Finland is a modern, dynamic and cultural city that, like many other European cities, has been developing and consolidating a strong craft beer scene in recent years.

It is important to remember that in Finland alcohol sales are heavily regulated. This means that you can not buy drinks that exceed a certain percentage of alcohol in supermarkets or grocery stores and to be able to enjoy them, one must choose either to consume them directly in local bars or restaurants, or buy it in Alko, a state-owned company that is controlled by the Ministry of Health and Social Welfare.

However, it seems that times are changing. An example of this is the law that was approved in December 2017 by the Finnish Parliament (Eduskunta / Riksdagen) and that came into force on January 1, 2018, under which the limit on alcohol content in drinks that can be sold in grocery stores was increased from 4.7% to 5.5%. A breath of fresh air that will undoubtedly permit many Finnish micro-breweries to enter the market.

KAISLA: A CLASSIC DARK PUB PERFECT FOR COLD DAYS

But let's go back to my Sunday in Helsinki.

Once we leave our luggage in the box offices of the Central Station of Helsinki, and with enough layers of clothes to face the cold, we took on the first destination of the afternoon: Oluthuone Kaisla.

From the outside one may think that Kaisla is the classic dark pub, with stone walls and board games that serves as an ideal refuge to drink a pint during cold and rainy days. But when you enter and look around you see that is something else. In addition to its 20 taps of local beers and classic styles, Kaisla offers an excellent repertoire of approximately 200 bottles ranging from the Cantillon 'Tyrnilambic Baie d’Argousier’: a lambic made with sea buckthorn and bottled exclusively for the One Pint Pub of Helsinki, to the 'Odravein' (Cellar Series) by Põhjala Brewery, a 16% ABV Barley Wine aged for 6 months in bourbon casks. Not bad at all!

Photo © Øhm Sweet Øhm

As suggested by the bar manager I chose a local beer, the “Lemon Pale Ale” from Maku Brewing, a microbrewery located in Tuusula, 30 km north of Helsinki. 

Photo © Øhm Sweet Øhm

SORI BREWING: CRAFT BEER MADE IN ESTONIA IN THE HEART OF HELSINKI

Just 50 meters from Kaisla you’ll find Sori Brewing Taproom from Tallinn (Estonia), so after the last sip of the Pale Ale, we had no choice but to make the effort (...) and pay them a visit.

Sori Taproom Helsinki could be defined as the perfect antagonism of Kaisla. An open, modern space, characterized by a beautiful interior design, huge windows and good lighting. But in terms of the level of their beers, they are probably not so different.

Their 24 taps were logically focused on a great variety of beers from Sori Brewing, although there was something that caught my attention: the "Sunday Special” which included three Imperial Stouts from California’s brewery Alesmith Brewing Company on tap: 'Speedway Stout', 'Hawaiian Speedway Stout' and 'Speedway Stout (Vietnamese Coffee)'. But that was not all, it seems that on Sundays in Finland they play in a whole different league. On taps 9, 10 and 14 there was a tribute to Tulsa, Oklahoma, and to the mythical 'Prairie Bomb! Deconstructed 'by Prairie Artisan Ales with its three versions: Coffee, Chilli Peppers and Cacao Nibs. And let’s not forget to mention the refrigerators, all packed with bottles of Cascade Brewing, Beachwood Brewing, Almanac Brewing and The Bruery, to name a few of the gems that I laid my eyes on. Terrific.

Photo © Øhm Sweet Øhm

My choice, much more modest, was a flight of four beers that included three from Sori Brewing - 'Hardly working' a Pils with Simcoe hops, 'Öökull', a Farmhouse IPA with dry-hopped with Citra and Cascade in collaboration with Het Uiltje Brewery (Holland), and 'Lost Bison', a NEIPA infused with Vanilla Grass in collaboration with Pracownia Piwa (Poland) and Hiisi (Finland) - plus one of Alesmith's coffees for dessert that I could not resist.

UNA TARDE DE OTOÑO BEBIENDO CRAFT BEER EN HELSINKI: OLUTHUONE KAISLA Y SORI BREWING TAPROOM

BEBER CERVEZA ARTESANA EN FINLANDIA. FUERTE REGULACIÓN Y LLEGADA DE NUEVOS TIEMPOS

La semana pasada estuve en Finlandia visitando a la familia de mi mujer. Tras disfrutar de unos agradables y tranquilos días con sus padres en la costa oeste, y antes de volver a Barcelona, decidimos pasar la tarde del domingo en Helsinki.

La capital de Finlandia es una ciudad moderna, dinámica y cultural que, como muchas otras ciudades europeas, ha venido desarrollando y consolidando durante los últimos años una fuerte escena craft beer.

Es importante recordar que en Finlandia las ventas de alcohol están fuertemente reguladas. Esto quiere decir que no se pueden adquirir bebidas que superen un determinado porcentaje de alcohol en supermercados o tiendas y que para poder disfrutarlas, uno debe optar bien por consumirlas directamente en los bares o restaurantes locales, bien por comprarlas en la cadena Alko - compañía propiedad del estado controlada por el Ministerio de Sanidad y Bienestar Social -.

Sin embargo, parece que los tiempos están cambiando. Un ejemplo de ello lo encontramos en la ley que se aprobó en diciembre de 2017 por el Parlamento Finlandés (Eduskunta/Riksdagen) y que entró en vigor el pasado 1 de enero de 2018, en virtud de la cual el límite de graduación permitido para la venta de alcohol en establecimientos diferentes a Alko aumentó del 4.7% al 5.5%. Un soplo de aire fresco que sin duda abrirá las puertas del mercado a muchas micro-cervecerías finlandesas que se ven perjudicadas por el monopolio estatal.

KAISLA: TÍPICO PUB OSCURO IDEAL PARA LOS DÍAS MÁS GELIDOS

Pero volvamos al domingo en Helsinki.

Una vez depositadas las maletas en las taquillas de la Estación Central de Helsinki, y con bastantes capas de ropa encima para enfrentarnos al frío, nos dirigimos al primer destino de la tarde: Oluthuone Kaisla.

Desde fuera uno quizás puede pensar que Kaisla es el típico pub oscuro, con paredes de piedra y juegos de mesa que sirve de refugio ideal para beberse una pinta durante los días más gélidos. Pero basta entrar y levantar la mirada para comprobar que estamos ante otra cosa. Además de sus 20 grifos con cervezas locales y otros estilos más clásicos, Kaisla ofrece un excelente repertorio de aproximadamente 200 botellas que van desde la Cantillon ‘Tyrnilambic Baie d'Argousier’ - lámbica elaborada con espino amarillo y embotellada en exclusiva para el One Pint Pub de Helsinki - a la ‘Odravein’ (Cellar Series) de Põhjala Brewery, una Barley Wine de 16% envejecida durante 6 meses en barrica de bourbon. ¿No está nada mal verdad?.

Photo © Øhm Sweet Øhm

Siguiendo el consejo del encargado del establecimiento, finalmente me decanté por probar una cerveza local, la ‘Lemon Pale Ale’ de Maku Brewing, una micro-cervecería localizada en Tuusula, a 30km al norte de Helsinki.

Photo © Øhm Sweet Øhm

SORI BREWING: CERVEZA MADE IN ESTONIA EN PLENO CENTRO DE HELSINKI

A escasos 50 metros de Kaisla se encuentra el Taproom de la cervecera de Tallinn (Estonia) Sori Brewing, así que tras el último trago de la Pale Ale, no tuvimos más remedio que hacer un sacrificio (…) y acercarnos a visitarlo.

Sori Taproom Helsinki podría definirse como el perfecto antagonismo de Kaisla. Un espacio abierto, moderno, caracterizado por un cuidado diseño interior, enormes ventanales y buena iluminación. Eso sí, en cuanto al nivel de las cervezas, probablemente no son tan distintos.

La oferta en sus 24 grifos se centraba lógicamente en una gran variedad de cervezas de Sori Brewing, si bien, hubo algo que me llamó bastante la atención, concretamente el “Sunday Special”, o lo que es lo mismo, tres Imperial Stout de la cervecera de California Alesmith Brewing Company on tap - ‘Speedway Stout’, ‘Hawaiian Speedway Stout’ y ‘Speedway Stout (Vietnamese Coffee)’ - . Pero eso no era todo, pues parece que los domingos en Finlandia juegan en otra liga. En los grifos 9, 10 y 14, un sentido homenaje a Tulsa, Oklahoma, y a la mítica ‘Prairie Bomb! Deconstructed’ de Prairie Artisan Ales por medio de sus tres versiones: Coffee, Chilli Peppers y Cacao Nibs. Por no mencionar las neveras, todas ellas repletas con botellas de Cascade Brewing, Beachwood Brewing, Almanac Brewing y The Bruery, por citar algunas de las joyas que pude ver. En definitiva, un escándalo.

Photo © Øhm Sweet Øhm

Mi elección, mucho más modesta, consistió en un flight de cuatro cervezas que incluía tres de Sori Brewing - ‘Hardly working’ una Pils con lúpulos Simcoe, ‘Öökull’, una Farmhouse IPA con dry-hopping de lúpulos Citra y Cascade en colaboración con Het Uiltje Brewery (Holanda), y ‘Lost Bison’, una NEIPA con infusión de Vanilla Grass en colaboración con Pracownia Piwa (Polonia) y Hiisi (Finlandia) - y uno de los cafecitos de Alesmith como postre, al cual no me pude resistir.

ARE YOU READY FOR MASH BEER FEST 2018?

PRESENTATION OF MASH BEER FEST 2018

Yesterday Edge Brewing hosted the presentation of MASH BEER FEST 2018, the event taking place on the 26th and 27th of October in Barcelona. The venue for the event will again be Nau Bostik, a cultural and artistic reference space located in the neighborhood of La Sagrera.

After last year’s success, for this new edition a heavyweight of the sector, the American distributor Shelton Brothers Inc., has joined the project as a co-organizer along with the Catalan brewers Garage Beer Co. and Edge Brewing. So dear American craft beer lovers: hold on tight because curves are ahead..! But let's not get ahead of ourselves. 

ABOUT MASH BEER FEST

MASH BEER FEST was born with the strong conviction of becoming a reference festival in Europe. Elliot Konig from Edge Brewing and Alberto Zamborlin from Garage Beer Co., both representatives of the organizing committee of MASH, enthusiastically conveyed to us during the presentation that MASH is the fruit of the momentum currently being experienced in Barcelona, becoming the epicenter of the craft beer scene in southern Europe.

Like any other project taking its first steps, the objective set for this second edition is to continue growing and consolidating the festival, along with the evolution and development of the craft beer industry. MASH is not a festival conceived to make money, but rather a celebration designed, as Elliot from Edge Brewing says, by people who truly share a passion for craft beer. Although surely they must have thought: if we do it, we will do it well.

Photo © Øhm Sweet Øhm

ATTENDING BREWERIES

When looking at the line-up of the first-class breweries that will meet in just two weeks at MASH it leaves you speechless. According to Alberto from Garage Beer Co. some of the invited breweries will actually be in Spain for the first time, so there is no doubt that their visit to Barcelona will be a unique opportunity for us to try out their creations. Moreover, 3 of them: Hill Farmstead Brewery (Vermont), Cloudwater Brew Co. (Manchester) and Trillium Brewing Company (Boston), have been recognized as the best breweries in the world according to RateBeer users. Not much to add there.

Furthermore within the international section there will be barrels on tap from the United States, Sweden, United Kingdom, Iceland, Italy, Ireland, Denmark, Estonia, Poland, Portugal and Norway. All of them will be transported to the location maintaining the cold chain from their countries of origin, a much appreciated effort by the organizers. 

As for the national scope at MASH there will be a solid representation formed by  Ales Agullons (Mediona), Edge Brewing (Barcelona), Naparbier (Pamplona), Garage Beer Co. (Barcelona), La Calavera (Ripoll), Cerveses La Pirata (Súria), Dougall's (Cantabria), Soma Beer (Girona), Fort (Barcelona), Marina (Blanes), Companyia Cervesera del Montseny (Montseny), Espiga (Alt Penedès) and Cyclic Beer Farm (Barcelona). All of which, according to Jofre Pruna from Edge Brewing, will come well equipped with the "crown jewels". A true privilege.

GASTRONOMY, BIERCAB SHOP AND DJs

As for the gastronomy, the tasty proposals at MASH’s second edition are Chivuo’s (Barcelona), Enkel (Barcelona), Fish & Chips (Barcelona), Fogg Bar (Madrid), HÖP Cream (Valencia) and MALTE (La Coruña). In addition to this the prestigious local brewery Biercab will also this year have a reserved space with a shop for those who want to take home a bottle or a can.

In addition to drinking and eating, we all know that there is no party without good music. So, as expected, in MASH there will also be DJs warming up the atmosphere and causing occasional and improvised dance moves during the strolls from one tap to the next.

Photo © Øhm Sweet Øhm

Photo © Øhm Sweet Øhm

THE MASH PORRÓN

The legendary Garage Beer Co. porrones have turned into somewhat of a symbol for the local beer scene. In fact, if you ever find yourself at a foreign festival and suddenly one appears in your hand, before showing the world your great talent for pouring a sour beer into your mouth from a distance, make sure to look around you first because you will surely be in a territory that has been previously conquered.

The use of the porrón in our days implies friendship, festivities, celebrations among friends, and it all goes hand in hand at a festival like MASH.

During this year there will also be a special stop that will pay tribute to the porrón: in exchange for a few tokens you will have the opportunity to taste the new Sour with pineapple brewed by the co-organizers Edge Brewing and Garage Beer Co. for the festival. So start practicing your beer pouring skills..!

Photo © Øhm Sweet Øhm

Photo © Øhm Sweet Øhm

Photo © Øhm Sweet Øhm

TICKETS FOR THE MASH BEER FEST 2018

If you are planning to attend MASH BEER FEST 2018 and you still don’t have your ticket you can buy it HERE.

There are two types available: Day Ticket (Friday or Saturday) or VIP All-Weekend. In the link above you can find all the information.

The opening hours for both days will be from 1:00 p.m. to 10:00 p.m., with the exception for the VIP ticket holders, who can enter into the area 1 hour earlier.

Keep in mind that the capacity is very limited and during the festival those who have bought their early ticket will have priority entry, so if you are certain of going, my firm recommendation is not to wait until the last moment to get your ticket!

See you soon at MASH BEER FEST 2018.

BACK TO THE ESSENTIALS: THE RESURGENCE OF PILSNER

Post originally published in CERVEZAS FRÍAS

STYLES AND TRENDS IN THE CRAFT BEER MARKET

When talking about beer styles and market trends, there is no doubt that during 2018 the hype of the New England IPA with its cloudy appearance, silky texture and a preeminent tropical and fruity character, both in aroma and flavor, is keeping its prominent position.

In fact the creativity of the brewers has evolved in such a way that today it is possible to in an Imperial Stout evoke the most mouth-watering and indulgent version of our childhood snacks like in "Omnipollo's Noa Pecan Mud Cake Stout "or other similar Pastry Stouts.

But despite this, when looking across the other side of the Atlantic (the best way to see ourselves in a few years) we can see how lots of well-known American breweries have been brewing and incorporating lighter and simple beers into their portfolios. A return to the essence so to say, inspired by classic styles.

THE PILSNER STYLE

The rise in popularity of these styles, among them the Pilsner, is a consequence of many factors. Surely one of them is the fatigue many consumers experience when constantly being bombarded by new options, many of them not particularly drinkable due to their high bitterness or high graduation. Because sometimes, even for the most expert beer enthusiast, it is sufficient to appreciate the beauty and the clean nuances of a good Pils and simplify things a little. Moreover there is a widespread belief that it is one of the favorite styles for brewers. There must be a reason for that.

It should be noted that when I refer to a good Pils I am not talking about any of the insipid macro-lagers that invade our bars or establishments, but rather a fresh beer, full of flavor, refreshing, light but far from bland, subtly bitter and free of fruity esters.

The resurgence of this type of lager with a Czech origin (Pilsen, Bohemia in 1842), clashes with a preconceived idea established in our minds by large multinationals whose appropriation of the style has caused an association as an enemy of the craft movement. But the truth is that if we look in the right direction, towards traditional Czech (Czech Pilsner) or German (German Pilsner) versions or sub-styles, we can rediscover a historical category capable to satisfy the most demanding palates.

Photo © Øhm Sweet Øhm

Luckily this retro trend has spread to the rest of the world including Spain, where an increasing number of national breweries are daring to explore the lager territory. Just to name a few: Naturepils by Nomada Brewing, Edge Pils by Edge Brewing, Green Pils by Fermun Beers, Pils Parlament by Barna Brew, Horny Pilsner by La Quince Brewery or Pils by Tibidabo Brewing. Each of them with its own particularities, more or less hoppy, but with the same common denominator: low-fermentation beers, drinkable, clean, leaving plenty of space of expression to the ingredients.

Photo © Øhm Sweet Øhm

LESS IS MORE

That said, I want to state that my intention is not to give up to the intense emotions associated with the most recent tropical-juicy hop-bomb from San Diego, nor to the satisfaction of uncorking that complex 75cl Wild Ale, fermented with wild fruits and aged in Chardonnay barrels that I keep in the fridge. Not at all. But simply to remember - and remind myself - that there are times when less is more. And because the beauty of a good Pils consists exactly in that, in its simplicity.

POURTRAITS #2: ARTURO FROM MIKKELLER BARCELONA

When speaking with people like Arturo it is easy to reach the conclusion that Hunter S. Thompson's famous quote "Good people drink good beer" is quite accurate. And most definitely in his case. Arturo Ruiz, in addition to being a great person and craft beer fan, has been one of the protagonists of our beer landscape for a few years now. All this from his center of operation: Mikkeller Barcelona, where he works as Bar Manager.

Born in Venezuela, and after several years of residing in Miami, he decided to pack his suitcase and establish a life in Barcelona. Including Arturo in the POURTRAITS series of C R A F T E D is a privilege, as well as having the opportunity to chat and share a few beers with him in one of the most stylish bars in the city.

Photo © Barcelona Food Experience

Ø: How did it all start? Where does your enthusiasm for the craft beer culture come from?

Arturo: When I moved to Barcelona more than 11 years ago, I only knew the big companies that produce lager beers that I could find in the American supermarkets. I always wanted to try something different, but what I didn't know is that I was always having the same style, just different brands ... And let’s not mention the quality!

When I arrived here I tried some Belgian classic beers (a special mention here to Chimay). At that time I lived in Llucmajor and on my route home I passed by 2D2Dspuma, where I drank my first IPA around 8 or 9 years ago, a "Punk IPA" to be more precise. Diego, who was the bartender at this bar (and maybe still is, I have not visited them for several years!) reminded me that the last time I was there I loved the Punk, so he recommended a hoppy classic local brew at that time, "Sang de Gossa" by ZULOGAARDEN. From that point I was hooked to craft beer, and 2D2Dspuma became my usual hang out.

On a separate occasion, when I was accompanying a friend who came from Norway (more skilled in craft beer than myself), we were doing a bit of sightseeing around the city and came across the Cerveteca. I loved that place and for many years it was reference point. Coincidentally 6 years ago my wife and I opened a bakery just two minutes away.

The business did not go as well as we hoped so we decided to close it. At that moment Mikkeller opened, and I decided to give it a go. Thomas Rohde gave me an opportunity and since then I have been working here.

Ø: A question to the home brewer inside of you: do you consider it important to know about the ingredients and the brewing process to be able to appreciate a good craft beer and enjoy it to the fullest?

Arturo: I don't think it's completely necessary, but it helps to understand why a specific beer can become so sublime. Just the interaction between the ingredients … But there’s one thing I can not stand: people who are only concerned in finding flaws in beers. For me a beer is made to be enjoyed.

Ø: How long have you been the Bar Manager of Mikkeller Barcelona?

Arturo: Since May 2016.

Photo © Barcelona Food Experience

Ø: Although nowadays it seems impossible, at least for me, to imagine Barcelona’s beer scene without the presence of Mikkeller Barcelona, this month (November) it has only been three years since the Danish microbrewery landed in the city. What do you think, looking back, the arrival of a brewery of such prestige has meant for Barcelona, and vice versa?

Arturo: I think it's an added value to the strong local beer scene. We arrived in a second wave. Places like 2D2Dspuma, La Cerveteca, Ale & Hop, George & Dragon, Jazz Brewery, Freiburg, etc. did the hard work providing the base where places like Biercab, Garage and us, among others, are present now.

On the other hand we have to say that Barcelona is internationally renowned, and I think more than one beer brand would like to be present here.

Ø: Mikkeller has an increasing number of locations around the world that all share the design and the cool, minimalist aesthetic that we love. Everything is well thought through, to the detail, and I think it is something that we associate with the brewery. But it is also true that in each of the locations I have visited I have perceived a unique identity. Is it important for you that those who visit Mikkeller Barcelona feel that they are in a bar in Barcelona and not just in another Mikkeller that is identical to the ones they can visit in any other country?

Arturo: As you say there is a common thread within the brand, but there is something beyond the design: the people who work there. I think that the Mikkeller Barcelona team is friendly and we like to share the experience with the people who come to the bar. Not only with the staff, but also with other people in the bar.

Ø: In addition to having Mikkeller beers on tap, you also have guest breweries on your blackboard, local and international. Do you have customers interested in trying beers from other brands?

Arturo: This question really makes me laugh. I have had complaints that there are many Mikkeller beers on the board and that we do not have enough guest beers. I have to admit that at first it bothered me a little. But then I started ignoring the criticisms and I always try to have as much variety as possible with a couple of local beers in the mix.

Photo © Øhm Sweet Øhm

Ø: In the bar, in addition to your 24 taps, you have an extensive bottle menu that includes true gems. If you had to choose three bottles from that list to celebrate a bottle share with fellow beer geeks what would they be?

Arturo: We would start with the SPONTANCHERRY FREDERIKSAL, then from there we would continue with the 2012 SANTA'S LITTLE HELPER aged in white wine barrels, and we would end with "Amandio" from WARPIGS, an Imperial Stout aged in Porto barrels.

Ø: Another one of your beer projects is the craft beer importer and distributor Ola Chica. Could you tell me a little more about what it is? What beers are included in your portfolio and what areas do you cover with your distribution?

Arturo: Well, more than being my project I would say I help out, since the work at the bar takes up most of my time. In general terms, it is the importer and distributor of Mikkeller and Warpigs for Spain.

We are in a process of improving the quality and the delivery time from Copenhagen to the arrival at each bar. We have barely been functioning 2 months at 100%, but it is quite exciting to see the interest that exists throughout the territory for the brand.

Photo © Øhm Sweet Øhm

Ø: According to your experience and as a professional in the craft beer sector field, can you tell us your opinion on the evolution of knowledge and the growing interest in beer in restaurants and other establishments around the country that are not specialized in craft beer?

Arturo: It's a process that's evolving, and it's been hard. But you can already see the results. The great example is that the big brands are betting on making styles that they did not brew before (this does not mean that they do it well), which brings consumers closer to and more aware of quality beer. Also the biggest craft breweries in the country have increasingly more international recognition, and this creates more attention when attracting new customers.

Ø: What styles of beer could you never be without in the fridge of a bar or a restaurant that seeks to differentiate itself from the rest, including quality craft beer?

Arturo: IPA, IPA, IPA ... it is the style that opens the doors to the world of craft beer. Although a good Kriek never did hurt anyone, hehehe..!

Ø: Finally: High, low, mixed or spontaneous fermentation?

Arturo: They all have their place, but if you would twist my arm I’d choose mixed or spontaneous fermentation. The "Saison Brett" by TROIS MOUSQUETAIRES or the "Arctic Saison" by GRASSROOTS BREWING (HILL FARMSTEAD BREWERY), for example. Or any classic Lambic. As for local beers, I’d choose anything from LA CALAVERA BREWING COOP. and CYCLIC BEER FARM.

Mikkeller Barcelona. Calle Valencia, 202, 08011 Barcelona

CRAFT BEER CULTURE IN JAPAN: THE BACKGROUNDS

THE CRAFT BEER SCENE IN JAPAN

As some of you know, last August I was traveling around Japan. During three fantastic weeks I had the opportunity to visit Tokyo, Kyoto and Osaka with my wife, and it meant a unique opportunity to deepen my knowledge of the craft beer scene in different parts of the country.

But before sharing some of my experiences, in order to share some background I thought it would be useful to make a brief introductory post about the birth of craft beer in Japan [The main source that I consulted to was the book "Craft beer in Japan: the essential guide” by Mark Meli (Bright Wave Media Inc., 2013)].

THE BIRTH OF CRAFT BEER IN JAPAN

Ji-Biru literally means "beer of the land", and is the Japanese term that corresponds to "micro beer" or "craft beer" in English. In recent years, however, the name that is often used by brewers and enthusiasts seeking to differentiate those beers that pay a special attention to detail and quality in its preparation is kurofato biru (“craft beer”).

Ji-Biru was born in 1994 due to a change in the legislation that allowed those with a capacity to produce 60,000 liters per year or more to obtain a brewing license. Prior to the deregulation, the required volume was set at 2 million liters per year, an impossible requirement for any brewery that was not fully industrialized.

TAPxTAP KANDA, Tokyo

Photo © Øhm Sweet Øhm

LEGAL CHANGES AND EXPLOSION OF BREWERIES

After this important change in the law a large explosion of micro-breweries took place. Many breweries appeared throughout the territory, and some of them just focused on obtaining great benefits without caring about the most important factor: brewing quality beer. Many people jumped on the bandwagon; sake brewers, restaurants, museums, hotels, and so forth. All of them with the same idea: attracting customers, saving costs by making their own beer and making money. But the truth is that the vast majority of them had no idea where they were going.

As a consequence, at the end of the 1990s, 400 microbreweries coexisted in Japan, many of which were forced to close. The problems with these businesses were several, but it seems that the main reason was that the beers left much to be desired.

In spite of this, some of those breweries - especially those with sufficient economic resources - decided to hire foreign experts to elaborate for them, or at least, to train their employees in the brewing industry. Others opted to directly finance their brewers to travel abroad and to learn brewing techniques. Those that did it well, survived.

Poster of Mikkeller Beer Celebration Tokyo ‘18 in Mikkeller Bar, Tokyo

Photo © Øhm Sweet Øhm

YEAR 2010: THE NEW CRAFT BEER REVOLUTION ARRIVES IN JAPAN

By the year 2010, a new revolution arrived. Craft beer became a popular drink in certain social circles. Although in 2013 it still did not occupy more than 0.35-0.40% of the total consumption on the domestic market, during the last years it has grown exponentially until reaching the 2% (data extracted from the report dated August 31, 2018 and prepared by USDA'S Global Agriculture Information Network (GAIN)). The remaining 98% is distributed among the four big ones: Asahi, Kirin, Suntory and Sapporo.

Dozens of new craft beer or Ji-Biru bars open their doors in Tokyo every year, but this trend is not exclusive to the capital, as it has also spread to other cities such as Yokohama, Osaka and Nagoya, among others. In addition, there are more and more bars and non-specialized restaurants that have craft beer taps or bottles. Every day a new brewery is emerging, and among them, some small local brewpubs that fight to elaborate quality beer despite the many regulatory difficulties they come across along the way.

It is of great significance that some of the best brewers are investing heavily in the business and expanding their structures. What also is worth mentioning is the fact that it is nowadays easy to find a good variety of local craft beers in the shelves or refrigerators of any supermarket, which in a certain way denotes consumer interest and maturity in the field.

Tap & Growler, Tokyo

Photo © Barcelona Food Experience

There is still a long way to go, and it is clear that the country does not have enough prestige yet in the area in order to be considered a main destination for craft beer lovers. But despite our lack of information due to the distance and the language barrier, Japan has sufficient potential to achieve it.

POURTRAITS #1: CARLOS AND DEBORA 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.

Recently I sat down for a chat and shared a drink with them, which for me is always a huge pleasure, they are such lovely people! And obviously I took the opportunity to ask them about beer, get their opinion about the craft beer movement, and ask them to help me choose the best pairing to accompany their spectacular Crispy Fried Chicken burger!

Photo © Øhm Sweet Øhm

Ø: Why craft beer?

Debora: Our focus on quality products, preferably home-made when possible and respecting the environment, goes hand in hand with our philosophy: everything is produced in our kitchen, from preparing the burgers from scratch, making sauces and pickles, choosing Vaca Vieja Gallega meat because they are cows that have the opportunity to be outdoors until an adult age, respecting their growth and providing greater quality to what we later consume.

When you consume quality products your body appreciates it, the feeling is completely different, and it is the same with craft beer. The idea of craft beer is to have a product that accompanies and goes hand in hand with what we do on a daily basis in our kitchen.

Ø: Where and when did you taste that first craft beer that changed your perception and hooked you to the craft world?

Debora and Carlos: Many years ago, we can’t remember the date exactly but about five years ago, we were on a trip to New York and ate at Russ & Daughters which is one of our favorite places there. A couple of streets away we found a store specialized in craft beers, "Top Hop Beer Shop", which has a tasting bar. We went inside to have a look and from that day onwards we began to look for places specialized in beer. When we returned to Barcelona, we realized that there was a certain craft movement on the rise and we began investigating what has happening here.

Photo © Barcelona Food Experience

Ø: Barcelona is a city traditionally dominated by beer giants and industrial lager beers, but you have always opted for craft beer. Have you noticed an evolution and / or maturity in your clientele as far as the consumption of craft beer is concerned?

Carlos: It definitely has evolved, and plenty! Although there is still a long way to go. But it's nice to work in a craft bar and see the increasing amount of people open and willing to try something that for many was unthinkable since it was sometimes categorized as a "hipster" movement (which is so far from the truth), and that there are even clients of a certain age who come back enthusiastically week after week to see what's new, what new features and what new flavors they can taste or what our recommendations are.

This is tremendously pleasing and over time the amount of people has increased who understand that it is not a type of beer to drink fifteen in a row of, but to sit down to taste, enjoy and get to know more about.

Ø: What beer would you recommend to a client who comes to Bar Centro and tells you that he has never tasted a craft beer before?

Carlos: Normally we recommend something soft in order to train the palate, if someone has never tasted something very hoppy it can be overpowering. It depends on what is currently on the blackboard: a Session Ale or a Blonde Ale, or even a Cream Ale or a Table Beer, we always have some of these on tap.

Ø: Have you thought about making your own beer?

Carlos: Yes, we have played with the idea, and we keep on looking into it, but the time hasn’t been right yet.

Ø: What kind of beer would define the identity and soul of Bar Centro?

Carlos: Without a doubt it would be an IPA, something quite classic and hoppy. Making a classic and doing it well is usually the most challenging task, from there we can experiment with other styles where there is room for more freedom. But having a defined style and perfectioning it is the goal.

Photo © Øhm Sweet Øhm

Ø: What is the last craft beer you have tasted and left you speechless?

Carlos and Debora: From the local beers the 'Mosaic Doble Ipa Latte' from SOMA, and from the imported ones 'We'll Always Have Paris', an Imperial Stout from SORI BREWING in collaboration with BROUWERIJ KEES.

These two have been the latest ones, but by no means are they the only ones, very hight quality beers are being made and on a weekly basis we see really incredible ones.

Ø: Those of us who follow you on social networks know that you love to travel and find inspiration in the gastronomy at the destinations you visit. As far as craft beer is concerned, what place would you recommend us to visit?

Debora: Oh, that is difficult, we still have many places we’d like to visit, like Belgium or the West Coast of the United States, for example, but if we recommend a place nearby, we would begin with London, without a doubt.

Ø: Do you think that Barcelona is at the level of the main European capitals in terms of craft beer?

Debora and Carlos: Quality has risen a lot in the last two years, there is plenty of good beers here that rise to the occasion. We have to keep going!

Photo © Øhm Sweet Øhm

Ø: You have a cooling system for the kegs that keeps the beer in the best possible condition and eight taps that rotate constantly. What style is always present in your fridge or on your blackboard?

Carlos: With our eight taps we try to keep it balanced, there needs to be a good classic IPA, a more experimental IPA or a fruity one, a good Pale Ale, an Imperial Stout, and in summer a Sour or Berliner, a soft Ale, an Amber or a Bitter.

Ø: Now that the NEIPAs have come to stay, what do you think will be the next trend for brewers?

Debora: Beers with lower alcohol and plenty of hops, we believe that maybe something like a New England Pale Pale.

Ø: Just as visiting Bar Centro without drinking a beer would be a crime, so is leaving without first tasting one of your delicious burgers. I need your help: which beer from your taps would you recommend to pair with your Crispy Fried Chicken?

Debora: Speaking of NEIPA, we now have one on tap from GIPSY HILL BREWING, 'Drifter NEIPA', with 7% ABV that would be perfect.

Neither very soft nor very intense, to contrast with the intense flavors in our Crispy Fried Chicken. It is not an extremely fruity NEIPA, which makes it contrast well and provides balance. If I were you I would order two! 

Bar Centro. Calle Casp, 55 08010 Barcelona

NEW POST SERIES: POURTRAITS

One of the best things in the world of craft beer is the people.  

Feeling the same passion as all kinds of different personalities and having the opportunity to share it with them is a tremendously enriching gift. In addition, although it may seem surprising, this magical combination of malt, water, hops and yeast is not only thirst quenching, but also often attracts good people like a magnet, and proof of this are the friendships one encounters during the journey.

As a result from this, at C R A F T E D we have decided to create a new series of publications called POURTRAITS, in which we aim to get closer and get to know a little better some of the main actors of the craft scene. I hope you like it and above all, that you will enjoy it as much as I do, as another excuse to share a brew and enjoy it with friends!

First post soon. STAY TUNED.

EDGE BREWING: AMERICAN CRAFT BEER WITH A CATALAN ACCENT

Post originally published in BARCELONA FOOD EXPERIENCE

ENGLISH BELOW

ALL BEGAN IN 2013

My story with Edge Brewing goes back quite some time. I remember perfectly when back in 2013 Barcelona Food Experience told me about a new brewery in Poblenou, similar to what we had seen on our visits during to the US. It feels like yesterday, but since then there are many liters of happiness that have been fermented in their facilities at C / Llull, 62.

Photo © Øhm Sweet Øhm

THE ORIGINS: TWO AMERICAN BREWING CRAFT BEER IN POBLE NOU

Edge Brewing began as an entrepreneurial adventure of two Americans, Scott Vanover and Alan Sheppard, who literally brought a factory in their suitcase, although in this case they needed no less than six cargo containers. Equipment designed in the US, hops imported from Yakima Valley (Washington) and kept fresh in a refrigeration chamber, and yeast from White Labs (San Diego, California). Mix it and magic happens.

Photo © Øhm Sweet Øhm

EDGE BREWING, ONE OF THE MAIN PLAYERS IN BARCELONA’S CRAFT BEER SCENE

In a recent post we talked about BierCaB (BierCaB: Pour liquid dreams in a modernist district) and what it stands for in positioning Barcelona as a reference within the beer world map. There is no doubt that Edge, awarded in 2014 as the best new brewery in the world by Ratebeer users, could be added to that same platform. And the only thing we need to get there is a T-10 metrocard.

Photo © Øhm Sweet Øhm

During these last years of the craft beer revolution where we’ve moved from training wheels to a pole position, Edge Brewing has remained as a leader on the scene. Together with Edge we have trained, we have grown and above all, we have had so much fun. And there is no stopping this train!

Photo © Øhm Sweet Øhm

SOME CHANGES BUT THE SAME MAGIC

After the departure of the founding master brewer Alan Sheppard, Sean McLin arrived with his sensational beer festival shirt and left us with an excellent legacy of three years. And with his farewell, the dynasty and the success of Edge continues, because at the steering wheel is the current Head Brewer Riley Finnigan, a top catch from Avery Brewing Co. (Boulder, Colorado).

Along with Riley there are other fundamental parts of the team such as Robin, Jofre and the most recent addition Linda, in addition to the rest of the team members. We are in luck, because the journey has only just begun and very exciting times are ahead.

AWARDED BEERS, TASTINGS, TOUR AND EGE EXPLORERS CLUB

Apart from its renowned and award-winning beers, Edge offers private tasting sessions and tours through the factory, which is a unique opportunity to know in detail what the brewing process consists of, the ingredients that are used and the main styles that are brewed. If you have never try a beer fresh from the fermenter, I don't know what you are waiting for. 

Photo © Øhm Sweet Øhm

Also may sure you keep tabs on the events and parties that take place in the tasting room (with an inner patio!). Now Edge also offers membership to their own club of beer lovers: Edge Explorers Club.

Photo © Øhm Sweet Øhm

Since 2017, the Edge Brewing team is also one of the organizers of the most recent and exciting projects of our city, which is none other than the MASH festival.

MASH BEER FESTIVAL CO-HOSTS

MASH is being organized by Edge and the local beer brewery Garage Beer Co. (a post on them will be published soon), and this year the host will be nobody less than the importers and distributors Shelton Brothers. MASH is destined to become another of the reference festivals of our city and the rest of the country.

Photo © Øhm Sweet Øhm

MASH festival will take place next October in Nau Bostik, and with the expectations being very high for this years edition I will certainly not miss it. Considered this as a heads up!

Adress: C / Llull, 62

Chat and tasting in Barna Brew with Steve Grossman, Sierra Nevada Brewing Co. BEER AMBASSADOR

Very rarely does one have the opportunity to hear, firsthand, the history behind one of the pioneers and most influential breweries in the craft brewing movement in the United States. And when the person doing the talking is Steve Grossman, the Sierra Nevada Brewing Co. Beer Ambassador (and older brother of the co-founder Ken Grossman), while you are tasting some of his creations, the only thing you need to do is sit back and enjoy the experience to the fullest.

There was a recent agreement between Agora Group (owner of Ambar and Moritz, among other brands) and Sierra Nevada to distribute and include their beers in its portfolio. Together with Barna Brew, a brewpub located in the neighborhood of Sant Antoni, they organised a meet-up last Saturday for ten beer enthusiasts who had the opportunity to share a table and some beers with Steve. In addition to being very friendly and down to earth, he also introduced us to the origins of the mythical brewery in Chico (California). He shared what is the living history of the American craft beer revolution.

Photo © Øhm Sweet Øhm

He explained the details of the evolution of the sector in his country (in the US craft beer already holds 14% of the market), collaborations with other breweries, sustainability and recycling projects in which they are very active (solar energy panels, water treatment, organic hop farming, etc.), and highlighted some of the challenges they face to allow continued innovation and growth in new markets.

Photo © Øhm Sweet Øhm

Steve and his brother Ken began to make beer at home when they were fifteen and thirteen years respectively, until 1979 when they decided to start the brewery with the financial help of friends and family. The history of Sierra Nevada began in a small rented industrial building, until it became what it is today: a company that employs more than 600 people.

Photo © Øhm Sweet Øhm

The first time they made their well-known (and so inspiring!) Pale Ale was in 1980, and almost forty years later, it is still going strong. According to Steve, to obtain the best results and a perfect balance of the ingredients, they had to produce more than ten batches until they gradually refined the recipe: a classic Pale Ale that is bottle-conditioned, amber colored, fruity and with citrus notes, very easy to drink and loaded with Cascade hops.

Photo © Øhm Sweet Øhm

Another one of the beers that we tasted (besides the Torpedo Extra IPA) was the Tropical Torpedo, an India Pale Ale that as the name indicates is characterised both in aroma and flavour by an intense tropical fruit character (pineapple, mango, passionfruit), perfectly balanced with a nice bitter finish.

In a nutshell: this was a magnificent craft beer experience in the splendid setting that is Barna Brew, a must-visit on Calle Parlament.

BierCaB: Pouring Liquid Dreams in a Modernist District

Post originally published in BARCELONA FOOD EXPERIENCE 

(Written by Øhm Sweet Øhm; Photography by Barcelona Food Experience and Øhm Sweet Øhm)

BARCELONA: BEER CAPITAL TO KEEP AN EYE ON

It is no secret that Barcelona has earned its reputation as a beer capital in recent years. And not only in Spain, but at European level it has managed to consolidate itself in a very short time as one of the most interesting, exciting and lively travel destinations in the craft beer scene.

There are many people who have contributed to this, from master pioneers who opened our eyes to a world of liquid poetry (RIP Steve Huxley), to our producers, distributors, breweries, fairs and festivals that have become key meeting points in the sector as well as becoming international references.

Photo © Barcelona Food Experience & Øhm Sweet Øhm

BIERCAB, A MAIN PLAYER ON THE CRAFT BEER SCENE IN BARCELONA

One of the main exponents of this boom and fast growth has been and still is, without any doubt, BierCaB. It is ranked as third in Rate Beer in the Top 50 Beer Destinations in the world for a reason. 

Photo © Barcelona Food Experience & Øhm Sweet Øhm

Located in the district of L'Eixample, our beloved Beerxample, BierCAB offers 30 rotating national and international craft beer taps, an impressive selection of bottles and cans and great food to pair it with. The quality of the beers they serve is indisputable, and it is very common to find on draft some of the top creations from all over the world in the rankings of platforms as BeerAdvocate, RateBeer and Untappd. The truth is that it is increasingly less difficult to say goodbye to the foreign breweries we visit during our travels, and we owe it, mostly, to BierCaB who brings top-notch brews so much closer to home.

Photo © Barcelona Food Experience & Øhm Sweet Øhm

Photo © Barcelona Food Experience & Øhm Sweet Øhm

MASTERY, PROFESSIONALISM AND TEAM WORK

Another reason that makes BierCaB a must stop for beer lovers is its team. Knowledge, professionalism and friendliness are standard for the manager Manolo, for José or for Kenneth -among others-, which means that anyone, regardless of their knowledge about beer, can feel well cared for, comfortable and relaxed while enjoying a beer. 

Photo © Barcelona Food Experience & Øhm Sweet Øhm

RESPECT FOR THE PRODUCT AND MAINTENANCE OF THE COLD CHAIN

Something that also deserves a special mention is the meticulous attention and respect towards the product. Craft beer has a big sensorial complexity, and the final experience by the consumer, which materializes when we pour it in the glass, can be altered or influenced by many factors, including transportation, maintenance of the cold chain to avoid oxidation and contamination, and not to forget the importance of dark and refrigerated storage. That’s the reason why BierCaB has a refrigerated warehouse with excellent conditions, where they keep all the barrels for the bar and the bottles and cans for the store, which is the small earthly paradise that is BierCaB Shop.

Photo © Barcelona Food Experience & Øhm Sweet Øhm

Photo © Barcelona Food Experience & Øhm Sweet Øhm

Well, if after what you have read so far you want to run out to the bar, just wait a moment, do not leave yet! Because now we need to talk about the store.

Photo © Barcelona Food Experience & Øhm Sweet Øhm

Photo © Barcelona Food Experience & Øhm Sweet Øhm

HEAVEN ON EARTH: BIERCAB SHOP

At the end of 2014 BierCaB Shop opened its doors right next to the bar. The selection in their fridge, equipped with LED lights to prevent deterioration, is extraordinary. In fact, it is impossible - only if the store is closed - to visit the bar without saying hi to Andrés, the guy in charge. In the shop you can find all kinds of local and imported references, different styles, limited editions and very fresh hoppy seasonal brews that fly off the shelves. You will find true wonders, some of which are difficult to obtain even in their countries of origin.

Actually you will not mind if there is no space left in your fridge. You will find some space, or you will make more of it. Neither the argument “I only came to have a quick look” will suffice. Do not fool yourself. You will end up heading home holding tightly to the handles of your big brown bag - happily but fast so you won’t break the cold chain..! - 

Photo © Barcelona Food Experience & Øhm Sweet Øhm

Finally, I do not want to leave you without giving you two strategic tips. First tip: If you feel overwhelmed by the magnitude of what is on offer and don't know what to choose, check with the staff and they will help you. Tell them what you are looking for or what you usually like. You will not be disappointed with what they'll suggest, I can guarantee it.  

Second tip: If you go to the store after visiting the bar, and not before, you will probably end up with more than one bag, since cultivating happiness is so tremendously inspiring..! Your hands will be busy with all the bags but don't worry, there is an automatic door at the exit.

Address: Muntaner 55