Beer Tasting

I am not strictly a beer fan, but I do occasionally enjoy this drink. However, we all know authentic lovers of this drink, who greatly enjoy drinking a cane, a double, a mini or a package of six cans and for these people, we have prepared this selection of products.

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Fernando Iglesias, head of Cervecera de Estrella Galicia, is clear about it: "The beer is not finished when it leaves the factory, but when it is served." And, unfortunately, beer is not always given the attention it deserves. As Iglesias explained in the I Beer Shooting Tournament for journalists, when someone asks for a cane in a bar, a countdown starts: how much longer it takes to serve beer, most hoteliers think, less money is earned.

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Although spring is begging, commercial calendars do not understand meteorology and at the end of Holy Week the beer ads arrive quickly to your appointment. It seems that now that the days are longer it is our duty to put on a Hawaiian shirt and go out in search of a terrace to cram ourselves with the people's favorite drink.

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Taking into account that beer is one of the oldest fermented beverages known to Humanity, it is not surprising that it has been chosen by the National Museum of Anthropology to star in a workshop on the occasion of the Gastrofestival held these days in Madrid. As explained by Raimon Cooper, coordinator of the Specialization Courses in Craft Beer and Microbreweries organized by the University of Alicante, and host of the workshop, today we assume that beer must necessarily include four ingredients: water, cereal, yeast and hops.

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I have just returned from a short trip through Dublin and I am looking forward to telling you about the gastronomic discoveries I have made, the places where I have eaten and the recipes that I have learned. Today, I would like to tell you my experience about the visit to the Guinnes Storehouse in Dublin and explain what to do and what to eat in its facilities.

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As I write to you, my friends are preparing their bags to go to Munich to enjoy Oktoberfest, the party that fills the Bavarian capital every year with beer. However, I have to stay at home, although I have already collected these 17 beers to celebrate Oktoberfest at home.

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You already know that from time to time I like to try new beers, and even more so if it is such a special, mysterious and suggestive as Red Courtesy, a beer that even has a ritual of service, and whose design and approach comes out of what conventional. Red Courtesy defines itself as "emotional gastronomic beer", that is, an emotional gastronomic beer, "an iconic concept inspired by two souls: the silence of Japan and the light of the Mediterranean", because it is not in vain made in Elche .

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Rosita White IPA is the latest creation of the Rosita craft beer brand (from which we tested the original a few months ago), in collaboration with Daniel Fernandez (Beancurdturtle Brewing LLC), a prestigious brewer in the United States. It was presented last March 3 at the AllTech Craft Brews & Food in Dublin, and today we had the opportunity to try it.

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Right now I should be whipping with a seven-pointed whip, because in recent years, when I was going to the Patacona beach in Valencia, I will have spent dozens of times ahead of Birra e Blues, where I would have enjoyed delicious craft beers next door from the sea, and I never noticed entering.

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Until now, the Flying Height beer was one of my favorites, and whenever I was going to eat at the house Bottle, where I discovered it, I asked for it. I say so far not because Flight Height has stopped being good, but I have discovered his sister the (most) beautiful: Pons 1840. Both beers are made by Cervezas Fernández Pons, located in Casas del Rey, in the surroundings of the Natural Park of the Hoces del Río Cabriel, whose crystalline waters are the main ingredient of both beers.

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It had been a while since I had been encouraged to buy and try a craft beer, but the other day, seeing this Er Boquerón beer made with sea water on the supermarket shelf, I could not resist, and you don't know how glad I am. This Valencian beer (made in Xátiva) has the peculiarity of having sea water among its ingredients, but not just any water, but a pure and suitable water for consumption as is Mediterranean Sea Water, which we tried a while ago , which gives it a very particular flavor.

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Although the subject of beer tastings is usually more common in my partner minue's posts, from time to time I also like to have a beer and try new varieties that reach the market. On this occasion, I have tried some curious craft beers made with water from the Sierra de Gredos, which give this brand its name.

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Go ahead that I am quite a fan of Estrella Galicia beer, its special beer (the normal one, come on) is for me, and this is a purely personal opinion, one of the most acceptable on the national scene along with Estrella Damm. Therefore, when the other day I saw a Estrella Galicia Pilsen on the shelf of my supermarket, I thought that he deserved a beer tasting.

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This March, the new craft beers from Cabrera de Mar were presented in Balate society, and although I did not have the pleasure of attending that presentation, I have been able to enjoy the three varieties with which this new brand intends to take a place in the the increasingly competitive world of craft beers, looking for a slightly more premium approach, as can be deduced by its careful image.

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Today is a special day in my hard life as a beer taster, because I have been able to take a La Trappe Jubilaris XXV to the palate, a special edition produced by the Koningshoeven Abbey - the only Dutch authorized to produce Trappist beers - in commemoration of the 25th anniversary of his Abbot Dom Bernardus taking the habits, back in August 1988.

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Today I am going to present you a beer that, although many will consider normal - and not without lack of arguments - I have always liked it a lot, being often my escape route when I want to run away from national beers. It's about Krombacher Pils. A little history The Krombacher Pils was first introduced in the early twentieth century, although the beginnings of the brewery date back to 1803, when Johannes Haas set it up to provide beer for his father's tavern, located in the small town of Krombach, in Germany, as it turns out that by a law of 1618, restaurants could only serve beer if they made the beer themselves.

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In honor of its name, Judas is a treacherous beer, and not because it is not all the good that its careful design and its price announce, but because it hides quite a high alcoholic degree that we will notice only when we get up from our seat. Now part of the Heineken group, Judas has its origin in a Saint Michel de Waarloos brewery in Belgium, back in 1880.

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