Madrid, Madrid, Madrid... is synonymous with cañas
“Beer is a liquid food, throughout history they have called it liquid bread , and it's true because it is made up of flour, yeast and 80% water," he explains. Sarah Cucala , gastronomic journalist and one of the founding members of the cooking school and bookstore to point _(Hortaleza, 84) _. For this great "enjoyer of bars, of rubbing elbows", Madrid would not be understood without going out for drinks: “That is why we find many taverns where the shot of the cane is taken care of”.
BUT, HOW DO YOU SHOOT THE PERFECT ROD?
Let's start at the beginning. "To shoot a master reed, the basic tips are Moisten the glass beforehand, tilt it 45º and do not touch the glass with the tap spout ", explains a Mahou brewmaster.
"A well-drawn cane it has to be crowned by a creamy foam of three centimeters ; under that foam we can see how a carbon dioxide nebula is formed, this is because that **giste (as the beer foam is called) ** is so dense that it prevents the carbon dioxide from escaping, thus forming the nebula that we mentioned ", says Fernando Iglesias, Responsible for Market Quality at Hijos de Rivera and president of the jury of the Estrella Galicia National Beer Tirage Championship. Of course, if the choreography is exaggerated, the flavor and texture can be spoiled: " move the glass, insert it into the spout, shake it... doesn't help."
After putting the glass in a horizontal position, according to Fernando Lozano, Director of Barrel Development at Heineken, the next step is " remove the last part of the foam with a foam cutter to remove the bitterness and offer it to the client with the greatest kindness and passion”.
Ardosa Tavern, a Madrid classic.
HOW TO RECOGNIZE THAT THE PERFECT ROD IS AHEAD?
" With each drink, the glass will be stained with traces of foam, appreciating the rings of consumption : this constitutes the characteristic lace of Brussels", points out Fernando Iglesias.
"The perfect cane is, in short, the one you consume at your favorite brewery or venue, at the right time and in good company," According to Txema Millán from Birrapedia (a large online encyclopedia of beer) "if we focus on more 'beer-oriented' aspects, obviously it is the one well served, at the correct temperature according to the type of beer , with proper carbonation and coming from a shooter that has been properly cleaned and serviced."
HOW MUCH FOAM ARE WE TALKING ABOUT?
" Two fingers of cream or foam, no more ", they warn from Mahou, whose first reference bar, 125 years ago, was the crab located at 25 Amaniel Street, two blocks below its first factory.
Which one do you prefer?
IS THERE ANY DIFFERENCE IN THE CASE OF CRAFT BEER?
To find out, we make a first stop at the beer shop (Ruda street, 12), in the heart of La Latina. “In a craft beer the foam is generated by hand and is naturally carbonated; a commercial beer has to work the foam”, comments its owner Javier Llorente.
In the case of the artisanal ones, the temperature and the foam two finger rule does not apply . From Birrapedia, Txema Millán defines the difference between craft and commercial, "starting from the fact that often the equipment, the barreling and the production is not the same as that of beers from large companies, the big difference is normally more linked to the beer styles that they usually work microbreweries and that tend to be more alcoholic (as in the case of Imperial IPA, Barley Wine or Imperial Stouts) or normally, in many cases, more hoppy ( Pale Ale, APA, IPA ) ”.
“Madrid drinks mainly commercial beer, when it comes to drinking craft beers we are still a bit of a ghetto ”, acknowledges Javier Llorente. Every day less. At the end of November 2012, his business adventure began Wonder Factory (Valverde, 29), right in "year zero of craft beer in Spain", recalls Estefanía Pintado, partner and founder of the Factory. A microbrewery to taste creations such as Malasana Ale , blond, fruity and with a touch of rye or a Stout , black, bright and with a touch of coffee or caramel.
Artisanal reeds came and won
THE ROUTE OF THE PERFECT CANE
Sarah Cucala choose a tavern with more than 120 years of history, The Ardosa , "here they take care of and pamper the beer". Fernando Lozano recommends “ Fireplace , many bars in Ponzano and in the center there are places that I like a lot like The Toledo , the grouse...”.
What would Madrid be without having a beer? “In our last visits to the capital we can say that we have really enjoyed the variety offered by places such as the tape either unreal or pioneering breweries like naturbier ”, they comment from Birrapedia.
Tell us Twitter with #lamejorcañadeMadrid , what is your favorite corner to enjoy this traditional art? Where do they throw the best rods in Madrid?
Follow @merinoticias
(*) Vicente Gayo: camera operator. Jean Paul Porte: post-production and editing.
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