La Virgen: craft beer with a chulapa of cheerful life on the label
The figures of the last report carried out by the Association of Brewers of Spain can say it louder, not clearer: beer exports have increased by 9.12%, in contrast to the drop in imports, 4.36%. The truth is that if the walls of Madrid could speak, one of the most well-received proclamations would be: What? some reeds?
It can be said that the city welcomes parishioners at all hours chatting over a few beers. They are affordable, light, friendly and pull on the tongue. We are well aware of its benefits: various nutrients (fibers and vitamins), high water content and, debunking false myths, Beer is the alcoholic beverage with the least caloric intake. A nod to what concerns us: craft beers contain live yeasts that help to refine the flavor and regenerate the intestinal flora.
But what does artisan mean? if you have tried at least a dozen industrial beers, you will be able to appreciate the difference with the craft. To begin with, its texture is much denser, and it has a cloudy color, given the high amount of grounds. The taste is more bitter, a joy for lovers of hops, and remains on the palate. The crafting process fosters these characteristics. It is not filtered or pasteurized. Which forces to consume almost in the same place of elaboration, and with less margin of time. Let's say that the artisan is the spoiled, delicate girl with the most personality in the beer family. Difficult to digest at first, she soon wins over the public thanks to her character.
Craft beer fever arrives in Madrid
It is true that Madrid pointed out ways. Its streets spit out bars, it has about 300 days a year of clear skies and almost designer water. There was a time when Madrid produced by hand, in reduced doses. With industrialization, the great beer houses would arrive. More liters in less time. Perhaps today, that desire for back to basics so typical of barren periods, together with the game that domestic experimentation provides, a relatively affordable start-up and with exquisite short-term results have led to the he local offer indulges in an increasingly sophisticated beer.
This is our selection of traditional and artisan fermented, some of the gambling dens whose beer references occupy more than one page and establishments where to get hold of gourmet bottles.
TIT FOR TAT
The Cibeles (Vereda de los Barros, 37B; Ventorro del Cano Industrial Estate, Alcorcón). We can say that David Castro opened the season. In July 2010, he and his partners had no references in these parts. But he united his passion and curiosity to experiment at home. Castro emphasizes the need to show his offspring a craft technique more typical of a rural environment, where they could not grow up.
Precisely his grandmother made Segovian artisan pastries. He adopted the tradition and continued with the production of all kinds of Iberian sausages. From his father he inherited the ability to macerate sloes to process liquors. He jumped into cereal fermentation in 1997, when his brother took over a domestic team that they premiered making tricks with Belgian recipes. From the 12 liters of yesteryear to an average of 180,000 per year . In short, a low-production microfactory that processes beer using traditional methods and with an excellent finish.
His beers touch all sticks: blonde, brown, brunette, IPA, wheat and even an almost sweet ale under the name of his ideologue. You can find them in stores and bars in the capital. And they timidly cover other areas of the Spanish geography.
Beers The Virgin (Cabo Rufino Lázaro, 4, ship 4-B, Las Rozas). He was born in February. She was baptized as La Virgen, although the aforementioned the label is more reminiscent of a chulapa with a happy life. Her parents, the people of Madrid Jaime Risk and Ana Elena Coello, they did the Americas in San Francisco. He as a publicist, she as a financial advisor. In her spare time, they soaked up the home brewing, the venerable American custom of home brewing. On their return they brought with them fluent English and the firm idea of giving Madrid a joy.
The unique charm of this newcomer begins with its factory, in the Európolis industrial estate in Las Rozas. It fulfills two functions: it produces and promotes its concoctions. In the same place, which is literally hidden in an alley, they try themselves at their bar, which divides the space in two. In the room where round tables and folding chairs are arranged, the faithful congregate around their crafts and two gastronomic proposals: ham, another of its weaknesses, and hot dogs, whose bread is made with beer.
Jaime Risk summarizes: "we make La Virgen with top quality ingredients and sustainable resources. No tricks and no rush." For now La Virgen is savored in three pints: Madrid Lager, to the taste of the Madrilenian, perfect for caning. Up to six types of barley malt, three hops, water and yeast are used. It matures for a month and a half at zero degrees to reach the point that its owners like: slightly bitter and nuanced. The second is an ale with character. Named Jamonera neither more nor less. More toasted, perfect, as its name invites, to accompany a national delicacy. Finally, the black beer, a stout made with oats. Creamy, reminiscent of coffee and cocoa. And they warn: "something else is to come". Whether it happens or not, the canes of La Virgen are worth the trip to Európolis. The Thursday they reward their audience with craft beer of various categories (lager, ale, stout, Indian pale ale).
The interior of Cervezas La Virgen
**FM (Maravillas Factory) ** (Valverde, 29). He hasn't even been a month old. The last to arrive has left the bar at the height of the skies of Madrid. On one of the roads that justify Triball, is this semi-hidden microbrewery. I say semi because it goes through a Nordic design venue whose acronym FM can hide modulated frequencies or signatures from Madrid. Nothing is further from this blessed reality.
The passion for the beer of a group of friends (Thierry Hascoët, David Rodríguez, his partner Lavinia Oancea, Tamara Pintado, his sister Estefanía and Hernando Salazar) was the trigger. "It is an artistic form, a gastronomic treasure, a political act," reads its website. And it is that this malasañera microfactory has confirmed that a craft can go perfectly linked to exquisite taste and honesty that seeks quality at a good price.
Its tasting room wins fans. The reeds that are thrown are exclusively handmade. Made on the spot, behind the bar. The idea is to produce something like 100,000 liters per year. They debut with six very neighborhood varieties: a light pale ale, or Malasaña Ale (5th), a fruity blonde Saison Valverde (6th), the reddish Fl (ipa) that with 7th follows the canons of the Indian variety (IPA), the Triple Wonders, Belgian cut, reaches 9th. It is followed by the quadruple Cabrona (10º) ideal for winter and the Imperial Stout (11º) whose nuances of cocoa and nuts leave the mouth euphoric.
Maravillas Factory: brewing epicenter in Malasaña
HANDMADE A LA CARTE
the pedal (Argumosa, 33) The most coveted street in the neighborhood has since this year a corner dedicated to beer. What used to be a drugstore in the neighborhood today contains bottles and barrels of more than 100 types of beer (Yria, Domus, La Cibeles, La Virgen). Imported and national, with the stamp of artisan quality. The bar dominates the space, with a handful of stools, and, how could it be otherwise on the Lavapiés promenade, it has a tree-lined terrace.
The Happy (Chamberí Square, 3) . Jens Löwius has a true devotion to beer. He is part of the trio leading La Contenta, a small bar that has declared his love for the fermented experienced and minority public. Opened in May 2009, the atmosphere exudes authenticity, internationality and its music is a constant ode to good taste. You have to get to the traditional neighborhood of Chamberí, full of breweries, to check that a Scottish Brew Dog Punk IPA or the Danish Mikkeller contain hints of tropical fruit. Let yourself be advised by whoever waits behind the bar, there are 50 bottled varieties to choose from and pleasant surprises on barrel.
Bar Animal Picar&Beer (Hartzenbusch, 9). Since September, and with a generous weekday schedule, breathe an Animal in the Chamberí neighbourhood. His father, Tibor Doménech, knows a little about cooking. After a fertile time as a chef, he explores the rogue side of him. In chalk, on a colossal blackboard, prices are read for different palates and pockets. Both beers and wines. To accompany? Names that invite snacking: mussels, omelette or goulash with sour cream. And what concerns us: the wide variety of beers at the Animal invites you to return again and again. They have six taps that constantly vary the content: IPA, Mikkeller, De Molen or our 'virgin'.
L'Europe Brewery (Cardinal Cisneros, 19). We want to close the bar selection with a legendary and reference of pioneering craft experts. It has been serving a careful collection of imported fermented drinks for 20 years, about 100 types, which are served together in bowls of popcorn or accompanied by a menu of beer-producing countries.
BOTELLINES, TO THE SHOPPING CART
Cervezorama Delicatessen Shop (San Andrés, 29) Do you remember the smooth ale of that Dublin bar? Or the lager you tasted at the Brussels Delirium? It is very likely that you can repeat the experience in your own home. Until yesterday, the Madrid market offer was scarce and elemental. David and Javier did not want to stay in the side option of the supermarket shelves. In 2011 sees the light Cervezorama Delicatessen Shop, a physical (in the heart of Malasaña) and virtual space where to find authentic national and international rarities. Specifically, more than 500 possibilities of more than ten nationalities and six categories of beer ranging between €1 and €6. You can also get the necessary material to make your own concoction and all kinds of accessories related to beer art. Every week they offer tastings in the store itself.
the good look (San Fernando Market, Ambassadors, 41) . Juanma and Ana were also not satisfied with the options of industrial production. La Buena Pinta is part of a recovery plan of a group of young people, who wrapped the blanket around their heads less than a year ago. The Lavapiés food market had its days numbered. The new tenants gave free rein to creativity, which tends to explode when the budget is tight. The result has not been long in coming. La Buena Pinta is an example of how to offer a conscientiously gourmet product, without leaving your wallet shivering. Among his bets, La Virgen, La Cibeles, Domus and Yria from Toledo and a remarkable variety of Mikkeller, as well as concessions for celiacs and abstainers.
The interior of Cervezas La Virgen